hollaaaaaaaaa

yeah, sorry guys. If there are any of you still reading, that is, lol. I've been pretty darn busy with the burrito for a while - not a food-related burrito, the baby. Yeah, it figures he'd have a bunch of food-related nicknames.

SO, the first thing I've actually made in a while that I haven't made before/doesn't involve a box is...

COOKIES!

How did you guess it would be a baked good?

This December was my first time making two types of cookies, Peanut Butter Blossoms and Thumbprints. I've had the Thumbprints bookmarked for a while to be made, but the PB ones were a special request from hubs. They were made for the cookie exchange at work, and were received pretty well. I thought the thumbprints could've used a bit more sugar. Or, I should have put more sugar in the nut topping that I rolled them in. Anywho, the thumbprints were better. Go fig!

Also - I got a brand spankin new nikon lens for my D40 from Santa, so pictures to come should be freakin spectacular. Only thing I'm missing is a giant light!

Peanut Butter Blossoms
courtesy Hershey, founder of all things good. Like me. The recipe is on their website, and it's more fun than mine, so I'm not gonna c&p it here - the only change is that I used room-temp butter instead of shortening, because, well, shortening grosses me out. No, I've never made biscuits, and of course, I'd use shortening for those. Now move along, self-righteous shortening devotees.

Thumbprints
courtesy Martha, natch.

Makes about 3 dozen.

Ingredients:

* 1/4 pound (1 stick) unsalted butter, room temperature
* 1/2 cup plus 2 tablespoons sugar
* 1 large egg, separated
* 1 teaspoon pure vanilla extract
* 1 1/4 cups all-purpose flour
* 1/4 teaspoon coarse salt
* 1/2 cup whole blanched almonds
* 1/2 cup jam, or preserves

Notes: I doubled the recipe, and used both apricot and black raspberry jelly, and also used almonds for the apricot ones, but pecans for the black raspberry ones.

Directions:

1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1/2 cup sugar on medium speed until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. Whisk together flour and salt, and add to mixture, beating on low until combined.
2. In a small food processor, combine almonds with remaining 2 tablespoons sugar, and process until almonds are finely ground. In a small bowl, lightly beat egg white. Form dough into 1-inch balls. Dip in egg white, then in almond-and-sugar mixture. Place balls on parchment-lined baking sheet. Make a deep indentation in the center of each ball with your finger or bottom of a thick wooden spoon.
3. Bake for 10 minutes, remove from oven, and press down the centers again. Fill the center of each cookie with about 1 teaspoon of jam. Rotate sheets, and bake until golden brown, 10 to 12 minutes more. Remove from oven, and place on a wire rack to cool.

These came out really well, but the black rasp jelly did run over in a couple. The apricot stayed together a bit better. Next time, I might splurge on the black rasp jam with fruit instead of the jelly kind. Also - I will make sure I mix the nuts and sugar better before I dip the cookies. I used my coffee bean grinder to chop the nuts as I didn't want to clean the whole darn food processor. And also, the processor may still have been dirty from last week's mac and cheese. Oh, I have to post that recipe too, gar.

PB Blossoms:

Thumbprints:

a really bad phone picture, but you get the idea.