This week Mommy said I could be in charge of talking about the cookies she made.
They're called "Coconut Butter Thins," and Mommy said she got to pick out the recipe.
I don't know what that means.
She always gets to pick the recipes out at our house.
She made these cookies a few whiles ago but she couldn't talk about them until now because I think it was a secret or something.
I helped make these cookies. I help a lot. I'm a good helper.
First I have to wash my hands. With soap.
Then Mommy has to put my hair in a pony tail. So I don't get butter in my hair.
I'm wearing an apron, just like Mommy does, so I don't get food on my clothes. And I have to stand on a chair, 'cuz I'm not a really big girl yet. But Mommy lets me crack the eggs. Only there weren't any eggs in these cookies. So I didn't get to.
But there was the skin from a lime. I didn't shred it. I can shred cheese on pasta. But Mommy shredded the skin from the lime.
And there were other things, too. There was flour, and sugar, and coconut, and corn… corn… cornstarch, Mommy said. And salt. And…………coriander. And lime. Oh, yeah, I already said that.
Oh, and nuts. I like nuts. Do you like nuts? Alex has a – Alex is my brother, he's six and a half. Alex says "Do you like nuts?" and if you say yes, he laughs and laughs. I don't know why. He's silly.
Mommy says these are macademia nuts. And there's also vanilla. And butter. I like butter.
Now you mush up the lime things with the sugar. It smells really good. Kind of like lemonade candy.
Now you put the butter and the sugar and the lime stuff in a mixer bowl and mix it all up really fast.
I have to keep my hands away from the mixer machine or I can't help.
If you touch the mixer thing when it's on, you could get VERY, VERY BAD BOO-BOOS!
And Mommy won't let you help.
Mommy let me have a taste. It was yummy.
Oh, and then we put in the flour and the corn…cornstuff…and the sugar and the salt and….that other stuff. The teeny tiny brown stuff. The coriander.
And then you put in those nuts and the coconut.
And Mommy mixed it all together.
And she let me have one more taste. JUST ONE. It was yummy.
Then she put it in a bag and rolled it out with a rolling pin! In a BAG! And then she put it in the fridgerator for a few whiles.
When Mommy took it out of the fridgerator, it was all flat and hard! Look! It didn't even bend!
Mommy cut off the plastic bag and I got to peel it off the dough while Mommy took a picture.
Then she wanted to take a picture of it again. I put my hand there when she wasn't looking. Hee hee hee….
Then she told me to take my hand away and don't do that again, Julia.
Then she took a RULER and made lines on the dough! With a knife. Knifes are VERY sharp. VERY SHARP. Mommy wouldn't let me use the knife.
But she did let me use a fork! We put all the little squares on the cookie sheet and then I got to poke holes in them with a fork. TWO times. I had to poke the fork in each cookie TWO TIMES.
Mommy took a bunch more pictures after we poked all the holes in the cookies and then she put the pans in the oven and took MORE pictures AGAIN after she took the pans out.
We have to wait until the cookies cool before Mommy will let us have one.
Alex kept asking if they were ready yet. Mommy kept saying no.
She kept taking pictures and saying "Not yet. Not yet." It was taking a long time.
But finally she said we could have one.
That's Alex. My brother. He's being silly.
Me and Alex and Daddy all liked them.
And we got to have more cookies.
She had a bunch.
And she took more pictures.
She said lots of other people were going to make these cookies, too.
I wanted to go over their houses and help, but Mommy said they already had helpers.
She said if you wanted to see all the cookies they made with their helpers, you could look on your computers here and find all the people on the list.
They're called Tuesdays with Dorie.
I think that's a funny name. Tuesday's not a NAME!
Oh, yeah, and Mommy put the recipe down there, after the other cookie picture.
You should make these. You and your helper. They're yummy.
"Coconut Butter Thins"
Baking: From My Home to Yours, pg 145
"There was a moment when I thought I shouldn't include these because they are so fragile–but they're too good not to share. They are like shortbread cookies in their preparation and melt-in-your-mouth butteriness, but once they're slid into the oven, they become more wafery and lacy. Because they also contain coconut and chopped macademia nuts, they've got a bit of bump and crunch."
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground coriander
2/3 cup sugar
Grated zest of 1 lime
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
2/3 cup sweetened shredded coconut
1/2 cup finely chopped macademia nuts (don't be afraid to use salted nuts)
Whisk together the flour, cornstarch, salt and coriander.
If you want to get a little more flavor out of the lime zest, put the sugar and zest in the mixer bowl and, using your fingertips, work the zest into the sugar until the sugar is moist and the mixture fragrant.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Add the coconut and nuts and pulse to incorporate them. There will probably be some dry ingredients in the bottom of the bowl–don't work them in with the mixer, just reach into the bowl and knead them in.
Transfer the soft, sticky dough to a gallon-size zipper-lock bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 1/2-inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours or for up to 2 days.
GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the dough out onto the board (discard the bag), and, using a ruler as a guide and a sharp knife, cut it into 32 squares, each roughly 1 1/2 inches on a side. Transfer the squares to the baking sheets, leaving about 2 inches between them, and carefully prick each one twice with a fork, gently pushing the tines through the cookies to the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and fromt to back at the midway point. The shortbreads will be very pale–they shouldn't take on much color. Transfer the cookies to a rack and cool to room temperature.
Makes 32 Cookies
Serving: Save these for an after-dessert dessert, so they'll be the last taste you have with your last sip of coffee or tea.
Storing: Wrapped well, these will keep for about 3 days at room temperature or for up to 2 months in the freezer.
Well, Mommy said I have to go to bed now. I have school tomorrow.
See ya later, crocodile!