Sunday, February 6, 2011
She would like that. But she would also like for you to put your dirty dishes in the dishwasher.
And realize that socks don't live in the dining room.
And explain why I can't print wirelessly from my iphone from our BRAND NEW wireless printer/scanner/office machine!?!?!?
Sorry, I had a moment.
Your wife would like these cookies, plus all that other stuff. But if you're stuck with just one choice, pick the cookies. The answer is always cookies.
They are chewy and dense like a brownie, but they are roll and cut like sugar cookies. They have a very firm and thick bite and have a salty tone to them which I find is best with chocolate sweets, especially cookies. The cocoa powder provides a chocolatey flavour that's not bitter, nor overpowering. I think they are hands down best roll out cookies ever. Sorry sugar cookies, but when's the last time you had a craving for vanilla?
Brownie roll-out cookies
[ from smitten kitchen ]
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa, I used dutch process
Preheat oven to 350 degrees. Whisk together flour, salt and baking powder in a medium sized bowl, put aside.
Beat butter, sugar, eggs, vanilla and cocoa in the bowl of the mixer, at medium speed until smooth. Gradually add in flour mixture and beat until combined and smooth. Roll dough out onto floured surface and mold into a ball. Wrap in plastic wrap and refrigerate for at least an hour.
Roll out dough on a floured surface, about 1/8 inch thick. Cut into desired shapes and place on to baking sheets. Bake for 8-11 minutes or until edges are firm and tops are puffed and soft. These cookies are hard to tell when they are done so start checking after 7 minutes.
Transfer to wire rack to cool completely. Store in airtight container.