So, how is everyone doing? I'm driving myself crazy. Or rather, technology is driving me crazy. "Witch's Moon" is done! I go to upload it to Amazon... and the formatting gets rejected. Why? I do almost all of my writing in Google Docs, so it defaulted to that format. OK, change the format to the correct one. Still rejected. Why? Because the process of conversion screwed with my document formatting. Everything was underlined and had bullet points.
WHY? Why did it add bullet points to every single paragraph?
I still don't know why it did that. As soon as I get it all figured out, I'll let you know. In the mean time, I have a wonderful recipe to share. A little background about me: I am one of those people who sees a recipe on Face Book and simply must give it a try.
I found this on Face Book last week. The story is two sentences long and is loaded with more laughs than some full length novels. And of course, I had to try making them. They are totally awesome, by the way. I had to ask my mother to decode it from "Grandma" because it implies the baker has a basic understanding of how recipes were recorded 50+ years ago. The modern translation of it is thus:
Mom's Christmas Cookies
1 C sugar
1/2 C butter (one full stick)
2 eggs, well beaten
1 tsp vanilla
3 cups flour, plus lots for dusting the rolling pin and counter (very sticky dough)
3 tsp baking powder
1 tsp salt (I skipped this since I used salted butter)
1 C cream (I used eggnog because I had some and never have cream in my fridge)
Cream: sugar, butter, 2 eggs, and vanilla in a large-ish mixing bowl.
Blend: flour, baking powder, and salt in a second bowl.
Add a little of the dry mixture and mix well. Then add a little cream and mix well. Once everything is combined, cover it and put it in the fridge to chill at least one hour.
Preheat the oven to 350 degrees F. Roll the dough out to 1/8" -1/4" thick and cut out circles. This dough is way too soft for anything fancier than round cookies. Space at least 1/2" apart on ungreased COLD cookie sheets. (The dough also doesn't like hot cookie sheets.) Let chill in the fridge for 10 more minutes before baking. They brown too fast if you don't chill them. Bake for 9-11 minutes depending on how thick they are, just until the bottoms brown. Remove from cookie sheet immediately. Let cool, then frost if desired. None of mine survived long enough to cool and be frosted. These cookies are soft, cake-like, and very good.
On that note, I'll bid you adu for now. Have a great day!