So, I'm allowed to do "light activity" and to me that means I should bake! ;) Well?? What else falls into the category and produces such a wonderful result? Housework? *shudder!
I began by combining all the dry ingredients into a container for later (when I'd again, need to do some light activity!).
In a great cookie book I have... (Can't recall the title but will add when I remember.) ... they talk about putting the dry ingredients in containers until you're ready to bake. This way if you have a few different cookies you plan on baking you're pulling out all those ingredients once. Brilliant, eh? I know!! It's really saved me a lot of time.
I then put the container away until "later". :) (You can see to the left of my containers I've stacked some dollar store containers on top of each other. They contain my flours and sugars to make it easier for measuring. I can easily scoop & level without fighting the bags! So much easier.)
Below my scone dry ingredients I have the chocolate cookie dry ingredients awaiting a baking day with my future daughter-in-law B. I enjoy baking with her. :)
Ok, when I got to it and started combining my dry and wet ingredients I found it impossible to use a spoon to get all that flour mixed in with the wee bit of moisture called for in the recipe. I put the spoon away and dug in with my hands. God's greatest tools, don't you think??
The recipe said to make an 8-inch round disc. I'm looking at it and can't tell diddlysquat how much 8-inches is! SO, I realized the recipe was on an 8.5"x11" piece of paper so I used that. As you can see round was out of my reach. It kind of looks like a very round kitten if you tilt your head to the left and imagine the cranberries are eyes, nose, and; ear. ;)
Then I cut it into eight pieces that are relatively equal in size. Ok, so there are four that are bigger than the other ones!! I'm sure no one is THAT picky, are they? ;)
I baked it for the 20 minutes on a cookie sheet covered with baking paper. I might go a wee bit longer next time as it tasted a touch whole wheat breadish in the center of the pieces. It puffed up and that's why you need to get it to the 8-inch round(ish) shape.
When I was making it and it was around the 5-6-inch round(ish) I wondered if that was where they wanted it. Then I thought that I'd best follow directions and possibly it might rise a bit... and it did!
Voila! Here they are (ok, I didn't remember to take this picture until after I'd taken one piece to my eldest, T, and 2 pieces to my mother, and eaten one myself... That's about when I remembered that I needed a picture of the finished product! Boy, did I panic!) with the orange glaze drizzled over them. I used orange juice & icing sugar instead of the milk they suggested in the recipe. I'd made a lemon cookie once that had a similar glaze w/lemon juice so I figured I couldn't go wrong using juice here. Although, as the glaze is not going to be white, I suggest you sift the sugar into the bowl you are mixing the two in. Lumpy white in the lovely clearish glaze... Yuck!
I served this cut in half horizontally with margarine... Yum!
Bon Appetit!
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