Nom nom

[phramok]

I just got back from a bike ride to Seward Coop, and I get the feeling this might be the last time this winter I make such a ride in above-freezing weather. The temperature is just beginning to dip, but the air has a certain harsh quality that warns of winter. It's not all bad though -- I also passed places that smelt like cut pine, which is a

Comments

[lord_codfish]

To combine two of those cookie things into one, try sables korova - quite possibly the best icebox cookies ever.

Icebox cookies of any form are perfect for winter, though, since you can just store them in the freezer and slice a few off onto a baking sheet whenever you want. I have a simpler chocolate refrigerator cookie lying around somewhere that I could send you if you like.

My current go-to oatmeal cookie recipe is, of all things, Joseph Biden's. I find one oatmeal raisin recipe is pretty like another, though. Just remember to boil the raisins in water first.

Also: snickerdoodles. Maybe the best and easiest cookie ever.

[phramok]

Somehow it makes me immensely happy to have someone in Beijing remind me to boil the raisins first!

Sure, I'd love the chocolate refrigerator cookie recipe. I presume you meant these oatmeal cookies? I already loved Biden, but now I'd officially marry the man.

[lord_codfish]

Yep, that's the one. I'm kinda meh on Biden, but his cookies are good.

For the chocolate refrigerator cookies, cream a half cup butter with a cup of sugar. Beat in an egg and a teaspoon of vanilla. In a separate bowl, mix a cup of flour, half a cup cocoa powder, a teaspoon baking powder, and a quarter teaspoon salt. Mix the wet and dry ingredients together and shape into a long roll 2 inches in diameter. Wrap it in plastic and plop it in the fridge or freezer until it's cold. When you want some cookies, slice the number you want onto a greased baking sheet, then put in a preheated oven at 400F for 8-10 minutes.

Yeah, they're about the most basic chocolate cookies you can imagine. How good they are tends to depend primarily on what cocoa powder you use. You can also vary texture by how thin you make the slices and how long you cook them; I prefer them on the chewier side, but your mileage may vary.