Just made a batch of these to go with some little “friends’ presents” and having a hard time not eating them all up. Will make a double batch next time!
I followed a note from the reviews and added 1 T of milk (it was half and half) to make the dough more workable. And I baked in the convection oven, it ended up taking about twice as long as the recipe said.
It’s a tea theme this year. To go with them, I’m making a blend of a bunch of dried herbs and flowers for tea. Some mix of calendula, bee balm, lemon balm, mint, maybe some dried citrus peel…
Gherkin, anchovy, hard boiled egg white. The proportions are important. The anchovy should be the length of the gherkin. The egg white should be thin, and about half the gherkin.
Ooh, that sounds good. This recipe called for walnuts, but I did consider pecans, since we had some.
I also thought about mixing some of the extra chopped nuts with the powdered sugar for the final coating, but I usually like to stick to the recipe for the most part the first time I make something. And now that I’ve made them, I don’t know that the finely chopped nuts would stick to the outside of the cookie balls without some extra treatment.
(Yes, okay, insert Schwetty Balls references as needed. )
My leftovers evolution went like this:
Extra apples from applesauce became apple crisp.
Extra apple crisp became apple-oatmeal breakfast.
Extra oatmeal added to extra apple-oatmeal breakfast, then half was blended with eggs, milk, flour, a bit of sugar and cinnamon, all mixed together and became pancakes for breakfast today.
Finally, we have dealt with the aging apples and the cooked oats!
Next up, taking the leftover stuffed artichokes and puréeing them with stock and cream into soup.
‘Giggle Water’
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