Sunday, June 5, 2011
On Saturday, I finally found about an hour and half to do a little baking. That's been very rare around here lately. In addition to babysitting Lady Snow following her surgery we've had a few other dramas recently. By the way, Lady Snow is doing great, she's just not allowed to run around on her leg yet, so we have to watch her constantly or keep her in her kennel.
A few weeks ago Michael began complaining of severe pain in his back and leg. Then he began complaining of shortness of breath and finally dizziness. Of course, he refused to see anyone about any of it until the dizziness hit. Finally he consented to go to the ER. They found that he has chronic hypertension, degenerative disc disease causing sciatica, and possibly atherosclerosis. So, whether he wants to or not, a doctor will be in his future.
After our visit to Snow's doctor for her post-surgery checkup on Thursday, we arrived back home to find that our house was flooded. The water connection for the toilet had ruptured and filled our house with nearly an inch to inch and a half of water! Luckily, we have tile floors so our floors weren't ruined and with the 9% desert humidity were able to dry out our area rugs overnight. Still, it was several hours of very tiring (and hot) work to get the water out of the house, furniture moved and things cleaned up!
Obviously, baking has not been high on my list of priorities lately! But, I did manage to get some done yesterday and enjoyed getting back in the kitchen immensely!
As I mentioned, this recipe is supposed to be for a very delicate and thin cookie but turned out to be a very thick and cakey cookie that more closely resembles a type of scone. In fact, upon looking at them I thought they looked most like these delicious scones I sometimes get at A.J.'s Market here in Tucson. The original of this recipe calls for anise flavors, but since it turned into a quasi-scone I think a citrus or vanilla flavor would be even better. So, I'll list a lemon version in the recipe. You could substitute just about anything though for flavor.
The original recipe also calls for these to be dropped onto a cookie sheet. That works well and give a lovely rustic round shape. I also found that putting them in a cookie press and making ribbons worked nicely too. That gave a lovely "pillow" type shape. Either way works just fine.
The texture came out as a lovely cakey/cookie soft interior with delicate flavors. I iced these with a vanilla icing and a chocolate icing but you could use just about any flavor glaze you wish.
Give these Accidental Scones a try, I think you'll enjoy them!