Cookie of the Month

February continues our winter baking efforts. We just finished eating another loaf of sourdough bread and a batch of raspberry scones, which Maggie made from frozen garden raspberries.

Maggie and I both love magazines and have over a dozen bookmarked on our Libby library app. One recent additional was Bake from Scratch magazine. I noticed the magazine appeared to kick off a 'cookie of the month' series with the first issue of the year. Because magazines now seem to be issued bimonthly, the feature included cookie recipes for January and February.

The January cookie recipe was for a browned butter chocolate chip cookie. Because both Maggie and I had recently made chocolate chip cookies, we opted to skip that one. The February cookie was a vanilla sugar cookie made with condensed milk. The recipe link is here. The odd thing about the recipe is that it included only 1/3-cup of condensed milk, rather than an entire 14-ounce can. Not sure what we are supposed to do with extra condensed milk. We found that the proportions worked out by doubling the recipe, which allowed us to use all of the can. This had the added bonus of generating twice as many cookies.

Other than having to find freezer space to freeze the balls of dough for 15 minutes, the recipe was straightforward. Allowing the dough balls to set up in the freezer, rolling them by hand, and rolling in sugar prior to baking produced perfect circle-shaped pale cookies. The cookies are soft and a bit sweet, but I liked them better that generic sugar cookies. Rolled in colored sugar, these would be a good Christmas cookie. Probably a keeper.