post soundtrack - Feist - I feel it all
so let's get down to business, shall we? i've not been cooking a whole lot since giving up on artisan bread making. i even tried the pretzel recipe, but it was gross. seriously. i don't know what my deal is, but i cannot cook out of that cookbook.
i can however cook out of this one. the king arthur flour 200th anniversary cookbook was a thrift store find of mine, and so far has been worth the 50 cents i bought it for.
this week, i've made digestives **which were good, but not as good as McVities,** and edinburgh tea squares. and cheese crackers. oh yeah. and really really good peanut butter cookies. so, some recipes are in order. these are adapted from the originals, and i've posted my version.
1/2C unbleached all purpose flour
1 1/2C whole wheat flour
1 tsp baking powder
1/2C (1 stick) room temp. butter
3/4C confectioners sugar
1/4C cold milk
place the dry ingredients in a mixing bowl, and cut in butter using pastry blender, 2 knives or fingertips. i used fingertips. add sugar and enough milk to make a stiff dough. (don't be like me, and add the sugar with the flour. the dough gets really stiff). knead mixture until smooth on a sugared or floured surface.
chill for an hour. or so. whatever you have time for.
preheat oven to 350°F. roll out dough til it's about 1/6 inch thick. eyeball it. don't bust out a ruler for these bad boys. use a slightly floured (or confectioners sugared) rolling pin, because this dough liked to pull up on me. cut yer biscuits, don't forget to prick with a fork (i totally forgot this step.) and bake between 15-20 minutes. (unti pale golden)
i used one of zoë's cups as a cookie cutter, since mine are all in storage.
verdict: these seemed like a whole wheat shortbread... with less butter. it was super good with tea, not so much with coffee. i don't know if i'll make this particular recipe again, but all 2 dozen or so cookies got eaten.