Well, we may as well accept it...spring equinox has passed and here in the heart of the Rocky Mountains...it's still very much winter. Oh well.
Mr T and Miss E have been on spring break the past two weeks and we've been making the most of the seemingly never-ending winter, skiing together every day. The sun has even popped out a few afternoons, here and there providing us with muchly needed, sun induced smiles...not to mention, a little vitamin D. Miss E said to me, as we were riding the chair lift, "I can feeeel the sun. This is the best day ever 'cause my face smells like sunscreen". Amen little one!
Here is one of my new favourite cookies to take to the ski hill for snacktime. They are the perfect balance of sweet and spicy, warming your insides on a wintery day. Great alongside your favourite coffee of hot chocolate. Got small children? Don't be afraid to try these for school lunches...the perfect amount of spice for children to tolerate. My kids LOVE them! Even better, the dough is made ahead of time and frozen. Just cut off a few slices of dough and eight minutes later...mmmm! Thanks to the small object for this delicious recipe.
Chocolate Cayenne Icebox Cookies
1 cup flour
3/4 cup dutch-process unsweetened cocoa, sifted
1/2 tsp cayenne
1/4 tsp salt
1/4 freshly ground pepper
1 cup raw sugar
1 1/2 tsp vanilla extract
3/4 cup cold unsalted butte, chopped into small pieces
1 cup chopped pecans
1. Whisk flour, cocoa, cinnamon, cayenne, salt and pepper together in medium bowl. Set aside.
2. Beat together sugar, vanila and egg until thick and pale: about 3 mins.
3. Add butter and beat until smooth: about 3 more mins.
4. Slowly add flour mixture and mix slowly until fully blended
5. Add chopped nuts and stir only long enough that they are evenly mixed through your dough.
6. Place dough on parchment paper or wax paper. Gently roll dough inside paper to form a log shape.
7. Place in freezer until frozen or overnight.
8. When ready to bake, preheat oven to 350C. Unwrap dough log and cut off desired number of cookie rounds, of about 1/4" thick. Place on parchment lined cookie sheet about 1/2" apart. Bake for about 8 minutes, until cookies are slightly puffy and small cracks have appeared on the top of the cookies. Remove from pan immediately and allow to cool on rack.
p.s. forgot to show you these beautiful tea cups my friend Katherine, a true thrifty goddess, gave me for my last birthday. I wish you could see the iridescent finish...stunning. Anyone for tea?