What Does Dirt Taste Like?

Well it's another holiday season and it's time to bake cookies! And that means it's time for a cookie exchange...or so I thought. Yesterday, my friend Jane came by to bake cookies with me. I had come across this wonderful cookie magazine at Costco and we decided to try out some new recipes!

Jane wanted something chocolaty and we found "chocolate walnut cookies". Yummy yummy! I started my cookie dough for chocolate-hazelnut cookies. The dough had to chill after you rolled it out...then you cut out shapes-I picked hearts. So when we got back from my nephews 1st birthday party I was ready to finish my cookies.

Well the dough cracked when I tried to cut them out...let the dough warm up and re roll...bake for 8 minutes...let cool...drizzle with white peppermint chocolate...taste test before packaging...half for Chris to taste & the other half for me...YUCK! Chris has informed me this was the worst tasting thing he has ever eaten-he's eaten alot of interesting things...especially traveling overseas. "It was even worse than cow stomach & noodles!"

I personally think the dirt I ate as a kid tasted better!
Time to look for a new recipe...and maybe not from my cookie mag I thought was so fab =)


Give Jane a cookie and some dishes & she's quiet as a mouse!

















Chocolate Walnut Cookies

4 1/2 oz (1 cup) all-purpose flour
1/2 cup natural or Dutch-processed cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3 oz (6 Tbs) unsalted butter at room temperature
1 oz (2 Tbs) vegetable shortening
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup chopped walnuts

Position racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment or foil. In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt. Mix thoroughly with a wire whisk. set aside.
In a stand mixer fitted with a paddle attachment beat the butter and shortening on medium speed until creamy. Add both sugars, beating until well combined. Beat in the eggs and vanilla. Turn the mixer to low speed and mix in the flour mixture just until incorporated. mix in the nuts.
Drop heaping teaspoonfuls of batter about 1 1/2 inches apart on the prepared baking sheets. Bake for about 10-12 minutes (after 5 minutes, switch the pans from top to bottom and rotate them from back to front for even baking). The cookies will puff up and then settle down slightly when done. Let cool on the baking sheets on a rack for a few minutes. With a metal spatula, transfer the cookies to a rack to cool completely.