Monday, January 4, 2010

And back to the grindstone

After having a wonderful two weeks off from work, and still not having time to do the random things like clean house and post here, I’m back at work. It was a hard morning!

Even though I didn’t get to clean the house much, the littlest man and I did make a ton of cookies. We made some No-Bake cookies that actually turned out well for the first time in a couple of years (I don’t know what I did differently!) and some Triple Chocolate Chip cookies that apparently everyone else but the three of us liked. We also made Ginger cookies, mmmmm, that were still moist after a few weeks in the cookie jar. And Sugar cookies that were pretty ’effing good.

The sugar cookies lasted just half a day when we took them to the family down in Houston. These were last minute because, apparently, Santa can’t eat ANY of the other cookies we’d made. Thus, I wanted a fast cookie for which I had all the ingredients, that I didn’t have to put in the fridge to rest, and that I didn’t have to roll out. I found the answer on Hillbilly Housewife. I made changes, including using real butter, unrefined sugar, and more vanilla. I also changed to lemon flavor because, well, I love lemon and I had it.

Drop Sugar Cookies

  • 1/2 cup unsalted butter
  • 1 cup organic sugar
  • 1 medium egg
  • 1 tablespoon milk
  • 1 –2 teaspoons vanilla
  • 1/4 teaspoon organic lemon flavoring
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1-1/2 cups flour

In a medium sized bowl (I used my stand mixer) cream together the butter and sugar, until it is smooth and fluffy. Add the egg, milk, vanilla and lemon flavor, mixing well. Add in the salt, baking powder and flour. Mix it all until the dough is smooth. Drop the mixture by small spoonfuls onto a wax paper-lined cookie sheet (I also used my Silpat mat). Bake at 375° for about 8 to 10 minutes.

I don’t know that I’ll be baking cookies for a while, I need to lose weight!

I hope everyone one had a wonderful holiday season