Two sets of cookies I made today. Two somewhat different results. The first I made were the Pineapple and Macadamia nut thins from The Ultimate Cookie book. Except I have no pineapple, I used chopped nuts and er... I think there was something missing from their recipe. It was very much cream sugar and butter together, add flour... and then guess what? There was no binder. No egg, no water. Nothing. So I added an egg and made dough rather than crumble. It wasn't a bad cookie but not worth putting the recipe down. I used chopped crystallised ginger if you are interested, it tastes nice, but it still hasn't reached the pinnacle of cookie thinness and lusciousness.The dove cut outs you can see above are from Amazon marketplace. I put them on my shopping list awhile ago, forgetting to read how tiny they are. I think they are definitely better for fondant, although come winter I'm making the partridge in a pear tree linzer cookie I see so much of. Meanwhile, I also realised I desparately need PLAIN cutters. Some plain round and maybe some frilled ones. Our frilly ones are circa 1970s and come with associated rust. The round ones cut above were made by using the lid of my matcha tin. Yay for great packaging.
The second cookie of the day was Melting Moments from 1000 recipes. These were very simple, and I actually followed the recipe, bar the lack of the glace cherry. My mum first made melting moments for Christmas Eve when I was little, just before we went off to work. These tasted similar, but weren't quite as dark. As it was though, these still taste a lot tastier than the ginger and nut cookies. What a shame though, that these cannot be cut into pretty shapes.Melting Moments
1/2 cup margerine
1/3 cup sugar
1 egg
1 1/4 cup plain flour
2 tsp baking powder
1/2 tsp vanilla
pinch of salt
Method:
1. Cream margerine and sugar.
2. Add egg and vanilla.
3. Add flour, baking powder and salt.
4. Drop spoonfuls (around 16) onto a greased baking tray.
5. Bake for 15-20 minutes at Gas Mark 4-5.
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