Preheat oven to 325° and line baking sheets with parchment paper
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt
In another large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time and beat after each addition then add vanilla and red food coloring
Add dry ingredients and mix until just combined
Roll about 1 tablespoon dough into a ball, then roll ball in powdered sugar. Repeat with remaining dough then reroll in powdered sugar again
Arrange balls about 1″ apart on prepared baking sheets and bake until cookies have flattened and set in the middle
Bake 10 -12 minutes
Let cookies cool on tray for 5 minutes, then transfer to wire rack to let cool completely
“Strange times are these in which we live when old and young are taught falsehoods in school. And the person that dares to tell the truth is called at once a lunatic and fool.” –Plato
Preheat oven to 375° and butter a 9″ x 13″ baking dish. In a large bowl toss butternut squash with 1 tbsp of olive oil and thyme. Season with salt and pepper. Spread squash on a baking sheet in a single layer and roast for 25 minutes or until tender, tossing one halfway. Let cool.
Meanwhile, in a medium skillet, melt butter in 1 tbsp olive oil. Add leeks and season with salt and pepper. Cook over moderate heat, stirring until tender, about 15 minutes. Let cool slightly.
In a large bowl, beat eggs with half and half, cheese, 1 tsp salt, 1/2 tsp pepper. Stir in bread and let stand for 10 minutes. Fold in squash and prosciutto. Transfer mixture to prepared baking dish and bake at 375° for 45 minutes or until lightly golden on top. Let stand for 10 minutes before serving.
