Christmas Eve day and we are sitting at our computers sending out delinquent e-cards to friends all over the world, as snow covers the roofs of houses around us. Well, it’s covering ours as well, but we are inside with no plans to go out into the 26F weather (-3C). We were out this morning in a the balmy 34F (1.5C) which was as warm as it is going to get today, to deliver some cookies to one of our dearest friends here in Lex and a student we are thinking about adopting (just kidding, Neng!!)
A couple of days ago, we had sunny and cold weather and stopped to take a selfie by a creche some neighbors put up every year. There is a reason it is called “Christ”mas, you know! 😉
Yesterday I baked a bunch of cookies, not really Christmasy, but I have been bitten by the “baking bug” since several blogs I follow are foodie journals with recipes that make my mouth water as I read them. One of them from beautybeyondbones convinced me I could smell the Kari-Kari!
So for my second food blog (my first was about pumpkin pie!), this is my report on making butterscotch snicker-doodles. Easy as pie . . . well, actually a LOT easier than pie! 🙂
2 large eggs
2 teaspoons vanilla extract
1 cup butter
1 cup sugar
1/2 cup butterscotch chips
2-3/4 cups all-purpose flour
dash of salt
1 teaspoon baking soda
Start by assembling all the ingredients because it won’t take long to prepare.
Preheat the oven to 400F (200C).
Bring the butter to room temperature or soften in the oven or microwave. (Do NOT melt it!)
“Cream” the eggs and vanilla, adding the butter and sugar until it is fully dissolved. I used my mother’s old Sunbeam mixer that she gave us when she was still on earth. It is an antique but still works like a charm! Use a low setting on your mixer so you do not whip the eggs. It should be a smooth cream, thus the term for the instruction. Afterward, add the butterscotch chips and continue blending into the cream.
Add the flour, salt and baking soda and blend at a little faster speed until it forms a sticky dough.
As each ingredient is added, spatula the sides to make sure you get all the goodness! 😉
Dust a baking sheet with flour (and some for your fingers!) and form the dough into 1-2″ balls (3-5cm).
Place about 2″ (4-5cm) apart on the baking sheet, and bake for about 8-10 minutes until set, but not too hard.
They should be pretty soft to the touch when browned but will set up as they cool.
Put on a cooling rack or silicone sheet to cool.
Didn’t I tell you this was easy!?
We will “attend” a Christmas Eve meeting at First Alliance Church here in Lexington, KY, at 3:30 EST and visit another in Colorado at 5:30 MST. Join us online if you want to see some cool candlelight services with those brave enough to attend in-person. Then, tonight we’ll watch Jim Carrey’s version of Dicken’s Christmas Carol and “settle down for a long winter’s nap.”
So with a couple of pumpkin pies, pumpkin soup, pumpkin muffins, pecan pies and now shortbread and butterscotch snicker-doodles under my belt (figuratively and LITERALLY!), I’m going to wish all y’all a Merry Christmas and a Happy New Year and only blog once more until 2021 . . . oh, that’s just week away!
(Just so ya know, “y’all” is singular in Kentucky; “all y’all” is the plural! 🙂 D))))
Merry Christmas to all y’all and to all y’all a good night!