Cookie Day Two: The Re-Cookenating

I had a list. We ignored the list. We burned the list to the ground.

You see, Mom and Grandma and I: we are experienced in the ways of Cookie Day. But having already done one, we had a lot of our usual tricks kind of…handled. One of the ways that you keep three experienced bakers working all day with only one oven is to make things on the stove. Well, we’d already made two kinds of fudge and caramels. That was on Gluten-Free Cookie Day. But! We are versatile! We are fierce! We are determined! So onwards. Onwards to glory and lots and lots of treats.

We made: pepparkakor, brun brod, pretzel hugs, strawberry shortbreads, blueberry shortbreads, pecan penuche, hazelnut toffee, blueberry meringues (bluemeringues! they are boomerang shaped!), and strawberry jam filled amaretti (pink, to distinguish them from the raspberry jam or frosting filled lavender ones on Sunday). We would have also made lemon curd, but I ran out of butter and have to run out to the KwikTrip today to get butter for that and the yams. (Because I am I going to brave a grocery store the day before Thanksgiving when the gas station sells perfectly cromulent butter? Hahaha I am not.)

Note: some of the linked recipes are old recipes in which I reference using oleo. I don’t really bake with oleo any more unless I’m baking for someone who needs non-dairy treats. You can; most of those recipes were passed down from relatives who grew up with butter rationing if they weren’t still on the farm. But I pretty much always bake with butter.

The amaretti are the great discovery of this year. They’re really not hard if you’re comfortable with a pastry bag (which includes being comfortable with a Ziploc with the end snipped off), and we totally didn’t do the thing she talks about with switching the racks of the oven, and it worked fine–my cookie sheets are large, so we can only bake a sheet at a time because they block air flow from each other. But fifteen minutes in the middle of a 300 degree oven, no fooling around, they do exactly what they’re supposed to do, they’re an easy gluten-free dairy-free cookie, go team.

You notice that some of the things yesterday were still gluten-free, even though the gluten-free focused Cookie Day was Sunday. Here’s the thing. There is so much out there that’s good that doesn’t have to have gluten in it in the first place. Penuche, toffee, meringues. These things are just–they’re just treats. They’re just goodies. They aren’t funny-smelling pseudo-treats. Life as part of a family that contains allergies can be rich and festive and joyful. And it should.