Baking Tots room will be transformed from Nautical Nursery to Big Boy Superhero room. He is moving rooms as well, one that is not in the sun for the majority of daylight hours during summer. We are also getting rid of the nasty carpet that barely survived the family of six that lived here before us and was definitely laid to rest by a certain toddler. I am very excited about that!
I have a new and wonderful camera that I have been getting acquainted with, thanks to my hubby. It will be a great addition to the blog. A new baby will be arriving in July. Not mine! My sister's! And hopefully I'll have some foodie news to share in a few months. I have a good feeling about 2012. How about you?
As I said before, I did not lay any goals out for the New Year. And where there are no goals, there are no food restrictions and thus I must share a cookie recipe that is filled with dried cherries, subtle in chocolaty favor and sweetened with confectioners sugar.
yield: about 4 dozen cookies
1/2 cup unsalted butter
1 cup sugar
1 3/4 cups flour
1/3 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon almond extract
2 tablespoons water
1 cup dried tart cherries
1/4 cup confectioners sugar
- Preheat oven to 350 degrees F. Cream butter an sugar. Beat in egg.
- Whisk together flour, cocoa, salt, and baking soda. Stir flour mixture into creamed butter mixture along with almond extract & water. Mix well until blended.
- Stir in dried cherries.
- Shape dough into 1 inch ball. Roll balls in confectioners sugar, twice, and place 2 inches apart on lightly greased cookie sheets.
- Bake 15 minutes or until tops feel firm when touched. Transfer cookies to wire racks; let cool. Store in airtight container.