Thursday was the last day before a 5! day weekend that I had to work, so I wore jeans. We never get to wear jeans at work, but hardly anyone has been in the office for 2 weeks, so I thought it would be okay. And if I needed to change, they could just send me home!
White t-shirt - Leopard print sheet from Express from my sister
Jeans - Buffalo from Macy's
Boots - Nine West
Alright onto the baking. I got a lot accomplished on New Year's Eve Eve. Without work the next day I could stay up late, but didn't need to! The first batch of cookies was Kourambiedes (Greek Butter Cookies). We tried to make these last week at my mom's house but didn't have the original recipe. I tried to look it up online and I guess Gourmet deleted the page from the Christmas cookies last year, so the cookies did not turn up as well as last year's originals. As soon as we got back to Memphis, I knew I had to try and make them again. Here's the recipe:
4 sticks butter (softened)
1/4 cup powdered sugar
1 egg yolk
1 T orange liqueur
4 1/2 cups flour
1/2 cup finely ground blanched almonds
cloves
In the bowl of a mixer, cream butter for 8 minutes. Add powdered sugar 1 Tablespoon at a time, egg yolk and liqueur. Blend in flour and almonds, 1/2 cup at a time. Form into 1 1/2 inch balls and top with cloves.
We didn't have whole cloves so I didn't put anything in at the beginning. I added ground cloves to the powdered sugar you roll them in at the end.
Bake at 350 degrees for 15 minutes. Cool 5 minutes. Roll in powdered sugar.
Next on the list were Chocolate Cookies with Gin Soaked Raisins. It might sound gross (and I don't even like gin) but they're really good! They taste like moist chocolate cookies with just a little something extra. Here's the recipe:
1/2 cup golden raisins
1/3 cup gin
3 cups powdered sugar
2/3 cup cocoa powder
1 t espresso
2 T flour
1/8 t salt
3 egg whites
1/2 t vanilla
8 oz pecans (2 1/4 cup) toasted and chopped (I didn't toast them and it worked out fine)
Combine raisins and gin. Let stand at least 8 hours.
Preheat over to 350 degrees. Butter and flour 2 baking sheets. Shake off excess flour. (I just used parchment paper)
Mix powdered sugar, cocoa, espresso, flour and salt on low speed. Add egg whites and vanilla.
Drain raisins without pressing. Add to dough with pecans. Drop 1/4 cup dough onto baking sheets 3 inches apart (I just used a small ice cream scoop). Pat down to 1/2 inch thick (this is messy).
Bake in the middle of the oven, rotating sheets half way through 15-17 minutes.
Next were gingerbread. I cooked them a little less than normal so they weren't dry but nice and moist. No time for decorating tonight, just naked gingerbreadmen!
The last cookies were Glittering Lemon Sandwich Cookies. These are a nice break from traditional cookies with a little tang. Here's the recipe:
Cookies:
1 1/3 cup flour
2/3 cup cornstarch
1/4 t salt
2 sticks butter, softened
1/2 cup powdered sugar
1 T grated lemon zest
1 t vanilla
colored sugars
Filling:
1 cup powdered sugar
1 T grated lemon zest
1 T lemon juice
2 T light corn syrup
1/2 stick butter, softened
Preheat oven to 350 degrees with rack in the middle of the oven. Line 2 baking sheets with parchment paper.
Whisk together flour, cornstarch and salt.
Beat together butter and powdered sugar until pale and fluffy. Then beat in lemon zest and vanilla. At low speed, mix in flour.
Roll a teaspoon of dough into balls and then roll in colored sugar. Place on baking sheet 3/4" apart. (Flatten a little bit, they don't rise in the oven and you want to be able to make sandwiches out of them) Bake 12-15 minutes.
Beat together filling ingredients with mixer at medium speed. Transfer to sealable bag and snip corner. Pipe onto the flat of the cookies and top with another half.
I made half red and half green and made Christmas sandwiches!
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