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Happy Thanksgiving!

by Angie Pangie on November 21, 2011

Happy Thanksgiving, Dear Readers!

I know I owe a few of you emails and that I haven’t updated the cookie diary in a few days, but we’ve been slamming busy here trying to get ready to enjoy some family time over the holiday. I did finish my Thanksgiving roll outs, and I’m working on a great tutorial to (hopefully) help you with your Christmas roll outs. Until then, know that I’m thinking of you all! I hope that all my American readers have a wonderful holiday.

I’ll check back in just as soon as possible!



For C. And Santa.

by Angie Pangie on November 16, 2011

I recently received an email from a lovely reader (“C”) who let me know that she is very good friends with Santa. She also let me know that if I post a “do-over” from my last blog post that she will not tell him how naughty I was for blogging about both Chocolate Cherry Chip Cookies AND Butterscotch Oatmeal Cookies but posting a recipe for neither.

I got to thinking about it … that was a little mean of me to do. I could lie and tell you that I forgot. Or that I wanted to tweak the recipe some more … or well, whatever. But, that’s not true. I was being lazy – and I wasn’t sure you were paying attention. Now I know better.

As for the Chocolate Cherry Chip Cookies, those are the fussiest, pain in the butt cookies I make and if I share them with you I know that I’m going to get about 10 emails from folks complaining that:

1. Who the hell spends that much money making one type of cookie?

2. The recipe doesn’t work, they didn’t turn out and EW!

and, last but not least

3. These were a total pain in the ass to make.

All of the above are true at times, but I like to throw all logic and reason to the wind when I make chocolate cherry chip cookies.

I certainly don’t recommend this recipe to the cookie making novice. This blog is not about being a foodie and making crazy recipes – it’s about real people (like you and I) making real food.  Having said that, I know that all my readers are kitchen rock-stars. If you want the recipe and like a challenge in the kitchen, send me a note and I’ll email the recipe directly to you.

On the other hand, Butterscotch Oatmeal Cookies are at the other end of the spectrum. Throw everything in the bowl, mix it up and bake!  These are the cookies that real bakers are made from. I’ll be posting that recipe at the end of today’s post. And, Santa, if you’re reading, I’m truly, truly sorry!

Now, on to the diary …

Day 9 of 2011 Cookie Making

Five containers of royal icing tinted for Thanksgiving. After checking my cookie color maps I divided the icing into the appropriate sized container before adding color.

Figuring out how much of each color to make is a complex system of pulleys and levers math that usually involves me pushing a bunch of numbers on the calculator and finally saying “Oh hell, a little bit of this, a little bit more of that and a whole bunch of brown.” It’s a method that has earned me the new nickname of “Cookie” MacGyver with my girlfriends.

The whole math in the kitchen thing reminds me of a Barbie that Katie had when she was young that came with a set of school books and that said “Math class is tough!” in a bubble headed sort of voice. I read somewhere that the national association for girls who love math – or some such – requested that homework bubblehead Barbie be discontinued. I should find that doll – it’s probably a collector’s item now.

I also  rolled, cut and baked two batches of sugar cookie dough. Right now my favorite is the tipi cookie, but after they are decorated I may change my mind. Sometimes the design just doesn’t translate to the cookie very well. I guess the tipi (o.k., fine, teepee, if you must) didn’t make it into this photo.

I also made another batch of Oatmeal Butterscotch Cookie dough and added it to the freezer.

I’m pretty much done making cookie dough at this point. Any other dough that I make will be made as needed. Now I will finish up the Thanksgiving cookies and work on candy making. After Thanksgiving I’ll start baking cookies.

: Oatmeal Butterscotch Cookies

  • 1 C Shortening (I use butter flavored)
  • 1 C White Sugar
  • 1 C Brown Sugar
  • 1 Teaspoon vanilla
  • 2 Eggs
  • 1 3/4 C Flour
  • 1 Teaspoon salt
  • 1 Teaspoon baking soda
  • 2 Cups Oatmeal
  • 6 oz Butterscotch Chips
  1. Cream shortening and sugars. Add vanilla and eggs one at a time.
  2. Mix in flour, salt and soda.
  3. Add oats and butterscotch chips and mix by hand.
  4. Scoop heaping tablespoons onto baking sheet 2 inches apart. Bake at 375 for 8-10 minutes, until light golden brown. Don’t get let them get too dark or they’re too crunchy!

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Margaritas, sprinkles and turkey beaks

November 14, 2011

Days 4-8 of 2011 -Cookie Making I know you were all getting totally worried that I was going to post each and every day ~ but never fear, I’ve never been that consistent with anything. Day 4 I made a test batch of cookies which I have started calling Heaven Triple Chocolate Cherry Chip. I stumbled across cherry [...]

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