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Chewy Peanut Butter Chocolate Chip Cookies

October 23, 2017 Leave your thoughts Print this page

Hello again, friends! I’ve been cooking up a storm, so I’m back again for another post. I hope you’re ready for some fat, decadent cookies.

In other news, it’s October, but still feels like summer. What gives, New York? (Or more like, what gives, climate change?) I’ve got a pile of sweaters in my closet just waiting to be worn, but the weather refuses to budge away from tank top temperatures. UGH.

While this complaint is justifiable — it shouldn’t be 75 degrees in the second half of October — part of the problem is that I’m an incredibly impatient person. I always have been: patience is an Achilles heel of mine. As I child, I couldn’t last for more than 45 minutes in a museum or aquarium. I’d work myself up into a tizzy if I didn’t know what I was doing each day. Lines and long car rides were the death of me (and my poor parents).

Patience is something I’ve been coming back to again and again recently. Because lately, I’ve been especially antsy about getting things to happen.

Everything I do is fast. I walk fast. I talk fast. I jump into friendships fast. I make decisions fast. I get tests done fast. I practice yoga fast. My brain is constantly going at lightning speed, quickly bouncing from one thing to the next. It doesn’t help that I live in New York City, one of the most fast-paced environments in the world. Simply stepping out my door makes me want to move and think even faster.

Slowing down is honestly so challenging for me. I wish I was some chill, laid-back girl-next-door who could just be spontaneous with life. But alas, I’m not she, nor will I ever be she.

And you know what? That’s okay. Being an energetic planner means that I’m great at initiating, whether that be in conversations or lunch dates. It means I give a shit about getting shit done. Authenticity is my jam, and I will never stray from who I am just because I’m not “chill” enough.

That being said, we all have things we could and should work on, and one of mine is definitely patience. I need to be more patient with people: friendships take time, and everyone has flaws and approaches things differently. I need to be more patient with life: love will find me when the time is right, when the person is right. And I need to be more patient with myself: lessons cannot be learned overnight, and something like anxiety takes a lifetime to conquer.

But one place where I can definitely exercise patience? The kitchen!

I personally see cooking as a laboratory for things I need to work out in my life. (Perhaps this is why I always hide in the kitchen when I get stressed out?) So this week, I worked out some impatience by baking some cookies that needed to chill in the fridge for a few hours before baking. (See the theme?)

No matter how you prepare them, cookies are delicious. But allowing some doughs to chill in the fridge before baking can do wonders for texture. Have you ever bitten into a thick, sensuous, chewy cookie? Part of that is likely flour content, but part of it too is that fridge time. When doughs are cooled in this fashion, the fat (butter) melts more slowly in the oven, thus preventing the cookies from becoming flat and crunchy.

And who would want a flat, crunchy cookie when you could have a sumptuous mouthful of peanut butter and chocolate?

These are pretty straightforward. My only recommendations? Use salted peanut butter. Crunchy, creamy, whatever, doesn’t matter. But please use salted. And DO NOT flatten the cookies before baking them in the oven. Drop ’em on the baking sheet and let them be. You want to maintain that magical thickness.

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Chewy Peanut Butter Chocolate Chip Cookies

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 3 hr
Yield ~30 cookies

2 sticks of unsalted butter (1 cup), softened

1 1/4 cups of brown sugar

2 eggs, at room temperature

1 cup of salted peanut butter (crunchy or smooth, up to you)

1 tbsp vanilla extract

2 3/4 cup all-purpose flour

1/2 tsp salt (if you aren’t into salt, use unsalted peanut butter and keep salt at this amount)

1 tsp baking soda

2 cups of dark chocolate chips or chunks

Directions

In the bowl of a stand mixer (or in a bowl with an electric beater), cream the butter and sugar. Scrape down the bowl. Add the eggs, one at a time, and beat until incorporated. Scrape down the bowl again. Add the peanut butter and beat until smooth. Add the vanilla and give a quick beat just to incorporate.

Add the flour, 1 cup at a time. Scrape down the bowl between each addition. During the final addition, add the salt and baking soda. The cookie dough should be quite thick: if you’re using a stand mixer, the dough should stick and hold its shape around the hook attachment. If still feeling a bit too wet, add up to 1/4 cup more flour.

If you’re good to go, fold in the chocolate chips with a spatula. Cover the bowl with plastic wrap. Let chill in the fridge for 1-3 hours.

Preheat the oven to 350 degrees. Line a large baking sheet with plastic wrap.

With an ice cream scoop or two large spoon, shape the cookies. Do not flatten them in any manner. Space them evenly on the baking sheet. Bake until the edges begin to turn golden brown and the middle springs back with a gentle touch, about 12-14 minutes.

Let cool slightly, then transfer to a cooling rack. Serve warm, or keep in an airtight container for 3-4 days.


Here’s to zen, my friends. Maybe one day I too can be a chilled-out cookie.


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Chewy Peanut Butter Chocolate Chip Cookies

October 21, 2017 Print this page

The thickest, most decadent peanut butter cookie you will eat. Best served fresh out of the oven.

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 3 hr
Yield ~30 cookies

2 sticks of unsalted butter (1 cup), softened

1 1/4 cups of brown sugar

2 eggs, at room temperature

1 cup of salted peanut butter (crunchy or smooth, up to you)

1 tbsp vanilla extract

2 3/4 cup all-purpose flour

1/2 tsp salt (if you aren’t into salt, use unsalted peanut butter and keep salt at this amount)

1 tsp baking soda

2 cups of dark chocolate chips or chunks

Directions

In the bowl of a stand mixer (or in a bowl with an electric beater), cream the butter and sugar. Scrape down the bowl. Add the eggs, one at a time, and beat until incorporated. Scrape down the bowl again. Add the peanut butter and beat until smooth. Add the vanilla and give a quick beat just to incorporate.

Add the flour, 1 cup at a time. Scrape down the bowl between each addition. During the final addition, add the salt and baking soda. The cookie dough should be quite thick: if you’re using a stand mixer, the dough should stick and hold its shape around the hook attachment. If still feeling a bit too wet, add up to 1/4 cup more flour.

If you’re good to go, fold in the chocolate chips with a spatula. Cover the bowl with plastic wrap. Let chill in the fridge for 1-3 hours.

Preheat the oven to 350 degrees. Line a large baking sheet with plastic wrap.

With an ice cream scoop or two large spoon, shape the cookies. Do not flatten them in any manner. Space them evenly on the baking sheet. Bake until the edges begin to turn golden brown and the middle springs back with a gentle touch, about 12-14 minutes.

Let cool slightly, then transfer to a cooling rack. Serve warm, or keep in an airtight container for 3-4 days.


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Linzer Heart Cookies (vegan + whole-wheat)

February 10, 2016 Leave your thoughts Print this page

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Cookies! Shaped like hearts! Valentine’s Day! Much pep!

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I don’t get why people hate Valentine’s Day so much. Me personally, I love a holiday devoted exclusively to love. Yes, I think that love should be woven into each and every day in as many ways as you possibly can, but in my opinion, it’s lovely that there’s a holiday dedicated to telling other people how much you care about them.  We so often walk through the world with our hearts closed, fearing that others will judge us for how we feel or sifting through our own business so intensely that we isolate ourselves…so it’s nice to have a little push on the calendar reminding us to show some compassion.

I think the real problem lies in all of the unnecessary pressure we place upon ONE day. You know the drill: you’ve gotta express romantic love, and for some reason romantic love means buying flowers and going out for overpriced dinners and physically manifesting that your love is real, somehow. Are flowers and dinners nice? Yes, of course, but that is in no way how you have to express your care for another person.

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One of my favorite things about humanity as a whole is the plethora of ways in which we can all love each other. We frequently get frustrated that someone else isn’t loving us in the way we’d like, which I think is often more of misunderstanding. Instead of getting caught in the quibbles (this is my new favorite phrase, other than fartbag, which is a different story), I believe that it’s far more beneficial to meet those we love halfway, recognizing that while some of us are big on public, dramatic expressions of passion, others are more subdued and prefer little notes and quiet moments. Neither form of love is “wrong”…they’re just different for different people, and the intention behind both can be equally as strong.

Always love others for where they are, unconditionally. Empathize and learn how to understand. That’s my philosophy. Also hugs. Hugs are my favorite thing in the universe. Always hugs.

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At the same time, though, you don’t need to be in a romantic relationship in order to be loved and feel love. First of all, platonic love is freaking awesome, and it isn’t expressed enough, in my opinion. Write passionate love letters to your friends. Get them flowers and presents. Give them kisses and cuddles. I mean, if that’s not your style, I get it, but why on earth is it a “bad” thing to show your friends how much you love them?!  Gosh, society.

But as I fervently expressed in my last post, you don’t even need another person to feel love at a particular moment in time: you, yes you, can love yourself. And that’s not selfish: it’s freaking awesome! It’s something I am proud to practice, and I encourage you to practice it, too.

Last Saturday night, I wanted to get out of the house, but all of my friends were either in a theater production or attending a dance. So I decided, hey, why not take myself on a date?

So, I burned myself a cheesy mix CD featuring my favorite love songs, and drove the half an hour to my favorite pizza place. I asked for a table for one, opened up a book of poetry I brought, and just sat in the middle of a crowded restaurant, by myself yet perfectly content reading Walt Whitman and chowing down on those delicious layers of cheese and tomato sauce. Afterwards, I went to Carvel and got my favorite guilty pleasure: a vanilla and chocolate swirl soft serve cone, dipped in chocolate and covered with rainbow sprinkles. As I sat in my car, making a complete mess of myself while singing along to Ed Sheeran, I thought about how much fun I was having just being me, doing my own thing.

Love others with all of your heart and all you’ve got, but darnit, love yourself, too. Dating someone is fun, but dating yourself is fun, too.

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OKAY PHILOSOPHICAL TALK IS OVER FOR THE DAY. It’s time for cookies. FREAKING AMAZING COOKIES!!!

My mom’s favorite cookies are Linzer Hearts, so these go out to her especially. They’re really lovely: raspberry jam sandwiched between two soft, slightly crumbly, slightly crunchy, slightly chewy cookies, dusted in a little powdered sugar. Yes, they’re a decent amount of work with all of the rolling and such, but they are SO worth it!

Make these for someone you love this Valentine’s Day. Or make these for yourself, because you love yourself too, right?! 🙂

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Linzer Heart Cookies

Ingredients

Prep Time 2 hr
Cooking Time 10 min
Total Time 2 hr 10 min
Yield 12-15 sandwiched cookies

FOR THE COOKIES:

1 cup of oat flour

1 cup of whole-wheat pastry flour

1 cup of blanched almond flour

1/2 teaspoon of salt

1 cup of organic palm shortening OR softened refined coconut oil

1 cup of organic cane sugar

1 tablespoon of arrowroot powder + 2 tablespoons of water

1 teaspoon of vanilla extract

1 teaspoon of almond extract

FOR THE RASPBERRY JAM:

1 12-ounce bag of frozen raspberries, slightly thawed

1/2 cup-2/3 cup of organic cane sugar (depending on how sweet you want it)

1 tablespoon of arrowroot powder + 3 tablespoons of water

Pinch of salt

Squeeze of lemon juice

Directions

FOR THE COOKIES:

In a medium bowl, sift together the three flours and salt. Whisk to combine and set aside.

In the bowl of a stand mixer, beat together the palm shortening with the sugar on medium speed until light and fluffy, about 3 minutes. Turn off the mixer, scrape down the sides, and add the arrowroot/water mixture and extracts. Turn the mixer on low, then crank up to high and beat until everything is well-combined, about two minutes longer.

Add half of the dry ingredients to the wet ingredients and mix on low just until no clumps remain. Add the remaining half of the dry ingredients and do the same. The dough should hold together pretty well in a firm-ish ball. If it feels too wet, add another tablespoon or two of whole wheat pastry flour.

Squish the dough together and wrap it tightly in plastic wrap. Pop in the fridge for at least two hours or overnight to firm up.

When you’re ready to bake, preheat the oven to 350 degrees and line two baking sheets with parchment paper.

Liberally flour a clean rolling pin and counter space with flour. Cut the dough ball in half and roll one of the two halves out until it’s about 1/4-inch thick (approximately). (Put the other half in the fridge while you roll out the first one.) Using a heart-shaped cookie cutter lightly dipped in flour, cut out as many cookies as you can. Then, using a small circular cookie cutter (I actually used an apple corer), cut out a little circle in half of the cookies you cut. This will be so you can see the jam in the center once the cookies are assembled!

Place the cut cookies on the prepared baking sheets, squish the scraps together, and repeat the same process described above with the dough scraps and other half of dough.

Bake the cookies in the preheated oven for 9 minutes, or until just beginning to brown around the edges. Let cool on the baking sheets for 10 minutes, then transfer to cooling racks to arrive at room temperature.

FOR THE FILLING:

Option one: you are a lazy potato and use store-bought raspberries preserves. I only judge you slightly.

Option two: YOU DO IT THE ABBY WAY.

Put the frozen raspberries in a saucepan with the sugar, pinch of salt, and lemon juice. Heat over medium and, using a spoon, smash those raspberries like they were somebody you detest. Once the raspberries have mostly broken down and released their juices, whisk together the arrowroot and water and drizzle the mixture into the raspberries. Whisk it quickly and reduce the heat down to low. Stir constantly until thickened, about 3-4 minutes.

Remove from the heat and put in the fridge to cool completely.

TO ASSEMBLE:

Take a cookie that DOES NOT have a circle cut out in the center and spread about a tablespoon or two of the raspberry filling all over. Carefully place a cookie that DOES have a circle cut out in the center on top. Repeat until you have no cookies left.

Put the cookies in an tight container and let them hang out overnight, or at least 3-4 hours if you’re impatient. Eat within 3 days.


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(Thanks for listening to me chatter. I’ve been writing a lot, lately. 🙂 )

Much love to all! <3


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Linzer Heart Cookies

February 5, 2016 Print this page

These are my mom’s absolute favorite cookies, and I don’t blame her! The combination of soft, slightly-crumbly, slightly-crunchy cookie with sweet-tart raspberry filling is absolutely wonderful. Make these for someone you love this Valentine’s Day–that special someone is going to be very happy when you bring him or her one of these beauties. 🙂

Adapted from this recipe

Ingredients

Prep Time 2 hr
Cooking Time 10 min
Total Time 2 hr 10 min
Yield 12-15 sandwiched cookies

FOR THE COOKIES:

1 cup of oat flour

1 cup of whole-wheat pastry flour

1 cup of blanched almond flour

1/2 teaspoon of salt

1 cup of organic palm shortening OR softened refined coconut oil

1 cup of organic cane sugar

1 tablespoon of arrowroot powder + 2 tablespoons of water

1 teaspoon of vanilla extract

1 teaspoon of almond extract

FOR THE RASPBERRY JAM:

1 12-ounce bag of frozen raspberries, slightly thawed

1/2 cup-2/3 cup of organic cane sugar (depending on how sweet you want it)

1 tablespoon of arrowroot powder + 3 tablespoons of water

Pinch of salt

Squeeze of lemon juice

Directions

FOR THE COOKIES:

In a medium bowl, sift together the three flours and salt. Whisk to combine and set aside.

In the bowl of a stand mixer, beat together the palm shortening with the sugar on medium speed until light and fluffy, about 3 minutes. Turn off the mixer, scrape down the sides, and add the arrowroot/water mixture and extracts. Turn the mixer on low, then crank up to high and beat until everything is well-combined, about two minutes longer.

Add half of the dry ingredients to the wet ingredients and mix on low just until no clumps remain. Add the remaining half of the dry ingredients and do the same. The dough should hold together pretty well in a firm-ish ball. If it feels too wet, add another tablespoon or two of whole wheat pastry flour.

Squish the dough together and wrap it tightly in plastic wrap. Pop in the fridge for at least two hours or overnight to firm up.

When you’re ready to bake, preheat the oven to 350 degrees and line two baking sheets with parchment paper.

Liberally flour a clean rolling pin and counter space with flour. Cut the dough ball in half and roll one of the two halves out until it’s about 1/4-inch thick (approximately). (Put the other half in the fridge while you roll out the first one.) Using a heart-shaped cookie cutter lightly dipped in flour, cut out as many cookies as you can. Then, using a small circular cookie cutter (I actually used an apple corer), cut out a little circle in half of the cookies you cut. This will be so you can see the jam in the center once the cookies are assembled!

Place the cut cookies on the prepared baking sheets, squish the scraps together, and repeat the same process described above with the dough scraps and other half of dough.

Bake the cookies in the preheated oven for 9 minutes, or until just beginning to brown around the edges. Let cool on the baking sheets for 10 minutes, then transfer to cooling racks to arrive at room temperature.

FOR THE FILLING:

Option one: you are a lazy potato and use store-bought raspberries preserves. I only judge you slightly.

Option two: YOU DO IT THE ABBY WAY.

Put the frozen raspberries in a saucepan with the sugar, pinch of salt, and lemon juice. Heat over medium and, using a spoon, smash those raspberries like they were somebody you detest. Once the raspberries have mostly broken down and released their juices, whisk together the arrowroot and water and drizzle the mixture into the raspberries. Whisk it quickly and reduce the heat down to low. Stir constantly until thickened, about 3-4 minutes.

Remove from the heat and put in the fridge to cool completely.

TO ASSEMBLE:

Take a cookie that DOES NOT have a circle cut out in the center and spread about a tablespoon or two of the raspberry filling all over. Carefully place a cookie that DOES have a circle cut out in the center on top. Repeat until you have no cookies left.

Put the cookies in an tight container and let them hang out overnight, or at least 3-4 hours if you’re impatient. Eat within 3 days.


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Chocolate Crinkle Cookies with White + Dark Chocolate Kisses

December 28, 2015 Leave your thoughts Print this page

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Oh yes. It’s the moment you’ve been waiting for.

THE RELEASE OF THE RECIPE FOR THE INFAMOUS CHOCOLATE CRINKLE COOKIES!!!

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(If you know me, you know I am now hysterically laughing all by myself and will not stop these maniacal giggles for at least another five minutes.)

But these cookies are #goals and #aspirations. What’s with the hashtags? #idk. Have I lost a great amount of self-respect over the course of the past month? #perhaps. 😉

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I am so happy that it’s winter break, and that I’m currently sitting on a beach chair and listening to the ocean waves crash against the shore as my fingers pitter-patter away on my laptop’s keyboard. I think I understand why they call twelfth grade senior year: the stress ages you until you need either a cane, Social Security, or both.

*Badum tsssssssss*

But seriously. The past month has been a tired trudge through college decisions, more applications, endless essay-writing, tears, screams of joy, late-night panic attacks over Facebook Messenger, Snapchats with black and white filters and text labeled “crying and no longer trying,” distribution of sympathy brownies, and miserable mornings where I’ve hidden under my favorite English teacher’s desk clutching a pink blankie (true story). The moments of happiness were wonderful beyond compare, but the rest…

Still, I feel incredibly grateful for everything that has happened. Why?!

Well, throughout this anxiety-ridden time, I’ve honestly made more meaningful connections with the people around me than I have this entire school year. You know that High School Musical song “We’re All in This Together?” That’s what the past four weeks have felt like, at least to me. It’s been so…nice to see everyone giving each other hugs and talking openly and candidly with one another. Even though a lot of my friends received not-so-good news, others received fabulous news, and everyone was there for everyone else either way. In my humble opinion, it’s been a truly beautiful thing to witness, and I feel so lucky to have watched it unfold.

I’ve had wonderful, heart-warming conversations with some of the most lovely, kind people I know, both friends and teachers. I’ve gone on some fabulous adventures with my best friends to take my mind off of things. Yes, I’ve had moments of despair, but I’ve also had many moments of contentment, where I’ve been so happy that the universe has given me exactly what I needed after all. And for that, I will smile, because I can give love, I can feel love, and I can choose love.

You know what else was awesome? The ABBY BAKING RAVE 2k15!!!

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Every year, I bake my teachers a variety of goodies around the holidays, but this year, I went all-out, because hey, it’s senior year: go big or go home! (That was the catchphrase that was going to be on our homecoming t-shirt, but then the administration nixed it because it’s supposedly a reference to alcohol. Ouch.)

I certainly went big. I started on a Sunday morning at 8:30 A.M., then baked and boxed almost non-stop until 1:30 A.M., pausing only to go to yoga so I could stretch myself out. (I then got up at 5:30 A.M. to do some more baking because I’m dumb/care too much.) I made croissants and pain au chocolat from scratch, linzer heart cookies with homemade raspberry jam, gingerbread cookies that I hand-decorated meticulously (there were 28 gingerbread folk in total!!!), and of course these crinkle cookies, whose kisses I also made myself. It was a tiring twenty four hours, but each element of the holiday treat box came out perfectly. I must say I’m very proud. 🙂

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I healthified/veganized this recipe 100% on my own. Basically, I took a glance at a traditional recipe (loaded with copious amounts of butter and processed ingredients), adjusted some ratios, made some swaps, and VOILA, magic happened. They were so chocolaty, tender, and delicious…I wish I had more than the one I saved for myself. 🙁 Oh well, guess I’ll have to make them again!

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Now, you can use regular chocolate kisses from the store, but I personally prefer to DIY them, simply because I can use much better quality chocolate and keep dairy out of the equation. It’s quite easy, really: all you need is some of your favorite melted chocolate and a kiss mold, and you’re set to go! People will be very impressed when you tell them you made the kisses from scratch. 🙂

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Hugs and kisses from me to you. <3

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Chocolate Crinkle Cookies with White + Dark Chocolate Kisses

Ingredients

Prep Time 15 min
Cooking Time 11 min
Total Time 30 min
Yield 18-24 cookies

FOR THE KISSES:

3 ounces of dark chocolate, melted and cooled slightly

3 ounces of white chocolate, melted and cooled slightly (use dairy-free white chocolate to keep it completely vegan)

Chocolate kiss mold

FOR THE COOKIES:

1 1/4 cups of non-hydrogenated palm shortening (I like Spectrum, which is unrefined and organic)

1 1/2 cups of unrefined cane sugar (you can reduce it down to 1 cup, but don’t go any further!), plus more for rolling (not hating)

2 tablespoons of arrowroot powder + 6 tablespoons of water, whisked together in a small bowl

1 tablespoon of vanilla extract

2 cups of whole wheat pastry flour

1 1/4 cups of unsweetened cocoa powder

1 teaspoon of baking soda

1/2 teaspoon of salt

Directions

FOR THE KISSES:

Using a little spoon, layer in white chocolate on the bottom of each slot in the mold, then put a little layer of dark chocolate on top. Keep layering a little bit at a time until you’ve reached the top.

Using a toothpick, gently swirl the white and dark chocolate together, scraping up and down the sides of each mold slot to make the pattern visible.

Chill in the freezer until solid, about 30 minutes. Pop out of the molds and store in an airtight container in the freezer until ready to use.

FOR THE COOKIES:

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.

In the bowl of a stand mixer, beat together the palm shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add in the arrowroot/water mixture and vanilla, then beat on medium for another minute or two more.

In a medium bowl, sift together the whole wheat pastry flour, cocoa powder, baking soda, and salt. Add the mixture 1 cup at a time to the wet ingredients, setting the mixer on low to ensure that you don’t have flour going up in your face.

Once all of the dry ingredients have been added, test the batter. If it holds together pretty well in a ball and doesn’t feel too sticky, you’re good! If it feels a bit too wet, add in another 1/4 cup of pastry flour and see where you’re at. If it feels too dry, add a splash or two of soy or almond milk to keep things moist.

Pour a bit of unrefined cane sugar into a bowl. Using a decent-sized ice cream scoop, take a large scoop of cookie dough and roll it into a sphere with your hands. Drop it in the sugar, roll it around to coat completely, and place on the prepared baking sheet. Pat the top three times gently with your hand and repeat with the remaining cookie dough. (I recommend placing nine to twelve dough balls on each sheet.)

Bake the cookies for 11-12 minutes, until they begin to feel firm around the edges. Remove from the oven and promptly kiss each one with a frozen kiss that you prepared. Leave the cookies to hang out at room temperature for 10 minutes, then transfer to the fridge to cool completely so the kisses don’t melt.


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Thank you, reader, for listening to me babble about my life. It’s been a wild year and I’ve had a lot to say about it, haha! You are a beautiful human being and I love you, whoever you are! May your 2016 be filled with happiness, laughter, and light. xoxo

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