Bake Club: Cookies

Give me a freshly made ginger cookie and a cup of tea and you will never hear another word from me for the rest of the day. To me that is the perfect escape. It relaxes me and strangely fortifies me. You know all those British crime dramas where someone finds a mutilated body, then the detective makes them a cup of tea to make it better? Yeah… that is me. Tea sooths the savage beast. But give me coffee to kickstart my day.

Something happened to me last week. Looking back at everything that is going on, I am not surprised. I have reached maximum.

I am very much my mother’s daughter. There is something compelling me to do more. Be it work, community service, cooking, baking or just play time, more is something that natters at the back of my mind. I need to do more. It isn’t enough to make one batch of cookies, I need to make all the batches of cookies. So I did.

In one day I made:

  • Gingerbread (non-gendered) cookies
  • Ginger sparklers
  • Sugar cookies
  • Shortbread cookies
  • Chocolate chip cookies

I learned that there is such thing as too much.

I started the morning making whipped shortbread. This is the only thing from my ex that I appreciated. His mom taught me how to make excellent shortbread. I use the vintage recipe from the Canadian cornstarch box. The recipe is no longer found on the container, I have it in my recipe journal for safe keeping

  • 1/2 cup cornstarch
  • 1/2 cup icing sugar
  • 1 cup of AP flour
  • 3/4 of butter, softened (not margarine – it isn’t the same thing)

Whip it together with a stand mixer until it forms a ball of dough. It feels like it will never come together then BOOM. Shape into one inch balls and flatten with a cookie press of some sort (fork, glass, your hand) Bake at 300F for 20 minutes. It is better to over bake than under bake. They are rich little nuggets that my brother says are the best thing ever.

While I was rolling out the shortbread, I was mixing the gingerbread for non-gendered cookies. These were going (most of them) to my niece’s class. I used the classic Company’s Coming recipe. You can find it here. I popped the dough into the fridge to chill for a while.

Not wanting to do more dishes than necessary, I made a batch of soft and chewy gingerbread. These are my all time favourite cookie and bless the internet because you can find the classic cookie recipe from Company’s Coming here. I pulled out my tattered cookie book but it is the same. I use fancy molasses. These went into the fridge to chill as well. They scoop easier when cold.

Next on the list was sugar cookies. I love a good sugar cookie. But the recipes that call for cream of tartar are not those… I search long and hard for a delicious version and then I found Steph. I follow her on Instagram. These are amazing. There is a video you can watch here because she is an extraordinary decorator or you can find the written recipe is here. I cut rounds, left some plain, used sprinkles for some and butter cream for the rest. I crushed candy cane over the butter cream. I do not enjoy royal icing so my cookies will never be decorated in a detailed way. I go for flavour. My Aunty always made hearts at valentines and used butter cream. To me, that is the proper way to eat sugar cookies. I rolled and baked these right away, the don’t need to chill. Honestly, these are a miracle cookie.

While the sugar cookies were baking, I made a double batch of chocolate chip cookies. These are my son’s favourite so I make a batch for the cookie jar and a batch for his Christmas stocking. That way he doesn’t have to share. They are gone in about a day. I use the Nestle Toll House recipe, no nuts and use salted butter because the contrast between the salt and sweet is amazing. I under bake these bad boys until the seven minute mark. Soft and chewy, this is the way the Tourist family likes them best. I searched the internet and this version are what my cookies look like.

Original Nestle® Toll House Chocolate Chip Cookies | Allrecipes

After the sugar cookies were cooling on the rack, I started baking the chocolate chip cookies. While those were in the oven, I started rolling the shortbread into balls. While those were in the oven, I scooped the ginger sparklers into 1 1/2″ balls and rolled them in sugar. Baked those off and finally rolled out the gingerbread non-gendered cookies. That is when I realized I was doing too much.

Work was on the phone, my puppy was sick, I haven’t been sleeping because of stress, I am also Christmas shopping on line while waiting for cookies to come and go from the oven. Last batch of gingerbread was ready to go in, I set the timer and left for more Christmas shopping. Time timer went off, I opened the oven and LITERALLY the gingerbread non-gendered cookies ran away. They were not in the oven. I found the tray of unbaked cookies on my freezer in the pantry. Clearly my brain had reached maximum.

I finished them off and decided to store and decorate cookies the next day.

The moral of the story? I think 2021 will be the year for me to do less. I want to try to focus on one thing at a time. Be mindful. Be intentional. Enjoy my days rather than try to do everything. I have commitments that take all my time until December 19. That is the day I will deliver my cookies to friends and family and begin my new practice.

I am taking a break for the holidays, see you in a few weeks!

Stay healthy friends! I wish you the very best holiday possible.

One thought on “Bake Club: Cookies

Leave a Reply to Dorothy's New Vintage Kitchen Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s