I’m sick of being sick.
I’ve been flat on my back eating nothing but handfuls of chicken noodle soup and crackers. Before you start to wonder how exactly you go about clutching a fistful of soup let me distract you with these cookies.
Me too. For now. Otherwise I’d still be asleep and not sharing this recipe with you.
Funny how sometimes you feel worse after starting a course of antibiotics than before. I’d almost rather take my chances with my ear infection than take another one of those giant pills. Almost.
It’s the ten day antibiotic crash diet. Emphasis on the word crash.
All the cool kids are doing it. Lose ten pounds in ten days. You’ll be half conscious while shuffling around the house like a zombie in wrinkled pjs and sporting unwashed bed head, but hey you’ll look fabulous.
Ok so this is getting a little random, a smidgen bitter and my head is starting to feel a bit fuzzy so I’ll just shut the heck up and let the cookies speak for themselves.
Raspberry White Chocolate Cookies
Makes 4 dozen cookies.
Source: My imagination.
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, room temperature
1 tsp vanilla extract
2 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 1/2 cup white chocolate chips/chunks
1/2 cup raspberry jam
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl, with an electric mixer, cream together the butter and sugars. Add the eggs and vanilla then blend it in. In a medium bowl whisk together the flour, baking soda and salt then blend it into the butter mixture. Last, but not least, mix in the white chocolate.
Scoop a heaping tbsp of dough onto the prepared baking sheet for each cookie then round and smooth them with your fingertips. Spoon about 1/2 – 1 tsp of raspberry jam onto each cookie then, using a small paring knife, marble the jam into the cookie dough. Bake them for 10 – 11 minutes until the edges are golden brown. Transfer them to a cooling rack and enjoy!