I did indeed finish the plaster repairs; Red and I did make it out to the karate party; and I did do some baking.
Rather a lot of it, in fact: Twelve tarts (6 cherry, 6 blueberry); about 18 or so whole wheat sugar cookies, baked in a seasonal mould; some brownies; and six dozen of arguably the Best Cookie in the World, Skor™cookies. I've made them every year since the main ingredient (the toffee bits) became available, and this year they turned out extremely well.
The secret of these cookies lies in strict adherence to these simple rules:
- Maximum oven temperature of 325℉, no exceptions.
- 1" balls of dough, baked on a cookie sheet lined with margarine-greased parchment paper
- Bake for exactly 13 minutes.
- Let the cookies cool on the tray for 3-5 minutes before unracking them. This is best done by putting the rack upside-down on the cookies while they're still on the cookie sheet, then flipping the whole assembly over. At this point, the parchment paper can be peeled away. You can then grease the opposite side of the paper and do another batch.