Friends invited us over for Sunday dinner. We began with a vegetarian borscht (beet soup) made from vegetables from a Community Supported Agriculture (CSA). Happy we signed up for our 2012 CSA season.
After CSA salad with Companion Bakers bread (with garlic butter) we ate the two crab left from our trip to the Half Moon Bay pier.
While playing Dominion (our board game Puerto Rico was left at another friend's home), we gobbled graham cookies that I'd baked just before leaving for our friends' home. These are some of my favorite cookies.
GRAHAM GOODIES
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups flour
1 1/4 cups graham cracker crumbs
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 package (12 ounce) Mini M&Ms
Preheat oven to 350.
Cream butter and sugars well, add egg, milk and vanilla blending very well.
Combine flour, graham cracker crumbs, baking soda, salt and cinnamon--then add slowly and at low speed to the butter mixture until just incorporated. Stir in the M&Ms.
Drop by heaping tablespoons (I used a level 3 tablespoon ice cream scoop--if less, refrigerate dough until cooled) about 2 inches apart on an ungreased cookie sheet. Bake 10-15 minutes until set. Do Not Overbake! Cool 1 minute before removing to wire rack, then cool completely.
Note: Baked 1 tablespoon sized cookies which came out very flat and loose--which would have turned out better if those dough balls were cooled in the refrigerator for 10 minutes before baking. However the 3 tablespoon sized cookies baked well, and didn't necessarily need the refrigeration. There is baking chemistry involved, having to do with how warm the butter is going into the oven, combined with the size of the dough ball.
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