We had a little get together with some friends to celebrate Eleanor's birthday and do a little delayed holiday baking as well.
Yes...we bought her a party hat.

And yes we bought her a cake. She absolutely is spoiled. She's our original baby!

So Eleanor got to have some birthday cake AND open her birthday present!

I love watching her open presents. It's so cute!

And I also invited some friends over to do a little baking. We decided on 3 cookie recipes. This was a total success!! I had alot of fun! The girls baked....



The boys played their video games....

And the end result!

We wound up making chocolate chip cookies (of course):

Lemon Cookies

And Butterscotch cookies

I think my favorite was probably the lemon cookie followed by the chocolate chip. The butterscotch was good and the cookie itself was very sconelike in flavor. But the icing was a tad too sweet.
It was just really great and wonderful to have our friends over..do a little baking...spoil the pug....awesome awesome day.
And if you'd like to make some cookies yourself....
We used
Alton Brown's Chewy recipe for the chocolate chip cookie.
Lemon Drops
1/2 cup butter, softened
3/4 cup granulated sugar
4 tsp finely shredded lemon peel
1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1/2 cup dairy sour cream
1/3 cup lemon juice
2 cups all purpose flour
Lemon Glaze
1/4 cup granulated sugar
2 tbsp lemon juice
Preheat oven to 375. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar, the lemon peel, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, sour cream, and lemon juice until combined. Beat in as much of the four as you can with the mixer. Stir in any remaining flour.
Drop dough by slightly rounded tablespoons 3 inches apart onto an ungreased cookie sheet. Bake about 8 minutes or until tops are firm. Transfer to wire rack. Brush the tops of warm cookies with Lemon Glaze (see directions). If desired, sprinkle tops of cookies with chopped gumdrops and coarse sugar. Let cookies cool.
For the lemon glaze, in a small bowl stir together granulated sugar and lemon juice.
Frosted Butterscotch Cookies
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cups packed brown sugar
1/2 cup shortening
2 eggs
1 tsp vanilla
1 8 oz carton dairy sour cream
2/3 cup chopped walnuts
Browned Butter Frosting (see recipe)
Preheat oven to 375. Lightly grease a cookie sheet; set aside.
In a medium bowl stir together flour, baking soda, baking powder, and salt; set aside. In a large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until combined. Beat in eggs and vanilla until combined. Alternately add flour mixture and sour cream, beating in after each addition. Stir in the 2/3 cup chopped nuts.
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 10 to 12 minutes or until edges are light brown. Transfer to a wire rack and let cool. Frost cooled cookies with Browned Butter Frosting. If desired, top with walnut halves or chopped walnuts.
Browned Butter Frosting
In a medium saucepan heat and stir 1/2 cup butter over medium low heat until butter turns golden brown. (Do not scorch). Remove from heat. Whisk in 3 1/2 cups powdered sugar, 5 teaspoons boiling water, and 1 1/2 teaspoons vanilla. Beat until frosting is easy to spread. Immediately spread on cookies. If frosting begins to get stiff, stir in a small amount of boiling water.
Enjoy!!