***Whoops! Forgot to link to the recipe--HERE.
Folks, let me tell you. This next type of cookie was almost the straw that broke the camel's back. While it's true that I really enjoy baking, and I enjoy giving gifts even more--making these trays is a lot of work. And when making a particular type of cookie is a, shall we say, challenging experience, well, it makes me question whether the stress and aggravation is worth it.
This year, I decided to try my hand at a festive holiday cookie--the pinwheel. I found a promising recipe, and made the dough yesterday morning. The dough--not a problem. Piece of cake.
Creaming the butter
Adding sugar, baking powder and salt
Then the eggs, lemon zest & flour
Done!
Blob of nice, soft dough
Block of nice, soft dough, cut in half
Blocks of nice, soft dough, wrapped in cling wrap
At this point, I had to run some errands. Bank, post office, library & grocery shopping. The recipe said to chill the dough for 1/2 hour, or until firm enough to roll out. "If a 1/2 hour is good, 3 hours should be fine!" I thought. And off I went.
Fast forward to almost 5 hours later, when I finally took the dough our of the fridge. I'm sorry, did I say dough? I meant to say BRICK OF FLOUR AND SUGAR. Good gravy--they were completely solid. Impossible to roll out. People, I think I lost my witness on this one. You see, one of my fabulous children was giving me fits about school work, I had to leave for work in a hour, and all I wanted to do was roll out thisdamn dough so that we could bake the cookies in the morning! In short, I threw a tantrum, then threw the dough onto a pan and left it in the oven until I got home.
And that's why I was rolling out the dough at 10pm and spreading jelly all over it, and then rolling it back up, wrapping it in cling wrap again, and putting it back into the refrigerator. And I didn't take ONE picture of that. :)
This morning, things went a bit more smoothly.
At this point, I had to run some errands. Bank, post office, library & grocery shopping. The recipe said to chill the dough for 1/2 hour, or until firm enough to roll out. "If a 1/2 hour is good, 3 hours should be fine!" I thought. And off I went.
Fast forward to almost 5 hours later, when I finally took the dough our of the fridge. I'm sorry, did I say dough? I meant to say BRICK OF FLOUR AND SUGAR. Good gravy--they were completely solid. Impossible to roll out. People, I think I lost my witness on this one. You see, one of my fabulous children was giving me fits about school work, I had to leave for work in a hour, and all I wanted to do was roll out this
And that's why I was rolling out the dough at 10pm and spreading jelly all over it, and then rolling it back up, wrapping it in cling wrap again, and putting it back into the refrigerator. And I didn't take ONE picture of that. :)
This morning, things went a bit more smoothly.
Cooling racks, stacked and ready for cookies!
Using a bread knife to carefully slice through the dough.
This is me, in my fancy, cookie-making clothes. (Otherwise known as pajamas with a sweatshirt thrown over them!)
Dough waiting on parchment paper
They're not exactly round, per se, but close enough.
Two and a half hours later, we had 200 cookies. They taste great, but I don't know if these will make it onto the trays next year!
Those look delicious. Where is the recipe from? I might want to try making them. This post cracked me up. (note I am making yet another comment on your blog....because I'm that kind of friend...snort....LOL)
ReplyDeleteYou are too fantastic for words. :) I just edited the blog post to include a link, but here it is again: http://www.bhg.com/recipe/cookies/linzer-pinwheels/ .
ReplyDeleteHa - any cookie that requires rolling or being cut with a cookie cutter DOES not get made at our house. Brings out the worst in me.
ReplyDeleteYou are amazing! And so funny!
ReplyDeleteJennifer, I hear you! I'm just trying to branch out a bit, now that the kids are older.
ReplyDeleteAnd Rhonda, I'm pretty sure the word you're looking for is CRAZY. :)