Because I hadn't dirtied every dish in the house, I decided to make cookies. My goal was to do a baklava thumbprint cookie, which now that I think of it, doesn't sound very good.
I altered the general thumbprint cookie recipe by mixing self-rising flour with almond flour. But, I think my real mistake was with the butter. The recipe calls for it to be room temperature. When I started, the butter was chilly but melty. I think this is because I had it on the counter near the stovetop, which was probably still a bit warm from the cooking I did this afternoon.
When it came time to form the cookies, the batter was sticky and greasy. In the oven, the body of the cookie wasn't really baking, but I could tell the bottoms were burning. Still, I persevered, and drizzled a honey and almond mixture on top ... until I ran out.
Pictured above are the results. I'm too scared to try them.
I've had that problem before too...letting the butter sit out too long. I'm sure they still taste good though!
ReplyDeleteThey were good. I tasted one! (Hey Susan: I think I've figured this posting thing out!)
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