Cookies.
Tons and tons and tons of cookies.
I’m not kidding.
So very many cookies. And I am only getting around to talking about them now (hello, February?) because…
1) I brilliantly forgot to bring my camera charger home and my camera died before I could upload pics and;
2) I brilliantly forgot to bring my camera back to school and it only just now arrived in the mail.
Happy day.
Here’s what I made:
Good, with such gooey, chocolate-y marshmallow-y fluffiness on top, but a little too addicting for my taste. Aka you can only be satisfied by eating about 28593845938745 of them.
Pfeffernusse, or German Pepper Nut Cookies
GERMAN PEPPERNUTS ROCK MY WORLD!!!! …Actually I guess it’s supposed to be German, pepper, and nut cookies (as in separate entities)…in any case, these were dense, tightly-crumbed balls of lightly spiced perfection rolled in powdered sugar. Yumm.
I’ve tried putting ricotta in scones and now cookies and just…no. I don’t think it adds anything, except a slightly chewy consistency. These had a nice flavor, especially with the glaze (I didn’t use cranberry juice), but I think next time I’d make a regular lemon cookie.
…Chocolate-Dipped Vegan Biscotti, that is.
Please excuse the chipped nail polish!
These were extremely crumbly when slicing, with a rather atypical biscotti flavor. Maybe the word I’m looking for is…healthy?
Tiny Peanut Butter Blossoms
These were based off this concept, but I used this peanut butter cookie base instead. No go. The modified vegan cookie base was excessively crumbly and not quite sweet enough for these cookies, a little too floury. I can’t wait to try them for real someday!
And my brother made some super cute sugar cookies!
And that was my holiday cookie extravaganza. I’m excited for next year.
The Pancake Princess and the Protein Prince 