Monday, July 5, 2010
Quick little post here to say HAPPY PRIDE, TORONTO!! People were commenting that Pride was too highly politicized this year, but you know what? I think when we're talking about LGBTQ pride, politics has to play a role. And politics dividing the people involved with organizing the Pride festivities? Well, that's how we learn. There's conflict, there's division, but hopefully in the end, there's learning and knowledge that comes about of all that conflict. Because conflict can spark discussion and debate, and that is how we learn.
Politics ruining Pride? Not for me. I fully enjoyed booing the police, waving and blowing kisses at Olivia Chow, and waving peace signs and shouting in solidarity whenever I saw "My Pride Includes Freedom of Speech." Plus, there was a really cool sign: Boobs NOT Blair! I think that was my favourite! The day could not have been more perfect (or hot and steamy!), but what made it over the top, were crazy screaming friends, and ... COOKIES. Two kinds to be specific -- because my pride includes a little sweetness!
Lemon and Strawberry-kissed Sugar Cookies
adapted from "Cookies" p. 92 - by Catherine Atkinson, Joanna Farrow and Valerie Barrett: I usually don't go for a roll-out cookie simply because I'm lazy, but my Pride-going friend had just bought me these cute little cookie cutters, plus a bunch of pretty pink and purple dazzle sugar, so I couldn't resist! I originally thought that the strawberry puree would dye the cookie pink, but they only got a tiny bit blushed. The flavour of the strawberries is subtle and wonderful.
zest and juice of half a lemon
1/2 cup of ripe strawberries - hulled
1 1/2 cups of all purpose flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/4 cup of softened butter
1/2 cup of sugar
1 egg yolk
coloured sugar for sprinkling
1. Put the lemon juice and strawberries in a mini-chopper or blender and blend until you get a smooth puree. This makes about 1/3 of a cup of puree. Set aside.
2. Cream the butter, sugar and lemon zest. Add the egg yolk and mix until light and fluffy.
3. Add the flour alternately with the strawberry puree, mixing well between additions. You should end up with a soft dough. Chill the dough wrapped in plastic for at least an hour, overnight preferably.
4. Roll out the dough on a lightly floured. I found that it was easier to roll it out in two separate batches. Roll it out to maybe half a centimetre thick, maybe a tiny bit more. Think shortbread texture. Use your favourite cookie cutters to cut out the dough. Place on a cookie sheet and sprinkle with coloured sugar.
5. Bake in a 350 degree oven for about 10 minutes. The cookies will puff up a bit and get a teeny bit brown around the edges.
Chocolate Almond Cherry Cookies
adapted from eat me delicious: These cookies are absolute heaven, and YES, even I used real butter in the one. The chocolate and almonds and cherries are just such a perfect match. It's a chewy, buttery deep dark chocolatey cookie. Be careful when transporting them in hot weather ..they get melty!
1/2 cup of soften butter
1/4 cup of brown sugar
1/4 cup of white sugar
1/2 teaspoon of almond extract
pinch of salt
1/2 teaspoon of baking soda
1/2 cup of cocoa powder
1/2 cup of ground almonds
3/4 cup of all purpose flour
1/3 cup of chocolate chips
1/2 cup of chopped dried cherries
1. Cream the butter and sugars until light and fluffy. Add the egg and almond extract and stir until everything is combined.
2. Add the salt, baking soda and sift in the cocoa. Give it a good stir. Add the flour and ground almonds and stir until everything is covered in cocoa magic.
3. Add the chocolate chips and cherries and mix well. Drop spoonfuls of dough onto a cookie sheet and bake in a 350 degree oven for 10-15 minutes, or until cookies crackle on top and you can smell the chocolate-y goodness.