You know how when you’ve done something so many times you can do it on autopilot? That’s kind of how I am with making my Aunt Anne’s chocolate crinkles — I make them every year, and each time they get better tasting and easier to make.
I have produced a batch of nasty, awful, greasy, entirely inedible cookies. All I can figure is, that when I was throwing the recipe together at 11:00 last night (it has to chill overnight before baking) I accidentally put in a full cup of oil, instead of a half. I have a vague recollection of thinking the batter looked a little different than usual, but persevered, nevertheless. Note to self: when something you have done many, many times suddenly seems different, this is because it is.
And this is not the only cookie problem I have had today. I have a recipe for spritz cookies that I just love, but it’s a bit of a headache. (These would be the cookies that led to a notable incident of kitchen rage last fall.) This time, they’re slightly under-mixed — my hand beater chose to die mid-prep — and a little undercooked, something for which I have only myself to blame. I don’t like hard cookies, and as a consequence, have an almost pathological fear of over-baking.
I may have to serve them anyway, though. I am having a few friends over to watch kiddie Christmas cartoons this afternoon, and without the vaguely doughy spritz cookies, I would have only two kinds of cookies to serve rather than the four I had planned — and two just doesn’t seem like enough variety.
I kind of want to run down to Hill’s Kitchen and buy a replacement mixer so I can re-make them… But maybe I should just ask Santa for a new, non-whack hand mixer?