peanut butter cookies...

I have a "thing" for cookies. Homemade cookies, to be exact. Soft, slightly under done homemade cookies. These babies fit the bill. If you reeaally want to take them over the top (and I mean, why wouldn't you?) dip half of each cookie in melted milk chocolate!!!! Yes, I'm serious. 

1 cup butter; room temperature 

1 cup sugar 

1 cup brown sugar 

1 1/2 cups peanut butter 

2 eggs

1 tsp vanilla 

3 cups flour (for my high altitude friends: add an additional 3-4 Tbsp)

1 tsp baking soda 

Pinch of salt 

Additional sugar for rolling dough balls in 

Preheat oven to 375 degrees 

Cream butter and peanut butter until smooth. Add both sugars and mix until combined. Add one egg at a time and vanilla extract. Combine flour, baking soda and salt. Gradually add to wet mixture and stir just until combined. 

Using a Tablespoon, scoop balls of dough on to a lined baking sheet. Roll into balls and roll in granulated sugar. Use a fork to make signature criss-cross on the top. Bake for 10-12 min.

s'more cookie bars...

Not too much to say here except that these are the BOMB! Everything you love about a s'more and everything you like about a really goooood cookie is present in these yummy bars. Enjoy, my friends!

2 sticks butter; room temperature 

1 1/2 cups sugar 

2 eggs 

2 tsp vanilla 

2 2/3 cups flour 

1 1/2 cups graham cracker crumbs (1 1/2 packages)

1 tsp baking powder

1/2 tsp salt

6-8 Hershey bars (regular candy bar size)

6 cups mini marshmallows 

Heat oven to 350 degrees. Line a 9x13 pan with foil and spray with cooking spray*

Cream butter and sugar until well blended. Add eggs and vanilla; mix. Combine dry ingredients and add along with graham cracker crumbs.

Press half of the dough into the pan. Bake for 15 min.

Remove from oven and immediately cover cooked dough with chocolate bars-breaking the chocolate to fit, if needed. Sprinkle on the marshmallows. Scatter bits of remaining dough over the top of the marshmallows. Bake for 20-25 min or until the top and sides are lightly browned.

Cool on wire rack and serve.

*you can line the pan with foil and spray OR with parchment paper. If you skip this step the marshmallows become baked on to the pan and it is reeeeaaaalllly hard to get them out. A little bit of sticking will probably still happen in the corners, but that's ok.

chocolate chip m&m cookies...

I am a cookie snob. There, I said it. These cookies are the BOMB! It doesn't get much better than this folks. This recipe makes a BIG batch of cookies...the good news is that the dough freezes beautifully. If you don't need 6+ dozen cookies in one shot (and why wouldn't you) just scoop dough onto cookie sheets and place in freezer. Once frozen place into freezer bags. The beauty of this is that if you have a hankering for one or two cookies, and who doesn't from time to time, just pull from freezer and bake. You're welcome.

1 1/2 cups shortening

1/2 cup butter; room temp

2 cups sugar

1 cup brown sugar 

4 eggs 

2 tsp vanilla 

5 cups flour 

2 tsp salt 

2 tsp baking soda 

1 cup semi sweet chocolate chips 

1 cup m&m's 

1/2 cup m&m's; set aside

Cream butter and shortening; add both sugars and cream together until light and fluffy. Add eggs one at a time, add vanilla and mix well. Combine dry ingredients and add in three batches, mixing just until combined. Stir in chocolate chips and m&m's. Scoop onto lined baking sheets. Use reserved m&m's & place 1-2 m&m's on top of each cookie before baking. Bake at 375 degrees for 8-10 min. 

cheese platter & sugar cookies...

I hosted a bridal shower for my niece about a month ago (ahem...) and am FINALLY getting around to posting a few of my favorites.

The cheese platter is just an assortment of great cheese...chard's of parmesan (the good stuff), a wedge of blue cheese and a delicious brie. Pair all of those with some parmesan and thyme crackers, slices of green apple and candied pecans and...wow. Yum.

I was so happy with the way the cookies turned out. The monogrammed cookies are easier than they look. I just printed out a lot J's in a font I like in the size I needed and covered the paper with wax paper. Then piped white chocolate on (basically tracing the J's), add sprinkles before it dries and then pop on top of the wet frosting.

This is just the beginning of the sugar cookie madness. Teacher appreciation week was last week and I helped out with the luncheon...100 flower cookies! I'll post soon(ish!)

glazed toffee bon bons...

Cookies:
1 cup butter; room temp

1 cup brown sugar

1 tsp vanilla

2 eggs; room temp

3 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

6 bars (1.4 oz) chocolate covered toffee (Skor candy bars); crushed

Glaze:

1/4 cup butter

1/2 cup packed brown sugar

2-3 Tbsp milk

1 1/3 cups powdered sugar

1/3 cup milk chocolate chips

1/3 cup white chocolate chips

Heat oven to 325 degrees. Combine dry ingredients and set aside. Beat first four cookie ingredients together on med speed until light and fluffy. On low speed mix in dry ingredients. Pour in candy bar pieces; reserving 1/3 for topping cookies. Shape dough into 1 inch balls and place on an ungreased cookie sheet, one inch apart.

Bake 10-14 min (check after 10) or until edges just start to brown. Immediatetly remove to a cooling rack.

For the glaze:

In a saucepan heat butter, brown sugar and milk over med-low heat; stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with a wire whisk, if necessary, to remove lumps. Immediately dip tops of cookies in the glaze (cookies do not need to be completely cooled, just firm and set). Place back on rack and let stand about 10 min until glaze is set. (If glaze starts to thicken or set in pan just reheat over med-low heat and stir with a whisk.)

Place milk chocolate chips and white chocolate chips in separate bowls and heat 15-30 seconds in microwave to melt, stir frequently. Place melted chocolate in plastic bags and snip a little bit off of the corner (or use a spoon) and drizzle over cookies. Top with remaining candy pieces.

There isn't much to say about these cookies except that the effort is totally worth it...they are AMAZING!!

recipe from Taste and Tell

snowball cookies...

1 cup butter, room temp

1/2 cup powdered sugar

1 tsp vanilla

2 1/4 cup flour

1/4 tsp salt

3/4 cup chopped pecans or walnuts

powdered sugar (for rolling cookies in)

Preheat oven to 400 degrees. Cream butter, powdered sugar and vanilla. Add flour and salt and stir to combine. Fold in chopped nuts.

Roll dough into 1 inch balls. Placed on greased cookie sheet and bake 10-12 min. Remove from oven and roll in powdered sugar while still warm. Roll in sugar again when cool.

I believe the real name for these is wedding cookies. I've never had or seen these at a wedding. We call them snowball cookies. That is what they look like, after all...

Again, a very easy recipe. You do have to plan ahead a little and take your butter out of the fridge early in the day (as with any cookie recipe...this step really does make a HUGE difference.)

Santa will love them!!! So will you.

peppermint bon bon cookies...

1 cup powdered sugar

1/2 cup butter (room temp)

1/2 cup shortening

1 egg (room temp)

1 1/2 tsp peppermint extract

1 tsp vanilla

2 1/2 cups flour

1 tsp salt

red food coloring

1/2 cup crushed candy canes

1/2 cup granulated sugar

Combine crushed candy canes and granutlated sugar in a small bowl and set aside.

Cream powdered sugar, butter, shortening, egg and extracts. Add flour and salt. Mix until combined. Divide dough in half of the dough (making it as pink or as red as you like). Use a Tablespoon to measure out dough and roll into bon bons. Place on an ungreased baking sheet and bake at 375 degrees for 8-9 min.

Remove from oven and sprinkle with candy canes while hot. Let cool completely.

Twelve days and counting...

If you are looking for a new cookie this year, look no further. These little morsels are full of peppermint goodness and can be popped right in your mouth...what's not to love?!?

These are a must every Christmas at our house. These are one of the cookies we leave for Santa because they are his (and Mrs. C's favorite!!) They come together quickly which is always a bonus...especially at this time of year, and they are yum-my.

pan cookie bars...

1/2 cup butter

1/2 brown sugar

1/2 cup granulated sugar

1 egg

1/3 cup peanut butter

1/2 tsp baking soda

1/2 tsp salt

1 cup flour

1 cup oats

1 cup chocolate chips

Icing:

1/2 cup powdered sugar

2 Tbsp peanut butter

2 Tbsp milk

Preheat oven to 350 degrees. Cream butter and sugars. Add egg and peanut butter and mix well. Stir in soda, salt, flour and oatmeal. Press into a 9x13 in baking pan. Sprinkle chocolate chips over the top. Bake 20-25 min or until golden brown. Remove from oven and drizzle with icing.

Cool completely. Cut into squared and serve.

These were a different twist on the usual pan bars. They were so quick and easy to throw together and they disappeared quickly!

Put on your June Cleaver pearls and whip these up for a great after school snack (after the vacuuming is done, of course!)

best, big, fat, chewey chocolate chip cookies...

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for no longer than 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

*If you don't have unsalted butter, just use salted butter, but use MILK chocolate chips instead.

I have a "thing" for cookies. I recently just discovered this. After giving it some thought, I realized that if I am going to indulge in a treat...it is definitely going to be a cookie. Preferably a chocolate chip cookie. When my cute friend, Ali gave me this recipe it was love at first read. Something about the "drop cookie dough 1/4 cup at a time..." just spoke to me. Big time. These are delicious. I've made them several times...I should know! Try them.

homemade twix bars...

Crust:

1 ¼ c. flour

1/4 c. sugar

1/2 c. butter; room temp

Caramel:
½ c. butter

½ c. brown sugar

2 Tbsp. corn syrup

½ c. sweetened condensed milk

Crumble crust ingredients together. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again. Bake on 350 degrees for 15-20 minutes.
Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Stir with spoon slowly until it shows signs of thickening. Pour over crust and let cool a little.

Top layer:

Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave. Pour over caramel layer and spread carefully. Chill. Cut into bars.

In the world of treats...my world of treats...there is nothing better than chocolate and caramel. Add a cookie crust and this girl is in HEAVEN!

This bad boys did not disappoint. They are relatively quick and easy to put together. The only thing that takes extra attention is cooking the caramel. It will scorch if you stop stirring it during the cooking process.

Next time I will make them with milk chocolate. Yes, there will definitely be a next time.

recipe from A Cup of Sugar

lemon sunshine cookies...

1 cup butter; room temp
1 1/2 cups sugar
1 cup sour cream (I used reduced fat)
2 eggs
1-2 Tbsp grated lemon zest
4 cups flour
1 tsp baking powder

1 tsp baking soda

1/2 tsp salt
juice of one lemon

frosting:
1/4 cup butter, melted
2 cups powdered sugar

1 Tbsp milk
1 Tbsp grated lemon zest

1-2 tsp fresh lemon juice

Preheat the oven to 375 degrees.
In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in lemon zest and lemon juice. In a separate bowl combine the flour, baking powder, baking soda and salt. Stir into the sugar mixture, being careful not to over mix.

Drop by teaspoonfuls onto lined or greased cookie sheets.
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon lemon zest and juice. Add milk a little at a time until smooth consistency. Spread over cooled cookies.

We have had a rainy week. A very rainy, cold week. It doesn't help that it's the first week of Summer vacation, either. These cookies were a little pick-me-up. Let's be honest...when isn't a freshly baked cookie a pick-me-up??? To keep up with the lemon theme, and to use up a few more lemons, I made these little beauties. These may very well be in the running for my new favorite cookie. They have a very cake-like consistency, and the frosting just takes them over the top. I was pretty conservative with the amount of lemon juice I used. I wanted the lemon flavor to definitely be there without overpowering it. Bake some up this Summer. You'll LOVE them!

shortbread hearts...

1 1/4 cups flour

3 Tbsp sugar

1/2 cup butter

1-2 Tbsp red sugar sprinkles

Put flour and sugar in bowl of mixer and combine. Add butter and mix until the dough resembles fine crumbs. Add the sprinkles and mix just until dough starts to come together (do not over mix). Remove dough to a lightly floured surface & knead a few times until the dough forms a ball. Pat out roll out to 1/4-1/2 inch thick. Cut with heart shaped cookie cutter & place on a lined or greased baking sheet (dust with extra sprinkles if desired). Bake at 325 degrees for 10-12 min for soft cookies, 12-14 for crisp cookies. Cool completely.

This recipe could not be easier. With only a few ingredients, and no time needed for the dough to chill, it goes fast. I would suggest doubling the recipe...I mean if you're going to make cookies, you might as well get a decent amount out of your efforts. Right? Seriously, a single batch doesn't make that many. These are different from sugar cookies, so don't get frustrated if the dough crumbles. Just knead it a little more & it will be fine.

peanut butter kisses...(revisited)

48 Hershey's Kisses

1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed brown sugar

1 egg

2 Tbsp milk

1 tsp vanilla extract

1-1/2 cups flour

1 teaspoon baking soda

1/2 tsp salt

granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; mix until fluffy. Add egg, milk and vanilla and mix well. In a separate bowl stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on greased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

I made these a few months ago, but I like this recipe from Hershey's Kitchen much better!!

sugar cookie bars...

1 cup butter; room temp.

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

1 tsp salt

1/2 tsp soda

Frosting:

1/2 cup butter; room temp

1/2 cup shortening

1 tsp vanilla

pinch of salt

4 cups powdered sugar

5 Tbsp milk

food coloring (if desired)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (I used a 13 x 18 half sheet pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean.

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

If you LOVE frosted sugar cookies (and seriously, who doesn't???), but don't like all of the work associated with making them...these babies are for you. The cookie is a cross between a cake & a cookie and the frosting...oh...the frosting...!!!!! Treats with frosting have never offended me.

(I dare you to figure out the points...)

ginger snaps...

3/4 cup butter, room temp

1 cup brown sugar

1/4 cup molasses

1 egg

2 1/4 cup flour

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

sugar

Combine dry ingredients, set aside. Cream butter and sugar. Add molasses and egg and mix until smooth. Add dry ingredients, one cup at a time and mix to combine. Chill dough. Shape into 1-inch balls and roll in sugar to coat. Bake on greased cookie sheet at 375 for about 10 min. If you like them soft, take them out as soon as the balls crack on the top & let them cool.

This was a recipe from the cookie exchange last week from my cute friend, Stacy. Mine didn't turn out as good as hers...but they tasted YUMMY!!! Bake some up for Santa...he'll love 'em!

chocolate turtle cookies...

1 cup flour

1/3 cup cocoa powder

1/4 teaspoon salt

8 Tbsp butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 Tbsp milk

1 tsp vanilla extract

1 cup chopped pecans, chopped fine

14 soft caramel candies

3 Tbsp heavy cream

Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until combined. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.Whisk egg white(s) in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes. Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

This was my contribution to the annual cookie exchange that we have for Enrichment each year. Yum, yum & yum! I so wish I had taken a pic of the plate of cookies I came home with...but they disappeared too fast...hmm...

These were a little time consuming, but totally worth it. I think it would be a little easier, and maybe even taste better with caramel ice cream topping (Mrs. Richardson's to be exact) in place of the candies & cream. OR...if you were reeeaaaally daring...homemade caramels.

*Recipe from My Kitchen Cafe*

peanut butter kisses...

1/2 cup butter; room temp

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp vanilla

1 egg; room temp

1 1/4 cup flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Hershey Kisses

Preheat oven to 350 degrees. Cream together butter and peanut butter. Mix in both sugars, vanilla and egg. Combine dry ingredients and stir to combine. Add to peanut butter mixture & mix just until combined. Roll dough into 1" balls, roll in granulated sugar and place on lightly greased baking sheet. Bake for 6-8 min. Remove from oven and immediately press Hershey Kiss into center of cookie.

I was initially looking for the Hershey Kisses that look like Candy Corn to make these cookies...but I couldn't find them anywhere. I am still on the hunt, though and when I find them I'll just have to remake the cookies. Bummer.

snickerdoodles...

1 & 2/3 cups all-purpose flour
1/2 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/3 cup granulated sugar, + 2 tablespoons for rolling cookies
1 large egg
1 teaspoon vanilla extract
1 tablespoon cinnamon

Preheat oven to 350°. Line or grease baking sheets and set aside.
Combine flour, nutmeg, baking powder, and salt. Set aside.
Beat butter and 1/3 cup sugar until creamy. Add egg and vanilla. Stir in dry ingredients until smooth.
Mix together cinnamon and 2 tablespoons of sugar. Pinch dough into walnut-sized pieces and roll into balls. Roll each ball in cinnamon/sugar mixture, and place on baking sheets.
Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheets for one minute, then cool completely on a wire rack.
Makes about 32 cookies.

These are easy, and oh sooo good. They remind me of a cinnamon sugar doughnut. They look a little different from traditional snickerdoodles, but that's what I loved about them.
I got the recipe from a great site, Bake or Break. She even does a chocolate version of these cookies. YUM!

crispy, chewey oatmeal cookies...

1 cup butter; room temp

1 cup brown sugar

1 cup white sugar

1 tsp vanilla

2 eggs; room temp

1 1/2 cups flour

1 tsp salt

1 tsp baking soda

3 cups quick-cooking rolled oats

chocolate chips

Combine dry ingredients; set aside. Cream butter and sugars together until fluffy, 2-3 min. Add vanilla and eggs and mix until well combined. Add dry ingredients and mix just until combined. Stir in oats and chocolate chips. Bake at 350 degrees on greased or lined cookie sheets 10-12 min.

I've been looking for a good oatmeal cookie recipe. Somehow I have told myself if there are oats in the cookies, they must be healthy (especially with that cup of butter and 2 cups of sugar...who asked you, anyways??)

These were good. I won't lie...they were not my favorite when they first came out of the oven, but the next day...look out. This is a problem for me. I usually only like cookies straight from the oven and don't even care about them after that. Well, these are the EXACT opposite. Great. Especially since I doubled the recipe.

I actually froze little cookie dough balls on baking sheets, then just tossed them in a Ziploc bag to keep in the freezer. You never know when you might need a treat for an unexpected visitor, a hostess gift, a quick after school snack, etc.

Oh, who am I kidding?? I just like taking a ball of dough out of the freezer and popping it in my mouth. Did I mention how DIVINE the dough is?

cookie election...

*Michelle Obama's Shortbread*

1 1/2 cups (3 sticks) unsalted butter, softened

1 1/2 cups plus 2 tablespoons sugar

2 egg yolks

2 tablespoons Amaretto (almond liqueur); or 1 tsp almond extract

1 teaspoon each orange and lemon zest

3 cups cake flour (not self-rising)

1/4 teaspoon salt

1 beaten egg white

Chopped nuts or dried fruit (optional)

Heat oven to 325°.Line a 17 x 12 x 1-inch baking pan with nonstick foil. In large bowl, cream together butter and 11/2 cups of the sugar.Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zest.Stir in flour and salt until combined.Spread dough evenly into prepared pan, flattening as smoothly as possible.Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.Bake at 325° for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm.
Yields: 6 dozen 2" x 3" cookies

*Cindy McCain's Butterscotch Oatmeal cookies*

3/4 cup (11/2 sticks) unsalted butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups rolled oats

1 2/3 cups butterscotch chips

Heat oven to 375°.In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto un-greased cookie sheets.Bake at 375° for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.
Yields: 5 1/2 dozen cookies

I voted!!

We hosted a neighborhood block party this weekend, and my dessert offering was the cookie recipes of the Presidential candidates wives. I did not divulge which cookie belonged to which candidate. Everyone had one (or more!!) of each cookie and then cast their vote in the ever so chic brown lunch bags used as ballot boxes!! The neighbors really got into it! It was hilarious!!

The results...

Mc Cain took it by 6 votes.

(I behaved...there was absolutely no altering of either recipe to sway the vote!!)