Sunday, December 9, 2012

Coffee and Cookies (The Vintage Way)

A leaf fluttered in through the window this morning, as if supported by the rays of the sun, a bird settled on the fire escape, joy in the task of coffee, joy accompanied me as I walked.
Anais Nin

It's been a busy couple of weeks. This year I'm taking great joy in the holidays. I'm celebrating my wonder at life and clearing my six month breast cancer oncology visit with flying colors.  I've been embroidering gifts, decorating and entertaining. Not to mention getting ready for a couple of harp gigs.  A friend came up and we went to our favorite local antique store (there are several dealers there and prices are great). I found a mid-century Pyrex percolator and a Mirro cookie press. Tried out the percolator, worked incredible, my friend enjoyed the results before she went home.

The cookie press will be handled next weekend. I'm going to do two types, regular and adapted for how I'm now eating. I'll toss in one of the recipes I found that a friend requested:

Sour Cream Cookies

Time 10-12 min.
Temp: 400 F

1 cup of shortening
1 cup of sugar
2 egg yolks
1/2 cup thick sour cream
1 teaspoon vanilla extract
4 cups sifted all-purpose flour
1/2 teaspoon sale
1 teaspoon nutmeg
1/2 teaspoon soda

1. Cream the shortening, add sugar and mix well
2. Add beaten egg yolks and sour cream and vanilla extract
3. Sift dry ingredients and gradually add to creamed mixture, mixing well after each addition.
4. Fill a MIRRO cookie press
5. Form desired  shapes on an ungreased cookie sheet.

My mom used a Mirro cookie press at Christmas when I was a small child and this is one way of celebrating her memory, so I was thrilled to find this.

I'll let you know how it comes out. Having been learning Carol of the Bells as a friend's request, but will never do it as well as the:

Trans-Siberian Orchestra, Carol of the Bells:

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