Tuesday, November 15, 2011

Mondays with Maggie

Maggie made it through her first week with us, or we made it through our first week with Maggie.
Of course, because Maggie is an older puppy, we could escape all the trials and tribulations that a younger puppy brings to a new home. Well, throw that thought out. : )
We are now less one cell phone charger cord, one less riding boot, one less dog toy made with super strong fire hose material, two less leash leads, one plus hole in a people blanket, various pillows with dog slobber, but no holes, a super strong bacon flavored plastic type bone that she lost interest in and lost, a Kong chew toy that she lost interest in, a Kong bone toy that she lost interest in, a Kong tennis ball that she loved - so much that she has lost it in the house somewhere, and finally one hole and two ripped corners in a Kong bed made of super strong material for super strong chewers. 

"What have I done?"  I chose a puppy that needed a home and humans who believed in trying to make her positive qualities prevail.  She doesn't jump up on people, doesn't bite when you need to take things away from her (cords, boots, toys, blankets, papers, and many other etc.) doesn't growl when you put your hand near her food or near and in her mouth to remove forbidden objects, loves to be scratched, doesn't jump on little kids or lick them, puts her head on a little girl's lap to be petted and be called my dog, walks quietly on a leash, sits and lies down when told, and watches out the glass window door to warn of predators - real or imagined.  Maggie has the sweetest face and eyes - irresistible.  That's why she is staying.

These cookies - so good, so easy. 
Special Roll-Out Sugar Cookies

1 cup unsalted butter
1 cup sugar
3/4 tsp salt
1 1/2 tsp   baking powder
2 tsp vanilla extract
½ tsp almond extract
1 large egg
1/4 cup heavy cream or sour cream (used sour cream)
3 Tbs cornstarch
3 cups all-purpose flour
 1. Beat the butter, sugar, salt, baking powder, vanilla, and almond extract until light and fluffy.  Add the egg and beat well.  Add half the cream, all of the cornstarch, and half the flour; beat well.  Add the remaining cream and flour, mixing just until all of the
ingredients are well incorporated.
2. Divide the dough in half, flatten into rounds, and wrap well.
Refrigerate for 1 hour or more, to facilitate rolling.
3. Preheat the oven to 350.  Lightly grease (or line with parchment) two
baking sheets.
4. Transfer the chilled dough to a lightly floured(use confectioners’ sugar) work surface and place a piece of plastic wrap over it while you roll it our to keep it from sticking
to the rolling pin.  Roll the dough to 1/8 to 1/4 inch thick.  Cut it into
the shapes.  
5. Bake the cookies for 10 to 12 minutes, until they're set but not browned.
Remove them from the oven and let cool for 5 minutes on the baking sheet
before transferring to a rack.   

Cooking Tips: Roll out on a surface sprinkled with confectioners' sugar.
 The dough is also sturdy enough to be cut into fanciful shapes and decorated.
Adapted from King Arthur Flour

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