Home, sweet home in Portland for the holidays! Surprising to no one, I’ve eaten really well today. I’m not sure what other people do when they go home, but we like to spend our quality time in the kitchen. I bought the Smitten Kitchen cookbook for my mom’s birthday this year and it is the gift that keeps giving. Deb has some winners in this book, including these popcorn cookies.
A marriage of salty and sweet. Soft and crunchy. Not too rich and incredibly addictive. Make these for your family, friends, imaginary friends…just make them.
SK Popcorn Cookies
1 package microwave popcorn (or two snack size bags)
1/2 cup (1 stick) butter, room temperature
1/2 cup brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
Preheat oven to 350. Pop popcorn, and set aside. In a large bowl, cream butter, sugars, egg and vanilla until fluffy. In a medium bowl, whisk together flour and baking soda. Incorporate flour mixture into sugar mixture, then fold in popcorn. Spoon tablespoon sized balls onto a parchment lined baking sheet and bake for 10 minutes, or until lightly brown. Remove and let cool on rack.