Here’s what’s new:
1) It took 6 days, but I’m back in my very own electrified house, coughing my guts out in my very own bed! Woot!
2) Within 3 hours of returning home, my digestion started working again (my digestion is frequent guest-star on this blog. Some bloggers have cute dogs, I have my intestines. I’m working on it, but vet care is expensive, you know?)
3) Within 5 hours of returning home, we lost our phone and internet.
4) We got it back.
5) I still feel like hell, 5 days after getting the AntiRat’s flu.
Funny thing about me and the AntiRat…. we never get the same things. He gets fevers and I get coughs (and occasional stomach bugs from public transportation). This is the first time in almost 7 years of marriage that we’ve been sick at the same time (except for the Fiddleheads poisoning thing I did). It has been a doozy, let me tell you.
Anyway, so last night between euphoria at being back in the house and misery at feeling so nasty, I posted a question on Facebook asking people what their favorite Christmas cookies are.
I got a load of awesome, tantalizing responses (yummedy yum yum COOKIES!) and a clever lass suggested I set up a blog post for people to list their favorite recipes.
So I’ll start. My two favorite recipes are Chocolate Crinkle Cookies and my sister’s molasses spice cookies.
I think I was in about the 3rd or 4th grade when I first had a chocolate crinkle cookie. They’re the sort of cookie you have to refrigerate before you bake, so it’s not the sort of cookie my family would make. We’re all sort of instant gratification types. 😉
The texture of these cookies is so silky and the flavor of the chocolate is SO deep and wonderful. I die. Truly. I die.
I’m going to share a link to the Joy of Baking’s Chocolate Crinkle recipe because they use butter. The original cookie I had was from Betty Crocker and, while delicious, it uses vegetable oil, which will give us all diabetes and supports terrorism. Or something.
The recipe I’m about to share is from my sister, who is one of the absolute best bakers I’ve ever known. She is dangerously good, partly because she’s a scientist and understands chemistry and what happens when ingredients interact. I can’t eat whipped cream because one day, as a small girl, I polished of dozens of her cream puffs when she decided, on a whim, to see if she could make them (she could. I was very ill).
These cookies are so good that my husband happily eats them. He is deeply ambivalent to dessert — especially cookies — so that is a testament to their loveliness.
Kat Bat’s Spice Cookies
2 1/3 cups unbleached all purpose flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
3/4 cup butter (not margarine)
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1/4 cup molasses (robust flavor is best)
1 tbsp ice water
Cinnamon sugar (50-50), for rolling
Sift together the flour, spices, salt, and baking soda. Set aside. In another bowl, cream the sugars and butter until soft. Add the egg and mix until fluffy. Stir in the molasses, vanilla and ice water. Add the dry ingredients and mix just until blended.
Place dough in the refrigerator while the oven preheats to 350 degrees, approximately 15 minutes.
Shape dough into walnut-sized balls and roll them in the cinnamon sugar. Place on ungreased cookie sheet, 2 inches apart. Bake only one sheet at a time, leaving remaining dough in the refridgerator.
Bake for 10-12 minutes at 350 degrees, just until the cracks no longer appear “wet” and the edges have started to deflate. Do not over-bake! Allow cookies to sit on cookie sheet 3-5 minutes before removing to a wire rack. Cool completely, and store in an airtight container for 10-15 minutes before all cookies are consumed.
Makes 2 dozen
So what’s your favorite Christmas cookie recipe? Care to share in the comments below?