Happy New Year! I hope dieting was not on your list of resolutions this year, because there are cookies coming your way. Many cookies! They’re all excellent. Since I was running around with flour hands for two days, I thought it best to stick to my phone for the majority of Christmas’s photo-documentation. As a result, I have created a fun photo/recipe link post à la Instagram. Though none of these photos has seen Instagram as of this moment, I edited these 12 photos on my phone as if they were going to be grammed. With minimal staging, and no further ado, I present the 2k14 Christmas cookies, in square format.
First up: ginger molasses cookies! Or molasses spice, or gingersnaps. I go with the first because I make sure these come out nice and soft so they fall apart in your mouth/hand if you’re not careful. These are particularly great in the getting cold/freezing seasons, but make what you want, when you want. Recipe from Smitten Kitchen here.
Round two: chocolate chunk cookies! Folks, I’ve been working hard at the next best recipe for these things. So many variables, so many tests, so many possibilities! I’ll give you a hint while I finalize the next post: brown butter, light folding. Vanilla beans don’t hurt, either. In the meantime, find out about all things chocolate in your chocolate chunk cookie here.
This year’s MVC: the Citrus Snickerdoodle. Introduced to me by my friend Adriel, these cookies throw you for a loop, then make you question your relationship with snickerdoodles altogether. I asked for the recipe he used, but he geniusly made it himself – here’s what he wrote out for me:
Faux Citrus Snickerdoodles
1 1/2 c. sugar
1 c. butter, softened
2 eggs, room temperature
2 3/4 c. all-purpose flour
1 T. baking powder
1/4 t. salt
zest of 1 lemon
zest of 1 orange
1 T. freshly squeezed lemon juice (optional)
1 T. freshly squeezed orange juice (optional)
1/4 c. sugar, set aside
approx. 1 T. ground cinnamon, set aside
1) Preheat oven to 400°F.
2) Cream sugar, butter, eggs, & juices if using. Add flour, baking powder, salt, & zests.
3) Shape dough by scant tablespoonfuls into balls; roll in cinnamon-sugar mixture.
4) Place 2 in. apart on ungreased (dark) cookie sheet.
5) Bake until set, golden & slightly crisp, about 8 minutes. Cool cookies immediately on wire rack.
Yield: 3-4 dozen cookies
Do make sure to chill this dough for a bit; it will make it a lot easier to work with.
Winner of best wrap-up to 2014 goes to the lavender shortbread. You see, I brought back the lavender from my stay in France for the first half of the year (memories/mishaps found here), and tried my first lavender shortbread in San Francisco, where I spent the middle of the year. But I still have a whole bag of the stuff (taking suggestions now). Here’s the recipe that I doubled, with too much butter here. Will most likely have an updated recipe later because these were frachement excellents.
No I did not arrange the sink like this, nor did I plan on taking a photo of it, but I thought it looked kinda cool so, here you go. Dishes.
Here’s to finding the mathematical equation for eating many baked goods while staying extremely fit, right? Happy New Year!