'Yet with these April sunsets, that somehow recall
My buried life, and Paris in the Spring,
I feel immeasurably at peace, and find the world
to be wonderful and youthful, after all.'
Not my words exactly, this is a beautiful excerpt from Portrait of a Lady, by T. S. Eliot, one of my favorite poets.
Did you know that April is National Poetry Month? Literary organizations gather to celebrate poetry and its vital place in american culture. And perhaps, I motivated you to read a poem today, which is exactly my intention. While you read, why not indulge in these cookies and some tea?
I apologize for being absent a few days. I've been very busy baking.
My love to you, all.
Crunchy oatmeal Cookies
Ingredients: Yield: Approx. 16 large cookies
1 1/2 sticks unsalted butter, softened
3/4 cup packed brown sugar
1 tablespoon grated lemon peel
1 teaspoon baking powder
1/8 teaspoon salt
1 large egg
3 1/4 cups quick cooking oats
1/3 cup blanched whole almonds, ground
2 large egg yolks, slightly beaten
Fruit preserves (optional)
Directions:
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment or wax paper; grease with vegetable spray or butter.
In the bowl of an electric mixer, beat first 6 ingredients, for about 10 minutes, until light and fluffy. Be sure to scrape bowl occasionally with rubber spatula. Add oats and almonds; mix with spatula until all blended well.
Between two sheets of wax paper, roll out half the dough 1/4 inch thick. With a round cookie cutter, cut dough into as many cookies as possible. Place cookies 1 inch apart on sheets. Brush tops of cookies with egg yolk.
Bake for 12 minutes or until golden. Remove from cookie sheets onto cooling racks to cool.
Spread fruit preserves on top of cookies.
These, I swear, are so good!
Happy readings!
I apologize for being absent a few days. I've been very busy baking.
My love to you, all.
Crunchy oatmeal Cookies
Ingredients: Yield: Approx. 16 large cookies
1 1/2 sticks unsalted butter, softened
3/4 cup packed brown sugar
1 tablespoon grated lemon peel
1 teaspoon baking powder
1/8 teaspoon salt
1 large egg
3 1/4 cups quick cooking oats
1/3 cup blanched whole almonds, ground
2 large egg yolks, slightly beaten
Fruit preserves (optional)
Directions:
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment or wax paper; grease with vegetable spray or butter.
In the bowl of an electric mixer, beat first 6 ingredients, for about 10 minutes, until light and fluffy. Be sure to scrape bowl occasionally with rubber spatula. Add oats and almonds; mix with spatula until all blended well.
Between two sheets of wax paper, roll out half the dough 1/4 inch thick. With a round cookie cutter, cut dough into as many cookies as possible. Place cookies 1 inch apart on sheets. Brush tops of cookies with egg yolk.
Bake for 12 minutes or until golden. Remove from cookie sheets onto cooling racks to cool.
Spread fruit preserves on top of cookies.
These, I swear, are so good!
Happy readings!
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