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    Entries in gimme some sugar baby (25)

    Tuesday
    Jun122012

    cookie d'oh!

    It's round, pink, has a hole in the middle, and is covered with sprinkles.

    Apparently to my coworkers, that means something dirty. And telling them it was Homer's doughnut didn't help.

    A little while ago one of my coworkers offered to bring me some sprinkles that were taking up space in her cupboard.  I'm never one to turn down offers of ingredients, even sprinkles, so I accepted. I had no idea exactly how much space was being taken up by sprinkles. 

    The next day I found one of those large "gallon" sized zip bags on my desk.

    A large zip bag can hold a lot of sprinkles.

    And since I was still kinda feeling like making other desserts into cookies, I decided to do doughnuts. Homer's doughnuts. Round, pink, with a hole in the middle, covered in sprinkles.

    Also, it just so happens that "National Doughnut Day" just passed. Once again, we at Authors Kitchen are totally on top of all the important holidays.

    Plain old sugar cookies are perfect for doing silly things to. (perv)

    Sugar Cookies

    What you need:

    • 1 c butter
    • 1 c sugar
    • 2 tsp vanilla
    • 2 eggs
    • 2 tsp milk
    • 3 c flour
    • 2 tsp baking powder
    • 1/2 tsp salt

    (this is a double batch which makes about 4 dozen cookies, and easily cut in half if you are looking to eat them all in one night)

    What you gotta do:

    In a large bowl, cream the room temperature butter with the sugar until it's all soft and fluffy. You'll start to lose the gritty feeling from the sugar if you do it long enough.

    Add the eggs, vanilla, and milk.

    Beat this again with your Popeye arms, or your fancy schmancy mixer that has its own speshul place on the counter, until it's shiney and kinda looks like cake frosting. (Really, it kinda is cake frosting).

    Normally, I'd just dump the flour, baking powder and salt into the bowl and stir, but I had a minion with me, and so I employed him to sift the dry ingredients together in a small bowl.

    I also had him crack the eggs into the creamed butter. No shells this time!

    Add the sifted flour to the creamed butter and egg mixture in two batches.

    After the second one, you'll have a soft, but not quite sticky dough. In order to handle it and roll it, you'll need to chill it a bit first.

    Divide it in half, wrap it in plastic, and let is sit around in the fridge for at least half an hour. I don't like to leave dough in the fridge too long because it becomes too stiff to handle. It should be pliable, and not too cold to the touch.

    Liberally flour your counter, your rolling pin, and the dough. At first, you're going to want to move it around and reflour everything regularly so it doesn't stick to the counter. If your dough is stuck to the counter, there will be no saving the shapes you cut, and you'll have to do it all over again.

    Roll the dough to just under a quarter inch thick.

    If you don't have cookie cutters, a wine glass works nicely to make round cookies.

    I'd finally found a doughnut cutter so I cut doughnuts and holes. Either save up and reroll the holes to make more doughnuts, or bake them all separately so they don't get overdone.

    You want the cookies to lose their gloss, and be just barely golden on the bottom.

    7-8 minutes at 350 will do that. I know you already preheated your oven. You're smart like that. Just like me.

    "I am so smart. S-M-R-T."

    To make the pink glaze you need:

    • Icing (powdered) sugar
    • Milk
    • Red Dye
    • Some kind of flavourant (vanilla is best, but I'd managed to run out, so I used peppermint)

    One of these days I'll actually measure how much icing sugar and milk I use to do this kind of thing. Really, just dump a bunch of sugar in a bowl. Add milk a tiny splash at a time, a few drops of flavourant, and keep stirring until you have something the consistency of really thick laundry detergent.

    It should blob off the end of a spoon at first, but then turn into something ribbon like.

    Two bloody drops was all I needed

    to make Pepto-Bismol Pink!

    Lay the cookies out on parchment paper as close together as you can. Dribble and blob the glaze all over the cookies. Then add sprinkles by the handful.

    If you don't have a gallon of sprinkles, you might want to work on accuracy in your application. It also might help your cookies not look like they were made by a five year old.

    I'm okay with my cookies looking like they were made by a five year old.

    Let these set on the counter for about 20 minutes. The glaze will harden just enough that it holds onto the sprinkles and looks solid, but it will still be soft and gooey when you bite it.

     Did you know there was a National Doughnut Day??

    Friday
    May112012

    strawberry short cookies

    So, while Taneasha may feel like making muffins too soon after I've posted a muffin recipe warrants calling her muffins "cupcakes," I have no qualms whatsoever about posting another berry recipe right after hers.

    I wasn't exactly planning on doing this, but there were no macamadamia nuts in the grocery story so I couldn't make the requested white chocolate macamadamia nut cookies that had been requested. What I did find was strawberries.

    Cookies aren't what most people think about when looking for strawberry recipies. But, I've been working on a bit of a theme lately. I've turned raspberry tarts, carrot cake, and rocky road ice cream into cookies. Strawberry shortcake anyone?

    Strawberry Short Cookies

    What you need:

    • 2 c diced strawberries
    • 1 tbsp of lemon or orange juice
    • 1 tbsp sugar
    • 1/3 c cold butter
    • 2 c flour
    • 1/2 c sugar
    • 2 tsp baking powder
    • 1/2 salt (or none if your butter is salted)
    • 2/3 c cream or slightly thinned yogurt

    What you gotta do:

    Rinse and dice your strawberries into small pieces. It took me 13 fair sized berries to get 2 cups diced. Sprinkle the juice and sugar over the berry pieces and give them a stir. Let these sit while you do the rest.

    In a big bowl, combine the sugar, flour, baking powder, (salt) and sift them together well.

    Chop the butter into chunks and dump them into the bowl.

    With a pastry cutter, a pair of forks, or your hand, cut/crush the butter into the flour until it looks like crumbs. If you get bored or tired of doing it before you get there, don't worry. It won't totally ruin things if you have a few bigger butter bits.

    I really think the cream is a better option, but I forgot to stop on the way home to get some. I had yogurt. It's a higher fat yogurt so it still tastes good, but it's much thicker than the cream.

    Okay, so here, I kinda forgot all about the taking of the pictures... mix the cream/yogurt into the flour-butter crumbs. If you're using yogurt, you may need to add a tablespoon or two of water to get those last dry bits mixed in.

    Dump in the strawberry pieces and stir them in gently. Hands work. Oh look! A picture.

    Drop spoonfuls onto a parchment lined cookie sheet.

    Crap. Preheat the oven to 350. Go get the laundry while it heats.

    Add more sugar!

    If you have fancy turbinado sugar, the big crystal sugar that shows up on pastries sometimes, use it now. If you just have plain old sugar, use that. Sprinkle the cookies before you bake them. I used about half a teaspoon per dozen.

    Bake the cookies for 20-22 minutes.

    Yes, really that long. If you can get two sheets in the oven at once, do it. These are more of a mini scone or biscuit than cookie really, and they taste like scones with jam. But they're small like a cookie. And small things are cute. Because they're small. Because they're cute.

    Name something cute that isn't small.