Here There and Everywhere

Expat wanderer

Christmas Cookie Making Photos

This weekend (Thursday and Friday are the week-end in Kuwait) was the big cookie making weekend – the upcoming two weeks are busy with occasions that require plates of cookies. (See cookie recipes in early December/late November).

In military campaigns, in event planning, after scoring a major business coup, there is an event called the “after action report.” Now matter how well you have done, it helps to sit down, right after the event, and brainstorm where you did well and where you could do better.

Here is where I did really well – the cookies taste great. Making the dough ahead of time and then cooking it up when I have time is a good game plan.

Areas where I need improvement. . .

Sugar Cookies
1) When using the food processor to make cookie dough, take off the blade protectors before beginning. Fortunately, I figured out what had happened while the pieces were relatively large, and easy to pick out of the cookie dough.

2) I didn’t realize in my January move that in the two boxes that went missing was my rolling pin. The good news is that a long, smooth sided plastic glass worked just fine. Better, in fact, than any rolling pin, wooden or plastic, I have ever used before.

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I forgot what a big mess cookie-making makes . . .

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This is what they look like after they have been glazed and green sugar crystals added.

They don’t have to be fancy – just relatively uniform – to make a pretty cookie plate.

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Swedish Rosettes
3) Where did my big transformer go? The Fry Daddy I use to keep the oil at a steady temperature for the Swedish Rosettes needs 1200 watts, and the biggest transformer I have on hand is 1000 watts. Why on earth am I still using a 110v appliance after 8 years of living in 220v countries?

I ended up using the low-tech solution:

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Although I have gas burners as well as electrical burners, I am terrified of the potential for fire using so much hot oil over the course of several hours. I don’t know why, I suppose it is not rational, but it just FEELS safer using the electric burner. It is hard to maintain an even 370 F, and quality control is problematic.

This is one of the first ones, when the oil isn’t quite hot enough. The flavor, however, is awesome! That’s the good thing about the rejects.

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You can see the variation in color below. Save the darker ones for the last. You can still serve them with enough powdered sugar.
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Ready to serve:
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Russian Tea Cakes

These were a piece of cake. SOOOOOO easy. The ones on the right, are fresh out of the oven. The ones on the left have been rolled in powdered sugar, and are ready to eat. Yummmmm.
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I buy my sparkling crystal sugars at Market Spice, in the Seattle Pike Place Market, but when I checked, they no longer sell online, and refer us instead to Amazon where they have a truly astonishing variety of sugar decorations available through the mail.

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December 8, 2006 Posted by | Christmas, Cooking, ExPat Life, Holiday, Kuwait, Recipes | 5 Comments