Thank you. And THE cookie recipe.

 

Some people leave their workplace quietly, without making much fuss.  Others are not granted the luxury to say goodbye to dear friends and colleagues when separated from their employment.  And many write a note, wishing everyone the best for their personal and professional lives.  Piecing together a letter in my head was easy.  I have nine years of lessons and friendships – sisterhood – under my belt and respect for the people I interacted with in a professional capacity.

I felt bad this year for skipping one of the holiday traditions adopted when I started working at MJC.  It was the first time I did not bake chocolate/cranberry/nut cookies for Christmas.  I first shared those, but  “my” repertoire grew to include speculoos and the best sugar cookies.   I might have complained of bakers’ fatigue come January, but the faces of my friends and co-workers made it all worthwhile.

As I head into my last day at this particular office, I wish I could wear my gratitude on a platter.  Sharing the recipe is hopefully the next best thing.  Here’s to a sweet close to this chapter.

Every-Chip Cookies

By Adriana A Published: March 7, 2014

    A tender chocolate chip cookie packed with semi-sweet and white chocolate chips, cranberries, pecans and pistachios. The dough can be frozen into logs for later use, up to three months.

    Adapted from AllRecipes.com

    Ingredients

    Instructions

    1. Preheat the oven to 350˚F.

      Using a hand mixer or a stand mixer with a paddle attachment at medium speed, cream together the butter and the sugars in a large bowl. Add the egg and vanilla extract and beat for an extra minute.

    2. Reduce the mixer speed to low and stir in the flour/baking powder/soda in two batches into the bowl. Continue until well incorporated.

    3. If using the stand mixer, add the chocolate chips, dried cranberries and nuts and "pulse" until these are distributed evenly into the dough. Otherwise, mix them in with a wooden spoon.

    4. Drop the cookie dough into a cookie sheet using a 1 tablespoon round measuring spoon. Bake the cookies at 350˚F for 10-13 minutes.

    5. Transfer cookies to a cooling rack and store on an airtight container or sealable storage bag for up to 4 days.

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    Author:Adriana A

    Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

    5 Responses to “Thank you. And THE cookie recipe.”

    1. Mary Hirsch
      March 7, 2014 at 10:26 am #

      Thinking of you today, Adriana. Sending Love, Mary

    2. March 7, 2014 at 11:43 am #

      What a beautiful post amiga. And I agree, that’s the only way to approach life.

    3. March 14, 2014 at 11:27 pm #

      Hi Adriana,
      I know all too well of banking fatigue after 28 years in banking. Congratulations on your next your next journey.

    4. March 17, 2014 at 10:15 am #

      Wishing you the best as you start your next chapter.

    5. April 8, 2014 at 12:46 pm #

      Good luck with this new chapter…I know you’ll shine!!!
      PS…your cookies sound amazing!!!

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