Simply the Best Chocolate Chip Cookie

INGREDIENTS

• 2-1/4 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• Mix altogether with a wire whisk and set aside.

In a mixer bowl, cream:

• 1/2 cup Crisco (no other brand!)
• 1/2 cup room temperature butter (no margarine!!!!)

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Pistachio Wreaths

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• 1 cup flour
• 3/4 cup plus 1 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp salt

Mix altogether and set aside.

In a mixer bowl, beat

• 1 stick (4 oz) of soft butter
• 1/2 cup sugar
• 2 egg yolks
• 2 tsp vanilla
• 1/2 tsp almond extract

Cheesecake Cookies

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Mix together:

• 1 cup flour
• 1-1/4 cups graham cracker crumbs
• 1-1/2 tsp baking powder
• 1/4 cinnamon

In a mixer bowl, beat:

• 1 stick (4 oz) soft butter
• 1/2 cup brown sugar
• 1 egg white – save the yolk for the filling
• 1/2 tsp vanilla

Mix well together – if the mixer seems a bit dry, add a few drops of water until it forms a dough

Pistachio Thumbprints

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1 egg

1/4 tsp almond extract

1/4 tsp lemon extract

2 cups flour

1/3 cup pistachios

3/4 cups sugar

1/8 tsp salt

2 sticks softened butter

In a small bowl,  mix the egg and two extracts.  In bowl of food processor, put the flour, sugar and pistachios.  Pulse 8-10 times.  Add egg mixture and process until the dough comes together.  Remove and put on table and knead till smooth.

Take a generous teaspoon of dough and roll it into a ball.  Make a thumbprint in the center.  Bake at 350 degrees or about 12 minutes.  Remove and cool.

Melt 4 oz of good white chocolate in a microwave on 50% at 10-20 second intervals or until melted and smooth.  Put into a heavy duty plastic bag, snip the end and pipe into wells of cookies.  Put some chopped pistachios on top and let set. (You can add some dried cranberries if you wish).