Malted Milk Cookies

2½ cups flour

¾ cup plain malted milk powder

½ tsp. baking soda

¼ tsp. salt

1 cup sugar

½ cup light brown sugar; firmly packed

1 cup salted butter; softened

2 tsp. vanilla extract

2 Tbsp. sweetened condensed milk

2 lg. eggs

2 cups milk chocolate chips

Preheat oven to 300°.

In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside.

Blend sugars in a large bowl at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over-mix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.

Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula.

This recipe can be found here.

Lemon Poppy Seed Cookies

2 cups all-purpose flour

1 tsp. baking soda

1½ tsp. freshly grated lemon zest

1 tsp. ground coriander

2 Tbsp. poppy seeds

¾ cup salted butter, softened

1 cup white sugar

2 large egg yolks

1 large egg

1½ tsp. lemon extract

Preheat oven to 300°

In a medium bowl combine the flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.

In a large bowl cream together the butter and sugar with an electric mixer at medium speed until the mixture forms a grainy paste. Scrape down the sides of the bowl, then add the egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy.

Drop by rounded tablespoons onto an ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes or until cookies are slightly brown along the edges.  Immediately transfer the cookies with a spatula to a cool surface.

This recipe can be found here.

Pumpkin Spice Cookies

2½ cups flour

½ tsp. baking soda

¼ tsp. salt

2 tsp. pumpkin pie spice

1 cup dark brown sugar, packed

½ cup sugar

¾ cup butter, softened

1 egg

1 cup pumpkin, canned or freshly cooked

1 tsp. vanilla

½ cup (2 oz.) walnuts, chopped

Preheat oven to 300°

In a medium bowl, combine flour, soda, salt and pumpkin pie spice. Mix well with a wire whisk and set aside.

In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.

Add the flour mixture and walnuts. Blend at low speed just until combined. Do not overmix.

Drop by rounded tablespoon onto ungreased cookie sheets, 1½ inches apart. Bake 22 to 24 minutes, until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool.

This recipe can be found here.

Mexican Corn Salad

Serves 6

4 cups fresh (or canned) corn kernels; about 6 ears

2 avocados, diced

2 cloves garlic, minced

2 limes, zested and juiced

1 green bell pepper, seeds removed and finely chopped

1/2 red onion, finely diced

1/2 cup cotija cheese, crumbled

1/3 cup fresh parsley, roughly chopped

2 tablespoons extra-virgin olive oil

2 tablespoons mayonnaise

3/4 teaspoon chili powder, or to taste

kosher salt, to taste

Heat olive oil in a large pan or skillet over medium-high heat and cook corn until semi-charred on all sides. About 8 minutes.

Season with salt, then transfer corn to a large bowl.

Add diced avocado, garlic, bell pepper, red onion and parsley, then mix in chili powder, lime zest and juice, and mayonnaise.

Toss everything together until evenly coated, then taste and adjust seasoning, if necessary.

Add cotija cheese and toss together, then refrigerate or serve immediately.

You can find the recipe here.