{Nut-Free} Trail Mix Cookies

Am I the only one who can't believe it's Memorial Day Weekend? May has gone by so quickly!

Since summer is on our doorstep, I think it's a good time to share these cookies with you. I've been anxiously holding on to them, you see.

I made these at the same time as my Road Trip Chocolate Chip Cookies because they use the same cookie dough base. Those are fabulous, but we all (my accomplished taste-testers and I, that is) agreed that these are better.

And that's really saying something.

To me, summer means hiking and camping. Which means trail mix: Sweet, rich chocolate, chewy raisins, crunchy, nutty sunflower seeds, crisp and salty pretzels.
When I put together this recipe, I had my darling little nephews in mind. They have allergies to tree nuts, which meant I couldn't just throw your standard trail mix into the batter and go. Sunflower seeds have a nutty flavor, with none of the allergens involved with peanuts. If you don't have an allergy to consider, however, feel free to sub in chopped peanuts. Or whatever crunchy, salty nut your heart desires -- cashews and pistachios would also be lovely. Either way, you will be beyond pleased with these cookies.

Trail Mix Cookies

Ingredients:

2 c. + 2 Tbsp. flour

1/2 tsp. baking soda

1 1/2 sticks (12 tablespoons) salted butter, melted (or browned!) and slightly cooled

1 c. brown sugar

1/2 c. sugar

1 egg + 1 egg yolk, at room temp

2 teaspoons vanilla

1/2 c. M&M candies

1/3 c. coarsely chopped pretzels

1/4 c. raisins
1/4 c. shelled, roasted sunflower seeds or coarsely-chopped peanuts

Directions:

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In a separate bowl, mix the butter and sugars until combined. Add egg, egg yolk, and vanilla and stir until well mixed. Gradually add flour mixture, and mix until a stiff dough forms. Gently fold in M&Ms, pretzels, raisins, and sunflower seeds/peanuts into the dough until evenly distributed.

Shape dough into walnut-sized balls (I use a cookie scoop), and place on parchment-lined cookie sheet.

Bake for 8-12 minutes, or until the edges are slightly brown. Be careful not to overbake.

Let cool for a few minutes on the pan before transferring to a wire rack to cool completely.

Sparkling Passion Tea Lemonade {Starbucks Copycat}

I have a weakness for sparkling water.

The first time I tasted it, it was an unwelcome surprise on a hot day in Europe, when I had no idea bottled water came any other way than flat. I'm not sure when, precisely, my mind went from revulsion to obsession, but it surely did. Oh, yes, it surely did.

I don't drink much soda anymore, just sparkling water. I love the subtle bubbliness, and try to add it to anything I can think of.

Like this Passion Tea Lemonade, for instance. It was instant love when I tried this drink at Starbucks last summer. It's refreshing beyond belief just the way it is, but I love to make it with sparkling water to feed my obsessive need for bubbles.

I don't know how to go about describing this drink to you. It's floral and herbal, fruity and a little exotic, tangy and sweet and crisp. I'm able to find TAZO teas in my local grocery store, but if you can't find it, you can substitute plain hibiscus tea. It won't be quite as magical, but it will still be awesome.

Sparkling Passion Tea Lemonade

Ingredients:
1/2 c. sugar
2 1/2 c. water, divided
4 bags TAZO Passion tea
2 c. ice
1, 12 oz. can lemonade concentrate
2 quarts sparkling water or club soda (or tap water, if you don't care about effervescence), well chilled

Directions:
In a small saucepan, combine 1/2 c. water and 1/2 c. sugar. Bring to a boil, stirring occasionally until all sugar has dissolved. Set aside to cool completely. Then let chill in refrigerator until needed.
1n another saucepan, bring the remaining 2 c. of water to a boil. Remove from heat, and let tea bags steep in hot water for 3 minutes. Discard tea bags, and pour hot tea over ice. Stir in the lemonade concentrate. Let this mixture chill completely -- at least 2 hours, if not overnight.
If you are not using sparkling water, you can add tap water before chilling. If using sparkling water, wait to combine with tea mixture until ready to serve. When ready to serve combine tea mixture with chilled sparkling water or club soda, add sugar water mixture (called a simple syrup) to taste. Serve over ice, if desired.