My youngest sister Julie has requested that I shorten my posts. She’s very busy getting her PhD in Public Health Policy from Johns Hopkins. I want her to finish school quickly so she can save kids from depressed parents (her research). Therefore, I’m going to make a concerted effort to start writing fewer words per story.
Jules, this one is for you.
Once upon a time (specifically, last Saturday), I went to a super-fun cookie exchange at my friend Bri’s house.
I ate one amazing cookie after another until I felt a little sick from the sugar rush. This is normal. I usually eat sugar-based foods until my body screams for mercy. In between cookies, I sipped some perfectly paired Rose wine from Chaddsford winery. In the height of my cookies madness, I forgot to get names for all of the cookies. Here are some fabulous ones I ate that shall remain nameless.
My contribution to the exchange was a dark chocolate shortbread cookie and also a peppermint surprise cookie. Compared to the rest, mine were the least photogenic. But, this was the first time I’ve made shortbread that didn’t taste like sand so kudos to me.
While all of the cookies were awesome, Bri’s looked the most like something Martha Stewart would make. I took one look at them and thought, “gross. I don’t like jam cookies.” But in the spirit of trying everything at the exchange I took a bite and wow! These cookies totally made me into a jam fan. I couldn’t stop eating them. They were crunchy and gooey and sweet. (Recipe at bottom of posting).
Thanks Bri and everyone else who baked!
Bri’s Pecan Pomegranate Cookies:
Ingredients:
1/2 c packed brown sugar
1 c butter flavor Crisco shortening
3 eggs separated
2 c flour
1 1/2 tsp vanilla
1/4 tsp salt
2 c chopped pecans
1 c jam (any kind you like although Bri’s choice of pomegranate was unique and tasty)
Directions:
-mix brown sugar, Crisco, egg yolks, vanilla and salt until fluffy
-gradually add flour and mix until combined
-place egg whites in separate bowl and whisk until fluffy
-roll 1 1/2 tsp of dough into balls
-dip dough balls into egg whites and then roll in pecans
-place on greased cookie sheet and press in top of dough ball with thumb
-bake at 350 degrees Farenheit for 8 minutes
-remove cookies from oven, add jam to the thumb indentation and then bake for another 6-9 minutes
-remove cookies from sheet and let cool on wire racks
