Buttery Sugar Cookies

I have my favorite sugar cookie recipe that I make every Christmas and on a lot of other holidays (Mardi Gras, St. Pat’s, um, and other stuff, I’m sure – don’t do anything for the non-holiday Valentine’s Day – blech.) But it is always my favorite Christmas cookies and I’ll be damned if they do not stand the test of time.

That said, I wanted to give this new-comer a chance. And hello, and hell, yes. Excellent cookies – different, but still very very good.

D&D_255716 Tbs unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1 cup coarse sanding sugar – more colours the better

Beat together butter, sugar, and salt in a large bowl of a stand mixer until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Slowly mix in flour.

Half the dough and press each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour. I left mine in for 2 days – worked just fine. Preheat oven to 350°. Line baking sheet with parchment

Work with 1 piece of dough at a time and roll a tablespoon of dough into a ball, then roll that ball in coarse sanding sugar in a shallow bowl to coat. Move fast and don’t let dough get soft – if it does – back the fridge it goes. Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds. Add more sugar. I did.

Bake cookies until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a spatula to racks to cool completely. Make more cookies with remaining dough on cooled (important) baking sheets.

Source: Gourmet

I really liked these cookies. They were different than the typical roll-out sugar cookies and that, in my opinion, is not a bad thing. I love to bake, but rolling out cookie dough – not my favorite thing to do. I am kind of lazy that way.

Hummus Wrap

I just can not bring myself to purchase hummus. No matter what – I think it because I am too cheap. It is just so damn easy to make hummus at home and no what any banana-pants cookbook or chef says – canned garbanzo beans are really just fine. Buy the Publix brand and just make your life so much simpler.

Again, this is a recipe from my vegetarian 1990s and I still make it all the time. The thing about this recipe is balance. I think even the banana-pants (read: fancy) chefs would agree to that.

Hummus ~
2 lemons, zested & juiced
2 cloves of garlic
1-15 ozs. can garbanzo beans
1 Tbs tahini or there abouts
kosher salt
water
olive oil

In the bowl of a food processor, whirl up the garlic cloves until minced. Rinse the garbanzo beans in a colander, getting rid of the canning liquid* and add to food processor. Pulse a couple of times. Add lemon zest and lemon juice and pulse again. Add tahini and adjust the thickness of the hummus with a little water if necessary. Then add a little bit of really good olive oil**, because it is just a lovely thing. Taste as you go along.

Then here is the important part: Put the hummus in the fridge. Yes, this takes advanced planning, but you need to make your hummus a day ahead at the least. Let the flavors mix and then let the hummus sit out and try again – cold hummus will tell you nothing. No cold food ever tastes at its best unless it is, maybe, ice cream, but I am not even sure about that. Does it need more lemon, more salt, some sumac, a little freshly ground black pepper? Or is it just spiffy the way it is?

The Rest of the Stuff ~
Sun-dried tomato tortilla, warmed
Red onion, sliced and sautéed in a little olive oil, soft, but keep them red, splash of vinegar – red wine, or course
Crimini mushrooms, sautéed until juices are dry and well salted and peppered
Spinach (from the salad bar at the Publix)#

So this turned into more of a project than I expected, but the outcome was just lovely. I made the hummus, onions, and, mushrooms ahead of time and they hung out in the fridge for a couple of days. Did keep munching on those onions though – they were really good. Kind of pickled onions that were just a little soft.

Take a warm tortilla and spread with homemade hummus down the middle. Add the red onions and mushrooms down the middle. Top with spinach. Then do your best to roll the tortilla. I am not good at this – at all, but it worked well enough that I will get better over time. I’m sure (nope).

D&D_2268

Next time: feta, sun-dried tomatoes (packed in oil, but well-drained), artichoke hearts, roasted asparagus, hearts of palm. All these are just questions really. I could just go on and on. I really think these will make great lunch hacks, but I must pack all the items in small containers and keep them separate until it is time for lunch. Read: need new “tupperware” containers and lots of them. And I must toast or heat the tortilla  – that seems to be necessary.

November 2017 – Idea for the wrap from Ree Drummond.

*Know this is a controversial thing, but we’ll get there. I just do not like the taste. Sorry, vegan Aquafaba. Eeww.

**California Olive Ranch – Everyday. I can now get this at my Publix – very happy!

#When you only need a little greens for a sandwich or two, the salad bar can be a very good thing. If I am making a couple of spinach quiches – then I buy bags, but otherwise the salad bar is your friend.

2YA – Cheddar Pecan Crisps

Butterscotch Cookies

Why not take a recipe in which the methodology works and just switch up the flavors? I had no white chocolate chips – which was slightly astonishing, but I had an abundance of butterscotch chips  (no surprise at all) and also this is one of my favorite kinds of cookies to make: mix one day, chill, and then bake another day. These need to chill and I have always done that overnight, mostly because I can be (a little) lazy, but it has always served me well in the cookie department. I do think cookies benefit from a bit of a rest.
Next time, I may add some local Renfroe‘s chopped pecans to the mix – yes.

D&D_21061 cup unsalted butter, room temperature cut into 2 Tbs pieces
3/4 cup sugar
1 tsp table salt
1 tsp light corn syrup
1 Tbs vanilla
2 large egg yolks
2 cups all-purpose flour
1 cup butterscotch chips (or more, maybe, um, yes, quite a few more)

Do the usual thing: In a stand mixer, cream butter, sugar, salt, corn syrup, and vanilla until light and creamy. Add yolks, one at a time, beat until blended.

On low speed, add flour, scraping the sides and bottom of bowl. Stir in butterscotch chips. Divide dough and roll into log about 2 inches in diameter. Wrap each roll in plastic wrap and refrigerate at least 2 hours or overnight. Go for overnight in my experience.

Preheat oven to 325 degrees. Line baking sheet with parchment. Slice cookies into 3/8~ inch slices and arrange 1 inch apart on the sheet – they do not spread at all. Bake until edges just beginning to brown, about 13 minutes. Cool on pan 2 minutes, then remove to cooling rack.

Source: Based on Shirley Corriher‘s recipe for lemon white chocolate chip cookies. I first “met” Shirley on Alton Brown’s show Good Eats. I love her Southern accent and am largely intimated by her use of science when it comes to baking (she’s a real scientist from Vandy). Science was never my strong suit at all. She’s just a hoot and I am a huge fan. Even though the science throws me at every turn.  This one goes out to the one I love. 

~Have no idea how to measure what 3/8 inch slices is. I am just not good with math, um, at all. Ever. Or, as noted above, science. Sigh. Just make sure the slices are similar.