Hi Everyone – One of the things that we 2nd degree students at Purdue started is the cookie bucket. What this entails is someone baking cookies and loading up the bucket, then bringing them to share each week. This semester, it has been especially appreciated because we have 1 day (Thursdays) where we are in the same, windowless, basement lecture hall from 7:30am – 4:20pm with a 50 minute lunch break. It is no fun.

I usually don’t eat cookies from the cookie bucket, but I do like to contribute from time to time. This time, I made a recipe from my Mom that I like to call “Dutch Kiss Cookies”. It is a twist on the traditional Hershey’s Kiss cookies that involves adding almond paste in the cookie batter. The cookies taste very good and look really pretty. Since the recipe does not use egg yolks, the cookie part is very white, making a big contrast between the cookie and the kiss. Don’t believe me? Take a look for yourself…

Okay, so the cookies in the back are a liiiiittle brown – that’s what happens when you follow the recipe to a “T”. The recipe said to keep them in the oven for 15 minutes, but you can see they got kind of dark – and crunchy. The ones towards the front I only kept in for 10 minutes and they look much better, plus they are softer to bite into 🙂 Let me know if you want the recipe!