Well, since I’ve failed myself on that, we might as well do another reality check - Cookies. Yep, cookies which you can check cooking recipes at Gourmandia. Bake them sure. Develop a recipe-got it. Shoot them—dang, they are a pain to shoot. Truly and honestly I’d rather shoot a banana okay, not really. I’m being overly dramatic. But close enough. I don’t know why, but styling cookies is a real booger. There are only so many ways my mind can bend cookies into a creative spin just like any other easy dessert recipes – BakersRoyale It’s full of recipes that are modern classics with notes for twists, turns and adaptations to making some of them your own. Along with that, it also contains a great chapter on baking basics, tips for success and suggestions for a few quick short cuts. This recipe is one of those highly adaptable ones that uses filberts in the recipes just like other easy desserts, but as suggested, any nuts will do. I used almonds, instead of filberts and I rimmed mine with sugar crystals rather than crushed nuts. As for the taste, it’s nutty, with a subtle taste of caramel from the brown sugar and the texture is moist and crumbly like an ice-box cookie should be. The other thing I really like about it is, it’s the kind of cookie to hold-up well during shipping which is another reason it is being added into the rotation for my annual holiday cookie box – Better Homes and Gardens
Ingredients 1/2 cup butter, softened 1/2 cup shortening 1 1/4 cups packed brown sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg 1 teaspoon vanilla 2 1/2 cups all-purpose flour 3/4 cup ground toasted hazelnuts (filberts) or pecans 2/3 cup finely chopped toasted hazelnuts (filberts) or pecans (optional) Milk chocolate, melted (optional)
Directions
1. In a large mixing bowl beat the 1/2 cup shortening and the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup ground nuts. Divide dough in half.
2. On waxed paper, shape each portion of dough into a 10inch-long log. Lift and smooth the waxed paper to help shape the logs. If desired, roll logs in the 2/3 cup finely chopped nuts. Wrap each log in plastic wrap. Chill about 4 hours or until firm enough to slice.
3. Preheat oven to 375 degrees F. Cut logs into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Transfer to a wire rack set over waxed paper and let cool.
4. If desired, in a small saucepan combine chocolate pieces and the 1 tablespoon shortening. Heat and stir over low heat until smooth. Cool slightly. Transfer chocolate mixture to a small resealable plastic bag; seal bag. Snip off a tiny piece of one corner of the bag. Drizzle melted chocolate over cookies. Let stand until set.