JOHNSON BABY MILK LOTION RECIPES

Steps:

• Preheat an oven to 350°F (180°C). Grease 2 baking sheets with butter. Put the confectioners' sugar into a bowl and set aside.
• In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
• In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
• Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
• Using a tablespoon, scoop up a rounded spoonful of dough. Using your hands, roll the dough into a ball, then roll the ball in the confectioners' sugar until covered. Place the ball on one of the prepared baking sheets. Repeat, spacing the balls about 2 inches (5 cm) apart.
• When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Transfer to a wire rack and let cool for 15 minutes. Transfer the cookies to the wire rack and let cool completely. Repeat to bake the remaining cookies. Makes about 24 cookies.
• Adapted from Williams-Sonoma <i>Kids Baking,</i> by Abigail Johnson Dodge (Oxmoor House, 2003), and Williams Sonoma <i>Dessert of the Day,</i> by Kim Laidlaw (Weldon Owen 2013)

Steps:

• Preheat an oven to 350&#176;F (180&#176;C). Grease 2 baking sheets with butter. Put the confectioners' sugar into a bowl and set aside.
• In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
• In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
• Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
• Using a tablespoon, scoop up a rounded spoonful of dough. Using your hands, roll the dough into a ball, then roll the ball in the confectioners' sugar until covered. Place the ball on one of the prepared baking sheets. Repeat, spacing the balls about 2 inches (5 cm) apart.
• When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Transfer to a wire rack and let cool for 15 minutes. Transfer the cookies to the wire rack and let cool completely. Repeat to bake the remaining cookies. Makes about 24 cookies.
• Adapted from Williams-Sonoma <i>Kids Baking,</i> by Abigail Johnson Dodge (Oxmoor House, 2003), and Williams Sonoma <i>Dessert of the Day,</i> by Kim Laidlaw (Weldon Owen 2013)