Avery and I made these cookies for her end of school year party tomorrow, and I adapted them to be gluten free so that there would be at least one thing at that allergen fest of a germ infested nightmare for us to eat. I didn’t do any healthy sugar substitutions or any bullshit like that. They taste fine. Well OK they lack depth. Probably because they use light brown sugar as sweetener instead of Agave, but whatever. The point is I used Pamela’s Wheat Free Bread mix cup for cup for the flour and skipped the salt and stuff. They turned out great, well OK except for the burned ones on the bottom rack. Just don’t put any on the bottom rack if you plan to preheat your oven to the wrong temp and then turn it up to the right temp right after you put the cookies in. Just FYI.
I had a moment with the kitchenaid paddle and the cookie dough. No one was in the kitchen. I hadn’t eaten much all day. We got closer than I like to be with my appliances except sometimes the washer.
Oh. OBVIOUSLY, I didn’t use Crisco not that there’s anything wrong with that. I used Spectrum Organic Shortening. It did not cream up fluffy. So I had to add a couple tablespoons of butter. Except we are out of butter (I KNOW RIGHT). So I had to add a couple tablespoons of organic vegan butter substitute. Which is also what I used to make the Glaze. Then, instead of spreading it onto the cookies WHICH WOULD TOTALLY RUIN THE GENTLE SPICE IN MY OPINION, I made it a bit more liquidy, being sort of artistic with the measurements in the directions for the glaze, and put the frosting in a ziplock. I snipped a hole in the corner and frosted the cookies with a little zig zag action. Avery said (paraphrase) “HOLY CRAP HOW ARE YOU DOING THAT” and I said “I AM MAGIC” and then she said “Well it looks like you just cut a hole in the corner of that bag” and the four seconds that my life had meaning were behind us just like that.
Which is really just how life is. Eat the cookie dough while it’s there. Because you never know.