Cookie Contest to Start This Week!

We are getting close to March 1st and you know what that means!

Cookie Contest Opens!

So get your recipes and your best photo ready to send us!

In the meantime, here is another cookie recipe we received and wanted to share!

This recipe comes from fellow blogger

 anutandabean.wordpress.com

This recipe comes to us all the way from British Columbia, Canada!

Arnhemse Meisjes, or Arnhem Girls, OR Arnhem Sugar Cookies

Arnhemse Meisjes, or Arnhem Girls, OR Arnhem Sugar Cookies

    “A Delisciously Dutch, Sugar Coated, Pastry Like Cookie”

       *Fun Facts: this cookie was made famous my Roald Dahl (author

of Charlie and the Chocolate Factory), after he tasted them when he

was in Holland for a book signing tour. These cookies are best eaten

the first day, but are wonderful with a cup of tea or coffee.*

The Recipe:

   Recipe makes 16 cookies, best of made the night before, or at least

4 hours prior to baking time.

 the juice from 1 lemon

 1/2 cup warm milk (not hot!)

 1/4 tsp. active dry yeast

 1 cup flour

 1 dash of salt

 1/2 cup of butter (room temperature)

  sugar

1) Squeeze the juice from 1 lemon and set aside.

2) Warm up 1/2 cup of milk in a sauce pan until warm, NOT HOT!

3) Add 1/4 teaspoon of dry active yeast to milk, stir in and let sit

4) Mix flour and salt together. After a few minutes, add milk and
yeast and mix until dough starts to form. Add 1 and 1/2 teaspoons of
lemon juice.

5) Cut up the 1/2 cup butter into cubes. Add one cube at a time to
dough and knead in (or mix on lowest speed) until all the cubes are
mixed in. Add more flour by the teaspoon if dough is too sticky to
remove from bowl. Form it into a log and wrap in plastic wrap and
refridgerate for 4 hours, or over night, but no longer than 2 days.

6) Cut the log into 16 equal slices. Roll each slice into a ball and
roll in sugar. Re-wrap and place in fridge again for 1 hour.

7) Preheat oven to 350 degrees F. Take out the rolled dough sprinkle
sugar on counter or baker’s board. Put dough balls on sugared surface.
Flatten each ball into an oval shape until about the size of a palm (4
inches in length). Coat each side in sugar and place on silicone
baking mat or parchment paper on baking sheet.

8) *OPTIONAL* Use basting brush to brush a small amount of lemon juice
over ONE side of the cookie after coating in sugar, this creates a
lemon glaze while baking. But this also changes the texture of the
cookie and makes it not as crispy on the outside as the regular
sugared ones. But both ways are good and shown in the picture.

9) Bake for 20-25 minutes, until bottoms are very golden and tops and
edges are a pale yellow/golden. Cool and enjoy. Best when eaten within
8 hours of baking time. DO NOT STORE IN FRIDGE, store in airtight
container.  Day old cookies are more chewy, but make an excellent
light breakfast served with fruit as they become like a sweet biscuit
after the first day.

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