Shortbread Chocolate Chip Cookies

Snowy days are great days, especially when you’re in Elementary, Junior High (or “Middle School” as they call it now…) or high school and you get a surprise holiday! You get to hang in your PJs. You get to sleep in. AND you get to make food. What’s not to love?

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I suppose it’s not so great when you have to travel so many miles to get to work. Like my dad.

I spent the day listening to Adventures in Odyssey, which is a Christian radio program for kids (like 8-12 years old). I’ve never grown out of it. I always have to listen to the episode Snow Day whenever there is one. It’s an oldie but a goodie.

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The only bad thing is, it’s show week at my school. The theatre kids are despairing, but the pit just loves it. My fellow instrumentalist are cheery.  Apparently the costumes are rented by day, and having plays pushed back a week, or even a couple of days– well, let’s just hope it’s going to be a full house.

What’s especially great is when it’s nice and snowy, you’re warm indoors, and the smell of cookies just fill the house. Oh yes. Makes one thankful of having a heated house.

As I’m typing this, I’m looking outdoors at the snow falling. It doesn’t look like the snow’s going to let up anytime soon. Maybe… another Snow Day?

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Alright, enough chit-chat. I’ve got to help shovel driveways. Enjoy these cookies!

x Audrey

Shortbread Chocolate Chip Cookies (from Smitten Kitchen)

(makes about 36)

Ingredients:

  • 1 tablespoon instant espresso powder
  • 1 tablespoon boiling water
  • 2 sticks of butter
  • 2/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups  flour
  • 4 ounces of chocolate, chopped finely (or mini chocolate chip cookies)

Directions:

  1. Dissolve the espresso powder into boiling water; set aside.
  2. In a large bowl, cream butter and powdered sugar until smooth. Add vanilla extract and the espresso and blend.
  3. Stir in flour until just incorporated, then fold in chocolate.
  4. In a gallon-sized plastic bag, put in the dough. Using a rolling pin, roll out until 10.5 x 9 in. Zip up, then refrigerate for 2 hours.
  5. Preheat oven to 325° F, and line two baking sheets with parchment paper.Take the dough out and cut into about 1.5 in squares and place onto the baking sheets. Bake for 18 min.
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