I’ve noticed a trend. When I become stressed I often do one of two things: I cut my hair or I bake.
Maybe three things. I’ve been eating a lot of frozen gingerbread lately.
There’s not much more chopping that can be done to my hair (I did my last “trim” using a fingernail clipper), so I turned the oven to 375.
The spring semester is beginning next week, so I made raisin bread, a large pan of sandwich bread, and some whole-grain apple walnut bread thinking that I would freeze it so we wouldn’t starve before commencement in May. But we ate all of that before I could take any pictures and…I don’t know. I didn’t feel like making a post about it. Maybe I don’t have a good attitude. Maybe it’s all of that gingerbread getting back at me or maybe I need more vitamin D. Maybe I need to get more sleep.
I’ve decided to share a cookie experiment with you. I’m calling it an experiment because I like the results, but I wonder if something else could be done to it. Dip it in chocolate? Make it a thumbprint cookie and add a caramel center?
Well, I’ll tell you what I did. I think it makes a nice cookie. My taster said that it tastes old fashioned and modern. He said that he doesn’t really have a grid for it.
Praline Nut Cookies
1 1/2 cups of pecans
1/4 cup walnuts or almonds
1 1/2 cups packed light brown sugar, plus more for sprinkling
8 tablespoons of butter, softened
2 1/2 teaspoons of vanilla
1 1/2 cups of all-purpose flour
Preheat the oven to 375. Take a couple of cookie sheets and line them with parchment. Throw the nuts in a food processor and pulse until you get nut crumbs, but not nut powder. Combine the nuts, sugar, butter, and egg in a mixer and beat for a minute. With the mixer on low, slowly add the flour to the mixture. When the mixture is fully combined, use a small ice cream scoop to spoon out the dough and roll into small spheres. Place the spheres on the sheets and lightly press them down. Sprinkle the dough lightly with brown sugar. Bake the cookies for 12 minutes.
What do you think?