Thank you Lvmadison. I would also like to thank everyone that participates and shares here on the Cooking forum.

~Ann

I agree, I'm grateful for all the sharing of ideas and pictures and recipes that goes on here. You have all improved my cooking and my life in general.

Annie

Unkind of you to so praise a recipe and not link to it for those of us--or maybe just me?--who missed it.

Could you post the link?

And, of course, I second, third, or fiftieth the extent to which my cooking and life have been enriched by GW and the wonderful cooks who post here.

Bellsmom, I'll gladly pass along greatness.

I don't have the links because these are in my "Permanent Collection" by now. However, here is a copy of both . Just for the record, when I make Sol's cookies with larger eggs I add a tiny bit more flour to compensate.

Enjoy.

SolâÂÂs Brown Sugar Chocolate Chip Cookies
2ý cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
ý cup chopped walnuts, optional
⢠NOTE: Try sprinkling with a bit of sea salt before baking...delicious!
Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chips and nuts. Drop by tablespoons onto sheet pan and bake in a 325ðF oven, for 12-15 minutes.
.....................................................

Ann TâÂÂs SCONES (Raspberry, Blueberry, Fresh Currants,etc..)
Home Cookin Chapter: Recipes From Thibeault's Table

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar
Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.
Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.
Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.