What is everyone’s favorite part of Thursday’s Culinary Adventure? The pictures, right? Especially the cheesy/dorky/embarrassing ones of me making a fool out of myself.
Unfortunately, without a camera, the Adventure will be, well, not very adventuresome.
The good news is that my new camera is supposed to arrive this weekend. Until then, I didn’t want to waste any cool recipes which would be a bummer with no pictures. But, I also don’t want to leave you hanging-
Therefore, I am going to post the recipes for some of the
CHRISTMAS COOKIES I MADE THIS WEEK!!
(Thank you, Jenn, for the picture!)
If you have any of these, feel free to skip them and move on.
These are a Christmas tradition in Brian’s family, and his only cookie request this year. (Silly man.) I had never had them until I met him, but I am pretty sure that I will be making them every year until death do us part.
2 c. shortening
2 c. sugar
2 c. brown sugar
4 tsp. vanilla
In a separate bowl, combine
2 c. coconut
4 c. quick cooking oats
2 c. slightly chopped gumdrops.
4 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt.
Sprinkle 1/4 cup of this sifted mixture into the bowl with the gumdrops. (will help keep the cut gumdrops from sticking together.) Add the rest to the creamed mixture and mix.
Beat and add 4 eggs.
Stir in gumdrop mixture
Drop a small amount onto a cookie sheet and flatten. Bake at 350 for 15 or so min. until golden.
Warning: This makes a LOT LOT LOT of cookies! (12 dozen) I halved it.
Taste Testers Say:
Brian: My favorite!! Yumm!! I could eat the whole batch right now!
Caitlin: They are pretty good, oatmeal-based cookies have never been my favorite, unless chocolate is somehow involved.
Joseph: The coconut in it gives me the creeps. The gumdrops are yummy. Just give me those.
Molasses Sugar Cookies
My mom makes these every year around the holidays. I love them, but this is my first time making them!!
1/2 c. melted shortening
1/4 c. molasses
2 c. flour
2 tsp. soda
1/2 tsp. cloves
1/4 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
Mix together well- you may need to use your hands. (I did.) Roll into 1-inch balls and roll in sugar (I did red and green Christmas sugar.)
Place on ungreased cookie sheet- do not flatten
Bake on upper-middle rack for 9-10 min. Do not over-bake or the cookies will be too crunchy. Cool for 2 min. on cookie sheets, and then move them to wire racks.
Brian: They are pretty good.
Caitlin: Yummy! My favorite! They are soooo good with a cup of tea. (which is what I am eating right now.)
Joseph: Ate an entire cookie in about 4 minutes. He loves them.
Lemon Glazed Cookies
I got this recipe out of a Real Simple magazine, and this is my first time making them. I love lemon. I love glaze. I love cookies.
With an electric mixer, beat:
3/4 c. butter (at room temp.)
3/4 c. sugar
until fluffy. Then, add
2 egg yolks
1/2 tsp. pure vanilla
1/4 tsp. salt
and beat some more.
Gradually add 2 c. flour, mixing until just incorporated.
Divide the dough in half and shape into 1 inch diameter logs. Wrap in waxed paper and refrigerate 30 min. (at this point, you can freeze these logs for up to two months.)
Heat oven to 350. Slice3 logs into 1/2 inch thick pieces (the recipe actually calls for 3/8 inch pieces. WHAT???!!) and space them 1.5 inches apart on a parchment lined baking sheet.
Bake until lightly golden 16-20 min.
Meanwhile, in a small bowl, whisk together
1 c. confectioners’ sugar
2 Tb. fresh lemon juice
1 tsp. grated lemon zest.
Add more juice as needed until it forms a thick, but pourable glaze.
Dip the top of each cookie into the glaze and let set.
Brian: Very good! These are my second favorite.
Caitlin: Awesome! Light lemon flavor, not to sweet, not too overpowering. Delicious.
Joseph: Loves them. Is frantic to have more and keeps an eye on the cookie jar at all times.
I also made cheesy onion bread to go with our spaghetti for dinner.
Ever day is a culinary adventure with me! :)