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San Angelo Lifestyles

From the Kitchen of Jacci Statton

The Best Chocolate Chip Cookies 

 Ingredients:

  • ½ cup butter, at room temp
  • ½ cup Crisco 
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 package Ghiradelli milk chocolate chips*

Directions:

  • Preheat oven to 375 degrees. Lightly grease a large baking sheet.
  • In a large bowl cream together room temperature butter and Crisco until light and fluffy. Add both sugars and continue beating for one minute. Add in eggs one at a time and vanilla and continue beating for one minute. 
  • In a separate bowl, mix the flour, baking soda and salt.
  • Slowly add the flour mixture in to the butter mixture. Once that is combined, add in the bag of chocolate chips.
  • Roll dough into ¼ cup size balls (seems huge but that’s what makes them SO good!). Place each dough ball on the greased cookie sheet and bake for 8 minutes!

    *I personally think these are the best chocolate chips and are key to the recipe!
    **The cookies will look slightly undercooked – don’t be afraid they will continue to cook as they’re cooling and this is also part of what makes them so great!

Glazed Cinnamon Chip Scones

     Perfect for fall, these thick, delicious scones are made with cinnamon chips and topped with a sweet cinnamon glaze. Our family loves to enjoy these with a warm cup of coffee! I hope you enjoy these sweet treats as much as we do!

Ingredients:

  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup butter
  • 1 egg
  • ½ -1 package of cinnamon chips

    For the Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon

Directions:

  • In a small bowl, blend the sour cream and baking soda, and set aside.
  • Preheat oven to 350 degrees. Lightly grease a large baking sheet.
  • n a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the cinnamon chips.
  • Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick circle. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
  • Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. While the scones are baking whisk all ingredients for the glaze together (Should be a fairly runny consistency, if not, add more milk 1 T. at a time).
  • Once the scones have cooled completely. Spoon and drizzle the glaze over each once. Let the glaze dry and enjoy!
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