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Sunday, December 19, 2010

The Dough Master

Last year I gave you a holiday strategy for making cookies- See Archives December 18, 2009. This year I want to share with you my 2010 selection.

This is not a typical Christmas on The Edge. Life is in boxes waiting to sell the house and move on to new adventures so my pastry tips, bags, and random fun toys are packed away. Licking my wounds I confided in The Princess that I wouldn’t be making cookies this year. “But MOM you have to make cookies even if you make just one kind!” I could feel her eyes welling up with tears.

Wait a minute!! Was that The Princess who wanted me to MAKE something in the kitchen for her??? How could I turn her down? And so I rallied.

First on the list was a new cookie from The NYT- Cardamom-Walnut Crescents a quick dough executed in the Cuisinart. Next a classic from my family- Candy Cane Cookies-but wait-my little grey cells jingled. Why do I always make the dough in one lump only to split it in half to color one part red? How about-(and this is where rocket science kicks in-) I just split the recipe in the beginning! Bingo fans I broke through the sound barrier! I almost called one of my culinary cohorts to brag but I had other dough’s to conquer.

Next up were the brown dough’s. From Rose Beranbaum’s Christmas Cookie book (if you only buy one cookie book this is the one!) I made Mrs. King’s Irresistibles a dense oatmeal, raisin, chocolate cookie made even more decadent with chopped up E. Guittard semi-sweet chocolate (screw Toll House). When finished I think we will do a drizzle of white chocolate to gourmetize. Rose also contributed The Princess’s favorite, Peanut Butter and Jelly Jewels. I used to buy special hydrogenised peanut butter but have changed my ways and use our everyday peanut butter increasing the flour to absorb the extra oil.

Last year Heidi Swanson had a Triple Ginger Cookie I tried. It usurped my Ginger Thin recipe from The Joy of Cooking. If you love ginger this is unbelievable!! It is a trifecta of ginger, freshly grated, ground, and crystallized with a lacing of lemon zest.

For the last few years I have been making Gourmet’s Chocolate Christmas Cookies this year Serious Eats tempted me with Mini Chocolate Peanut Butter Whoopie Pies. I read the title to NSSP and got a nod of approval. Really how can you go wrong with little cocoa discs filled with a peanut butter cream cheese?

And then I was done!! All wrapped labeled and accounted for chillin’ in the fridge waiting for The Princess to arrive and help with the baking.

If any of you are interested in the recipes. Drop a comment below and I’ll get them off to you!!

Pictures will follow~ Fa-La-La!!

7 comments:

annkeeloud said...

After the disappointing gummy lemon bars, I returned to my tried and true version in Betty Crocker, the well worn edition that I received on my tenth birthday. Then gussied up some toll house cookies with chopped dried cherries, came out a bit too tangy for my taste maybe a light glaze or less cherries would bring them into balance. Finally a coconut/walnut "chew" on a shortbread base with a fresh super lemony glaze, yum, my favorite! Gluten,egg,dairy free gingerbread cutouts for Sam improvised from GF boxed cake mix, super sweet and crunchy, he's happy, I'm happy.

Queen Art-o-Eat said...

Thanks for "sharing". Have you checked out "Gluten free girl and the Chef"? It came out this year and is supposed to be very inspiring w/ great recipes.

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