I was supposed to draw tonight, but folks in DC are afraid of frozen water from the sky, and models sometimes get sick, and drawing club members sometimes don’t check their email before they drive to the gallery. So sometimes, people then get trapped in the house with a pot of black eyed peas and this…

Cellophane and some nice ribbon, and you too can gay-bomb a plate of cookies. I can say that because I’m so Gay, I should be standing on a wedge shaped clifff wearing a rainbow cape and farting glitter.

I am that Gay.

Inside the Gay bomb are these…

Two Kinds of Cookies
1 1/4 Cups All Purpose Flour
1 Brick of Kerrygold butter
1/4 cup organic sugar
3/4 cup brown sugar
1/8 cup unsulfured blackstrap molassses
Two eggs
1 cup of unsweetened chocolate chips
1/4 cup of dutch process cocoa
Godiva chocolate liqueur
Frangelico liqueur
half teaspoon salt
1 teaspoon of baking soda
two teaspoons blue agave syrup
quarter cup of pecans
Raw Sugar (turbinado)

Preheat the oven to 375 degrees Fahrenheit.

In your stand mixer with paddle attachment, put in that brick of butter (please tell me you took it out of the freezer and let it sit on the counter, wrapped, until it got to room temperature and is ready to be whipped? You did? You are AWESOME.)

Whip your butter. Add the sugars, eggs, and a dash of that Kentucky Bourbon Vanilla and beat with the blender until the wets are light and lovely.

In another bowl, add the dry ingredients (except for the cocoa, chocolate, and nuts) and mix with a wire whisk until combined and lump free. With the mixer on medium low, add the dry slowly into the wet until combined.

Divide the dough mixture in half.

In a dry skillet, toast the pecans and break them a bit with a chef’s knife and let cool.

Add the toasted nuts and half the chocolate and a couple dashes of Frangelico to half the dough and mix.

Add the dutch process cocoa and a few dashes of the godiva liqueur to the other half of the dough and mix.

Chill both bowls of cookie dough for at least 15 minutes.

In two sheet pans, put in a silpat. It will prevent your cookies from sticking. Use a (30) ice cream disher, portion your dough and space them two inches apart. To each portion of dough, add a quarter teaspoon of raw sugar sprinkled across the top.

Bake for roughly 13-16 minutes. The cookies should be a little dampish in the middle. Let them rest on the silpat. Carry-over cooking will finish and firm up the cookies. After 15 minutes, gently move the cookies to a cooling rack.

Put the cookies on a nice plate. cut two 3ft lengths of cellophane and place them on the table. put the plate on the cellophane, and gather it up like a hobo bag. Tie it with some nice 2-3″ wide ribbon.

Get stuck in the house with a snowstorm and stare at it until the temptation gets to be too great.

Dig in.