With the semester well underway, students, faculty and staff are engaged in a wide variety of interesting new exchanges.
Faculty are sharing practical and theoretical lessons. Students are sharing notes and calendars, and staff — busy in their meetings and arrangements — are passing along agendas and drafts of every imaginable description. Do we staff members ever finalize anything? Sorry. Main subject straight ahead.
Anyway, some trades are familiar and others draw us into wholly unfamiliar territory. This is college. Not wanting to be isolated from the friendly action, today I bring you a fresh challenge along with your morning cookies. I’ve made two varieties: my standard chocolate chip cookies with white chocolate and a brand new recipe.
The challenge is this: Please take a cookie (or as many as you like) but please, also, do one thing more. Please take some to share with your friends! You’ll find them (the cookies and your friends, I hope) in my office in Drengaelen, in the Brown House and in the Coker College Bookstore.
Which plate will be empty first? Will you share the same variety as you take for yourself? Will you eat the traditional favorite and tempt your friend to play the role of “Mikey,” who’ll eat anything? Maybe you will you try the new cookie and insist that your friend does the same, or you’ll try both and let your friend benefit from your learning.
Whatever you decide, I hope you’ll have fun mixing and matching wants with needs, and I hope you’ll have a great Friday.
I let Google choose the “experimental” recipe, by the way. It was the top result returned for the search terms “new cookie recipe.”
Come and get ’em!
P.S. While you’re in a sharing mood, please share the link to this blog post, too. The more readers we have, the more eaters we’ll find, and, I’m betting, the more we’ll hear conversations of the sort that make Fridays the best day of the week.
1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Preheat the oven to 350° degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack. Recipe copyright Sandra Lee, 2011.