I promise that if you scroll down there is a cookie recipe.
As a reader of blogs and a wanderer of the internet, I encounter many ideas I'm happy to steal, cookie recipes included. A popular blog post is a selection of photos showing vignettes, small moments, little things that bring pleasure. Perhaps it's one photo a day, perhaps a weekly collection, and there are many cute titles for this type of post. I love the idea because it's a reminder that little things matter, that joy and pleasure can be found in small daily experiences, beauty found in ordinary things. I believe that we can support happiness by remembering the little things that make life easier or more enjoyable. While I truly do take note of these things on a regular basis, photographing them and recording them here might not be something I'd be any good at doing consistently. However, it's one form of making a gratitude journal, which I am even less likely to do and yet keep thinking that I might want to.
'Might want to' and 'should' are sometimes indistinguishable to me.
One reason I hesitate is that I suspect there would be lots of repeats. After all, much of what I enjoy today, I also enjoy tomorrow and I am aware of how repetitive I am. I say the same things, enjoy the same things, contemplate the same things, over and over. In part that is what periodically tempts me to stop blogging. Surely I am boring people!
Anyhow, here are some things, inexpertly photographed, that I've been enjoying lately.
Gluten free, low-carb shortbread cookies. Or, vanilla almond cookies.
The recipe comes from somewhere on Pinterest but I adapted it and there are many others like it so I have not got the original source and I think that is irrelevant. If you make this recipe and then share it on your own blog I do not care about getting any credit. Who can take credit for butter, sugar and flour?
Cream 1/3 cup soft butter with 1 cup dry sweetener of your choice. I use Splenda or generic equivalent.
Add 1 tbsp vanilla and 3 cups finely ground almond flour a half cup at a time, while mixing. ( I use Bob's Red Mill as it's easiest to get here and works for me )
I used the mixer but it probably wouldn't matter if you dumped it all in a bowl and squished it around with your hands. That is how I always made the original style shortbread back in the olden days when I used wheat flour.
Squish the dough into a ball and flatten it on a piece of waxed paper or parchment paper. It will be sticky and you would otherwise need to flour the counter but almond flour is too expensive for that. You can either flatten it between to sheets of paper and cut out cookie shapes with a cutter, or you can just roll the dough into small balls with your hands and flatten them on the cookie sheet.
If you make them about half a centimeter ( or 1/8 inch thick ) they do well baking for about 12 minutes at 350 degrees F. Splenda doesn't brown the way regular sugar does but I am not sure about other dry sweeteners. If you use Splenda, don't wait for the usual golden colour, the cookies are done in 12 minutes if you make them this size.
I made 21 cookies around 2 inches diameter. I cut them out with my largest cutter and then flattened them a bit on the cookie sheet but I think I might make smaller cookies next time.
These cookies would lend themselves well to being decorated with slivered almonds or candied cherries on top if you like that. I suspect they would also work as thumbprint cookies with a dab of jam in the centre or iced and decorated, but I tend to like simple cookies. I'm thinking that these would be great with lemon and poppy seed though...
Something to try next time!