Butter Toffee Drop Sugar Cookies

Baked these up for the “tea/slumber party” for my little 3 year old.  They didn’t last long and were worth the smiles.  Sprinkles optional.

1 1/2 cups flour

6 cups light brown sugar

6 tbsp sugar

2 tsp vanilla

1 egg

5 tbsp butter, room temperature

1/2 tsp salt

1/2 tsp baking soda

Preheat oven to 375 degrees

Grease baking sheets and combine flour, salt and soda in bowl.  Combine sugars, vanilla, egg and butter in another and beat until fluffy.  Combine both ingredients and blend completely.  Drop by tsp onto baking sheets spacing them 1 inch apart.  Bake for 8 minutes or until golden.  Let cool.

GLAZE

1 cup powdered sugar

1/2 cup brown sugar

2 tsp melted butter

2-3 tbsp milk or enough to make a thick liquid

Drizzle on top of cookies in a zigzag design or merely dip the cookies in glaze and let dry on rack.

40 cookies.

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Cherry-Walnut Muffins

My cherry tree’s are slow to ripen this year, but loaded down with fruit.  I picked the first of the ripened sweet cherries today and put them into muffins to be eaten fresh or put in freezer for quick breakfasts on the go.  This recipe is a personal favorite of mine for how to make Cherry muffins and can be made with fresh, frozen or even canned cherries.

2 cups flour

1/4 tsp salt

1 tbsp baking powder

1/2 cup sugar

3/4 tsp cinnamon

1 cup coarse chopped cherries (canned, fresh,frozen)

1/2 tsp almond extract

1/2 cup coarse chopped walnuts

1 large egg

1 cup milk

1/4 cup melted butter

Mix dry ingredients together in bowl, add wet ingredients to dry and mix well.  Add cherries and nuts and stir gently into the batter.  Fill greased muffin tins or muffin cups 2/3 full and bake 250 degrees for 20 minutes.

Makes 1 dozen muffins.

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