I’ve had the Friends’ theme song going through my head for a good week now. I’ve never even seen an episode of Friends, and the song just popped into my head for no reason. Now it won’t leave. I might go bonkers, to say the least.
Now that it’s officially almost Christmas, I can start making Christmas cookies. Although it’s felt like Christmas for the past month and half. Two of my favorite radio stations have played the same four Christmas songs since before Halloween, so I’m stuck listening to the 70’s music station. Worst. Genre. Ever. Hey, I’m just saying what I know you are all thinking.
But now that it’s two weeks from Christmas, it’s time for cookies! WOOHOO! So, put on your England shirt (I know I have mine on), turn on Straight No Chasers’ Christmas album, and let’s start making some cookies!
First cookies of the season were Lemon Crinkle cookies.
I tend to think I’m Martha Stewart sometimes, and I adapt recipes and then assume they’ll turn out ok. Sometimes they turn out. Most of the time they don’t. And sometimes they almost turn out. Exhibit A of almost turning out? These cookies.
I made them gluen-free and they didn’t flatten. So if you like delicious, gooey cookies, make the recipe using normal flour. If you like more chewy,…non-flat…(but still delicious) cookies use gluten-free flour. It’s up to you. And remember, no matter which option you pick, I’ll be there for you (’cause you’re there for me too).
The only problem with the beginning of cookie making season is that I want to make every single cookie. Ever. But my stomach is like GIVE ME COOKIES, while my brain is like ha, oh no you don’t. So my brain is a meany-head (literally?) and doesn’t remember the recipes I want to make. I saw a recipe for gingerbread cookies that looked amazing, and now I can’t remember where I saw it. This is what happens when the only emails you get are newsletters from food-related blogs, and the only books you read are cookbooks. Well, cookbooks and Fahrenheit 451. Can I just say that book has the worst ending in the history of ever? I finished it today and it was depressing.
I’m done talking about books, let’s go back to these cookies. They actually turned out pretty well. I made two batches and I found that if you make them bigger (about a heaping tablespoon-full) and then let them continue cooking while they cool, they’re more squishy, for lack of a better word. The smaller ones were too crunchy for my taste. And, don’t you know, I have impeccable taste. I have such a distinguished palate that I ate almost an entire pound of bacon the other day. Unfortunately, when you tell people this, they ask you if you’re on Atkins. How do you answer that question without saying “No! Diets are stupid. I just love bacon” ? Awkward.
So what cookies have you made/are you going to make this year? I have white chocolate macadamia nut cookies on the mind. And possibly something with chocolate and peanut butter. And GINGERBREAD, but I still can’t remember where I saw the dumb recipe for them.
Ugh, and my dog just sneezed on my computer screen. *sigh* It’s like I’m always stuck in 2nd gear.
Lemon Crinkle Cookies
Adapted from here
Makes about 2 dozen cookies
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Preheat oven to 350 degrees. Grease dark baking sheets with non-stick cooking spray and set aside. If you’re using lighter baking sheets, add on about two extra minutes of baking time
In a large bowl, cream butter and sugar together. Whip in vanilla, egg, and lemon juice. Scrape sides and mix again. In a separate bowl, combine all dry ingredients (excluding the powdered sugar) together. Slowly add the flour mixture to the butter/sugar, and mix until just combined. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping tablespoon of dough into a ball and roll in powdered sugar until fully coated. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until edges begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies for about 3 minutes before transferring to cooling rack.
*If you want to make these gluten-free, use a gluten-free flour and make sure to use 1 teaspoon of xanthan gum so they don’t go all crumbly on you.