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
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More Than a Sidekick

Bacon Ranch Potato SaladMarriage is the spice of life, especially when it starts in the kitchen. Last week was Memorial Day, and I got to cater my first luncheon. Well I have cooked for more than 15 people before, but in some ways this was different. I got the chance to enjoy cooking with my wife, and we had a wonderful evening at the same time.

Most often I am cooking while she is entertaining the guests. On this occasion, we got to spend the time together and not be in a rush. Don’t get me wrong. It was late when we finished, but we created a night to remember.

We made Bacon Ranch Potato Salad and Broccoli Salad.

The potato salad was great when it was warm, but it seemed to have less flavor the next day after it cooled in the refrigerator. It seems like a dish that has both ranch and bacon in it would be fabulous, but the truth of the matter is that it was just alright. My wife does not like potato salads with egg in it, so I found one that she might enjoy. She would at least eat this one. It is a fair alternative if you are looking for something different.

Broccoli SaladThe Broccoli Salad on the other hand was a complete success. I am not really sure why they call it Broccoli Salad though, because it has a lot more grapes than broccoli. I guess that “Grape Salad” just does not have the same ring, particularly with  other ingredients, like the villain that broccoli can be for some people. I enjoyed this dish and had several rave reviews regarding it. This dish is easy to make. In fact, all you really do is chop a bunch of produce and stir in some saucy things. After finishing the dish, we snuck a taste. The vinager was stronger than desired, but by morning it had subsided. The flavors meshed together perfectly, and it made a great addition to the luncheon. This is a ‘Grape’ Broccoli Salad!

These are two staple dishes for BBQs and picnics, but don’t take my word for it, give them a try!

So remember, “Even an odd couple can make a SUPER dish!

Click link below for Recipe:
Bacon Ranch Potato Salad or Broccoli Salad