Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups dark brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
3 cups semi-sweet chocolate chips

Preheat the oven to 350° F. Line a sheet pan with parchment paper or a silicone baking mat.

Whisk together the flour, soda, and salt in a bowl; set aside.

With an electric mixer, beat the butter and sugars on medium speed for 1-2 minutes until just combined. On medium speed, add the eggs and vanilla and mix well. Add the flour mixture and mix on low speed until just combined. Stir in the chocolate chips by hand. Chill the dough for 20 minutes.

Use a 2-inch diameter scoop (3 tablespoons) to portion the dough onto the prepared sheet pan about 3 inches apart.

Bake 15-17 minutes. They will look underdone, but that's okay. Cool on the pan for 3-4 minutes before transferring them to a wire rack to cool completely.

Makes 28 cookies

high altitude (5200ft): Reduce the sugar by 2 tablespoons.

variations: These recipes will be available in the cookbook.

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Reprinted from the cookbook, The High Plains Sifter: High-Altitude Baking for Every Occasion (Part 1: The Cookie Collection)

3 cups all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter
3/4 cup sugar
2 teaspoons vanilla extract
2 teaspoons rum flavoring
1 large egg
ground nutmeg for dusting nutmeg frosting (recipe follows)

Preheat the oven to 350° F. Line a sheet pan with parchment paper or a silicone baking mat.

Whisk together the flour, nutmeg, and salt in a bowl; set aside.

With an electric mixer, cream the butter, sugar, vanilla and rum flavoring on medium speed for 3-4 minutes. Add the egg and mix until incorporated.

Add the flour mixture gradually and mix on low speed until the dough comes together. Flatten the dough into a 6-inch diameter disk with the palm of your hand and wrap the dough in plastic wrap and refrigerate for one hour.

Divide the dough into 12 pieces. On a lightly-floured surface, shape each piece of dough into a long rope, 1/2-inch in diameter. Cut the 'rope' into 2 1/2-inch lengths.

Bake 12 to 15 minutes or until a light golden brown. Cool on the pan for 3-4 minutes before transferring them to a wire rack to cool completely. Spread each cookie with frosting in a rustic manner to resemble the craggy surface of a log. Sprinkle lightly with nutmeg.

nutmeg frosting 3 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
1 teaspoon rum flavoring
2 1/2 cups powdered sugar
2-3 tablespoons milk or half-and-half

Cream butter, vanilla extract and rum flavoring with an electric mixer on medium speed for 1-2 minutes. On low speed, beat in sugar gradually alternating with cream. Beat well on medium speed for 1-2 minutes until smooth.

Makes about 45 cookies

high altitude (5200ft): no change

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Reprinted from the cookbook, The High Plains Sifter: High-Altitude Baking for Every Occasion (Part 1: The Cookie Collection)

1 cup unsalted butter, room temperature 8 ounces cream cheese; room temperature
1/4 cup sugar
1/4 teaspoon salt
2 teaspoon vanilla extract
2 cups all-purpose flour, plus extra for rolling
nutty-jammy filling (recipe follows)
1 large egg beaten with 1 tablespoon milk, for egg wash
cinnamon sugar (1 teaspoon cinnamon plus 3 tablespoons sugar) for dusting

Cream the butter and cream cheese with a mixer. Add sugar, salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Place the dough on a well-floured board and press it into two six-inch disks. Wrap each piece in plastic, and refrigerate for 1 hour.

nutty-jammy filling:
1/4 cup dark brown sugar, packed
1/3 cup sugar
1/2 teaspoons ground cinnamon
grated zest of one small orange
3/4 cup currants (or raisins)
1 cup finely chopped, toasted pecans (or walnuts)
1/2 cup of your favorite fruit preserves (I've used raspberry, blueberry, apricot)

Combine sugar, brown sugar, cinnamon, currants, grated zest, and nuts.

Preheat the oven to 350° F. Line a sheet pan with parchment paper or silicone baking mats.

On a lightly-floured board, roll each ball of dough into a 9-inch square. Cut the square in half to make two 9 by 4 1/2-inch rectangles. Using an off-set spatula, spread each rectangle with 2 tablespoons jam and sprinkle with 1/4 cup of the filling. Press the filling lightly into the dough.

Starting with the long end, roll each rectangle into a log - as though you were making cinnamon rolls. Refrigerate the logs for 1 hour.

Brush each log with egg wash and sprinkle with the cinnamon sugar. Cut each log into 9 1-inch pieces and place them standing seam-side down 3 inches apart on the prepared sheet pan.

Bake 30-35 minutes until lightly browned. (Some of the jam will ooze out and may burn on the pan. This is fine - just remove the burned jam after the cookies are cooled.) Cool on the pan for 3-4 minutes before transferring them to a wire rack to cool completely.

Makes about 32 cookies

high altitude (5200ft): No change.

variations:

raspberry chocolate rugelach: Add 1/2 cup mini chocolate chips to the filling mixture.

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Reprinted from the cookbook, The High Plains Sifter: High-Altitude Baking for Every Occasion (Part 1: The Cookie Collection)

2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter
1 cup honey
1 teaspoon baking soda
1/2 teaspoon vanilla extract
chocolate filling (recipe follows)

Preheat the oven to 350° F. Line a sheet pan with parchment paper or a silicone baking mat.

Whisk together the flour, salt, and sugar in a large bowl; set aside. In a saucepan, melt the butter and honey together over low heat. Remove from the heat and stir in the baking soda and vanilla. Pour the honey mixture over the flour mixture and stir to combine.

Place rounded tablespoons of the batter onto the prepared sheet pans 3 inches apart. Bake 10-12 minutes until golden. Cool on the pan for 3-4 minutes before transferring them to a wire rack to cool completely. Sandwich the cookies together with a heaping teaspoon of chocolate filling. Allow to set completely - about 2 hours.

chocolate filling
1/3 cup heavy cream
1 1/3 cups semi-sweet chocolate chips

Place the cream and chocolate together in a double boiler over low heat and stir until melted together and smooth. Cool until a thick spreading consistency (about 30 minutes)

Makes about 18 sandwiches

high altitude (5200ft): no change

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Reprinted from the cookbook, The High Plains Sifter: High-Altitude Baking for Every Occasion (Part 1: The Cookie Collection)

1/2 teaspoon salt
1 cup dark brown sugar, packed
1 cup light corn syrup
1 cup all-purpose flour
3/4 cup unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
1 cup old-fashioned rolled oats
cannoli cream (recipe follows)

Preheat the oven to 350° F. Line a sheet pan with parchment paper or a silicone baking mat.

Whisk together the salt, brown sugar, and corn syrup. Stir in the flour, butter, vanilla and oats.

Drop the batter onto the prepared sheet pan using a measuring tablespoon onto the prepared sheet pan. Leave plenty of room since the cookies will spread a great deal. (I found 3 cookies per pan to be ideal.)

Bake until the edges are brown, about 10 minutes. Let the cookies cool on the pan for 1-2 minutes. Lift the cookies with a spatula and roll them around a 1-inch diameter dowel and leave them to cool for 2-3 minutes. Once they are set, slide them off the dowel and cool them on a wire rack. Repeat until the batter is used up.

cannoli cream
3 cups whole milk ricotta cheese, room temperature
8 ounces cream cheese, room temperature
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon salt

Mix together the ricotta cheese, cream cheese, confectioners sugar, vanilla, and salt with an electric mixer on low speed until the sugar is dissolved and the mixture is well combined. When ready to serve, pipe the filling into the cookies using a piping bag fitted with a large star tip.

Makes 22 cookies.

high altitude (5200ft): no change

variations:

oatmeal lace florentines: Proceed as above except use a measuring teaspoon to portion the batter. Bake for 8 minutes and leave to cool flat on the sheet pan. Melt 8 ounces milk chocolate. Spread a small amount of chocolate on the back of half of the cookies and lay another cookie on top to make a sandwich. Leave to cool and set.

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Reprinted from the cookbook, The High Plains Sifter: High-Altitude Baking for Every Occasion (Part 1: The Cookie Collection)

1 3/4 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/3 cup powdered sugar, sifted
3/4 cup unsalted butter, room temperature
1 teaspoon vanilla extract
powdered sugar for dusting.

Sift together the flour, cornstarch, and salt; set aside. Beat the sugar and the butter together with an electric mixer on medium speed for 1-2 minutes until combined. Add the vanilla and the flour mixture and mix on low speed until dough forms. Press the dough into a 6-8-inch disk with the palm of your hand, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350° F. Line a sheet pan with parchment paper or a silicone baking mat. Roll the dough on a well-floured surface to 3/8 inch thick. Use a cookie cutter to cut the dough.

Place the cookies on the prepared sheet pan and bake 15-17 minutes until set and slightly golden around the edges. Cool on the pan for 3-4 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired.

Makes about 18, 3 inch cookies

high altitude (5200ft): no change

variations:

sandwiches: Cookies can be sandwiched with jam or chocolate hazelnut spread.

sugared shortbread (pictured): Beat 1 egg white with 1 teaspoon water until just combined. Brush each baked and cooled cookie with egg white and then sprinkle with sugar. Wait 2 minutes before shaking off the excess sugar.

english toffee shortbread: Add 1/2 cup finely chopped toffee (plain or chocolate coated) with the flour mixture. Proceed as directed.

pecan lemon shortbread: Add 1 tablespoon of grated lemon zest to the butter mixture and 1/2 cup finely chopped pecans with the flour mixture. Proceed as directed.

maple walnut shortbread: Add 2 teaspoons maple extract to the sugar mixture and 1/2 cup finely chopped walnuts with the flour mixture. Proceed as directed.

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Reprinted from the cookbook, The High Plains Sifter: High-Altitude Baking for Every Occasion (Part 1: The Cookie Collection)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg
1/4 cup real mayonnaise
1 tablespoon vanilla extract
1 cup whole milk
chocolate ganache frosting (recipe follows)

Preheat the oven to 350° F. Line a sheet pan with parchment paper or a silicone baking mat. Whisk together the flour, salt, and baking powder in a medium bowl; set aside.

Beat the butter, sugar and brown sugar together with an electric mixer on medium speed for 2-3 minutes, until light and fluffy. Add the egg, mayonnaise and vanilla and mix to combine. On low speed, add the flour mixture in three additions alternating with two additions of the milk until just combined. Increase the mixer to medium speed and mix for 20 seconds until the batter is smooth.

Cover the batter with plastic wrap and chill in the refrigerator for 30 minutes.

Use a 2-inch diameter scoop or 1/4 measuring cup and scoop the batter onto the sheet pan 3 inches apart. Remember, this dough is loose and will spread a bit.

Bake the cookies, one tray at a time, for 16-18 minutes until they are cooked through and spring back when lightly pressed in the center. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Frost each cookie with 2-3 tablespoons of chocolate ganache frosting.

chocolate ganache frosting
2 cups semi-sweet or milk chocolate chips
1/8 teaspoon salt
1 teaspoon vanilla
1 cup heavy cream

Combine the chocolate, salt, and vanilla in a medium heat-proof bowl. Heat the cream in a medium sauce pan over medium-high heat until it just comes to a boil. Pour the cream over the chocolate and let it sit for 5 minutes. Slowly whisk the cream and chocolate together until it is smooth and glossy. Let the mixture cool to room temperature, stirring once in a while, until it is thick and spreadable. This may take 2-3 hours.

Makes 24 cookies

high altitude (5200ft): Reduce the baking powder to 3/4 teaspoon

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Reprinted from the cookbook, The High Plains Sifter: High-Altitude Baking for Every Occasion (Part 1: The Cookie Collection)

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup butter, room temperature
3 tablespoons milk
2 teaspoons vanilla
1 large egg

Whisk together the flour, baking powder, and salt in a medium bowl; set aside. With an electric mixer, mix together the sugar, butter, milk, vanilla, and egg on medium speed until well combined. On low speed, add the flour mixture and mix until incorporated. Place the dough on a well-floured board and flatten it into a 6-inch diameter disk. Wrap in plastic wrap and chill for 1 hour.

Preheat the oven to 375° F. Line a sheet pan with parchment paper or a silicone baking mat. On a lightly-floured surface, roll out 1/2 of the dough to 1/8-inch thick. Cut out cookies with floured cookie cutters. Place the cookies 2 inches apart on the prepared sheet pan. Bake 12 minutes until the edges are light golden brown. Cool on the pan for 3-4 minutes before transferring them to a wire rack to cool completely.

To sugar the cookies, brush the cooled cookies with lightly beaten egg white and spoon decorating sugar over them to cover. Wait 30 seconds and tip off the excess sugar. Allow to dry for 3 hours.

Makes about 32 cookies

high altitude (5200ft): Increase the flour by 2 tablespoons.

variation:

lemon lavender cookies: Add 1 teaspoon finely minced dried lavender and the grated zest of 1 small lemon with the butter and sugar.

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Reprinted from the cookbook, The High Plains Sifter: High-Altitude Baking for Every Occasion (Part 1: The Cookie Collection)

2 cups toasted pecans
1 cup unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon instant espresso powder
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
powdered sugar, for dusting

Place the pecans in a food processor and pulse 10-12 times until the nuts are very finely ground. Place the ground nuts in bowl of an electric mixer. Add the butter and powdered sugar and mix on low-medium speed for 3-4 minutes until well combined. Add the espresso powder and vanilla and mix on low speed until combined. Add the flour and salt and mix on low speed for 1-2 minutes until a soft dough forms.

Line a sheet pan with parchment paper or a silicone baking mat. Use a 1 1/2-inch diameter scoop and scoop balls of dough (about the size of a golf ball) onto the prepared sheet pan about 1-2 inches apart. Refrigerate the dough for 45 minutes. Preheat the oven to 300° F.

Bake the cookies for 40-45 minutes until they are set and barely golden brown. Cool on the pan for 10-12 minutes before transferring them to a wire rack to cool. (Be careful, the cookies can crumble easily while warm.) While the cookies are still warm, dust liberally with powdered sugar. You can dust them again just before serving, if desired.

Makes about 26 cookies

high altitude (5200ft): no change

variations:

go nutty: Feel free to substitute your favorite nut for the pecan. Walnuts, almonds, or hazelnuts would be wonderful.

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Reprinted from the cookbook, The High Plains Sifter: High-Altitude Baking for Every Occasion (Part 1: The Cookie Collection)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, melted and cooled
1 1/2 cups dark brown sugar, packed
1 large egg
1/2 cup chunky applesauce
1 cup coarsely chopped pecans, toasted
1 1/2 cups old-fashioned rolled oats
1 cup finely chopped apple (I used golden delicious)
maple glaze (recipe follows)

Preheat oven to 350° F. Line a sheet pan with parchment paper or a silicone baking mat.

Whisk together the flour, baking soda, baking powder, salt, and cinnamon; set aside.

With an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes. Add the egg and applesauce; mix on low speed until combined. On low speed (or by hand) stir in the flour, pecans, oats, and apple. Mix until incorporated.

Using a 1 3/4 inch scoop, drop the dough 3 inches apart onto the prepared sheet pan;. Bake 15-18 minutes until golden and just set. Let the cookies sit on the pan a good 5 minutes before transferring them to a cooling rack. Cool completely before glazing.

maple glaze
1 cup powdered sugar
3 tablespoons maple syrup
1-3 tablespoons water

Whisk the sugar and syrup until smooth. Add enough water to make a glaze that easily flows from the spoon. Using a small spoon or fork, drizzle the glaze over the cookies. Maple is an assertive flavor, so go easy or it will overpower the apples.

Makes about 18 cookies

high altitude (5200ft): no change

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