Archive for June, 2012
Postcard #31 “Frankencookies”
I am lazy and didn’t bother dipping the cookies into the white frosting- oh well…
- Happy chickens make happy eggs
WARNING! If you’re looking for an easy, straight-forward cookie recipe, you’re not in the right place. Doodle on down to the grocery store, pick up a bag of cookie mix and in a reasonably short amount of time, you’ll have a plate of delicious cookies.
But if you want a cookie recipe which takes 2 days to make, involves numerous trips to the grocery store and after all that still doesn’t taste like you thought it would, this 52 Postcards blog is for you! The recipe is for Black and White Cookies, but I think they should be called “Frankencookies”!
The recipe calls for:
1 3/4 cups granulated sugar
1 cup unsalted butter (2 sticks), at room temperature- the recipe I used called for 3 sticks of butter- I thought what the hell, why not?
4 large eggs- I get my eggs from the Reno Homebrewer- they get their eggs from Carson Valley, Nevada- happy chickens make happy eggs. They are always super nice to me because I think that not a lot of women shop there. I like feeling like a queen when I buy my eggs.
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour- 42 years old and I had never used cake flour- it may be another 42 years before I use it again (special trip to the grocery store)
2 1/2 cups all-purpose flour- more flour? I spilled a bunch and Lily tried to lick it off the floor- kind of gross
1/2 teaspoon baking powder
1/2 teaspoon salt
The rest is for the demonic frosting:
4 cups confectioners’ sugar- like snow in your kitchen
1/3 to 1/2 cup water
3 ounces very bitter or unsweetened chocolate- I ended up using Ghiradelli chocolate and ate the leftovers a couple of days later
1 teaspoon light corn syrup.
1 to 2 tablespoons unsweetened cocoa (optional)- did not use it, but really thought about it
THE NEXT STEPS:
Crack the eggs, cream them together with the 19 sticks of butter, add the sugar and mix, mix and mix some more. Add the extracts and the milk and mix some more. Sift together the dry ingredients and gently add to your egg-sugar-milk mixture. Stir for about 12 years and eventually you will get some kind of dough-like mixture in your bowl.
Since you’re organized, you will have already preheated your oven to 375 degrees, put some parchment paper down on the baking sheets and scoop some dough out (one recipe I found suggests you use an ice cream scoop) and bake those little gut bombs for 15 to 18 minutes. Let cool. They will be puffy and the raw dough tastes better than the finished cookie.
After all the cookies are done, mix together the final 5 ingredients in a double boiler until it is a gooey mess of chocolate and dip those cookies into the mixture. I know these are supposed to be black and white cookies, but I lost interest and only dipped them in chocolate- I have a short attention span.
Let them cool and take them to work (leaving them in the break room before anyone else arrives) where people will eat them for you.
If you would like the real recipe, go to http://smittenkitchen.com/2008/09/black-and-white-cookies/ where you will find better and more detailed instructions.
52postcards 
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