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I am baking cookies for the Blandford Historical Society tonight, to be ready for tomorrow’s special musical program being held at Blandford’s historical White Church. We are having a bake sale during intermission to generate funds for the upkeep of the White Church. I had homemade praline, which in essence is candied hazelnuts and or almonds,in the refrigerator, so I decided to put them to use use and find a recipe incorporating the praline in some sort of cookie. I found one, the beauty and ease of Google! The recipe, I would say, is your standard sugar cookie with the bonus of praline as a surprise flavor. While I was putting the recipe together; creaming the butter first and then beating in the brown sugar and the vanilla sugar, followed by two eggs and a dash of vanilla, I was scraping down the sides of the bowl. My fingers, of course came in contact with the raw ingredients and thereby in contact with my mouth as I was licking my fingers. What is it about butter, sugar and even raw egg, so yummy and once you stir in the flour, forget about it. I confess that if these cookies weren’t slated for a good cause such as potential donation money for the White Church, I’d have been very happy with eating more of the cookie batter. As I have gotten older, I have become more disciplined in resisting the call of cake and cookie batter. Why does it always taste better raw? My mother and her friend Chantal used to try and scare me when I was little by telling me that eating raw cookie dough was dangerous because the raw flour would expand in my stomach and potentially explode. That wasn’t enough of a deterrent, the taste was just too good. I have eaten myself sick with raw cookie dough and I haven’t exploded, just overdosed on too much sugar, a very unpleasant feeling. The ill feeling has been enough to stop me from overindulging like I have done in the past. I have turned my sights to the kinder, gentler chocolate chip cookie dough ice cream. Update on the cookies, I haven’t burnt a single one! I actually stayed on top of the baking times and they came out with the appropriate golden color, I’m excited about bringing them to the musical program tomorrow evening, even if they aren’t a hit, I did my best making them.
laurieanichols 