Today I went to a class entitled "Business Planning for the New Year". Now I hate these kind of classes because they make you feel guilty for what you haven't done. I know how to make a business plan and figure out how many doors you have to knock on for one listing or how many cold calls (What about the Do Not Call Registry you ask) for one sale. But this was just so dreadfully boring that I found myself asking my co-worker "If you knock 3 times can you divide that number by 3?" and other silliness. Really not fun and I am not in the least bit motivated to do a business plan for 2008. I have a "following" from many years in the business and I rely on them to keep the wolf from the door. Silly and probably considered "lazy" by some, but that is just who I am, so get over it!!
Two recipes for Christmas cookies that I make again and again. Sorry I don't have pictures, but I won't be making these for a while because there is just Bob and I here and we don't NEED cookies.
Did you know that I absolutely abhor peanut butter? No? You already thought I was odd enough...Hmmm.. well these are a true labor of love because not only do I have to smell the peanut butter, I have to play in it...YUCK!!
PEANUT BUTTER KISSES
1 cup smooth peanut butter.... eeyew!
3/4 cup firmly packed light brown sugar
1 t. vanilla
Bag of Hershey kisses
Preheat oven to 300 degrees
Combine all ingredients in large bowl; stir until smooth.
Roll into small balls 3/4 inch in diameter.
Place on ungreased cookie sheet about one inch apart.
Flatten slightly and top with a hershey kiss.
Bake for about 20 minutes or until light brown.
Cool on the sheet for 3-4 minute and then remove to rack to finish cooling.
Store in an airtight container for several days.
Makes about 4 dozen
Caveat #1: If the dough seems too wet, let it sit for 15 minutes or so until the brown sugar absorbs the egg.
Caveat #2: Do not think you are cute or creative and use the Hershey Hugs or filled kisses. I tried this last year with the P.B. kisses and they were not attractive. The kisses melted somewhat an sort of collapsed and looked like...well, like nipples on the cookies. Big hit with the men, but not the look I was after, LOL.
RUTH'S MERINGUE COOKIES
From Yankee Magazines Sweet Treats
4 egg whites at room temperature
1/8 t. salt
1 1/3 c. sugar, preferably superfine
1 t. vanilla
1 cup miniature chocolate chips
Preheat oven to 225 degrees
Beat egg whites and salt until stiff but not dry
Add sugar gradually , beating after each addition until grains disappear.
Add vanilla, mix thoroughly and add chocolate chips.
Spoon batter into plastic storage bag and snip off corner.
Cover cookie sheets with wax paper or parchment paper.
Pipe meringues onto paper. I make them about twice as big as a hershey kiss.
Bake at 225 for about an hour or until their fragrance fills the kitchen. DON"T YOU JUST LOVE HOW THAT SOUNDS??
Remove from oven, allow to stand a few minutes, then remove to wire rack to cool completely.
Store in airtight container.
Betcha can't eat just one. I double dog dare ya.