Turtie's Kitchen Announcement

From the desk of Turtie Turtle
Hi!

I'm Turtie, owner of Tutie's Kitchen and the pet of Gingy. This is an announcement from Turtie's Kitchen, and my owner helped me spread the news with Gingerbread Weekly News. An announcement will be sent every month, so watch out! My announcements will include tips for making cookies. I use them for my own little cookie shop! Check out the great tips and recipes every month.

Turtie Turtle, Owner of Turtie's Kitchen

Tips of the Month:

• Always wash your hands first! When I started making cookies, I was too lazy to wash my hands. Gingy and I got stomach aches after eating the delicious and contaminated cookies!
• Do not stop to do something else while making cookies; you may forget about them, go back to it with everything messed up, or have dirty hands and ruin the cookies. Concentrate on doing what you do!
• Once the timer rings for finished cookies, turn the oven off immediately. Otherwise...burnt cookies!

This month's special cookie recipe will be...let's start with simple chocolate chip cookies! Turtie notes that this is not a really difficult cookie to make, but it still takes several practices. Difficulty rating:
1.5 out of 5 rating from Turtie's notes. See the recipe next and try it out yourself! Enjoy the cookies if you try them!

Chocolate Chip Cookies
Ingredients (for 2¼ cups flour):

• ½ cup white sugar (mild sweetness, add more or less by pinches)
• 1 cup brown sugar (mild sweetness, add more or less by pinches)
• ¾ teaspoon salt (mild saltiness, add more or less by pinches)
• 1 cup (2 sticks) butter
• 2 eggs
• 2 teaspoon vanilla (add tiny amounts for more taste)
• 1 teaspoon baking soda
• any chocolate/candy to add to cookie dough

Instructions:

1. Have all ingredients prepared. Be sure to get measuring spoons and cups.
   

2. Melt the butter and crack the eggs. Beat the eggs until smooth yellow. Butter should be perfectly fluid.

3. Mix all ingredients together. Use something to stir until the mixture is smooth. Make sure there are very rare white “bumps”; those are bumps of flour. The mixture should be stiff. If you really can't move it anymore, or want very (and it's really “very”) soft cookies, add some milk. If it looks too pale, add vanilla or brown sugar. Add more flour if the dough looks very liquid-ish.

4. Use a tray and cover it with foil. It's a good idea to add non-stick spray on the foil. Shape the dough into any shape you want to. Make sure the shapes are no more than 1 centimeter thick, otherwise you will have over-cooked cookies on the outside! Add the decorations as you like.

5. Bake on 350 degrees Fahrenheit for about 10 minutes. You should check up on the cookies every 3 minutes. They will be ready if you poke them and see the cookie texture.