Misfortune Cookies

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A little over a year ago, I saw someone on TV makes some homemade fortune cookies. I thought this would be a really cool idea for something to bring into work on Valentine's Day. However, I wanted to do it with a twist. I wanted to make misfortune cookies. 

I went online to find a homemade fortune cookie recipe. I wasn't shocked to find out that my misfortune idea was by no means original. However, I was pleasantly surprised to find that one of my favorite food bloggers, Ms. Humble, had already made some misfortune cookies. I decided to go with her recipe.

The cookies were a bit of work, but they turned out well. The only problem was that I had burned  the tips of every single one of my fingers trying to shape the things. I finally had to call in Katie with her famous asbestos hands* to help. 

This Valentine's Day, I wanted to try the misfortune cookies again to hand out at work. However, I found a different recipe that requires a lower oven temperature. I thought maybe I could avoid any third degree burns this time. The cookies had to bake double the time, but my fingers didn't mind.

For the misfortunes, I sent a message to Jeff, a friend of mine, through Facebook. He's one of those that posts completely hysterical and witty status updates, so I thought he could come up with some really good misfortunes for me. And, I was right. Within an hour, I had about twenty new ones to add to my list.

Once again, the misfortune cookies were a big hit at work. I received lots of compliments on the taste. Almost everyone also loved the misfortunes and had a good laugh. However, I admit there were a couple that from the looks on their faces seemed not to appreciate the humor. Oh well... I still think I want to do it again next year and possibly make it a yearly tradition. I'd even like to experiment with different kinds of flavorings and try dipping them partially in chocolate with sprinkles, crushed candies, etc.

*This may be even more proof that Katie is a vampire. I'm not sure. We already know that her skin is pale (alabaster as she calls it), she's a complete insomniac, she loves her meat rare, and her special power is that she can find anything anywhere ("Hey Mom, where are my shoes?" "Have you seen my keys?") Some may think this is just a little family joke, but I am beginning to wonder.

Below is a list of the misfortunes I used. If you can think of one to add to the list, please let me know for next year. (Disclaimer: Several of the misfortunes were found online. However, I found the same ones in several places, so I have no idea who came up with them first and whom to credit.)

1. SHAME ON YOU FOR THINKING A COOKIE IS PSYCHIC.
2. YOU NEED A MINT. LIKE, BAD.
3. SOMEONE AHEAD OF YOU IN LINE WILL PAY WITH A CHECK.
4. ERROR 404: FORTUNE NOT FOUND.
5. THIS COOKIE FELL ON THE GROUND.
6. PIGEON POOP BURNS THE RETINA FOR 13 HOURS. YOU WILL LEARN THIS THE HARD WAY.
7. YOU ARE FAR FROM LAZY. YOU PUT IN A HARD DAY’S WORK…EVERY WEEK.
8. AT THE RATE YOU GIVE PEOPLE HEADACHES, YOU SHOULD BUY STOCK IN EXCEDRIN.
9. AVOID LARGE, HEAVY OBJECTS TRAVELING AT A HIGH RATE OF SPEED.
10. IF YOU LIVE A LONG LIFE, IT WILL BE A REMARKABLE TESTAMENT TO YOUR FRIENDS’ AND RELATIVES’ SELF CONTROL.
11. I’M WATCHING YOU. YOU CAN’T ESCAPE.
12. ARE YOU WEARING THAT OUTFIT JUST TO BE FUNNY?
13. YOU WILL DIE ALONE AND POORLY DRESSED.
14. YOUR FRIENDS REALLY DON’T LIKE YOU.
15. LOCK YOUR DOOR AND NEVER LEAVE THE HOUSE AGAIN.
16. IF AT FIRST YOU DON’T SUCCEED, NOBODY WILL BE SURPRISED.
17. EVERYONE IS LAUGHING AT YOU BEHIND YOUR BACK.
18. THE END IS NEAR AND IT’S ALL YOUR FAULT.
19. IF YOU READ THIS, YOU WILL DIE.
20. IN TIME, YOU WILL OFFEND EVERYONE YOU KNOW.
21. WHEN YOU’RE CLOSE TO THE BOTTOM, YOU DON’T HAVE FAR TO FALL.
22. YOU WILL FIND HAPPINESS, THEN QUICKLY MISPLACE IT.
23. CHOOSE THE PATH OF LEAST RESISTANCE. THAT’S ALL YOU CAN HANDLE.
24. THE FORTUNE YOU SEEK IS IN ANOTHER COOKIE.
25. A MISPLACED COMMA WILL COME BACK TO HAUNT YOU.
26. YOUR DECISION TO STUDY THE HUMANITIES WAS A WISE CAREER DECISION. IT HAS LET TO AMAZING ART CHOICES FOR YOUR CUBICLE.
27. DON’T COUNT YOUR CHICKENS BEFORE THEY HATCH. YOU’LL BE SO DISAPPOINTED WHEN YOU FIND OUT THAT SOMEONE HARD-BOILED THE EGGS.
28. ACT AS IF IT WERE IMPOSSIBLE TO FAIL. PRETEND THAT YOU DON’T SEE PEOPLE LAUGHING AT YOUR FAILURE.
29. A SPOONFUL OF SUGAR HELPS THE MEDICINE GO DOWN. A SPOONFUL OF IPECAC HELPS THE MEDICINE AND THE SUGAR COME BACK UP.
30. YOUR FINANCIAL SITUATION WILL SOON BE IMPROVING, WHICH ISN’T NECESSARILY SAYING MUCH.
31. SO SORRY THAT YOU MISUNDERSTOOD. DOWNSIZING HAS NOTHING TO DO WITH YOUR WAIST SIZE.
32. YOUTH IS WASTED ON THE YOUNG, BUT NOT ON YOU.YOU REALLY APPRECIATE SEEING IT IN OTHERS.
33. YOU SHOULD BE GRATEFUL YOU WEREN’T A CHILD STAR. THEIR LIVES ARE MORE MESSED UP THAN YOURS.
34. YOU DON’T LOOK AS GOOD AS YOUNG ELVIS, BUT YOU DON’T LOOK AS BAD AS OLD ELVIS.
35. BE GLAD YOU’RE NOT BETTY WHITE. THE GOLDEN GIRLS HAVEN’T FARED WELL OVER THE PAST FEW YEARS.
36. SOMEONE SHOULD WRITE A SONG ABOUT YOUR LOVELIFE. WAIT, ADELE ALREADY DID.
37. IF YOU ADD “IN BED” TO THE END OF THIS FORTUNE, YOU WILL BE CURSED.
38. USE YOUR CHARM AND PERSONALITY TO OBTAIN YOUR WISHES. IT MAY OR MAY NOT WORK.
39. IF YOU ATE THE COOKIE BEFORE YOU READ THIS, IT WAS POISONOUS. IF NOT, JUST KIDDING…GO AHEAD AND EAT THE COOKIE. NO, SERIOUSLY, EAT THE COOKIE.
40. TASTES LIKE CHICKEN MEANS IT’S NOT CHICKEN.
41. THE CLOSEST YOU’LL COME TO EXPERIENCING GLEE IS TUESDAY NIGHTS ON FOX.
42. THINK BEFORE YOU EAT. FOR EXAMPLE, “WHAT DID THAT FORTUNE COOKIE EVER DO TO ME?”
43. THE SENTENCE YOU PLAGIARIZED IN THE 11TH GRADE WILL BE YOUR DOWNFALL.
44. WHEN PEOPLE TELL YOU YOU’RE HOT, THEY MEANT YOU’RE NOT SMART.
45. THAT CARLY SIMON SONG WAS ABOUT YOU.
46. LEARN FROM THE BRADY BUNCH OR YOU ARE DOOMED TO RELIVE THE TIKI DOLL PART OF THE HAWAII SPECIAL.
47. EVERY PERSON IS THE ARCHITECT OF HIS/HER OWN FORTUNE. YOU SPECIALIZE IN SAND CASTLES TOO CLOSE TO THE WATER’S EDGE.
48. YOUR FORTUNE IS, “COME ON, GET HAPPY.” THAT BAD NEWS? YOUR FORTUNE EXPIRED IN 1974 WHEN THE PARTRIDGE FAMILY GOT CANCELED.
49. YOU WILL FIND A SMALL PIECE OF PAPER TODAY IN YOUR COOKIE.
50. HELP! I’M STUCK INSIDE A FORTUNE COOKIE FACTORY.

Nauvoo Gingerbread Cookies

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Here is another recipe I made over the Christmas holidays. It comes from the Scovil Bakery in Nauvoo, IL, which was originally built in the 1840's by Mormon pioneers. If you tour the rebuilt bakery, you will be rewarded at the end with samples of their world famous gingerbread cookies.

Truth be told, I have never been a fan of gingerbread. The gingerbread cookies I've tried have always been hard and over-spiced for my taste. However, this recipe is the exact opposite. The cookies are nice and soft, and the flavor is perfect. In fact, I have fallen in love with this recipe and think it makes the best gingerbread cookies on the planet. Not only do they freeze well, but they seem to even get better after they've been in the freezer for a while. 

This past Christmas, I made batch after batch for parties and to give to neighbors. As proof of the wonderfulness of these cookies, I've been asked for the recipe multiple times. Here are some Y cookies I made for a student party at work.

Go Cougars!

I also used this recipe for our annual Gingerbread House Extravaganza we celebrate with some friends. This may be one case where a hard-as-rock gingerbread recipe might work better. Or, I would at least advise baking the house pieces a little longer. We had a few problems this year, but we didn't mind eating the broken pieces. And, I was pretty impressed with our creation.

Our gingerbread house masterpiece

And now, for the big finale! After the holidays were over, we wondered what to do with our house. No one was really interested in eating it. As good as this recipe is, it does not stay nice and soft after sitting out as a Christmas decoration for almost a month. Here is what we came up with. It's now our new family holiday tradition.


Take a look.

Christmas Macarons—Peppermint with Chocolate Ganache Filling

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I finally gave them a try—macarons.

I would venture to guess that 99.9% of Utahns have never heard of these cookies, and I only learned of them about a year ago when I discovered a fun food blog, Not So Humble Pie. After long experimenting and perfecting, Ms. Humble has written multiple blog entries about macarons with amazing sounding recipes and photographs. I think it was her exhaustive troubleshooting post that made me most apprehensive about attempting to make the cookies. If so many things could possibly go wrong, they must be difficult, right?

I then discovered that macarons have been the trendy thing among food bloggers for a while now. When I googled "macaron recipe," it came up with 75 pages. So many different colors and flavor combinations, so many wonderful photographs, so many detailed descriptions of these little confectionery delights—I knew I must try one for myself.

I began my hunt. And, it wasn't easy. Utah tends to usually be a few years behind when it comes to trends. I first looked in all the grocery stores. Nothing. I moved on to the bakeries. Nada. I even went to a French bakery. Absolument rien. Finally after six months, I found a box of macarons at Trader Joes while on vacation in California. And even though some of the shells were cracked, the family and I thought they were pretty darn fantastic.

The ideal macaron is perfectly round. The shells are characterized by smooth, domed tops with ruffled bottoms. This bottoms are called the feet, but I find that kind of gross because it reminds me of dissecting a clam in junior high biology. The shells should have an egg shell-like crust with a moist and airy interior. They should practically melt in your mouth. Macarons are commonly filled with a frosting, ganache, or jam filling which is sandwiched between two shells. The Mecca of Macarons seems to be the Pierre Herme bakery in Paris. Someday, I hope to check it out.

So, for this first attempt at making macarons, I decided to go with the easiest looking recipe I could find. I decided to set my expectations very low. I would consider the venture a success if my cookies turned out somewhat round, and it would be OK if they didn't have the all-important feet ruffles. As I searched through recipes, I immediately threw out anything metric. Not only am I a mathematically challenged American, I do not own a kitchen scale. I decided I'd invest in a scale, if this first attempt was marginally successful.

Since it's the Christmas season, I decided to go with a recipe from Gourmet or Gourmand for peppermint macarons with chocolate ganache filling. I modified it slightly after reading tips from Ms. Humble and others.

And the result? Total perfection! I don't have a clue how I did it, but I've got pictures to prove it. The kids absolutely love them. We could have easily devoured all of them. However, I managed to box up some for coworkers, who also gave them rave reviews. These may even surpass sour cream cookies as my all-time favorite cookie. I'm now excited to try more.

I think I'll even add a kitchen scale to my Christmas wish list. Actually, it's probably too late for that; I'll just go buy one at an after-Christmas sale.

But...

I'm nervous about one thing. Was this beginners luck?

Not bad for my first try. I'd be willing to put them up against Pierre's.

Perfectly smooth, domed shells. And feet!

Cherry and White Chocolate Oatmeal Cookies

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Through our local food co-op, we purchased a preselected variety of products from the Nutty Guys. I'm a big fan of the Nutty Guys, but one of the items included was a very large bag of dried cherries. It's not that I dislike cherries, but they've never been my favorite dried fruit. So, the bag sat for a couple months on the shelf until our health conscious friends from Canada came to stay. It was a good opportunity to unload on them all the healthy stuff that just sits around our place. With our Canadian house guests, we mainly ate the cherries straight out of the bag and on salads.

However, when the Canucks returned to the North Pole, we still had a half a bag of cherries left. Now that the bag was opened, we needed to use them up. I first tried them in a scone recipe we like. I substituted the cherries for the dried cranberries. These turned out exceptionally well, and I even like them better with the cherries. I started to brainstorm other ways to use the cherries in baking.

I decided to take a really good oatmeal cookie recipe and throw in some cherries and white chocolate chips. The result? Simply amazing. Katie expressed a little displeasure, however, because she knew she wouldn't be able to resist them. To help her out, I brought a bunch of them into work where they were a big hit (and not because I work with a bunch of starving college students).

These oatmeal cookies are so good and so easy to make. The dried cherries and white chocolate really add pizazz. Give 'em a try. And also, don't forget to check out the Nutty Guys. They've got lots of other great products, and they ship all over the US.

After photographing, I practically ate this

stack myself—the breakfast of champions.

Oatmeal and dried cherries? Yes, I'm sure they're healthy!

Ginger Peach Ice Cream Sandwiches

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Take one scoop of this.

 Peach Ice Cream

Smash it between two of these cookies.

 Chewy Ginger Cookies

And what have you got?

Darn near the most incredible ice cream sandwiches* ever, and I ain't lyin'.


*After assembly, wrap in plastic wrap and store in the freezer. If you can be patient, they're even better a day or two later.

Chewy Ginger Cookies

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Katie discovered this recipe back in our Bed & Breakfast days. Each afternoon, we set out cookies and other treats for afternoon tea. These cookies were always a favorite among our guests, and we loved the recipe because it fit the following criteria:

1. The recipe makes a lot. We made a ton of cookies at the B&B. Now when we make these cookies, we have enough to share with friends and neighbors.
2. They're so easy to make. My six year-old, Tomas, helps and especially loves the rolling in sugar part.
3. They taste great. When Tomas has all of his neighborhood friends over begging for them, you know you have a winner.

And, one other thing I like is that they are chewy. I'm not a big fan of the traditional hard ginger snap.

Because of all the spices, fall is my favorite time of the year to eat these cookies. However, they really are a great year-round. Check back here in a day or two, and I will show you something you can do with these ginger cookies to turn them into a summer treat that is beyond amazing—truly mind blowing.

"Tomas, go get your friends. We've got cookies!"

Soft and chewy. I can never have just one. In fact, I'd be 

embarrassed to admit how many I've had in a single sitting. 

So, how about we don't go there.

S’More Cookies with Tomas

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Today, I was the sous chef, and Tomas, my six year-old, was boss. Give him a stool, and he loves helping out in the kitchen. We decided to make S'More cookies because we actually had all the ingredients in the house. And for the most part, it's a kid friendly recipe.


Tomas can now read the recipe mostly by himself and only needs help with some of the cooking terminology. We also had fun learning some math with the measuring cups. It looks like Tomas has inherited a math gene that didn't come from me.

While making the cookies, I decided to conduct an interview with the little head chef. My comments are in brackets.

So Tomas, when did you first begin cooking?

When I was 5 1/2, I think. I don't remember.

What kinds of things do you like to make?

I like to make eggs with my mom and stuff with chocolate with my dad.

What is your favorite part of cooking?

I like to crack the eggs. But, I also like to lick the beaters and bowl.

What is your favorite kitchen utensil?

I like the thing that cuts the tops off of [hard boiled] eggs. [Are you sensing a theme here?]

What advice do you have for the beginning baker?

Don't put the mixer on 10 with the flour. [He learned this from Dad's mistake.]

Why do you like this recipe?

I like marshmallow creme, and I love chocolate.

Why should people try this recipe?

Because they're so good I could eat the whole pan. And, I made them. If you eat them fast [meaning warm], the chocolate and marshmallow are still gooey.

Well, there you have it. If Tomas says they're good, they're good. So, try these out. And, I highly recommend involving a kid. It's much more fun.

Give this guy his own cooking show!

Chocolate Turtle Cookies

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Over the past few years, our family has had the tradition of the Blessing Basket. There are times that we are better about remembering to do it than others, but every night before bed, we each write down on slips of paper something we are grateful for that day and then place the papers in a basket. I just spent a good half hour reading through a bunch of them, and reminiscing. Here are a few.

• I'm  am glad our family can play card games together.
• I'm glad we have a really beautiful final memory of Grandma Lu.
• I am thankful for my friends, the stars, and for Halloween.
• I'm thankful for kids who make me laugh.
• I'm thankful I could take a long nap today.
• I'm grateful to live in a land where I can vote and not be afraid to voice my opinion.
• I'm thankful I didn't puke today.
• I'm thankful I can read and enjoy great books, and I'm thankful for the people who wrote them.
• I'm thankful for my cat, Chester, and my friends, Sebi and Jeffrey.
• I'm thankful for Jesus and his example for me.

This week, we changed the Blessing Basket to a Service Basket. I got the idea from a talk by President Monson titled "What Have I Done for Someone Today?". For the next little while, each family member will write down every night something he/she has done for someone else.

Here is where this recipe for chocolate turtle cookies comes in. I thought I'd make some cookies to welcome a new family to the neighborhood for my act of service. And of course, I'd make enough for my family to enjoy as well.

I haven't had these cookies for a long time. My mom made them when I was young, and I loved them. They're really easy to make, and kids love to help out because it's like making little chocolate waffles.

So, if you want to do a good deed and put a smile on someone's face, make a batch of these.

Here they are before the frosting. Another great idea would

be to serve them like this with ice cream and hot fudge sauce.

The finished turtles. What a fun cookie!

Snow Mountain Cookies

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Mother Nature just can't make up her mind. Is it spring? Or, is it winter? Last weekend, we planted our first attempt at garden in the warm sunshine. This weekend, we watched Liam, our 12 year-old, play soccer in the freezing wind and rain that eventually turned into snow and hail. That's Utah for ya.

Last night, I was in the mood to make treats. Liam suggested Snow Mountain Cookies since our mountains are still covered in snow. It didn't take much convincing. Seconds later, I was rifling through the cupboards to see if we had all the ingredients. Luckily, we usually have an abundance of baking ingredients on hand.

Growing up, this was one of my favorite cookies. The recipe comes from a friend of the family, Linda. I love how the cookies are slightly crispy on the outside and fudgy on the inside. Once when I was in high school, Linda made a big batch for the family. I lost every bit of self control and almost ate them all myself. I remember my mom coming into the kitchen and asking who ate all the cookies. I made a quick exit and headed for the opposite end of the house pretending I hadn't heard the question.

I still haven't mastered the self-control thing when it comes to these cookies, but luckily, I was tired enough when I finished the batch that I went to bed. And, I only had one for breakfast this morning, so that means we have plenty for Family Home Evening tonight.

Give these a go next time you need a treat. They're great whenever—if you have snow in your mountains or only wishing you did.

Fudgy snow-covered cookies

And, our not-so-fudgy snow covered mountains

Chocolate Macaroon Bird’s Nest Cookies

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Here are my favorite Easter candies in no particular order:

1. Yellow or orange jelly beans (and never, ever black)
2. Chocolate bunnies (solid not hollow)
3. Reese's peanut butter eggs (I like anything with peanut butter.)
4. Marshmallow Peeps (I like them stale and chewy.)
5. Cadbury mini-eggs (I have to be very careful not to eat the whole bag at once.)

Easter only comes around once a year, I had to stock up.  And since it's so close to Easter, all of it was on sale at the grocery store. Lucky me!

However, I decided to use some self restraint. I would buy only one thing now, and then raid the kids' Easter baskets in a few days. I also decided to justify my purchase by finding some way to use the candy in a recipe and post it on my blog. I thought it was a great idea, but I knew Katie would give me the one eyebrow raised look.

I pondered over the candy trying to decide which would work in a recipe. The Reese's peanut butter eggs could work well in a cookie or cheesecake, but after cutting them up, they wouldn't be very Easter-y. Same with the chocolate bunnies. And, I couldn't think of anything to do with a Peep chick or bunny.

So, there I was contemplating between the jelly beans and the Cadbury mini-eggs. Hmm... Then, I remembered seeing something somewhere long ago–little nests made from coconut with jelly bean eggs inside. That was it, but I was in the mood for chocolate, so I grabbed a bag of the mini-eggs.

I used a chocolate macaroon recipe for the nests. My five year-old, Tomas, was my sous chef. He did exceptionally well except for when I tried teaching him how to crack an egg. We had a couple of casualties. Tomas was an expert in shaping the nests and making sure each nest had three different colored eggs.

Tomas also helped me deliver the treats to coworkers and students at the office. He was very proud of his creations as he received many "oohs" and "aahs." And, I was very proud of my little baking buddy.

I think they turned out rather well, don't you?

I just wish I had a stale Peeps chick to sit on the nest.

Argentine Alfajores

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So, I took care of the Christmas gifts for my office coworkers. Now, what to do for the neighbors?

Since the coworkers got salsa, Katie and I thought we'd stick with the Latin theme. Why not Alfajores?

Alfajores are a popular cookie in several South American countries, and the recipe we have comes to us by way of Katie's parents who got it from a woman in Argentina. Katie's dad served an LDS mission to Argentina, and Katie's parents also served a mission together in the same area.

Alfajores are filled with dulce de leche, a caramel spread made from sweetened condensed milk. Doesn't sweetened condensed milk make everything better? You can find dulce de leche in the grocery store, but we prefer to make our own.

We had over fifty deliveries to make. Since each alfajor is made up of two cookies, Katie figures she made sixty dozen cookies. Holy Cow! Good thing baking is like therapy for us. But, the cookies really are easy to make, so it goes fast.

And, the cookies are best eaten after a day or two. The dulce de leche softens up the cookies. Yum to the max!

To make things even more festive, we used

food coloring to color the dough red and green.

I'm not a huge coconut fan, so we left it off.

 

Peanut Butter and Bacon Cookies

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One of the simple pleasures in life for me is peanut butter. I, personally, am a Jif guy, but if I'm trying to be healthy, I'll choose Adam's. And, I usually go with crunchy. I practically grew up on peanut butter sandwiches. A good peanut butter sandwich was the one and only thing about the States I missed during our month in Vienna this past summer. Here's my list, and in no particular order, of favorite peanut butter sandwiches.

• Peanut butter with spun honey (Spun is better.)
  
• Peanut butter with red or purple jelly (Grape is first, and raspberry is a close second.)
  
• Peanut butter with dill pickle (I read about it in a book as a kid, tried it, and loved it.)
  
• Peanut butter with marshmallow cream (I've heard that back east it's called a fluffernutter.)
  
• Peanut butter with chocolate chips (milk chocolate, semi-sweet, dark, white chocolate, whatever)
  
• Peanut butter with potato chips (salty and crunchy)
  
• Peanut butter with banana (Elvis knew what he was doing.)
  

I think peanut butter just makes everything better. What's one of my favorite ingredients on pizza? Yep, you guessed it. And I'm not talking about peanut butter on one of those dessert pizza things. This is real pizza. All you do is spread a thin layer of peanut butter on your crust, add the sauce, sprinkle on cheese, put on toppings of your choice, and bake. Now, wipe that disgusted look off your face and go try it. It really is good!

Why am I writing about peanut butter? Well, recently I heard about someone making peanut butter and bacon cookies. Really? Peanut butter and bacon together? Two flavors that I love? In my opinion, pure genius! I had to give it a try. I took my favorite and extremely easy peanut butter cookie recipe and added diced cooked bacon. And, it worked! First, you taste the peanut butter. Then, you hit a chewy little piece of bacon. As you chew the bacon, both flavors combine into absolute yumminess.

Seriously, give this recipe a try. If you still can't get past the idea of meat in cookies, just leave the bacon out. This is still a great peanut butter cookie!


*Sidenote* I'm sure that some of you who know me are thinking, "Isn't Curtis a flexitarian and doesn't he avoid sugar?" Well yes, that's true. Sugar is only for special occasions, and I try to eat meat only sparingly. But once in a while, you come across a recipe like this, and you've got to give it a try.

The ones with chocolate–no bacon.

The ones without chocolate–with bacon.

Sour Cream Cookies with Browned Butter Frosting

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It took me a while, but I finally did it. I decided which recipe to publish first. And I can't believe it doesn't have any chocolate in it. What's up with that? Well, these cookies totally deserve the honor of being my first recipe blog post.

Katie got this recipe from her mother, and it comes from an early 1900's dairy farmer's cookbook. It just may be my favorite cookie of all time. I love the soft, almost spongy cookie. And the browned butter gives the frosting an amazing flavor.

I did make one tiny alteration to the recipe. The recipe as we received it calls for shortening. I have serious doubts whether a dairy farmer's wife would have used shortening in the early 1900's, so I changed it to butter. I don't notice a difference.

I find it extremely difficult to control myself and not snarf down a whole dozen of these tasty cookies in one sitting. I say, try these out and see if you can resist. 

After trying to take a nice shot of the cookies with my old 

Canon Power Shot, I have now added a new camera to my 

Christmas wish list. So until that wish comes true, I apologize .

Update (6-22-10): Since I finally have a decent camera, I decided tp add a new photo the next time we made these cookies. Much improved, don't you think?