Remember being in the back seat of the car as a child and impatiently waiting the arrival of your destination? It didn’t matter if we were going to Grandma’s house or up
the windy mountain roads for a picnic, it always seemed the wait was long and included the classic phrase, “Are we there yet?” We have had the longest, most beautiful summer that
I can remember. It just wont end! I’ve tasted the fragrant fruits of the season, felt the delicious warmth of the sun on my face. I’ve seen the delicate blossoms of roses, and
smelled the pleasing aroma of lavender. Yet, here I am asking myself, “Are we there yet?” Honestly, I have savored the summer, but, bring on the rain!!! I have refrained from
buying pumpkins and apples. I have resisted the urge to bring home rust and orange mums, apple cider, caramels and candy corn, but this is it! This is the week end I have been
waiting for. I was created for autumn! So, I bring to you two cookie recipes that are season-less. They are both delectable little jewels that will invade your taste-buds and fill you
with gratification and joy, but no defining flavor or color of a particular season.
Chocolate-olive oil cookies with chocolate chunks
Chocolate-olive oil cookies:
- 1/2 cup olive oil
- 1 cup sugar
- 2 eggs
- 3/4 cups flour
- 3/4 cups cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp water
- 1 tsp vanilla
- 1 cup chocolate chunks
Instructions:
Beat together oil and sugar until well blended. Add eggs, one at a time, beating well after each addition. Add flour, cocoa powder and salt.
Mix together baking soda with warm water until dissolved, then add it to the mixture. Add vanilla and chocolate chunks. ( I like Trader Joe’s)
I use a small cookie scoop so all cookies are the same size and bake evenly. Scoop into small balls and either sprinkle
with sea salt or roll in granulated sugar. I’ve made both and prefer the salt, but others prefer sugar.
Bake 350º for about 8 minutes. You really don’t want to over bake these, if you have to choose, under bake them.
Makes about 2 1/2 dozen
Lime-basil shortbread cookies
Ingredients:
- 3/4 cup butter
- 1/2 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups all purpose flour
- 1/4 cup finely chopped, fresh basil
- 2 tbsp fresh lime zest
Instructions:
In an electric mixer, cream butter and confectioners’ sugar until light and fluffy. Add vanilla extract and salt. In separate bowl, mix together flour, basil and lime zest.
Add flour mixture to creamed mixture and beat at low speed until just combined and mixture forms a ball. Remove dough from mixer, wrap with plastic and refrigerate 1-2 hours.
When ready to bake, preheat oven to 350º, line two baking sheets with parchment paper and set aside. On lightly floured surface, roll dough to 1/8″ thick, and cut with 2″ round
fluted cookie cutters. Sprinkle with sugar, bake 8-10 minutes until edges begin to brown. Cool on wire racks, enjoy with a cup of tea.
My husband showed me this wheel while we were on a picnic this past week-end. My daughter-in-law and I peered inside and wondered what it was. Are we there yet?
I’m sure you wont be surprised if my next posts are filled with flaming reds, brilliant oranges, pumpkins and apples!
Until then, “Keep the Glamour Going”
Cindi