It’s 9:17pm in Amy’s apartment….
Do I have anything sweet in the house?
No.
Shit.
Didn’t I just buy eggs this weekend?
Yes!
Impulse cookies! Problem solved.
There is a reason I bough those air tight containers from Target. Having butter, sugar, flour and eggs on hand will help you solve just about any culinary improv challenge. And if you still can’t make real food with the help of these staples…at least you’ll have cookies. With the mint extract that I accidentally bought last year and some cocoa powder donated from my roommate, I whipped up a batch of really delicious mint chocolate cookies. I’ve made this recipe half a dozen times, and with the help of a mixer with more horse power than my Saturn, it’s 30 minutes to certain cookie satisfaction.
Of course, since I’m terrible about saving recipes to my “recipe box” or keeping notes on stuff I’ve made, I forgot my key adaptation to not the recipe, but the process. You don’t need 2 hours to chill the dough to slice it into rounds, because it is already extremely firm and actually a bit dry. I think it’s less onerous to roll out balls of dough and the squash them flat with the buttered bottom of a glass. When I made these as part of a gift for my family, I did the butter-sugar-dip-squash maneuver which added a nice crackly sugar texture to the surface of the cookies. I didn’t do any flattening this time, which is why I got these completely tasty but very poufy cookie nubbins.
I also blowed one up. Some day, probably after Christmas, I fill get one of those silicone scraper paddles for my mixer to solve the Kitchen Aid’s problem of leaving hunks of unmixed butter clinging to the bowl. That’s what I think happened to this poor little guy. Iron Chef/Mythbusters judges still award 8 points for aroma.
