I'm taking a break from sugar abstinence. The urge to bake is just too overwhelming this time of year. And the urge to eat… well, that's another blog post.
My cookie hero is San Francisco's Jean Scardina. At 79, in 2008, she was interviewed by Amanda Hesser regarding her astounding annual cookie production—500 dozen, 16 varieties, a christmas tradition dating back to 1951. My favorite quote from the article… "This is my own madness, and I can't see dragging anyone else into it", when queried whether she ever accepted any help in producing this staggering output of neatly decorated cookies.
Anyway, mine don't look as good as hers, but they'll do. I'll have a half dozen tins of assorted to give away, and then put the cutters away for another year. 
Chocolate Jitterbugs (from the Ikea Fika book)
Dough | 1 cup (225ml) all purpose flour, 1/4 cup cocoa powder, 100g. butter, 1/4 cup superfine sugar, 1/2 an egg yolk. Meringue | 1 egg white, 1/2 cup superfine sugar
Method: Sift dry ingredients, mix with room temperature butter, yolk and sugar. Wrap and chill for at least 1 hour. Roll dough inbetween parchment sheets to 6 x 12 inch rectangle.
Beat white till foamy, incorporate sugar slowly. (For firmer meringue do this over water in a double boiler). Spread cooled meringue over dough, roll up lengthwise, wrap and chill at least 15 minutes.
Cut slices approx. 1/3 inch thick, place on parchment covered sheet, bake off in a preheated 350 F. oven for 10-12 minutes.
Beat white till foamy, incorporate sugar slowly. (For firmer meringue do this over water in a double boiler). Spread cooled meringue over dough, roll up lengthwise, wrap and chill at least 15 minutes.
Cut slices approx. 1/3 inch thick, place on parchment covered sheet, bake off in a preheated 350 F. oven for 10-12 minutes.
1 comment:
So you're trying sugar abstinence? How's it going? It's impossible to maintain at this time of year — so enjoy!
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