December 22, 2008 (Weigh-In & a Recipe)
Apparently my cookie diet is not sustainable in the long run - I had a gain this week. Although, to be completely honest, I think it may have more to do with my sucky water intake than the cookie eating. Or not - could be both! However, I thought that instead of just typing “cookies,” I should be a little more specific. For accountability, you know.
Breakfast: 1 snickerdoodle, 1 russian teacake
Lunch: couscous & blackbeans, mixed green salad
Snack: 2 eggnog rum cookies (had to make sure they were good, right?)
Dinner: Roast chicken, mixed green salad (with tomatoes & white beans), 1 slice of bread with butter, 1 glass of wine
Water: 64 oz (yay for me!)
Exercise: 90 minutes of Vinyasa yoga, 1 mile walk (through the snow! the crazy, crazy snow!) to the market, carrying back a 15 lb backpack full of groceries.
Weight: 150.8 (+1.6/-1.8)
And - now for the recipe. Rum Eggnog cookies. (I originally found the recipe here. And it is good.)
Rum Eggnog Thumbprint Cookies
Ingredients for Cookies:
3/4 cup of unsalted butter (softened)
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 tsp spiced rum
2 cups flour
1/4 tsp salt
Directions:
1) Preheat oven to 350 degrees
2) Cream butter & sugars; blend in egg, vanilla & rum.
3) Sift in the flour & salt.
4) Roll dough into 1 inch balls, place on cookie sheets 2″ apart
5) Make fairly deep indentation in center of cookie with your thumb (careful not to press ALL the way through)
6) Bake for 12 minutes
Let cool overnight
Frosting
1/4 cup of butter, softened
2 TB rum
2 cups powdered sugar
Ground nutmeg for garnish
Directions
Blend butter, rum & 1 cup of powdered sugar. Add remaining powdered sugar until you achieve a fairly thick, yet still pliable consistency.
Scoop frosting into an icing bag (or Ziploc bag, if, like me, you don’t have the fancy version). If you’re using the Ziploc, cut one of the corners. Squeeze the icing out onto the indentations in the cookies.
Sprinkle with nutmeg. Let set a bit. Lick the icing bowl.
Enjoy!
