Takeaways from the first and second baking sheets worth of cookies:
- "Cut rectangle into 1/8-inch slices." I want to ask whoever wrote this recipe to make it and then show me how they accomplished this, because when I tried to cut the dough it crumbled into irregular chunks and powder. I opted to treat them like those shortbread cookies I made years ago: I gathered the chunks and powder up and pressed them into a simple cookie cutter with a spoon. (ETA: And it turns out that this entire issue was probably because I misread the first step, multiple times, and added the flour too soon. Ugh.)
- The first batch (the pictured cookies) went into for 5 minutes because my oven normally burns stuff if I use even the minimum amount of time on a recipe. The second batch went in for 7 minutes and was only slightly darker and not much sturdier. I'm going to try 8 minutes with the next batch.
- The recipe really means it when it says you need to wait 1-2 minutes before transferring them to a cooling rack. They're not solid at all when they come out of the oven. They're not even all that sturdy after 2 minutes. I transferred them very carefully.
- I've used half the dough so far and got 22 cookies. I used a round cookie cutter, maybe 1.5 inches in diameter. Some cookies came out of the oven as perfect circles and some just went blorp.
- They're tasty. Like chocolate chip cookies without the chocolate - not surprising considering the ingredients.
I've made refrigerator cookies before using a recipe from an ancient Betty Crocker cookbook. They were relatively easy (in the opinion of someone who hates baking cookies) and cut beautifully. These were not at all like those cookies. I managed to make them work, but I don't think I'll be making them again in the future. They may be tasty, but not enough to make up for their annoying dough.
ETA: And Lora just helped me see where I messed this one up - I added the flour too soon. ::sigh::
I used to bake something every week or two. For some reason (I think because I was sick for a few months?), I stopped doing that. For the past few years, the only times I've baked anything were when I needed something for a potluck at work. I don't cook much, either.
I'm trying to get back into making stuff in the kitchen again. Last weekend, it was potato soup (I put it in containers and froze it before taking pics - sorry!). This weekend I'm trying cookies. I went with this recipe, which I've never used before. The resulting dough was seriously powdery, to the point that I double and triple checked the recipe to make sure I hadn't don't anything wrong. The last time I dealt with dough this powdery, I was making shortbread cookies. I pressed everything together as best I could and it's sitting in the fridge right now. If they actually result in cookies, no matter how bizarrely shaped, I'll take pictures and show them off.
Peanut butter cookies…are they the key to finding true love? Douglas never imagined he would meet the man of his dreams, while wrestling a bag of cookies from him! No way that smoking hot Dr. Stanopolous would be interested in him…would he?
Dr. Antonio ‘Tino’ Stanopolous couldn’t decide what he wanted to take a bite out of first; the peanut butter cookies in his hand or the delectable nurse trying to snatch them away…or could he do both?
I was bopping along and then I realized it is a serial. Agh. Even with Kindle Unlimited where I can get all of the books, serials rarely work for me.
This is a sweet romance between a doctor and nurse. The nurse is a plain joe which is a favorite of mine and other heroes are super kind. No man whores here.
Some editing needs.
Tasks for St. Martin’s Day: Write a Mother Goose-style rhyme or a limerick; the funnier the better. –OR– Take a picture of the book you’re currently reading, next to a glass of wine, or the drink of your choice, with or without a fire in the background. –OR– Bake a Weckmann; if you’re not a dab hand with yeast baking, make a batch of gingerbread men, or something else that’s typical of this time of the year where you live. Post pics of the results and the recipe if you’d like to share it.