After a great weekend in East Hampton, we came home early because poor Jamie has a terrible cold. While he was downstairs watching football, I needed some projects to keep me busy. Flipping through various cookbooks for a baking recipe, we settled on Smitten Kitchen's buttered popcorn cookies. They're pretty easy to make, and very tasty. The popcorn lightens up the cookies a lot. These would be perfect for a movie night. I'm going to bring some in to work.
Ingredients:
2 tbsp vegetable oil
1/4 cup popcorn kernels
1/4 tsp table salt
1 tbsp butter, melted
1/2 cup butter (1 stick), softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1/2 tsp vanilla
1 1/4 cup flour
1/2 tsp baking powder
Directions:
Preheat the oven to 350, then make the popcorn. Put oil in the bottom of a large pot and add the kernals. Cover and turn the heat on medium high. Shaking the pot periodically until the popping stops, 5-7 minutes total. Pour in butter and salt, toss, then put in a bowl to cool.
