|World Peace Cookies |
I’m so excited I can feel my heart pounding. Something I have wanted to do for so, so long is finally happening. Thanks to two parents that decided to give me an especially nice, very meaningful, most awesome, generous and loving birthday/Hanukah gift rolled into one I am going to be taking a trip far, far away. (I like those double adjectives, don’t I?) I bought this very adorable nightgown for the occasion. Don’t you think it is perfect? I’m going to call it my travel nightie and hope that it takes me many places. It is so soft and I sleep very well in it. I bought it at Target, a very favorite store of mine.
|My cute nightie |
I have never been away from home for this long as an adult. It is kind of scary. Who will feed my dogs? Who will cook? Who will answer when the kids call home? I know; once I’m gone I’ll be OK. I know my husband is capable and I know he’ll appreciate me more when I return. (Well, he better.) This is actually very liberating. I’m ready to feel free for awhile and lose my head and not worry. I need to believe that everything will still be here when I return. I need to believe that everything will even be better when I return. It damn well better be.
Over the ocean I am going to see friends who are really family that I haven’t seen for thirty years. (That is a scary number.) I never thought it would have been this long but life often gets in the way of the things you want most. And I’ve missed them for a long, long time. I’m still thinking they are little kids and forgetting that I’m not a little kid either. And now they have kids too. A lot of kids; 21 to be exact.Thirty years ago it was 5 with one on the way. My how time flies. I’m going to have to learn a lot of new names. I hope my brain can still keep up now that I’m old. Well, not that old.?
I’ll be gone for three weeks without a computer. That means no email. No blogging. And I’m kind of liking this blogging thing. Blogging means I can talk to myself and people won’t think I’m crazy. It lets me get my words out when I have no one to talk to and lets me think that maybe someone is really listening. I will have a phone so I can stay in touch. Thirty years ago I didn’t have a phone and was gone for over three months. My how times have changed. I actually used to write letters and send them airmail.
Before I leave I am going to give you this recipe for World Peace Cookies. They were given this name when Dorie Greenspan (the person that created them) gave them to a friend who commented that they were so good and if everyone gave them to each other maybe it would create world peace. I vote for this and for these cookies. They are similar to a shortbread cookie only with lots of chocolate. My husband can remember me and eat them when I’m gone. Maybe it will remind him to feed the dogs.
Oh, I didn’t tell you where I’m going. But I promise I’ll take lots of pictures and tell you many good stories when I return. OK I can’t hold back. I’m going to Israel. While I’m gone make lots of cookies and pass them out. Eat one for each country you wish peace for. Actually eat all of them and wish for world peace. God knows the world could use some and especially in that neck of the woods. Dang, I’m so excited my cheeks hurt from smiling to much. And as my son says when he hangs up the phone, “Peace, man.”
World Peace Cookies (with a name like this you know you’re going to love them)
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips (I ran out of chips over the holiday baking frenzy so I used toffee chips.)
Makes about 36 cookies.
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
Have a cookie, a glass of milk, and pray for world peace.