milk n’ cookies

Milk n’ cookies- I am not sure who coined that combo- my guess is that is was a mama somewhere who was feeling guilty for just giving her kid a cookie, so she made it more wholesome by adding milk. Kinda like putting some sprouts on your triple decker bacon cheeseburger.

In any event, I was never a milk drinker. Maybe that’s why I am short….

I never had “milk and cookies” until 3 years ago. After I had my daughter, I craved shortbread cookies and milk. I thought the cravings were supposed to be done after childbirth?! Not for me.  I needed them.

These cookies in particular, are quintessential milk cookies. Dry n crumbly, slightly sweet, rich and satisfying…

yes. A good chomp indeed.

These babies are an adaptation of one found on Smitten Kitchen. Hers have espresso in em. Mine do not. Why? Because I share. And I share with my kids. They don’t need any more energy.

Butter-nice n fluffy. Don’t worry- the whole recipe will be at the end. My hubby said I should get a kitchen aid mixer tattooed on my arm. He was sorta joking… but I liked the idea….what about you? A vintage red one, I think….

Oh! See that widget ad up over there on the left? The one with the pic of lil ol’ me? Yes- I will be in a contest here shortly. I will need vote from you guys. Maybe I will get that tattoo if I win….

I will keep you posted when voting opens. I am aware that some of y’all may be in it, too- and that’s cool because if you win, I will be happy- since you read my site anyway, and that makes us friends. Kinda like knowing someone before they were “famous” ! Anyway- it’s scary and exciting…. hope I make it past the first round…at the very least.

So- these cookies get rolled out in a ziptop bag:

Next time, I will make em thicker.

Oh yeah, you’ll need a ruler. Go raid your kid’s desk….there’s bound to be one…or ten.

You need the ruler to get little squares. I guess you don’t need it- it’s just easier…I can draw a straight line, but cutting a straight line is another story….

Chocolate chip shortbread cookies:

(Adapted from Smitten Kitchen)

Whip:

2 sticks soften butter and

2/3 c powdered sugar

until fluffy.

Add:

1 tsp vanilla

At low speed, mix in:

2 c flour

stir in 4 oz chocolate chips (I suggest mini-I used “regular” and they are hard to cut through)

Put batter into a gallon sized zip bag and roll into a 9x 10 1⁄2 rectangle that is 1/4″ thick *I would personally just aim for something square and 1/2 ” thick..

Chill for 2hrs-or up to 2 days…

Preheat oven to 325

Cut a slit in the bag, and peel off bag.

Cut into 1 1/2 ” squares

Peirce with a fork.

Bake 18-20 minutes.

Enjoy with soy/almond/oat/rice/goat/cow milk.

A little note to my “regular” visitors:

Thanks. You guys rock- thanks for commenting-reading-enjoying and (hopefully) trying a few recipes here.  I love the feedback!

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