This particular Tuesday made me even more nervous because there was no school on Monday. Every time Monday is a day off, my whole week gets thrown off. I wind up thinking that Tuesday is Monday and Wednesday is Tuesday and my dinner menu gets messed up because I wind up defrosting the wrong things and I forget when pizza day is in school and I miscount the number of juiceboxes I need for the week. Man, I sound like a real type-A personality, which is so far from the truth. I usually feel like I am winging it - it, being everything - so I don't really know why I am freaking out about Cookie Tuesday. Maybe cause this week it's really Cookie Monday. Or Wednesday. I'm so confused. I just wish we'd have a full week of school. No snow days, no federal holidays. Just school. Every Single Day. For five days straight. Is that really too much to ask?
Okay, before I go completely off the deep end, I will share this week's Cookie Tuesday recipe. My mom's friend, Judy, whom I have known for more years than I have not known her, gave me this recipe ages ago. I have no idea where she got it from, but if anyone recognizes it as their own, please drop me a line. I would be so happy to give credit where credit is due.
These cookies are very simple, evidenced by their name, Light as Air Cookies. They are super-plain and my kids love them. Josh too. Which doesn't surprise me because when I met him, he didn't like anything but vanilla - in his cookies, his ice cream, his desserts. Weird. I know. But now that we have been playing house for almost eight years, he has broadened his horizons and even chose a chocolate milk shake at Carvel yesterday of his own free will - and not because I wanted to share. I was so proud. But at the end of the day, plain vanilla cookies still make him happy.
Here is the Light as Air Cookie recipe*:
2 large eggs
1 tsp vanilla
1 cup sugar
1 and 1/2 tsp baking powder
1 and 3/4 cup flour
Preheat the oven to 375 degrees and grease two cookie sheets. Mix the eggs and vanilla and sugar on low, until the mixture has thickened and turned a light shade of yellow. This usually takes about 3-4 minutes. Add the baking powder and flour and mix until combined. Using a tablespoon, drop the cookies onto the cookie sheets about 1 and 1/2 inches apart. This recipe will yield about 20 cookies.
Bake the cookies for 9 minutes, rotating the pans from back to front and up and down at 4 and 1/2 minutes. I know that sounds like a pain, and it is. But it does make a difference in how the cookies come out. Allow the cookies to cool slightly and then transfer them to a cooling rack. When they are cooled off all the way, store them in an airtight container. They can last that way for a good week, but I doubt they will last that long.
1. Don't try and double the recipe. I am not sure why, but I have tried it on several occasions and it doesn't work.
2. Also, don't try and get cute and use Splenda instead of the sugar. Again, tried it and had to throw out the whole batch. It was a double batch, another no-no. But you already knew that.