OK -- here's the recipe for the cookies from Greg's party. Plus, an added bonus of another really good recipe. These both come from one of my favorite cookbooks, Vegetarian Planet by Didi Emmons. (NB: I am not vegetarian, but was once upon a time. Her two cookbooks stand the test of time as two of my favorites. Highly highly recommended!!!)

First is the reccipe I brought to class; second is another one I love. Enjoy!

Cinnamon Snaps
2 c unbleached flour
1 1/2 tsp baking soda
1/2 tsp salt
3-4 tsp ground cinnamon, to taste (NOTE: I also add other spices. Recommended: cardamom, ginger, allspice, nutmeg...)
1 tsp ground allspice
3/4 c (1 1/2 sticks) butter, softened
1/2 c + 1/3 c white sugar
1/2 c + 3 tbsp dark brown sugar
1 egg

1. In a small bowl, combine the flour, baking soda, salt, cinnamon (and other spices), and allspice. Mix well.

2. Beat the butter. When it is creamy, add the 1/2 c white sugar and all of the brown sugar. Beat the mixture until it is soft and fluffy. Add the egg, and beat well again.

3. Stir the flour mixture into the butter and sugar, bit by bit, until the flour is fully incorporated. Chill the dough for at least 30 minutes.

4. Preheat the oven to 350. Put the remaining 1/3 c white sugar onto a plate (I also mix in a bit of cinnamon). Form the dough into 1 inch balls, and roll each ball in the sugar. Place the cookies at least 3 inches apart on an ungreased baking sheet, and lightly press down on each cookie. Bake the cookies for 6-8 minutes, and then let them cool on racks.

Peanut Espresso Cookies
(yes, you read that right)
2 sticks (1 c) butter, softened
3/4 c brown sugar
3/4 c white sugar
1/2 tsp salt
2 eggs, beaten
1/4 c brewed espresso
1/2 c peanut butter at room temperature
1 3/4 c unbleached white flour
2 tsp baking soda

1. Preheat the oven to 350. Cream the butter with the two sugars. Add the salt, eggs, and espresso, and mix well. Add the peanut butter, and mix just until the batter is smooth.

2. In a separate bowl, stir together the flour and the baking soda. Add this mixture to the batter in four parts, mixing between additions. The batter will be quite wet.

3. Dro pthe batter by the tablespoonful on ungreased baking sheets, spacing the cookies about 3 inches apart. Bake them for 5-7 minutes (they will still be very soft on top, but brown around the edges).

4. Let the cookies cool on the baking sheets for 3 minutes, then remove them with a spatula. Store them in an airtight container.