Welcome to my kitchen! This will be a four-week FLEX class; there will be no live meetings. I will send/post a recipe on Monday of each week, along with that week's recipe and a step-by-step baking video.  Students will be able to bake along with the video of me making the recipe. The beauty of this is the ability to pause as necessary and work at their own pace. I will be available to answer questions and provide support if needed. I encourage the students to post pictures of their completed recipes and to offer positive feedback on others' cookie photos on our class page.

Week 1: Peanut Butter Oatmeal Cookies 
Week 2: Chocolate Truffle Cookies
Week 3: Raspberry Almond Thumbprint Cookies
Week 4: French Macarons

I will send a complete recipe on Monday of each week, but please read the following information to get an idea of the ingredients and equipment/tools needed. Please note that each recipe will be unique and may require specific tools and ingredients. This will be especially important for the macaron recipe. 

Cookie ingredients:

* Oatmeal Peanut Butter Cookies: butter, brown sugar, granulated sugar, peanut butter, eggs, flour, baking soda, salt, dry oatmeal.

* Chocolate Truffle Cookies: butter, powdered sugar, vanilla, unsweetened chocolate, flour, salt, chocolate chips, powdered sugar, 
   cocoa, baking spray.

* Raspberry Almond Thumbprint Cookies: butter, granulated sugar, almond extract, flour, corn starch, jam, powdered sugar

* Macarons: egg whites, almond flour, powdered sugar, granulated sugar, cream of tartar, vanilla, gel food coloring, lemon 
   juice/vinegar, unsalted butter, salt, cream, and flavorings such as vanilla or artisan flavors (I use Amoretti Artisan flavors; 
   Strawberry, lemon, maple, pistachio, and black cherry are especially good).

Equipment/Tools:
Electric Mixer
Paddle and whisk attachments (optional, but very helpful, especially for macarons)
Mixing bowls
Prep bowls (small bowls)
Measuring cups
Measuring spoons
Zip lock sandwich bags
Baking sheets
Rubber spatula
Spoon
Scissors
Potholders
Cookie scoop (optional)
Pestle (optional)
Piping bags
Piping tips (I use #12 & # 21)
Fine strainer, sieve, or sifter
Kitchen scale with gram measurement option
Parchment paper or silpats
2 large mugs