Friday, May 13th, 2011

The kind of Cookies You Make

When you run out of ingredients?  These vanilla twists.  They won’t blow your mind but they’ll satisfy your sweet tooth and you can dunk them into your coffee.  You’d think that living through the moment where I realized that I very nearly almost foiled my own plan to make bacon and eggs for dinner last night would be enough to clue me into the fact that we are definitely OUT OF EGGS.  

Out of eggs as in, don’t promise your four year old that you’ll make sugar cookies with the cookie cutters, out of eggs.  So these cookies, 1/2 c butter, 1/2 c sugar, 1 egg white (dug out of the freezer… THAT’S why I saved it 2 years ago), 1 tsp vanilla, 1 1/2 c + 2 tbsp flour, 1/2 tsp salt.  That’s it.

Cookies don’t get much more bare bones than that.  I will say that the recipe is more of a guideline than anything else.  I’m pretty sure that I added more than one egg white.  It was probably closer to two.  The dough just didn’t want to hold together without it and I wasn’t up for a fight.  The recipe also claims to make 3 dozen cookies… uh.  I was worried for a minute about what would happen in the oven since I only got 13 but with no leavener in them they really only puffed a little bigger than they started.  So, add an extra egg white and only expect a baker’s dozen.  And, again, probably a recipe best reserved for complete and total desperation.

Even Chase made some twists.  That lump is hers though in all fairness I tasted that lump before I took the picture and that didn’t help its appearance any.  She got pretty good toward the end though and we had fun.  Avery helped lick the beaters, Chase licked the bowl and Teenie pitched in by catching anything that would otherwise have been smeared on the floor.   Here’s the original recipe with a picture.  There’s no way you could get three dozen cookies that size, no way!

The rest of the afternoon was absolute slapstick but I survived and I’m ready for the weekend.  I guess I could’ve made shortbread.

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