Thursday, April 4, 2013

cookie o' the month...

Coming up with a new cookie creation every month, that is not only delicious but also 
beautiful to look at, is daunting enough.

But our Baker Beth always takes it one step further. 

The cookies are connected to/by more than just delicious ingredients. They are telling stories.

I firmly believe that great design helps to tell our story to the world--maybe even to our own selves a little bit. Perhaps it's a way for us to confirm our own story through our home.  

Food has the same power. 

It can tell the journey of where we've been, where we are, or where we're headed. 
And like great design, it always tastes better when there's a story. 

Thank You Beth for sharing your amazing talents and heart with us. -angelo


If I've never mentioned in one of these posts, I am a total sap.

Total. It takes next to nothing to bring me to tears. It is a trait that serves me well in moments that call
for great empathy. In job interviews, not so much.

Such was the weepy case with this post which led me to create this cookie

And here we are again.

Angelo, grab a tissue. Just in case.

When schmying around for inspiration for these cookies, I review Angelo's posts from corresponding months in years past.

Three years ago this month, he wrote this post which includes this memory of his dad:

"On certain weekends he'd wake me up really early (before the sun was even up) and we would drive to our local Dunkin' Donuts. He'd have a coffee and I'd get a chocolate milk. We'd sit at the counter, eat and drink our breakfast and bring home a dozen. I'd go back to bed and he'd go off to work."

That melts my heart. Angelo, as a little guy with his chocolate milk, spending some coveted early-morning time with his dad.

It doesn't get any more endearing than that.

So I started thinking about some kind of doughnut-inspired cookie. But a doughnut-like cookie would be, well, like a little doughnut. Nothing inventive about that.

But some kind of yeast-raised cookie, I pondered? (I like yeast-raised doughnuts more than cakey doughnuts.)

Eventually, my mind wended its way around to biscuits.

Which are not doughnuts, I know. But sometimes, my interpretations are broad.

And biscuits are breakfasty. And I know that people like to smear them with honey.

So I made wee biscuits with a honey glaze, which remind me of Dunkin' Munchkins, which came into being while Angelo was still a kid. His dad-and-doughnut mornings may have happened pre-Munchkin, but it all ties in together in my head.

I pondered making other glazes for these, like Munchkins come in other flavors. In the end, I opted for simplicity.
You, though, might want to make some with chocolate glaze, a la little chocolate doughnuts, or a jam glaze, like jelly-filled doughnuts, but inside out.

In any event, enjoy. And if you have kids, maybe take them out for doughnuts this weekend. And let them order chocolate milk.

— Beth

Wee Biscuits with Honey Glaze

2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (1 stick) cold unsalted butter, cut into small cubes
3/4 cup milk, 2% or whole (I use organic 2%)

Honey glaze:
1 1/2 cups powdered sugar
2 tablespoons honey (I use Greek thyme honey because I like it)
Milk as needed

Preheat oven to 425ªF. In a large bowl, combine dry ingredients. Using a pastry blender or your fingers, work the cubed butter into the flour mixture until it resembles coarse crumbs with the occasional pea-size bit of butter remaining. Add the milk and use a fork to bring the mixture together. Turn out onto a floured surface and knead as little as possible to make a cohesive dough. Pat out to less than 1/2-inch thick. Use a small cutter, about 1 1/2 inches across, and cut straight down. Do not twist the cutter. Cut as many little biscuits as possible, then bring the scraps together, pat out the remainder of the dough, and cut the remaining biscuits. Place the biscuits on a ungreased baking sheet. Bake about 10 minutes until puffed and faintly golden. Remove from oven. Allow to cool for a couple minutes on the sheet then transfer to a wire rack to finish cooling. Dip tops into honey glaze, then set onto cooling rack over a piece of waxed paper (to catch the drips) and allow the glaze to set.

For the glaze:
In a small bowl, combine the powdered sugar, honey, and just enough milk to make a medium-thinkness glaze. You want to be able to dip the biscuits into it to coat them nicely but not have it be so thin that all the glaze drips off of them before the glaze has a chance to set. Err on the side of thick and add milk as necessary.

Yield: about 30 wee biscuits


dstoutholcomb said...

Yum! I planned on making biscuits with honey for dinner tonight. Serendipity! I use organic honey from my parents' apiary. The Greek honey sounds delish!

Beth said...

Great minds think alike, eh?

The honey is nice. More complex than the stuff in the honey bears in the stores. But then, leave it to Greeks to make everything better. I recently found a kalamata olive oil that I want to drink straight from the bottle.

dstoutholcomb said...

I love kalamata olives; I can only imagine how wonderful the oil is, too. I guess they have better bees and plants to pollenate for better honey.

Geat minds--you might not agree if you saw the birthday cake I made my husband the other day. Red velvet--always good--but shaped like a bunny. Crrepy, right? Seems worse than the armadillo in STEEL MAGNOLIAS. Worse yet, this is an annual tradition by his request.

Beth said...

I guess it's preferable to him wanting a cake shaped like a bunny that's boiled in a pot on the stove.

dstoutholcomb said...

yes, that's true! another great movie.

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