As Cookie Monster would say, "Cookie! Me want cookie!"

I don't care if the cookie shapes are perfect or to spend much time decorating them.  I want a cookie that tastes good and it must be frosted with buttercream frosting.   I baked half of each dough so we can have another cookie fest right before Christmas.

Perfect conditions for the puppy.....

No, Maggie is not trying to read the Road Atlas.  She is trying to take a nap and there is just too much light for her.  She has to hide her head from the light.  Poor dog.

Cookie Recipe Time

I have been busy doing what everyone else is doing this time of year.  Shopping for gifts, wrapping gifts, making handmade gifts, making my cookie dough to bake these cookies. I put on my Christmas CD's and wrap and bake away. 

 
Retired Mountain Man says cookies recipes are totally boring, but he does like the end product when I actually bake them.


This is my sugar cookie recipe.  It is from Mrs. Anna M. White, The Clark Fork Cookbook.

OLD FASHIONED SUGAR COOKIES

1 c. sugar
1/2 c. butter
 2 eggs
2 Tbsp. milk
1 tsp. vanilla

2 tsp. baking powder
Flour to make a soft dough

Cream butter and sugar well.  Add eggs.  Add baking powder to flour and sift, then add to butter and sugar mixture.  Keep adding flour necessary until dough can be rolled very thin.  Cut with cookie cutter.  sprinkle top with sugar.  Bake in hot oven.

I prefer my cookies frosted with butter cream frosting.  They are delicious!

With any luck this dough will become cookies today.

If you like mint Girl Scout cookies, these are for you.  They are low-fat unless you decide to frost them, which I do.  They are awesome. From Cooking Light

Preheat oven to 350


 CHOCOLATE MINT COOKIES
(You must freeze dough 1 hour before baking, so plan ahead)

1 c. all-purpose flour
1/2 c. unsweetened cocoa
1/4 tsp. baking soda
1/2 c. packed brown sugar
1/2 c. granulated sugar
3 tbsp. butter, softened
3 tbsp. applesauce
1 t. vanilla extract
1/4 tsp. peppermint extract
1 large egg white, lightly beaten

Combine flour, coca, and baking soda in a small bowl, stirring well with a whisk.

Combine brown sugar and next 5 ingredients in a medium bowl, beat with a mixer at high speed 2 min.  Beat in egg white.  Add flour mixture; beat at low speed until well blended.

Coat hands lightly with cooking spray.  Shape dough into a 6 inch log.  Wrap log in plastic wrap, freeze 1 hour or until firm.

Cut log into 24 (1/4 inch) slices and place 1 inch apart on baking sheets lightly coated with cooking spray.  Bake at 350 for 10 min.

Serving size:  1 cookie, calories 76.  Trust me, you can't eat just one.  Forget the calories.  Frost them.

Gephyrophobia: A Fear Of Crossing Bridges

Today we hiked to Gail and John's property.  It's a great walk through the woods and there is a very rustic bridge across Cougar Creek.  The dogs couldn't wait.  They love to go on walks.

As we approached the bridge, Thompson ran across first with Maggie in hot pursuit.  Maggie didn't realize she was on the bridge until she was halfway across and then she slipped on the wet cedar boughs    -     and stopped in her tracks. 

She took one look down towards the creek and had that, "no way I'm coming across this bridge", look in her eyes.

I must admit that I've had that same look on my face when there is three feet of snow on it and we are trying to cross it on snowshoes.  It looks very precarious. 


Jon had to coax her to come across.

Once she got to Jon and realized she wasn't far from the end of the bridge, she went as fast as she could go.  I do not have a photo of that as my shutter speed was way too slow.

It was a beautiful day for a hike and the view of the lake from Underwood's is always spectacular.  It was 3:30 in the afternoon but the sun was already casting long shadows. 

Walnut Crescent Cookies

Griz Eileen's recipe:
Preheat oven to 400 degrees

1 c. butter (2 sticks)
3/4 c. powdered sugar
2 egg yolks, well beaten
1 t. vanilla
3 c. sifted flour
1 c. finely chopped walnuts or almonds
Extra powdered sugar to roll cookies in after they are baked.


Beat egg yolks, add butter and cream, then add sugar and cream together
Mix in the rest of the ingredients.  Pinch off about 2-3 T. of dough and roll between your fingers to make a crescent shape.  They can also be shaped into a rectangle shape if you don't want to bother with the crescent shape.  Work quickly and handle carefully or they will break.

Bake 7-10 min.  Remove from oven and roll in powdered sugar while hot.



You should know that Grandma bakes a batch of these for each family.  These cookies are horded by many family members.  I will not mention names.