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First of all, it is almost impossible to take an appetizing picture of chocolate chip cookies. I tried every stinking angle on every kind of plate in all sorts of light until it dawned on me to use my imagination a little bit. I guess I can’t take credit for the funky features on the vintage photo app on my iPhone, but I can give it a nod for making this photo more interesting. So thank you, makers of Pixelmatic, for making my food blog a little bit more scrumptious.

Let’s talk about cookies. I only bake a handful of sweet things; cookies, banana bread, and tarts. These three things I have mostly perfected and can execute  without a recipe. However, I think it’s important to write these things down so future generations of my family can make my “Famous Spiced Dark Chocolate Cookies.” Or at least so I can pretend that future generations will be interested in family traditions.

So here it is, a recipe that makes enough cookies to last about two or three days for a family of four, or about sixteen cookies, if you insist upon having a number.

  • one stick of organic butter, softened
  • 1/2 cup organic cane sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • zest of one smallish orange
  • one healthy squeeze of previous mentioned orange
  • 1 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/4 tsp cinnamon
  • 1/4 tsp tumeric
  • 1/4 tsp cardamom
  • 3/4 cup sliced almonds
  • 1 cup of dark chocolate chips

Preheat your oven to 375°. In a large bowl with the utensil of your choice (I use a rubber spatula and wooden spoon) combine the room temperature butter, sugar, vanilla, squeeze of orange juice, orange zest and eggs until light and fluffy. In a separate bowl, combine the flour with baking soda, baking powder, salt, and spices. When it’s thoroughly blended, slowly add the flour mixture into the butter mixture. Stir in the almonds and chocolate chips, but take care not to overdo it. Drop heaping spoonfuls about 2 inches apart onto ungreased baking sheets. Bake for 8 to 1o minutes, or until light brown, rotating the sheet pans halfway through.

Does your house smell like a combination of the Holidays and freshly baked cookies? It does? You’re welcome!

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