Wednesday, August 20, 2014
Pattern Mixing and Buried Cherry Cookies
I know coffee is only as good as you make it, but I swear it tastes better out of these mugs. Crazy, I know, but it does make the experience all the nicer. Mr. ETB rather likes the shape and design as well, which is nice as he rarely shares my taste in décor. Don't ask me to translate the Swedish (I may have spent the last 12 years living in a predominantly Swedish town, but that doesn't make me fluent). I know the kettle translates to, "A watched kettle never boils" because we used to joke that it didn't mean you should ignore it! Kaffetaren would have to mean coffee (wouldn't it?) but beyond that, I have no idea. Just looking at this cheerful little mug as I type, the day becomes less shitty. Maybe I should fill it with Absolut. That'd fix this shitty day.
Here's to tomorrow (because I really can't take much more of today)!
Hidden Cherry Cookies
1 10 ounce jar maraschino cherries, drained with juice reserved. If cherries are large, cut in half.
1 1/2 cups plain flour
1/2 cup unsweetened cocoa powder (I used Dutched)
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon bicarb
1 large egg
1 1/2 teaspoons vanilla extract
1 cup chocolate pieces (6 ounces)
1/2 cup condensed milk
Preheat oven to 350 degrees F. In a medium bowl, combine flour and cocoa. In a large bowl, beat softened butter 30 seconds, then combine sugar, baking powder, bicarb, and salt. Add slowly to sugar as you beat. Mix well. Add egg and vanilla and beat well. Slowly beat in the flour/cocoa mix until you can no longer incorporate it with the mixer, then finish by hand with a wooden spoon (mine all went in with the mixer).
Shape dough into 1 inch balls. Make a thumbprint, and press a cherry (or half) into the centre. Meanwhile, make the frosting by slowly melting together the chocolate and condensed milk, When all smooth, stir in 4 teaspoons of the reserved cherry juice and blend until smooth. You may need more juice if the mixture is too thick. Spread the frosting over the cherry (about 1 teaspoon per cherry) smoothing it out over the sides of the cherry. Bake 5 minutes, rotate pan and bake another 5 minutes or until edges are firm. Mine were a bit tricky to remove, so use a very thin, flexible spatula if you have one. Makes about 48.
Now, climb into bed with a tray of no less than ten of these, and a pretty Swedish coffee mug filled with grain spirits. Kiss your bad day goodbye.