Friday, December 31, 2010
Thursday, December 30, 2010
Wednesday, December 29, 2010
Tuesday, December 28, 2010
Monday, December 27, 2010
And the Recipe:
1-1/2 cups non-hydrogenated margarine
1 cup unbleached cane sugar
10 tablespoons water
1 tablespoon vanilla
4-1/2 cups unbleached flour
3/4 cup tapioca flour
1/2 teaspoon salt
1/2 cup cocoa powder
1. In a large bowl, beat together the margarine, sugar, water, and vanilla until light and creamy. Add the remaining ingredients and stir well to form a smooth dough. Cover and chill for 1 hour or until firm. Divide the dough in half, work with one half at a time, and keep the remaining dough covered.
2. On a floured work surface, roll the dough out to desired thickness (1/8-inch for crispy cookies or 1/4-inch for soft), cut into shapes with a knife or cookie cutters, and carefully transfer the cookies with a spatula to ungreased cookie sheets.
3. Bake at 350 degrees for 8 to 10 minutes or until lightly browned around the edges. Allow cookies to cool slightly before transferring to a rack to cool completely. Store in an air-tight container.
*For an extra-festive twist, cover the tops of the cookies with melted chocolate and crushed candy canes! (As seen in the photo I did do this. It makes a big difference I think!)
These are tasty cookies. A little cakey, but with the chocolate on top it helps balance out the textures. Mine came out to around 2 ½ dozen I believe but I made them pretty thick and large.
The holidays were great and I enjoyed hosting my sister and her husband at our home and spending time with mine and E’s families. We’re blessed with lots of love to surround ourselves with both blood and friendship linked.
Now it’s onto a new year and some new adventures. I’m looking forward to making this year even better than the last, as is always my goal. Look for a bit of reflection and planning here soon. I’m working on my lists and organizing my thoughts.
Love and Puppy Kisses