January 19th, 2012C is For Cookie
This past Christmas season, I did something that I haven’t done in ages…I baked cookies. Now I don’t mean the usual chocolate chip cookies that I sometimes churn out a hundred at a time, I mean honest to goodness Christmas cookies…with frosting and everything. I made a few dozen here and a few dozen there. I doubled and quadrupled recipes to keep up with my family’s demand. My mother-in-law ended up taking six and a half dozen to pass out at work. My daughter took some to her friends at school. My husband requested a gift basket with cookies and jam for his boss and then a dozen were taken to a friend of mine.
Usually, when I go into production mode on anything, I burn out quickly and never want to make another whatever-it-is again. This time, I just thought ahead to the next occasion for cookie baking and wondered if I could use a few more cookie cutters. The recipes I used for regular and chocolate sugar cookies were delicious and cooperative, which is probably the single biggest reason I’m still making cookies. In years past, I would always be on the search for another sugar cookie recipe because there was something I didn’t like about the last one I tried. Also, I hate any recipe that wants me to chill dough.
Georganne’s End-All for Chocolate Cookies Recipe at her lovely blog, LilaLoa, is fantastic. I think this is the third or fourth batch I’ve made in the past month. Not only do the cookies taste good (which is, you know, important in food), but there is ZERO refrigeration (minus that one batch I made and tossed in the fridge a few minutes before doing some Christmas shopping) and these suckers do NOT spread. No more telling the family that you MEANT to make amoeba cookies!
Did I mention skipping the fridge part? Yes? Just making sure.