Spring Cleaning Cookies Recipes

SPRING-CLEANING COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
• Cream together butter, shortening, white sugar, and brown sugar in a large bowl until light and fluffy. Beat in eggs, one at a time. Stir in evaporated milk and vanilla.
• Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir flour mixture into the sugar mixture. Mix in oats, chocolate chips, coconut, and pecans. Drop by rounded tablespoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 13 to 15 minutes in the preheated oven, until golden brown, switching racks halfway through. Cool slightly on cookie sheets before removing to wire racks to cool completely.

CLEAN BREAKFAST COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
• Whisk oats, pastry flour, flax meal, cinnamon, salt, and baking soda together in a large bowl. Stir honey, egg whites, almond butter, and vanilla extract into oats mixture until dough is well-blended; mix in chocolate chips. Scoop dough into 36 balls and place on prepared baking sheets.
• Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, lightly loosen each cookie from the baking sheet, and continue cooling on the baking sheets for another 10 minutes.

SPRING CLEANING RIBOLLITA

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add leek and cook, stirring occasionally, until softened, 3 minutes. Add carrot, Swiss chard stems and the remaining 2 tablespoons of oil. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hands, stir them in with their juice and cook, stirring occasionally, until all of the liquid is reduced and the mixture is thick, about 5 minutes. Add zucchini, basil sprigs, thyme sprigs, Swiss chard leaves and 8 cups of water, and season with salt and pepper.
• Bring to a boil over high heat, then reduce to medium-high and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in peas, beans and bread, and cook, stirring and mashing up the bread, until most of the bread dissolves and soup thickens, about 10 minutes. Discard basil and thyme sprigs, and season with salt and pepper to taste.
• Divide soup among bowls and finish with the chopped basil. Garnish with cheese, if desired.