Started the day Sunday with
Cookies. We’re 16 days into this thing,
so why not! I usually bake some kind of
healthy muffin, scone or granola on Sunday morning, so we decided to go for a
healthy breakfast cookie and knock out another feature ingredient that’s been
on the list from the start.
I love adding pumpkin to
things like this. It’s very healthy and
no one can taste it, they just know that is turns the color orange. Both of today’s recipes are from the same
website, chow.com, which has a lot of good stuff. These turned out great, although you do have
to wait a while to let them cool before you add the glaze and that’s not easy
when the elves are hungry. I also split
this recipe in half and it still made 36 cookies.
The cookie was super moist
when warm, but the glaze was better after church. Haley and I plan to eat them for breakfast
again tomorrow.
Beth found these cookies a
few weeks ago and we both thought they looked like a nice alternative to
everything else on our list. I decided
to try them this afternoon even though we didn’t have sliced almonds. I chopped a combination of almonds that we
had on the shelf (coconut, cinnamon and dry roasted), mixed them together and
crossed my fingers.
This is a unique recipe,
with very little flour, that produces a crisp, flavorful cookie. I showed my arrogance with the first batch,
put too many on the pan and cooked them for too long. We ended up with one really large crisp that
Beth suggested we save to use as an ice cream topping.
The next 4 batches were much
better and certainly provided the change of pace that we were hoping for. These aren’t a “warm-cookie and glass of
milk” type treat, but I would certainly make them again.
The Rays finally joined the
fun with a big plate of Cookie Joy from the last 4 days. Also shared a full assortment with the
Schroeders.
Ready to get the week off to
a great start. Beth’s back in the
kitchen tomorrow, so I just get to eat, can’t wait.
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