WOULDN'T YOU KNOW IT...
So the French dinner has now come and gone. YIPPEE!! That means I am free to lounge around and...I mean...to look for other opportunites to supplement my income.
The dinner went really well. The dishes didn't look quite like what I had planned, but they were good nonetheless. I brought my camera with me, but got so busy in the hubbub that I didn't take any pictures. I know that some of the students did take some pics, so I will post them once I can round them up.
Powdered Sugar: Had
Vanilla extract: Had
Almond Extract: Had
Okay, the first thing I noticed about this recipe is that there is no egg or baking soda or baking powder. No leavening agent what-so-ever. So, what we're dealing with here is a basic shortbread cookie of some sort. I'm thinking these will go good with a mug of hot tea.
Also, 25 minutes of baking is way too long for these! I hate burnt cookies (or even slightly burnt). Yuck. You'll only need about 15 minutes (maybe 18) in total.
Fast: Anywhere from 20 to 30 minutes depending on whether or not your butter is softened.
Easy: Really really easy. Cookies in general are not hard, but these are just dump and mix.
Fresh: I'll give it a yes...although I was on the border here. I like the idea of chai cookie because of the spices, but the texture is a little off-putting. A little too dry to eat by itself.
Overall: These cookies are good. If you're going to serve them with tea, skip the coating in powdered sugar. Make sure you use a neutral flavored tea too because these cookies pack a chai punch.
MAD SCIENTIST TIME: I only baked 8 cookies in order to take the picture you see above. I wanted to see what would happen if I mixed an egg into the rest of the cookie dough batter. The cookies turned out a lot softer, but they lost a lot of the chai flavor. So, I guess, leave the egg out.
Alright. I'm taking a much needed day off tomorrow to recollect my energies...so no post. But I'll be back on Tuesday with a red meat recipe!!