(1 votes, average: 5 out of 5)

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As I recover from being sick the entire month of March, I’m gearing up for the one thing scarier than Tom Cruise when you ask him for a recommendation for a good psychologist…that scariest of scary events…the slumber party!  (Ominous organ and thunder crashing.) My eleven year old has invited eight of her bestest friends to celebrate.  It brings back memories of my slumber parties.    Sigh.  I remember laying there with my preteen friends, quaking with terror as I tried to fend of falling asleep to avoid having my hand dipped in warm water,  being slathered with shaving cream, or having “I love Scott Baio!” drawn on my forehead with the-world’s-most-permanent marker.   Ahh, good times.  Good times.

Now that my daughter is wanting her own parties, I think the fear level is greater.  We are talking about preteen girls here.  I’m going to have pizza on speed dial, high density ear plugs for my husband and LOTS of chocolate. I’m starting with these cookies….perfect pillows of chocolate decadence guaranteed to soothe even the most dramatic preteen.

Here’s how:

4 squares unsweetened chocolate
2 Tablespoons of butter
4 eggs
1 1/2 c. sugar
3/4 c. flour
3/4 c. powdered sugar
1/2 tsp. baking powder
1/2 teaspoon salt
2 tsp. vanilla
1 c. chopped walnuts

• Melt chocolate and butter over hot water. Cool.
• Beat eggs in mixer until foamy then slowly add the granulated sugar.  Beat in mixer until it thickens, about 5 minutes.
• Pour in the cooled chocolate.
• Add flour, powdered sugar, baking powder and salt.
• Stir in vanilla and nuts.
• Roll into balls and drop onto greased cookie sheet (or use parchment paper).
• Bake in a preheated oven at 350 degrees for 8-10 minutes.
• Cool before eating.  You’ll burn your tongue because you won’t stop eating.  Then where would you be, huh?

Now, I must save some for myself as I recuperate the next morning.

(1 votes, average: 4 out of 5)

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Outside, we just got dumped with about, say, 18″ of snow. Sigh. So I’m dreaming of spring…the season of singing birds, blooming daffodils and butt-whomping allergies. To help with my cabin fever and longing for sun, here is my ode to spring in Lemon Meltaways.

COOKIE PIECE (AKA FROSTING HOLDER):
1 1/2 c. butter, softened
2/3 c. confectioner’s sugar
2 tsp. fresh lemon juice
2 1/2 c. flour
1 c. cornstarch

LEMONYISH FROSTING:
1/2 c. butter
1 1/2 c. confectioner’s sugar
2 tsp. fresh lemon juice
2 tsp. grated lemon zest
3 oz. cream cheese

In a mixing bowl, cream butter and confectioner’s sugar until light and fluffy. Beat in lemon juice. Combine the flour and cornstarch and gradually add to the creamed mixture. Shape dough into 2 logs and wrap with plastic wrap. Refrigerate for 2-4 hours (just until firm.)

Unwrap and cut into 1/4″ slices. Bake on an ungreased cookie sheet at 350º for 8-12 minutes or until firm to touch. Remove to rack to cool. Careful, they’re tender little buggers until they cool off (kind of like my husband.)

Now, the best part. Combine the butter, confectioner’s sugar, lemon juice, lemon zest and cream cheese. Beat until smooth, licking beater every two seconds (be sure to turn off mixer first.) Scrape down frosting with a spatula. Keep this on the side for licking as you frost the cookies.

There you have it. Springtime without the sneezing.