Well, this is different.

Last weekend I posted about the divine Cranberry Crumb Bars With Mulling Spices from The Smitten Kitchen Cookbook. This is another recipe from that fabulous cookbook.

I have never had Popcorn Cookies.

Ever.

What a brilliant idea! Throw some buttery popcorn into cookie dough and you have all the best of salty and sweet, crunchy and soft. I love this recipe.

I’m not as ambitious as Deb, the cookbook author. So instead of making my own popcorn, I used 1 (3.5 oz) bag of ‘Newman’s Own’ Butter Boom Microwave Popcorn. The amount was just right for the recipe.

Buttered Popcorn Cookies

Ingredients for popcorn:

2 tablespoons vegetable oil
1/3 cup popcorn kernels
1/4 teaspoon table salt
1 tablespoon melted butter

Ingredients for cookies:

1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
4 cups popcorn, any unpopped kernels removed

Directions to make the popcorn:

1. Heat oil over medium-high heat in a large saucepan until hot. Add the kernels and cover, shaking the pan to make sure all the kernels are in contact with the bottom of the pan. When the first few kernels pop, continue to move the pan around until all of the kernels pop, about 5 minutes.

2. Remove popcorn from heat. Add melted butter and salt then transfer to a bowl.

Makes 4 to 4 1/2 cups popcorn

Directions to make cookies:

1. Preheat the oven to 350℉.

2. In a large bowl, cream the butter, sugars, egg and vanilla until smooth.

3. In a separate bowl, whisk flour and baking soda together.

4. Stir flour mixture into butter-sugar mixture, until combined. Fold in cooled popcorn and evenly distribute it through the dough (I found it easiest to do this with my hands). It is okay if the popcorn breaks as you are mixing it in. Also, don’t freak out and think that there is way too much popcorn for the quantity of dough. It somehow all works out.

5. Roll dough into tablespoon-sized balls and place on a parchment lined baking sheet. Leave at least 2 inches between the balls of dough.

6. Bake cookies for 10-12 minutes, or until edges are lightly browned. Let cool for a few minutes on the baking sheet before transferring to a rack.

Makes about 24 cookies

Recipe from The Smitten Kitchen Cookbook by Deb Perelman

Just like the cookies, this song put a smile on my face.

“Well, hello!
Now how ya doin?
My name is Thumb.
I’m just a finger from ya hand,
I’m the stumpiest one.
I wanna tell u who I am,
I’m so happy to meet ya
If u really wanna know,
I’ll be happy to teach ya.
Yeah?!
Ok, I’m the kinda finger,
that u wouldn’t put a ring on,
Not rilly, unless the ring
was kinda silly.
Cuz it couldn’t be Itty biity
It have to be biggie biggie
To fitty on that finga.
Iz u feelin me?
R u?
Anywho, thumb’s got ememies.
I be that finger
with a keen wrestling ability.
Wanna settle a score?
Declare thumb war.
When the battle is on.
It’s time to sing out this song, it goes:

Well I don’t know why people love me so much
I guess i just have a magical touch
I just try to have me some fun
well c’mon everybody sing along with me, huh

I’m just another finger but they call me the thumb.”

Check out Mista Cookie Jar on his Website, where you can buy the music.

Cheers!