In this post for Craftsy, I address common mistakes in pen and ink and easy solutions. If you're an artist, it's a helpful post!
In spite of the cartoon treatment above, these cookies are actually quite sophisticated.
They're shortbread, yes, but with an important departure from tradition: they're made with olive oil. Sound weird? Get over it. Because these cookies are so tender, so flavorful, so delicious, that you'll be craving them long after the batch is gone.
The olive oil gives them an intriguing taste that more than makes up for the fact that they are delicate--so delicate, in fact, that I like to eat them with ice cream and a spoon.
A drizzle of chocolate, which is my preferred garnish, helps hold the cookies together, so that they can melt in your mouth--not your hand.
Here's how to make these crave-worthy and conversation-starting cookies.
Olive oil shortbread cookies
Makes about 12
- 2 3/4 cups flour
- 1/4 cup cornstarch
- pinch salt
- 1/2 cup sugar
- 3/4 cup olive oil
Optional: 2 ounces melted chocolate, for drizzling on top of the finished cookies
- Preheat the oven to 325 degrees F. Generously grease and line with parchment an 8-inch square pan.
- In a large bowl, sift together the flour and cornstarch with a pinch of salt. Set to the side.
- In a stand mixer or by hand, mix together the sugar and olive oil. It will be just a sandy liquid mixture.
- Add the flour mixture in 2-3 increments, mixing gently to combine. If the mixture is too soft, you can add up to 1/4 cup more flour.
- Turn the mixture out into your prepared 8-inch square pan, patting the mixture evenly into the pan.
- Bake for 25 minutes or until golden on the edges and matte on top.
- Slice the bars shortly after they are out of the oven, using a very sharp knife. But let them set completely before removing them from the pan.
These are much softer than regular shortbread so handle with care!
If you'd like, drizzle the cookies with melted chocolate (my fave!).
Have you ever tried shortbread made with olive oil?
This is an empty peanut butter jar. But it isn't a bigtime bummer: it's a delicious opportunity.
No more do you have to lament the loss of the last hard-to-remove bits of peanut butter from the jar. Instead, make it a delicious snack: peanut butter hot chocolate.
All you have to do is this.
- 1 almost-empty jar of peanut butter
- Up to 8 ounces of hot chocolate, not piping hot but definitely warm
And do this:
- Pour the hot chocolate into the jar. Shake vigorously. You'll start to see the chocolate melt and absorb the peanut butter as you shake. You may not get every last shred, but you'll get a good amount mixed in.
- Once you're satisfied, stop shaking. You can drink it straight from the jar if you want to look all cool, or transfer it to another cup to enjoy.
- Enjoy! Peanut butter hot chocolate time!
Don't do this with low fat peanut butter. In fact, don't buy low fat peanut butter, EVER.
I suggest "up to 8 ounces" as the liquid amount because this leaves you room to shake the liquid.
Don't like chocolate? I don't know what's wrong with you, but I guess we can share space on the same planet. You could also use warm milk or any soy/rice/nut alternative.
Listen, I know I mostly talk about sweets here, but I'm willing to take a detour into the land of figuratively sweet every now and again.
And I believe that this is an important subject that calls for some of your time and attention:
A guide to hairstyle calamities in yoga.
If you think yoga is safe, you are wrong. Here is just a sampling of the things that can go terribly wrong with your hair in the average class.
The ponytail-earring snag.
Think ponytails are safe? Think again. It's only a matter of time before they snag in your earring or float into your eyes at a pivotal point in a pose.
The bun-head jam
So why not harness your hair into a bun? Totally great, until you get to poses when you're on your back, and you feel like you have a stale cinnamon roll wedged between your neck and the floor.
The hair-to-finger mangle
Whether it's flying free or in a long ponytail, chances are high that your hair will get stuck in your hands when you fly up into wheel pose. Ouch!
The "Cousin It"
Think it's a good idea to wear your hair down? Enjoy the view from your downward facing dog.
The top-knot fish pose buster
Hey! What about a top-knot? Great idea, until fish pose or headstand comes along. See how either of those works out for you.
The braid slap in the face
Braids are fraught with calamity. While they give the back of your head a flat profile, if you're in a vigorous class, it's only a matter of time before you slap yourself in the face with that braid, whether it's a single braid or two.
So what hairstyle is right? The world may never know. Perhaps we all need to shave our heads!
I'm totally not lying. DIY cream cheese is a thing, and it is delicious. It takes some time and patience, but it's really quite easy to make--the hardest part is the waiting, as it has various resting periods.
This cream cheese is great eaten on bagels, or used to make a very impressive cream cheese frosting. Seriously--how cool will you seem when you tell people you made your own cream cheese for the awesome red velvet cake you're serving?
Olive oil can be employed in this absolutely gorgeous egg-free (it won't kill you!) cookie dough for an intriguing flavor which becomes all the more seductive when coated in rich dark chocolate.
Go ahead--you deserve it. So does your Valentine.
Forget going to work today. Call in sick, and make these instead: chocolate ganache petits fours.
All of the awesomeness of ganache, delivered in adorable petit-four form--doesn't it just make your heart melt? If that doesn't, the taste will: rich, full-bodied, unforgivingly chocolate.