Have you all thought I fell off a cliff? As promised I bring you my massive catch up post! After a long night last night of making dough for two batches of cookies and then figuring out that I didn’t have a rolling pin when I needed it I gave up and went to bed. This morning I went after some of the cookies I made yesterday and didn’t post pictures off, the Nutella Sandwich Cookies, and gnawed at them because they were put in the fridge to keep the nutella from melting into puddles (which it was doing last night).
So, without further ado, or babbling, I bring you to the cookies!
So, the cookies I made to make up for day 7 were Nutella Sandwich Cookies. I found them at the lovely blog called Beautiful Mess. If you want the recipe I recommend going to Beautiful Mess and reading this lovely post and trying these cookies! One thing, they really mean it when they say wait for the cookies to COMPLETELY cool before adding the Nutella and sandwiching them. The nutella melts into a giant puddle of goo if you don’t.
I wouldn’t recommend putting them in the fridge like I did, they get kinda hard. I experienced much hardship trying to eat them today! Hee, they were very hard to bite into but still so good that I had to try!
The second batch of cookies I made last night and finished today were from my Taste of Home magazine I just bought. These cookies were supposed to count as my cookies for Day 8 if anyone was wondering!
On to the recipe!
Gingerbread Boy Cookies
1/2 cup butter, cubed
1/2 cup sugar
1/2 cup molasses
2 tsp. white vinegar
1 egg, lightly beaten
3 cups all-purpose-flour
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp ground cinnamon
1/4 tsp. salt
1. In a saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from heat; cool to lukewarm. Stir in egg. Combine flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
2. Divide dough into thirds. Shape each portion into a disk; wrap in plastif wrap. Refrigerate for at least 2 hours or until easy to handle.
3. On a lightly floured surface roll dough to 1/4in thickness. Cut with a floured 3-in gingerbread boy cookie cutter. Place on greased baking sheets. Bake 375 F for 7-9 minutes or until edges are firm. Remove to wire racks and let cool completely. Decorate as desired.
I made a simple royal icing by combining 1 egg white with 2 cups powdered sugar and put that in a ziploc back which I cut the corner off to use as a piping bag. I also used some white cupcake ball sprinkles and some silver nonperilels to decorate.
The final cookie I made I kind of cheated with. I had to go to work after I finished the gingerbread cookies so my mother gathered the ingredients for a cookie her mother used to make and had them all ready for me to make once I got back after I finished work. These cookies are easy and No Bake!
Day 9 Cookie: Chow Mein Cookies
6 oz. chocolate chips
6 oz. butterscotch chips
5 oz. can chow mein noodles
1/2 C shredded coconut (optional)
1/2 C craisins (optional)
1. melt chips in heavy sauce pan.
2. mix together all other ingredients in separate bowl.
3. mix melted chocolate/butterscotch with other ingredients.
4. quickly spoon out spoonfulls onto waxed papper to cool.
Hope you enjoyed this catch up post. I think I can manage at least a few days of getting one cookie batch done a day from now on! Thank you for following along!