Raspberry Short Bread Cookies

Thanksgiving and Christmas are coming, and I cannot wait. I know they are a little ways off, and Halloween has yet to pass. Still the excitement of the holidays and all the goodies involved with each are enough to get your mouth salivating for the future. Halloween has its candy and cookies. Thanksgiving has its turkey and pumpkin pie, and Christmas could mean many things.

Raspberry Short Bread Cookies are a treat I always equate with the holidays. Do you remember the little holiday cans filled with small tasty cookies? These are the cookies that I think about when I reminiscence about Short Bread. Remembering and celebrating good times with family and friends is what the holidays are all about.

Raspberry Short Bread Cookies are really not that difficult to make. After I got past the initial shock of the unconventional cookie dough, they turned out to be wonderful little additions to my friend’s birthday tea party that I mentioned last week. After mixing the main ingredients together, I saw that the dough looked like a graham cracker pie crust, except flaky. I started to think that something had gone wrong. I expected a more adhesive dough. The recipe says to mix until light and fluffy, but flaky seems to be a better description. Upon rolling the dough, it becomes more adhesive, and the expected cookie shape begins to form.

Cut them into strips as the recipe states, and you are well on your way. To create a crease for the jam to set into, I used my thumb and made a little valley. The recipe says to use a wooden spoon end, but mine was built differently. A clean dowel rod might work as well, if you have a big enough one available.

So remember, “The holidays are fast approaching. Be prepared with a new, fresh baked holiday treat.”

Check out the recipe here: Raspberry Short Bread Cookies

Photos are the Property of "The Cooking Carpenter" Copyright ©2012

Orange Cranberry Scones

Orange Cranberry SconesScones are just not something I thought that I would really enjoy. My only experience with them has been at the local Starbucks, and I just assumed that they were supposed to be hard and stale. Not that Starbucks Scones are like that, but I had one, and it was not a very memorable experience. So I stick with my Lemon Loaf, Banana Nut Bread, or an occasional Cheese Danish at Starbucks. However, I have now experienced what a fresh, beautifully baked scone is supposed to taste like.

Recently, a friend of mine had a milestone birthday. (I can’t very well tell her age now, can I?) Her husband, my wife, and I decided to throw her an old-fashioned Tea Party. We thought that it would be an elegant way to celebrate and have a delightful time with someone who loves tea and is elegant in her own way.

In searching for some treats for the party, I discovered Orange Cranberry Scones and Raspberry Shortbread Cookies (coming next week). And yes, they are as delightful as they sound. Maybe not “Harry and Sally” famous restaurant scene good (just think excitedly good), but extremely close.

These babies are easy to make, but you will need a food processor, a way to zest an orange, and an 8″ round cake pan. This gave me a chance to buy something that I have long wanted, expanding my abilities in the kitchen. After all, if you put a blade on a motor, it is as much a power tool as a skill saw or a miter saw might be! I can hear Tim Allen grunting now. I know Tim Allen and Tea Parties are a weird combination, but I still say MORE POWER!

Orange Cranberry Scones

Mixing everything together is just a one, two, three process that doesn’t take very long to accomplish.

Oddly, the recipe said something that I didn’t understand, “Don’t Over Mix!” What does that mean to someone who has never made this thing anyway? I guess that if you over mix the batter with the milk, the texture will not come out right, but don’t over think it. My batter was moist, but it still had some powdery areas. Once I pressed it into the Saran Wrap covered pan, the moisture blended with the remaining crumbling areas. As long as you follow the recipe, I think that you will be fine either way. Experiment a little, and enjoy a delightful treat.

We made them the night before, and some the day of the party. They kept very good (in an air tight, sealed container) for a few days even after the party. Of course, they didn’t last long enough for them to even think of going bad!

So remember to, “Rethink your scone. Bake it at home.”

Check out the recipe below, and I will post the Shortbread Cookies next week.

Orange Cranberry Scones

Photos are the Property of "The Cooking Carpenter" Copyright ©2012