A Selection Of Annie Gunn's Cookies And Petit Fours Recipe

Prepare the Dough

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Vanilla

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Mix Dry with Wet

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in Chocolate Chips

Gently fold in the chocolate chips until evenly distributed.

Chill the Dough

Cover the dough and refrigerate for at least 30 minutes.

Bake Cookies

Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a baking sheet lined with parchment paper and bake for 10-12 minutes or until golden brown.

Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter and granulated sugar until fluffy.

Add Eggs and Flavoring

Add in the eggs one by one and mix well. Stir in the almond extract.

Combine Dry Ingredients

In another bowl, combine the all-purpose flour and baking powder.

Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.

Bake the Cake

Pour the batter into a greased 9x9 inch baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Cut

Let the cake cool completely before cutting it into bite-sized squares.

Decorate with Fondant

Roll out the fondant and cut it into squares to cover each petit four. Use food coloring to tint the fondant if desired.

Finish with Sprinkles

Sprinkle decorative sprinkles over the top of each petit four for a festive touch.