Fandom Snowflake Challenge: Day 4

[solarbaby614]

A day late but I moved back to campus for spring yesterday so...

In your own space, create a list of at least three fannish things you'd love to receive, something you've wanted but were afraid to ask for - a fannish wish-list of sorts. Leave a comment in this post saying you did it. Include a link to your wish-list if you feel comfortable doing

Comments

[seraphim_grace]

my favourite baking recipe
these are awesome because they're not overly sweet and very low in calories, they have 1/3 of the regular carbs and are very low in gluten as well. And they are fabulous with coffee

Prep Time: 20 minutes
Cook Time: 10 minutes
Refrigerate cookie dough: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 4 dozen, if using small cutter
Ingredients:

1 cup butter or margarine
1/2 cup sugar
1 egg
1 cup rye flour
1 cup all-purpose flour
1 tsp. ginger
1 tsp. cinnamon
1 tsp. hornsalt (or 2 tsp. baking powder)
3 Tbsp. sparkling (large-grained) sugar

Preparation:

Beat together butter and sugar until creamy; mix in 1 beaten egg. Sift together the flours, spices, and hornsalt (or baking powder); gradually stir sifted flour into batter, 1/4 a cup at a time, just until all of the flour is incorporated (don't overwork the batter). On a floured counter, very lightly knead cookie dough 2 or 3 times; gather into a circle, pat flat, cover with cling wrap, and refrigerate for at least 1 hour (and up to 2 days. Cookie dough can also be frozen for up to two months for later use).

Preheat oven to 350°. Roll out dough to a 1/4" thickness, cut with cookie cutter, and place on lightly greased cookie sheet. Sprinkle with sparkling sugar. Bake cookies just until browned, about 10 minutes. Remove from oven and cool on rack; store in airtight container.

Fight off those who try to steal them with the oven tray, because as awesome as they smell they taste better

(also rye bread is way yummier if you make it yourself but it takes the best part of a day)