I found myself counting, when making cookies this afternoon. Counting when I rolled the shortbread, after dusting them with powdered sugar, and again when room had to be made on the wire rack to cool. Twenty-four all three times. There was some dough saved and rolled into a log, then wrapped in parchment. It went into the freezer for easy cookie baking later in the holiday season.
I counted twenty-three cookies, when arranged in the vintage Louisa glass serving piece. How’d that happen? Had to taste test, don’tcha know? Powered sugar coated thumbs up! Perfect, if I do say so myself.
October’s cookie of the month took a fantastic turn towards teaching, encouragement and fun. A group of young ladies and their children assembled in the Exile’s Kitchen for Cookie Dough 101. The premise for the get together was to fill the freezer of each family represented with rolls of cookie dough, so Holiday preparations would be easier. To make things light and fun (as if these ladies and girls needed help doing so) we all wore froofroo aprons, with a prize of bakeware for the most June Cleaver-like apron.
The little girls and boy held in there for the first batch of cookie dough making (August Cookie of the Month: Cranberry Pecan Shortbread), but then the front porch and sunshine and woods called them outside, so the mamas finished the other two recipes. The little girls didn’t want cranberries and pecans in their shortbread and opted for sprinkles. They named their creation: Funfetti Shortbread.
The second cookie dough was a Brown Sugar Cookie, which is good base for any add-in you may want. The lone teenager of the class added Heath candy pieces and milk chocolate chips to her bowl, calling her mix up Heath Chocolate Bar Cookies.
The third cookie dough was a basic sugar cookie, rolled up in parchment paper and ready for slicing and baking later in the Holiday season.
Some of the comments today:
“I never think to put on an apron, but I’m digging this.”
“Aprons are handy. They keep your outfit clean and you can dry dishes with it.”
“Is that just a ruffle on yours or pockets too?”
“Yes, pockets. For a recipe card or gathering eggs or holding my loaded pistol..!” Just kidding.
Plans have been made for more gathering in the Exile’s Kitchen for simple beginner classes.
Here’s the Brown Sugar Cookie recipe: cream together 1 cup softened butter and 1 1/2 cups of firmly packed brown sugar. Add 1 whole egg and 1 egg yolk, and 1 tablespoon vanilla to butter and sugar. In another bowl, combine 3 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Then slowly add flour mixture to butter mixture. Then fold in your favorite add-in- chocolate chips, toffee pieces, nuts, whatever, it’s your cookie dough. Bob Ross would agree with me. It Started With A Happy Little Cloud
With a cookie scoop, drop onto parchment lined cookie sheet, two inches apart and bake at 350° for 8 to 10 minutes. Let cool slightly on cookie sheet, then transfer to a wire rack to finish cooling.
Cookie and Froofroo Apron Blessings from the Exile’s Kitchen.
Chocolate Shortbread… it seemed so promising. The Pinterest pictures looked so pretty. I followed the directions and the eggless dough tasted good, before baking. The recipe said to bake for 25 minutes. Well, that was just wrong. The edges came out too dark; burnt chocolate ain’t good. I’m trying to think of a way to save these.
I’ve cut the overbrowned edges off and cooled the shortbread on a wire wrack, still on the parchment. The pretty little marks, imprinted before baking all but disappeared when baked. Frowny face. Hmmmm. Still thinking.
Okay, this is what I came up with, and it’s not great either, but here goes. I mixed up powdered sugar, butter, milk and a little cocoa, to make a sandwich cookie filling. It came out runny.
Oh, well. I’ll try again another time. Community Coffee did help, a little.
Story of life. Even easy recipes can be screwed up. Things that should turn out perfectly sometimes don’t. Cut the burnt edges off, smile and smear some sugar on it. And try again. Nothing is really a failure, if you don’t give up.