Magic!
Who doesn’t wake up on a morning when snow is falling and feel a tinge of excitement and wonder?
photo courtesy treehugger.com
Yesterday, I came upon a Facebook post about the design of snowflakes. Every single one is different and the designs are all so intricate. Isn’t this a truly amazing phenomenon? I’d say, this is another item to include in your “cookbook” if you are indeed doing one for your kiddies or grandkids! Or, just teach them about the wonder of snowflakes.
Here is the post from the National Garden Bureau and treehugger.com: http://www.treehugger.com/natural-sciences/macro-photos-snowflakes-show-impossibly-perfect-designs.html
Scenes from the 6 o’clock hour at our house:
This morning I awoke to the magic of snow. I took Harley outside and she bounded around with the open heart of a child. She jumps and twirls and is full of glee! It is so heartening to see such a happy dog – and a great reminder of the magical child inside all of us that needs to let that feeling out – especially these weeks when we are all busy and feeling stressed.
Today’s recipe is an experiment I am trying – it’s a Peppermint Shortbreads with Hazelnut and Orange. This combo may not be one that would jump into your mind, but it works. Some recipes, like Leslie Mackie’s Pistachio Shortbread, lend themselves to a myriad of iterations. Since I am definitely on a peppermint-binger this season, I’m trying this out today. And, they smell and taste good! I’ve also put crushed candy canes into amaretti and Russian tea cakes already. They can also go into your pfeuffernusse, cheesecake, mousse…….. well, you get the picture. Candy canes aren’t just for hot cocoa!
Peppermint Shortbreads with Hazelnut and Orange – adapted from Leslie Mackie
1 cup all purpose flour
1/4 cup sugar
1/2 tsp kosher salt
1/2 cup hazelnuts
zest of one half navel orange
scant 1/2 tsp real peppermint extract
1 stick unsalted butter, cold, cut into cubes
sanding sugar
scant 1/4 cup crushed candy cane pieces, plus more for dusting
Place the flour, sugar, salt, orange zest, peppermint extract and hazelnuts in the bowl of your food processor. Pulse for 1-2 minutes, until the hazelnuts are finely ground. Add the butter pieces and pulse just until the mixture begins to rise up the sides of the bowl. Do not over process. Turn the dough out onto a piece 12″ piece of plastic wrap.
Press the dough together to form a log about 9″ long. Don’t worry if it is crumbly – just press it together. Make sure you press it together very well! Wrap tightly and refrigerate for at least 2 hours.
When ready to bake, preheat oven to 325F. Line 2 baking sheets with parchment paper. Cut the chilled dough with a sharp knife into 1/2″ thick cookies. Brush the tops gently with a bit of water and sprinkle a mixture of sanding sugar and candy cane bits over the top.
Bake for 15-18 minutes or until the cookies are light golden brown. Let the cookies sit on the baking sheet for 5 minutes. Remove to a wire rack to cool completely.
Have a great day – hope you get a good dumping of snow to put you in a child-like spirit!
Now, if I were a very patient person, I’d be making these – I think they’re amazing! Actually, they’re not that hard – just a little more time-consuming. Why not?
this is truly kitchen-inspirational (photo courtesy trulymadplastics.com – the cookie cutter company and theviewfromgreatisland)