Today while I was teaching at The Net Loft, the young girl whom I had taught to make snowflakes last week came back. She’s gone snowflake crazy–she’s made garlands and a table runner, having figured out how to attach the motifs in a multitude of ways. I was starting a log cabin-inspired baby blanket while I was there and she eyed it curiously, I think I see baby blankets in her future too, it’s so fun to have a new, eager crocheter!
Tomorrow is Jay’s pre-school Christmas concert #1 (he goes to 2 different preschools, one M,W,F and one T, Th, so there will be another holiday event for the other school next week!). I need to make cookies for the concert, and I think I’ll make my mom’s butterscotch cookies. They’re a drop cookie, so no rolling out or decorating (=fast!), and they’re super-yummy.
Here’s her recipe:
1/2 c. butter or margarine
1 1/2 c. brown sugar
2 eggs (To skip the egg, try this egg replacer recipe, or just use a 1/4 c. of applesauce or pureed fruit).
1 c. sour cream (for dairy free, substitute 1 c. silken tofu + 1 T. lemon juice)
1 t. vanilla
2 1/2 c. flour
1/2 t. baking powder
1 t. baking soda
Cream butter and sugar. Beat in eggs, then sour cream and vanilla. In a med. bowl, whisk together dry ingredients (flour, baking powder, baking soda). Combine flour with wet ingredients.Â Drop by teaspoonfulls onto a cookie sheet and bake at 350F for 6-10 minutes or until lightly browned. Cool.
3 T. butter or margarine
1/4 c. water
1 t. vanilla
Melt butter and remove from heat. Add water and vanilla. Stir in powdered sugar until the glaze is thick. Once the cookies are cool, frost and allow the glaze to harden before serving.
Tonight, I’m going to make this adorable little candy ornament, again from Beansprout Creations. Since I do have that baby blanket to work on, I won’t be making 20 of these, but you can see how one would want to have several in every color.