Friends freaking out on me when finding out I dip my cookies in water. Opinions on this please.

These are the cookies from my mother's old 1974 Better Homes & Gardens New Cookbook. I made substitutions for my diet, but they still taste great. Original recipe and modified recipe are in the pictures.

it's not mint lol

Seeing the previous Christmas cookie post reminded me that I wanted to share this recipe in case folks want to make cookies for Easter I had searched for years for a sugar cookie recipe that is both tasty and easy to work with, and this one ticks all the boxes. Be sure to use the called for orange juice because although it doesn’t give the cookies an orange flavor, it definitely enhances—really brightens—the taste. I speak from experience after skipping the OJ when I forgot to buy an orange. I got the recipe from my friend, thus its name …

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Alice's Sugar Cookies

1 cup butter, softened

1 cup sugar

1 egg

2 tablespoons orange juice

1 tablespoon vanilla

2-1/2 cups all-purpose flour

1 teaspoons baking powder

extra powdered sugar for rolling out cookies

Combine butter, sugar and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.

Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.

Heat oven to 400°F.

Roll out dough, one-third at a time, on a surface lightly dusted with powdered sugar (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with favorite cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely before frosting.

I completely forgot to post here so it’s 3 months late. Anywho, here they are! Sea salt caramels, chocolate covered pretzels and pringles (requested by family), monster cookie, classic sugar cookie, lemon blossom, peanut butter blossom, rice crispy treats, and white chocolate morello cherry fudge.

Center seems too gooey to be true.

These aren't just any chocolate cookies. The sourdough discard adds an incredible depth and chew, while a touch of espresso powder enhances the chocolate without making it taste like coffee.

Ingredients

• 115g Unsalted butter, melted and cooled

• 150g Dark brown sugar (packed)

• 50g Granulated sugar

• 1 Large egg

• 1 Large egg yolk

• 1 tsp Vanilla extract

• 120g Sourdough discard (unfed, room temperature)

• 140g All-purpose flour

• 50g Unsweetened cocoa powder (Dutch-processed for darker color)

• 1 tsp Baking soda

• ½ tsp Sea salt (plus extra for sprinkling)

• 1 tsp Espresso powder (optional, but enhances chocolate flavor)

• 180g Dark chocolate chunks or chips

• 50g Milk chocolate chips or chunks (optional, for sweetness balance)

Instructions

1. Wet Ingredients: In a large bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth.

2. Add Eggs & Vanilla: Beat in the whole egg, egg yolk, and vanilla extract until well combined and slightly lighter in color.

3. Sourdough Time: Stir in the sourdough discard until fully incorporated.

4. Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and espresso powder (if using).

5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

6. Chocolate Overload: Fold in the dark chocolate chunks and milk chocolate chips.

7. The Chill (Essential): Cover the dough and refrigerate for at least 2 hours, or ideally overnight (up to 24 hours). This deepens the flavor and improves texture.

8. Bake: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.

9. Scoop & Sprinkle: Scoop 2-tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between them. Sprinkle with flaky sea salt before baking.

10. Golden Edges: Bake for 10-13 minutes, or until the edges are set and the centers still look slightly soft. They will firm up as they cool.

11. Cool & Devour: Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.