Leave it to me to become the family's drama queen today. In all honesty, I wasn't trying to become any source of attention, since really, who needs the trouble? - but life has a way of throwing you some curveballs along the way. For instance, this morning as I was driving to my doctor's office (and the irony here will become clear in a moment) I was quite sharply rear-ended by a hit and run driver while stopped at a streetlight. Luckily I didn't hit my head, nor was the car all that damaged, but I was (well, am) shaken up and left with a wicked headache and sore upper back from the jerk (both of them... :-) ). I was even able to report it to the police, thankfully, since I had the plate number! But, needless to say that little escapade put a serious kink into my day! Adding the fact that I have two major exams tomorrow (again, thanking Heaven I wasn't en route to one today!), and it's been a wee bit hectic 'round here!
1 egg yolk
1 tsp vanilla
1/2 cup icing sugar
2 cups flour
- Cream butter, egg yolk, and vanilla (mum uses a fork for this!).
- Sift icing sugar and flour into the creamed mixture.
- Mix to combine into a workable dough.
- Roll out and cut into shapes with cookie cutters.
- Place cookies onto ungreased cookie sheets.
- Decorate as desired - this year saw the introduction of chocolate-covered espresso beans!
- Bake in a preheated 325F oven for 20 minutes. Cookies should not have much, if any, browning!
- Let cool completely on sheets.
Total Fat: 6.4 g
Cholesterol: 23.1 mg
Sodium: 44.0 mg
Total Carbs: 8.4 g
Dietary Fiber: 0.2 g
Protein: 1.0 g
Oats and Chocolate Shortbread Coins
Makes about 36
½ cup salted butter, softened
1/3 cup shortening
1/3 cup packed brown sugar
3 tbsp packed Demerara sugar
¼ tsp salt
1 tbsp vanilla
¼ cup brown rice flour (or cornstarch)
¾ cup quick rolled oats (not instant, the 5-to-10 minute kind)
¾ cup flour
½ cup whole wheat flour
5 oz bittersweet chocolate or chocolate chips, chopped
- In a large bowl, beat together the butter, shortening and sugars until light.
- Add salt and vanilla, beating well.
- Stir in the rice flour by hand, followed by rolled oats and flours.
- Fold in the chocolate pieces.
- Divide the dough in half, shape each portion into a log and freeze 3 hours.
- Preheat oven to 275°F and line 2 sheets with parchment or silicone.
- Using a serrated knife, cut 1/2" slices and place about 1/2" apart.
- Bake one sheet at a time for about 40 minutes, until bottoms are lightly browned.
- Chill remaining dough slices in the fridge in between bakings.
- Let baked cookies cool on the sheets for 5-10 minutes, then move to a rack and cool completely.
Total Fat: 5.9 g
Cholesterol: 7.8 mg
Sodium: 36.0 mg
Total Carbs: 10.1 g
Dietary Fiber: 0.8 g
Protein: 1.1 g