December 9: J-Dub’s Toffee Grahams

Because of last year’s phone/text tutorial to J-Dub (see here for a re-cap), I can’t not think of her with these cookies.

I have since re-named them in her honor.

You’re welcome, J-Dub.

Me and J-Dub. I will pay dearly for this. It’s worth it.

These are what you can make when you have 30 minutes to make something homemade and need something you can’t really screw up.

(Also, the heart of why J-Dub now has these named in her honor.)

The first step in this recipe–at least in my house–is to fetch the dirty pot from the sink and wash it. (Shut it. You know it’s the first step at your house, too.)

I put in the two sticks of butter and cup of brown sugar. Rocket science, I tell you.

And–helpful hint–you can use the wrappers from the butter to grease your cookie sheet. I’m like Martha Stewart and Pinterest, all rolled up into one fabulous red-headed baker-slash-poet.

And then there’s the ~~not so~~ secret ingredient:

This recipe calls for 24 squares of graham crackers, which because of my Yankee grocery store, I never understood. The south has the monopoly on square graham crackers. (I’ve only seen rectangles in the past.)

Line up the graham crackers wall-to-wall.

And after the butter and sugar mixture has boiled for two minutes…

…pour it on the graham crackers and spread it out…

..and add pecans, then throw it in the oven for 10 minutes.

Once it’s done and has cooled (this is cooling part is very important, unless you’d like to visit your dentist unexpectedly), cut into little strips.

Easier than putting in a bakery order; slightly harder than pushing a cart through CostCo.

—

J-Dub’s Toffee Grahams

(from Gooseberry Patch’s Old Fashioned Country Cookies)

24 square graham crackers

2 sticks butter

1 c. brown sugar

1 c. chopped pecans

Preheat oven to 325. Arrange cracker squares on a lightly greased cookie sheet with edges around it. In a saucepan, bring the butter and sugar to a boil and boil for 2 minutes. Pour over crackers, covering them well. Sprinkle with nuts and bake for about 10 minutes. Cool slightly and cut into 24 squares or 48 “fingers.”

December 8: Peppermint Sugar Cookies with Cream Cheese Frosting

I bought some starlight mints the other day, and I’ve been itching to use them. (You’ll see why in a minute.)

I pinned these a few days ago because they looked pretty. But the instructions, as I discovered, are written by pretentious cookie snobs who want to make sure you are doing everything exactly right. Dear Control Freaks: You can’t control everything.

This is my butter/crisco/sugar mix. According the instructions, this is supposed to be pale and fluffy. (“In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed.”) Um, it’s crisco and butter and sugar. Unless I’m sacrificing a goat in there, it’s going to be pale and fluffy no matter what. (Also? You spelled “scraping” wrong.)

I added the rest of my ingredients and then was met with this bossy instruction:

“Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.”

Don’t tell me what to do.

My mixer bowl and plastic wrap worked just fine, thank you.

When my chilling time was done, I scooped three balls into my hand with my 1T scoop because it calls for 3T. Math.

And then…”Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2″ thick. Transfer flattened dough to a Silpat or parchment paper lined baking sheet and repeat process with remaining dough (you’ll have to use 2 cookie sheets).”

I have time and inclination for none of this.

Worked just fine.

While my slummed-down cookies were baking, I mixed together the frosting.

And I don’t care who you are: powdered sugar is going to get you.

After all of this, my starlight mints were waiting.

Hang on.

That’s better.

Yes, I smash them to smithereens while in the wrappers and still in the bag. I find it controls the carnage better. And then you just unwrapped the wrappers and fill your bowl with mint bits.

It’s such a good stress reliever.

Cookies cooled and frosted, and decorated with the fruits of my labor.

—

Peppermint Sugar Cookies with Cream Cheese Frosting

(from http://www.cookingclassy.com)

Prep Time: 25 minutes

Cook Time: 11 minutes

Yield: 15 bakery size cookies

Ingredients

2 1/2 cups cake flour, plus more for dusting work surface
2 tsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1/4 cup all vegetable shortening (unflavored), at room temperature
1 cup granulated sugar
1 large egg
1 large egg white
2 tsp vanilla extract
1/2 tsp peppermint extract
Crushed candy canes, for topping

Peppermint Cream Cheese Frosting

4 oz cream cheese, softened
4 Tbsp unsalted butter
1/2 tsp peppermint extract
2 1/2 cups powdered sugar

Directions

Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed. Add in egg and mix until combine, then add egg white, vanilla and peppermint extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
Scoop dough out about 3 Tbsp at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2″ thick. Transfer flattened dough to a Silpat or parchment paper lined baking sheet and repeat process with remaining dough (you’ll have to use 2 cookie sheets). Bake in preheated oven 9 – 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Cream Cheese Frosting and sprinkle with crushed candy canes.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.

December 7: White Chocolate Dipped Ginger Cookies

I finally broke down today and bought molasses.

I know I didn’t let you in on this personal journey of mine, but let me assure you, it was difficult. Molasses is one of those things that stays in my fridge for 11.5 months of the year; it’s a main ingredient in many gingerbread-esque cookies. But every year, I take my old bottle out, bang it on the counter and swear at it until it starts flowing, and then realize I don’t have enough for what I want to do and have to buy a new, non-refridgerated bottle anyway.

We didn’t bring any molasses with us from Wisconsin, so this little tradition of mine was skipped this year, and I knew it would be it. Honestly, it wasn’t the same buying the bottle of molasses without the epic battle beforehand.

So to turn this bittersweet moment into a celebration, I decided to make a recipe that called for molasses. Thanks for this one, Pinterest.

I started the recipe with butter, sugar, and brown sugar, and mixed it up in Ol’ Trusty.

And the measuring of the molasses went smoothly. Thanks for asking; I know you were thinking of me. I hunted high and low for my liquid measuring cup because that’s about the only thing I was ever marked down for in Mrs. Nardini’s 7th grade cooking class. Lessons of a lifetime.

In went the rest of the ingredients. I saran-wrapped it and put it in the fridge.

An hour later, I took it out and formed my cookies. My cookie shaper is about 1 T, and these were to be about 1 1/2 T sized, so I made them with 1 1/2 scoops. I rolled them in sugar and pressed them with a glass. (After they were on the cookie sheet of course; it’s hard to do it in mid-air.)

While they were baking, I mixed up my white chocolate dip. This recipe calls for 3 cups of white chocolate. Yeah. That was never going to happen. Whatever is in a bag of chocolate chips was the amount I used, with about a T of coconut oil. Microwaved the chocolate responsibly until it was melted.

When the cookies came out of the oven (looking good, btw), I cooled them and then the real decisions were made.

I wasn’t going to mix up royal icing just to make a little holly berry on each cookie. I mean, the pictures on Pinterest are beautiful, but I’m still wrestling with that paper from yesterday (about halfway done) and needed to opt for sprinkles instead. The question was: which ones?

I have a slight sprinkle problem. And colored sugar problem. And jimmie problem. Basically, if it can decorate the top of a cupcake, I’m into it and have the collection to prove it.

After three trial runs, there was a clear winner.

Thank you, Bekah Kate’s in Baraboo, Wis. for stocking this stellar gold sprinkle last year, just for these cookies.

—

White Chocolate Dipped Ginger Cookies

(from http://www.cookingclassy.com)

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup unsalted butter, softened
1/2 cup + 3 Tbsp granulated sugar, divided
1/2 cup packed light-brown sugar
1 large egg
1/4 cup molasses
2 tsp vanilla extract
3 cups white chocolate chips
3 Tbsp shortening
sprinkles

Directions:

In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 – 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don’t want to work with too much of it at a time. Then once you’ve used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.
Sprinkle sprinkles on top, after the long journey to decide which ones to use

December 6: Chocolate Crinkle Cookies

So, we’re at the end of the weekend now. Generally, by the end of the first weekend of December, I have at least one frosted cookie in the bunch.

But now I’m a grad student. I don’t have time to frost any cookies (nor make any cookies that take hours) until I finish my last assignment for the semester. It’s due Tuesday, and I wrote my first paragraph and thesis statement last night. I want to hammer out the rest today and be done with it.

Here’s my desk:

And during the downtime of baking, here’s my make-shift work space:

Yes, that’s the table my cat’s eat on. I hope they like reading academic journals.

(Oh, the working title of my last paper is: “Constricting Ideals of Femininity Lead to Feminism in Margaret Mitchell’s Gone with the Wind,” but I toyed with the idea of comparing Scarlett O’Hara to Regina George. My friend Andrew talked me out of this, saying he didn’t think Mean Girls was academic enough. He’s probably right. But, come on, wouldn’t that have been a rad paper?!)

(Aren’t you glad you asked?)

Also, I keep hearing this speech in my head as I bake and research:

I left a stick of butter out to soften and when it was ready, I combined it with my brown sugar and eggs. And then the piece de resistance:

Combined the rest of my ingredients and rolled little balls of chocolate goodness into powdered sugar.

Then I placed them on to a cookie sheet and into my oven.

If T.S. Eliot measured out his life in coffee spoons, then I supposed I measure mine in minutes on the oven timer.

(While I waited between batches, my yellow magic marker and I tackled the JSTOR reading.)

Chocolate crinkles completed, I am now back at my desk, determined to crank out several pages of brilliance.

—

Chocolate Crinkle Cookies

(from http://www.somethingswanky.com)

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup confectioners’ sugar

DIRECTIONS:

Preheat oven to 350ºF. Prepare a baking sheet by lining it with paper or a silicone baking mat.

Cream together the butter and brown sugar until light and fluffy. Mix in the eggs.

Add the flour, cocoa powder, baking powder, and salt. Mix just until soft dough forms.

Scoop by rounded tablespoons and roll each ball in the powdered sugar, evenly coating each one.

Bake until cookies are set and the tops cracked, about 13 minutes. Transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for 3-4 days.

December 5: Frosted Rum Mounds

*Note: I forgot the official name of these and was about to write down “Rum Piles.”

In honor of the super awesome retro Christmas party I’m missing tonight (darn 1200 miles), I made a retro cookie from a retro book, given to me by my retro friend, Christina.

So classy!

Let’s travel back in time to 1960, where smoking is still chic and healthy, the outfits are classy, and the world spelled cookie as “cooky.”

It’s a pretty straight forward sugar cookie recipe. When it came time to flatten my balls (real mature, guys), I was out of my 1960 jelly jars, so I had to improvise.

Turned out pretty well in the oven, so I got started on the frosting. I had to go to my favorite part of the pantry.

You’re supposed to throw some nuts on top at the end, but I didn’t have any, so I used the flashiest, most carcinogen-laden sprinkles I could find. Because, if Mad Men taught me anything, it’s that the cancer doesn’t matter, as long as you look good. (I’m looking at you, Betty.)

—

(Also good to note: eh, not my favorite. Like many things from 1960, tastes have changed.)

December 14: Toffee Grahams

Today we have a very special guest star.

Can I get a warm 24 Days of Cookies welcome for J-Dub!

(And the crowd goes ~~wild~~ mild.)

J-Dub doesn’t know she’s my guest start today, but she probably could have guessed as much. You see, dear readers, she recently posted this on my Facebook Page:

“I need 5 dozen cookies. What should I make?”

To which I replied, “You? A phone call.”

J-Dub doesn’t bake. She doesn’t cook. She doesn’t defrost. She barely assembles, and rarely goes grocery shopping. Hence, my confidence in her baking abilities.

But I suggested that she should make Toffee Grahams because they are super easy and quick–I even referenced her in the blog last year when I made these.

This week, she made them. Wait, that was the end result. Sorry to spoil the end of this horror story, but I feel you all will benefit by knowing that she actually made them successfully.

How she got to that point was a nightmare.

It started with some texts.

“So I am about to attempt those toffee cookies. How many gram crackers did you fit on a cookie sheet? I have them broken to fingers and have 24. The recipe says 48 fingers. Should this be enough to cover 2 cookie sheets?”

And then I got the picture.

Oh honey.

I gently explained to her that the graham crackers needed to be “wall-to-wall” on the cookie sheet and that she may not want to use tin foil.

(And by gently, I mean I called her and yelled obscenities in her ear.)

I asked why she was even doing this, and practically in tears she told me that her kids’ new school makes every family bring 5 dozen homemade baked items for some cookie walk thing.

“It *has* to be homemade!” she cried.

I asked if she could get a waiver or a handicapped sticker or something, and it was a no-go. I don’t know for sure, but I think she tried to appeal the PTA.

I do feel bad about this. If she would have only told me this sooner, I could have written her a ~~doctor’s~~ baker’s note.

We hung up, but the texts continued.

“Shut it. Two sticks of butter. Short sticks or long sticks? Like four short ones?” she asked.

I should mention that Crunchy Granola was also on this series of texts, and she tried to help.

“Each stick is 1/2 cup”

I had never heard of short sticks of butter. I offered to drive down to help her. It’s only two hours…

Then, because I’m apparently the crazy one, she sent me this picture of her husband with said short sticks of butter.

I swear to you, I have never seen such things. Is this what they sell in Milwaukee? Is this why everyone there is always so angry?

I should also tell you that while our text tirades generally are just me, J-Dub, and Crunchy Granola, for this special occasion, all of the husbands got in on the action too.

“[Disgruntled Husband] asked if the Keebler Elves sold you that butter.”

What I learned later is that CG and her husband were out Christmas shopping and also having a good laugh at what was going on.

Still baffled by the ~~midget~~ little person butter, I simply said that she needed 16 Tablespoons of butter, however that happened. But just to show you that I’m not always so sweet and darling, I added this:

“And I swear if you get out an actual spoon, I will end you.”

I still had no answers about the butter, but started getting more pictures.

And in the end, J-Dub pulled it off!

This is what she had to say about it:

“I am questioning my whole life. I’ve been living a lie. I can bake!”

And I took this opportunity to congratulate and encourage my dear friend:

“Well…You can assemble, boil, and cut. With heavy instruction.”

Let’s not get carried away, J-Dub.

So there you have it, if J-Dub can make these, there might be hope for humanity.

Now let me tell you about the time I saw her start a fire in a microwave by “making dessert.”

—

Toffee Grahams

(from Gooseberry Patch’s Old Fashioned Country Cookies)

24 square graham crackers

2 sticks butter

1 c. brown sugar

1 c. chopped pecans

(I made these today, too.)

Cookies today: 48

Cookies this year: 674

December 7: White Velvet Cut-Outs

A long time ago, in an apartment far, far away, I made my first cut-out cookie as an adult. Disgruntled Husband and I were newly married his oma (German for “Grandmother”) gave me a cookie cutter.

That brought my count up to one. When Christmas rolled around, I brought out the cookie cookbook from my teens and made cut-out cookies with my one cookie cutter.

I didn’t make these last year and I found that I missed them. The recipe is super simple, but makes for a very tasty cookie. Instead of narrating the entire process, I think I’ll just use the pictures I took today, along with the recipe at the end.

(Oh, and the icing method and recipe can be found on my pinterest board, or on the sole November 2014 post on this very blog.)

—

White Velvet Cut Outs

(from Gooseberry Patch’s Old-Fashioned Christmas Cookies)

1 c. butter, softened 1 egg yolk

3 oz. cream cheese, softened 1/2 t vanilla

1 c sugar 2 1/2 c flour

Cream butter and cream cheese together. Beat in sugar. Add egg yolk and vanilla, then stir in flour. Gather dough in a ball and chill overnight. To prepare, pre heat oven to 350. Rolll dough out to 3/16″ and cut into desired shapes. Bake for 12 minutes or until edges are light brown.

Cookies today: 37

Cookies this year: 318

December 5: Almond-Filled Creams

My friend Christina is a thrift store wizard. She can find the most amazing things that I would walk right past. Last month, she presented me with this:

Brought to you by your local electric co-op…

It is utterly amazing. A quick check on the inside cover reveals the publication:

It even has that “1960” font going on.

Yes, that’s Christmas 1960. What was the world like then? JFK was just elected president, a loaf of bread was $.20, Chubby Checker introduced “The Twist”, and The Flinstones first aired on television.

A little math on my end reveals that my grandmother–a 4’10” beauty full of sass and crass–was 45 that year. Though that’s still 10 years older than I am right now, I decided I’d try and channel Grandma to make this recipe.

The first three ingredients show just how far removed we are from the olden days. I beg you to find me a recipe still in circulation that calls for this:

Nothing says love like butter and cream.

(We’re in black and white now because it’s 1960. Duh.)

I even sifted the flour, as written. I normally don’t do that unless I’m combining it with something else. I don’t know what difference it makes in 2014, but I did it anyway.

I mixed it all up (in my crazy mixer from the future), and let it chill in my brand new sea-green refrigerator/freezer.

When I was ready to start, I put my apron on, poured a tumbler of scotch and lit a cigarette. (Just like Grandma surely did.)

*scotch and cigarette may have been written about in hyperbole.

Rolled out the dough and cut it with a round biscuit cutter. Poked them a few times with the tines of my best silver. And then lit another cigarette and yelled at my kids to get off the green feather couch.

One thing I forgot to do was cover both sides in sugar, which may explain why these turned out more like biscuits. I blame the scotch.

Threw them in my oven and reapplied my lipstick.

I don’t know why they came out oval when they went in as circles. If you know, please tell me.

They look circular here, but I’m telling you, there were ovals everywhere.

To make the filling, I found Marty McFly and he brought me back this crazy contraption. I hear it’s to grind coffee beans, but I used it to grind almonds for cookies.

I threw all of the filling ingredients together. And in the interest of not having an entirely beige cookie, I added some of 1960s best bright toxic food coloring. (Or 2014’s non-toxic, yet equally bright equivalent.)

The filling before Red Dye #2 was added.

Somewhere around then, I poured myself another scotch and fed my poodle. I also read the minutes of the last Glenview Botanical Society meeting.

I piped some filling on a cookie/biscuit and topped it with another cookie/biscuit.

Perfect for my next Junior League meeting!

Oh here, see it in color.

Even though I forgot to dip the cookies in sugar, I thought the sweetness of the almond filling made up for it.

Now, if you’ll excuse me, I have a luncheon to get to.

—

I like the reminder about flameless electric cooking.

Cookies today: 16 (but remember, they are sandwich cookies)

Cookies this year: 246

(**Dedicated to my late grandmother, Eleanor Frank, who would be both appalled and amused by my imitation of her.)

December 3: Swirled Sugar Cookies

I don’t know what previous generations did without Pinterest. I really don’t. I can find jokes, recipes, directions on making plutonium from common household items (come on, what movie?), and a vast array of urban legends people post. One of these days, I’m going to put something on there super outrageous, just to see how many people try it. (“The secret of younger skin is found in the litter box!”)

But I digress.

I found these on Pinterest and the pictures were just so pretty, I couldn’t not try to make them myself. It’s from a site called salt tree.com. I followed the basic sugar cookie recipe from that website, and then split the dough in half and dyed one part of it Royal Blue.

Nothing in nature is this color, which makes it fun!

And I don’t care who you are, you will somehow always get food coloring on you somewhere when you work with this stuff. It looks like I committed a Smurf-icide.

Both doughs got wrapped in plastic wrap and chilled in my fridge for an hour. I then rolled it out and uttered some not-Christmas friendly terms. Putting one layer of dough on top of another requires patience and precision, of which I have neither. But somehow, I made it work.

I think I may have actually broken out “Son of a Nutcracker” whilst trying to make this work.

Here’s a (much shorter) video on how I did it, and then how I did the next part–rolling the whole damn thing in sprinkles.

After I let the roll hang out on my front porch, I sliced the roll into 1/4″ slices and baked them. And, thanks to Salttree.com and Pinterest, it turned out exactly as it looked online! Win!

So pretty!

—

Swirled Sugar Cookies

(From Salttree.com)

Sugar cookie recipe:

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract

Cream it all together.

Then split it in half and dye one (or both, I suppose) with food coloring.

On a lightly floured surface, roll out each ball of dough separately to about 1/4 inch thickness.

Using a pastry brush, apply a little water to the darker layer of dough. Roll the lighter colour of dough around the rolling pin and transfer it on top of the darker coloured layer of dough. The little bit of water will help them stick together.

Trim the edges so you end up with a neat and tidy rectangle. Save the scraps! (I did and made smaller rolls with them.)

Roll it up, jelly roll style and pour out a container of sprinkles. (Take it from me, it’s easier to use a cookie sheet or something.) Brush the log with a little water and roll in the sprinkles.

Cover with plastic wrap and let chill for an hour.

Slice them about 1/4″ thick and place on cookie sheet (I line mine with parchment paper). Bake for about 10 minutes at 350.

Cookies today: 105

Cookies this year: 193

December 2: Swedish Butter Cookies

I blame this guy.

Tommy in my kitchen, just hanging around.

Just ask Little Miss Muffett–spiders are no good.

(Actually, I kind of like spiders, but today, they are on my list.)

This was supposed to be a post about how good these Swedish Butter Cookies are, and how I got the recipe last year from Michele, a friend of mine from college. (Since last year, she has increased her children by 2/3…twins arrived right before Thanksgiving.)

But, I got a little distracted by that dude at the top. As I was baking the cookies, I saw him (I’ve decided it’s a him, and I’ve decided to name him Tommy, after the boy in 2nd grade that I had a distracting crush on) and was fascinated. You can even see it in the video below, complete with oven timer blasting away.

In as much time as it took me to get a good picture of Tommy (and I think it is a pretty rad pic), my cookies burnt. Yes, I am a mere mortal. The tops and sides looked okay, but the bottoms, well…

Sad panda.

So I whipped up another batch after I made the video. These fared much better.

And as for Tommy, he disappeared somewhere on the linoleum floor. Maybe he was a feline snack; maybe I’ll see him again.

Here’s the video. Let’s all just remember that I had to make these all over again without the camera.

—

2nd time around…

Swedish Butter Cookies

courtesy of the Divine Ms. Michele!

½ lb. butter or margarine (2 sticks)

1 t. vanilla

2 c. flour

½ c. sugar

1 egg yolk (save whites to whip)

1 T. half & half (I always use milk)

½ t. baking powder

½ c. chopped pecans

1 bottle maraschino cherries

Cream butter, add sugar; add egg yolk then vanilla and mix well. Next, add the flour with the baking powder mixed in. Alternate adding the flour with the half & half. Form dough into little balls the size of a walnut. Whip egg whites stiff. Dip dough balls into whipped egg white and roll in pecans. Place a half of a cherry in the center and push it down lightly. Bake on an ungreased cookie sheet for 15-20 min. in a 350 degree oven. Watch them so they don’t over brown. Yum, yum, yum!

Cookies today: 26

Cookies this year: 88

24 Days of Cookies

A different batch of cookies every day in December until Christmas.

funny

December 9: J-Dub’s Toffee Grahams

December 8: Peppermint Sugar Cookies with Cream Cheese Frosting

December 7: White Chocolate Dipped Ginger Cookies

December 6: Chocolate Crinkle Cookies

INGREDIENTS:

DIRECTIONS:

December 5: Frosted Rum Mounds

December 14: Toffee Grahams

December 7: White Velvet Cut-Outs

December 5: Almond-Filled Creams

December 3: Swirled Sugar Cookies

December 2: Swedish Butter Cookies

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