Damn. That picture in the last entry is *hawt*.
I mean... wow.
Anyway.
If you know me (and everyone who reads my LJ does) you probably know that I LOVE Christmas. And you definately all know that I love webcomics. So, I'd like to offer a recipe which is becoming a Christmas tradition for me- Riff's Snowball Cookies, as introduced in the popular webcomic Sluggy Freelance. I'll just copy-paste their recipe below...
"Okay, so they may not be as cool as Riff's "Double-Tundra Hanukah Snowball Cookies," (mom never lets us add plutonium to our baking) but they're still very nifty, and clinically-proven to make Pete puff powdered sugar! :) They're very easy to make (hey, if Pete and I can whip them up in a half hour, then anyone can do it), and are really only about 1/2 pure butter, so it'll take at least a week's worth of cookies to solidify your arteries. So if you're still interested, enough chatter, let's get on with the recipe!
Ingredients:
1 cup butter (softened to "shlumpy" mode, as shown by Riff)*
*no, "I Can't Believe It's Not Butter - Light" does not work!
1/2 cup powdered sugar (plus some extra for finishing)
2 cups flour
1 teaspoon vanilla
1 cup chopped (or crushed, per Riff) pecan nuts
1) Soften the butter (again, to "shlumpy" mode), either by leaving it out at room temperature for a while, or by microwaving it on lowest power for one to two minutes.
2) Cream the butter (using a wooden spoon, or whatever), and add in the powdered sugar and vanilla.
3) Slowly mix in the flour until you have a soft dough, then add in the crushed or chopped nuts. Personally, I like to mush it all around with my hands at this point to get it mixed, but you can use a mixing spoon if you'd prefer :)
4) Roll the dough into small balls (about as large as those big gumballs in the machines at stores), and place them on a baking sheet. You can place them close together, since they won't expand much during baking.
5) Bake at 325-350 F for 12-15 minutes (You can pull them out about three minutes early and lift one up to look at the bottom. if it's a nice brown, they're done; otherwise, give them a few more minutes).
6) Let the cookies cool for at least 5 minutes, so that they're cool enough not to break apart when handled. Now put about 1/4 cup of powdered sugar in a small bowl, and roll the cookies in it until they're covered and look like snowballs.
7) Let the cookies cool, if you have the willpower. We strongly recommend having milk close by before you dig in!"
I made them last year around the Christmas season and these muthas are delicious. Seriously. But they're right about having milk handy. After eating a snowball cookie, you will desperately need something to wash it down with. I have plenty of time to update my LJ during the winter break, so I'll post more holiday suggestions later. Cheers!
Anyway.
If you know me (and everyone who reads my LJ does) you probably know that I LOVE Christmas. And you definately all know that I love webcomics. So, I'd like to offer a recipe which is becoming a Christmas tradition for me- Riff's Snowball Cookies, as introduced in the popular webcomic Sluggy Freelance. I'll just copy-paste their recipe below...
"Okay, so they may not be as cool as Riff's "Double-Tundra Hanukah Snowball Cookies," (mom never lets us add plutonium to our baking) but they're still very nifty, and clinically-proven to make Pete puff powdered sugar! :) They're very easy to make (hey, if Pete and I can whip them up in a half hour, then anyone can do it), and are really only about 1/2 pure butter, so it'll take at least a week's worth of cookies to solidify your arteries. So if you're still interested, enough chatter, let's get on with the recipe!
Ingredients:
1 cup butter (softened to "shlumpy" mode, as shown by Riff)*
*no, "I Can't Believe It's Not Butter - Light" does not work!
1/2 cup powdered sugar (plus some extra for finishing)
2 cups flour
1 teaspoon vanilla
1 cup chopped (or crushed, per Riff) pecan nuts
1) Soften the butter (again, to "shlumpy" mode), either by leaving it out at room temperature for a while, or by microwaving it on lowest power for one to two minutes.
2) Cream the butter (using a wooden spoon, or whatever), and add in the powdered sugar and vanilla.
3) Slowly mix in the flour until you have a soft dough, then add in the crushed or chopped nuts. Personally, I like to mush it all around with my hands at this point to get it mixed, but you can use a mixing spoon if you'd prefer :)
4) Roll the dough into small balls (about as large as those big gumballs in the machines at stores), and place them on a baking sheet. You can place them close together, since they won't expand much during baking.
5) Bake at 325-350 F for 12-15 minutes (You can pull them out about three minutes early and lift one up to look at the bottom. if it's a nice brown, they're done; otherwise, give them a few more minutes).
6) Let the cookies cool for at least 5 minutes, so that they're cool enough not to break apart when handled. Now put about 1/4 cup of powdered sugar in a small bowl, and roll the cookies in it until they're covered and look like snowballs.
7) Let the cookies cool, if you have the willpower. We strongly recommend having milk close by before you dig in!"
I made them last year around the Christmas season and these muthas are delicious. Seriously. But they're right about having milk handy. After eating a snowball cookie, you will desperately need something to wash it down with. I have plenty of time to update my LJ during the winter break, so I'll post more holiday suggestions later. Cheers!