November 3rd, 2005


Laughing at self

ConTraception has something called the Cindy McEldery Memorial Cookie Orgy. One year I made these sinfully rich butter/sugar/jam cookies that seemed to go over well. The next year, the woman that organizes the event, T., specifically asked me to make them again. I asked what jams and she made suggestions (actually, this may have been for the Green Room at ConQuesT).

Last year, I was waffling about whether or not I would make the cookies again, when I get an email from T asking for them. So I made them.

This year, I was NOT going to make cookies. I just wasn't, but I hadn't mentioned that to anyone. This time she CHALLENGED me in a public forum. Bwahahahahah, has the woman got my number or what?

I will be making cookies tomorrow. :p

That cookie recipe

Blueberry Streusel Bakes


1 stick lightly salted butter
1/2 cup packed light brown sugar
1 cup all-purpose flour

7 Tbsp blueberry jam or preserves (I tend to use a whole small jar, and any kind of jam/preserves)

1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/3 cup packed light brown sugar
1 stick lightly salted butter
1/2 cup chopped almonds
Grated rind 1 lemon (I never used this after the first time)

Preheat oven to 350 F. Grease a 7 x 11-inch (I use a 9 x 9-inch most of the time) baking sheet or line with nonstick baking parchment.

To make the base, beat together the butter and sugar in a mixing bowl until pale and fluffy. Stir in the flour to form a soft dough. Press the mixture down evenly over the base of the baking pan using the back of a spoon or lightly floured hand. Lightly prick the dough with a fork several times. Bake the dough in the oven for 15 minutes, until just firm. Remove from the oven and spread the blueberry jam or preserves all over the dough base (I have found that NOT getting to the edges is a good thing, actually).

To make the topping, place the flour, baking powder and sugar in a mixing bowl and blend in the butter, until the mixture resembles even-sized crumbs. Stir in the almonds and grated lemon rind. Sprinkle the topping over the jam or preserves. Bake in the oven for about 40 to 45 minutes until golden. Cool before cutting into bars (the recipe claims 12. Cut them however you like) Store in an airtight container.