Thursday, December 13, 2007

Something Accomplished, Not on my list....

Grabbed that last garbage bag from a last minute sweep of the upstairs and ran down the driveway, in the snow, in my flip flops to be able to catch the sanitation engineers (or whatever) before they left and fell and then fell again trying to get up. Yeah, guys hope you liked the laugh...that could be your Christmas tip...

OK, I'm not really a scrooge, I'll give them their tip.

I've been trying new recipes for my neighbor's cookie exchange party and so far everything's been dismal. Chocolate cookies, blah, sesame cookies looked promising but I think I put too much flour in them and they turned out too cake-like. A couple years ago I made these cookies and although not Christmasy, way yummy, I'll share the recipe...

Amaretto Chunk Cookies
From Oct 2005 Good Housekeeping and tweaked by Tracey Zimmer

Adjusted for high altitude…. reduce flour by ¼ cup and oven temp. to 375° should you leave Colorado for some unfathomable reason.

· 5¼ cup of flour
· 2 tsp of baking soda
· 2 tsp baking powder
· 1 tsp salt
· 4 sticks of butter, softened
· 2 C of brown sugar
· 1 C of sugar
· 4 eggs
· 2 Tbsp of Amaretto liqueur (and heck a glass of that stuff for the cook)
· 4 tsp of almond extract
· 2 C of semi-sweet chocolate chips
· 2 C of milk-chocolate chocolate chips
· 2 C of sweetened flaked coconut
· 2 C of sliced almonds

Preheat oven to 380°.

Beat butter and sugars until creamy. Beat in eggs, amaretto and extract. Throw in the soda, powder and salt and mix. Add the flour slowly (you know because if you do it too fast you get flour all over the place) until it’s all well blended. Add chocolate, coconut and almonds….and take a spoonful and try it….raw cookie dough - what could be better?

Drop dough on cookie sheet, to get the actual amount of cookies that the recipe says this will make you have to do teeny-weeny spoonfuls….yeah right, so what if you have less cookies you’ll get bigger ones so take a heapin’ spoonful and plop those puppies down on an ungreased sheet. Bake for about 10 minutes…more like 12 if you do the heapin’ amount. Cool on pan for a couple minutes ----only because you’ll burn your tongue if you eat them too quickly…then if any left, put on a rack to completely cool.

Enjoy
Makes about 8 dozen cookies…hahahaha, who are they kidding? Maybe 5 dozen if you’re really chintzy


Right now I'm trying a Paula Dean Peanut Butter Fudge recipe that calls for Velveta...hmmm, I just had to try it --for that reason only, I mean if it's good, can you imagine the looks on people's faces when you tell them there's Velveta in there? And in Paula Dean fashion, there's a stick a buttah (or two) in the recipe too.

10 comments:

Scott said...
This comment has been removed by the author.
Scott said...

Velveta is a little bit more classy of a cheese than I am comfortable with. I'm all about the cans o' cheese that you squirt on crackers, or directly into your mouth if gluttony is your game. Delicious, and atherosclerosis-promoting!

As for the cookies--they look good, but I can't cook.

Anonymous said...

Looking forward to hearing how the velveeta fudge comes out -- hard to picture!

Sandra

OHN said...

I grew up on Velveeta but it was usually not in my fudge :) Can't wait to hear the verdict.

Oh, BTW, ALL cookies are good for Christmas and any other holiday, real or imagined :)

Angela Johnson said...

I just sent you an email w/ links to recipes for "Every Cookie Imaginable"... don't go too crazy experimenting (I'm sure your family might begin to miss you)!

ps - the "Boy" definition expression ... it's stickin' around :)

See ya Wednesday!

Martha said...

Still waiting on the Paula Dean fudge review....or better yet, a sample perhaps? I could be your official blog taste tester! :)

Colleen Dobson said...

Maybe I'll may those pilsbury slice and bake ones for a laugh. Or, if you come across that perfectly crisp ginger cookie recipe - I'd make that. My tries have come out blah and floury/doughy.

Lisa Milton said...

These sound fun - and you've piqued my interest in the velveeta fudge.

new diva on the blog said...

That recipe sounds yummy! I always tweak my recipes too, it has become a running joke in my family.

Can't wait to hear how the Velveeta cookies turn out!

tz said...

martha, colleen and angela you get to try the velveta recipe on wed and if you like it that's what i'll make for the cookie exchange later that week because it was super easy! it turned out okay, jason tried it first, i just couldn't get over the whole velveta thing...then after he tried it i did and you can't taste the velveta!