Cookin' Cookies

I baked cookies tonight. First, Light-as-Air Sugar cookies and then Old-Fashioned Raisin Sugar cookies.

The Light-as-Air sugar cookies are light, airy,and crunchy. Their crust (do cookies have crusts?) is crispy, but their insides are very soft and tender. They have a subtle almond flavor (from extract) and I used superfine sugar mixed with lemon extract for the topping sugar. So, there's a little tangy bitter-sweet bite when you first taste the cookie.

The Raisin sugar cookie doesn't have any nutmeg or spices in it like other raisin cookies. The recipe calls for vanilla extract, but I always use both almond and vanilla extract. Also, I soaked the raisins in rum. They plumped up beautifully and make for a super soft tender raisin cookie.

And I used my very own eggs from my pet chickens! Fresh eggs, warm cookies, yum!