I live in a weird neighborhood.
I just walked out my back door and the kids that live in the house behind me were running around outside.
One of the little girls was singing at the top of her lungs, opera style “IIIIII JJJUUUUSSSTT PPPEEEEEEEEEEEEDDD ONNNN MYYYY FOOOOOOOOOOOOOOOOOOOOOOOOOTTT!!!!!!!”
I stood there waiting for the red curtain to come down when she turned and our eyes met. I broke eye contact and immediately turned around and went back into my house and she stood there triumphantly. Like she had won some sort of imaginary battle.
Well, she may have won the imaginary battle. But I will win the imaginary war. Because believe it or not, that’s not the weirdest thing I’ve ever heard somebody sing. I’ve got plenty of ammo.
… To be continued.
You came for cookies though, and so I will give you cookies!
These are yet ANOTHER recipe from the ever so amazing Averie Cooks. You guys, I seriously can’t get over her. Anytime I need a cookie fix (which is all the time BTW) her site is the first place I go to, and I am NEVER disappointed. Even something as simple as these vanilla cookies have turned out to be incredible. She has forever changed the way I approach any cookie recipe. I have learned a lot from trying out her recipes. I HIGHLY suggest you visit her website ASAP. I have linked to it several times in this post. I promise that if you haven’t already been there, it will become a new favorite.
These vanilla cookies are so soft, and delicious I can’t even contain myself. They are simple and timeless. A true classic.
1/2 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
2 tablespoons cream or milk
1 1/2 teaspoons vanilla
1 cup all-purpose flour
3/4 cup bread flour
1 teaspoon baking soda
1/4 teaspoon salt, to taste
Prepare your cookie sheets by lining them with silpat baking mats, parchment paper or spraying with non-stick cooking spray. To the bowl of an electric mixer, using the paddle attachment beat the butter on low speed until smooth and creamy, about 1 minute. Add the sugar and beat on medium high speed until creamed and well combined about 2-3 minutes. Add the egg, cream and vanilla and beat on medium-high speed until light and fluffy, about 4-5 minutes. Add the dry ingredients and mix until just combined. Using a 2 tablespoon cookie scoop form heaping mounds and place on your prepared cookie sheets about 2 inches apart. Cover with plastic wrap and place in the refrigerator for at least 3 hours. Preheat oven to 350° F. Bake for 8-10 minutes or until pale golden color. Even if they look slightly underbaked, this will yield a chewier cookie. Leave the cookies on the baking sheet to cool for 10 minutes before removing. Store extra (haha yeah right. Extra cookies?!) cookies in an airtight container.
Did I just start a one-sided feud with my six year old backyard neighbor?
I totally did.