Hello again! I am back, probably for a week or so, then I will dive back into painting again, body and soul! Since my last posting, I have 2 new paintings, so I am going to keep up the pace to make my December goal.
I wanted to share last night’s Tasteful Olive event in downtown Overland Park. These 3rd Friday events are always so much fun. People are out for fun, food, music and friends! The shops are open, the restaurants are hoppin’, and trust me when I tell you, The Tasteful Olive was the place to be. Jeanne Mackay and her crew were on their game! They were giving the crowd the information on olive oil and vinegars as well as the opportunity to taste any or all of the heavenly oils and balsamics.
Cindy Reynolds and Kelly Bates of Somerset Ridge Winery were delighting the crowds with their wonderful wines, and once again, with knowledge of grapes and wine making. I must have heard Cindy talk about her wines at least 10,000 times, and she never fails to amaze me! Yes, I might be prejudice, but she teaches me something new every time I hear her!
Of course, I was there, too. I had my Italian Blood Orange Gelato, I had my Midwest Fresh Strawberry Sherbet, and I had my Mom’s Sugar Cookies with a Twist. It was a warm evening outside, so the guests at the Olive welcomed a cooling treat. I prepared for each of them, a mini sundae with a spoonful of the Fresh Strawberry Sherbet, made with the 18 year old traditional balsamic vinegar, along side a spoonful of the Blood Orange Olive oil Gelato, then I drizzled a little of the Chocolate Balsamic on top. It was a delight to watch the skeptical expressions turn into WOW!
So what turned my Mom’s Sugar Cookies in to Mom’s Sugar Cookies with a Twist? It was simple….a cup of Tasteful Olive’s Lemon (fused) Olive Oil replaced the cup of vegetable oil. A simple move that brought that already perfect cookie to a light, crispy, delicately lemon sugar cookie….a cookie you will crave time and time again.
Here is the recipe, just for you.
Mom’s Sugar Cookies with a Twist
1 cup softened butter (2 sticks)
1 cup Tasteful Olive’s Lemon (fused) Olive Oil ….remember, if you don’t live in the Kansas City area, you can order by calling the store 913-649-7900. Online ordering will be available in September, but until then, give them a call and they will ship their products to you.
1cup of granulated sugar
1 cup powdered sugar
1 teaspoon vanilla
3 ¾ cups flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon freshly ground nutmeg
Cream the butter and the olive oil together until light and well blended. Add the two sugars and beat until light in color, truly creamy. Add the vanilla.
In a bowl, whisk the soda, salt, cream of tartar and nutmeg into the flour. Gradually add the flour mixture into the butter/sugar mixture, beating just until blended. One of the secrets of this cookie is to not over work the cookie dough. Treat it gently and you will reap the rewards!
Preheat the oven to 375 degrees.
Place about a cup of granulated sugar In a flat container, such as a pie pan. With a small ice cream dipper sprayed with non-stick oil spray, shape balls of cookie dough and drop them into the sugar. I usually make 10 at a time, to not overcrowd the pie plate.
With your fingers, press one ball into the sugar, lift from pan, and place sugared side up on ungreased cookie sheet.
Bake at 375 degrees for 10 to 12 minutes. Cookies should just begin to turn a delicate light brown around edge. Do not over bake.
I use a 1 ¼” scoop to shape my cookies.
This size scoop gives you approximately 6 dozen cookies
The Tasteful Olive’s Persian Lime Olive Oil and their Blood Orange Olive Oil also make incredibly delicious cookies. You can tint the dough an appropriate color if you wish.
The recipes for my Fresh Strawberry Sherbet and Blood Orange Gelato are available on the Tasteful Olive’s webpage.
Go to http://www.thetastefulolive.com click on recipes, then desserts.