I've never been much for the holidays. The only way anyone could ever get me really interested was baking, as the holidays are an excuse to bake an obnoxious amount of rich treats in a short time. Anyone know knows me well knows I love an excuse to bake. My aunt would always buy the stuff to bake herself, but she'd get lazy or busy and it wouldn't happen. I'd take to the kitchen, pumping out massive amounts of baked goods just because I could. I was a baker long before I was a chef.
That being said, I'm human and I make mistakes. Today I made a mistake. I got the brilliant idea to make cookies to share with you all, but I realistically concocted one of the richest frostings I could, extremely rich with butter. It's stiff in the fridge, to be added to dog food as icing on the "dog cake". John said he liked the cookies better without the frosting. I originally set out to make sugar cookies, but after finding I only had enough brown sugar to make something happen, I came up with this. I call them my Mexican Christmas Tea Cookies. They'd be great with a cream cheese frosting, or just as tea cookies like we intend to use the rest of them.
2 cups flour
1.5 c brown sugar
2 T vanilla
1 egg
2-3 tbs milk
1/3 cup butter
1/3 cup coconut oil
1/2 tsp cinnamon
1 tsp baking powder
dash of salt
Like with most cookies, combine the dry ingredients: flour, baking powder, salt.
In a separate bowl, measure out the sugar. Add the butter and coconut oil, both melted. Stir thoroughly. Add an egg, stir again until it disappears.
Add this to the dry ingredients and mix.
It'll start to crumble together. If it seems too dry, add a little milk.
Ready to chill in a bowl. This needs to be chilled as little as two hours, up to three days.
Remove from the fridge to allow it to soften a little.
Roll all the balls into 1.5 inch rounds. Start to roll in granulated sugar.
Continue until they're all coated.
Arrange them on a baking sheet. My cast iron griddle and pizza pan double as a cookie pan sometimes. Give them an inch space between the balls. Preheat the oven to 375 and put them in. After 10 minutes, use a wooden spatula to flatten them down, allow to cook until golden brown, another 8-10 minutes.
They should look something like this if you have ingredients anything like mine.
The frosting I made sucked, but that's not to say that these wouldn't be awesome with a nice cream cheese frosting. On their own, they're pretty good, chewy spicy cookies. Make a cup of black tea, sweeten it lightly and dip these cookies in it for a few seconds. The black tea makes them taste much better in our opinion. Things don't always go as planned in the kitchen, in the oven or in the glass studio part of it. I've been up all night blowing glass so I'm headed to bed, Hasta Luego!