Wednesday, February 2, 2011
Let's Give Grace
(Note: this post is irrelevant to the sweet people who leave me comments. But maybe the thought will make it's way to the people who need the upbraiding. And my gentle readers get a bonus good cookie recipe. Plus pretty pictures like I promised.)
A blogger friend of mine has recently been going through some tough times. Due to unfortunate circumstances, she's had to make some changes to her blog. Has there been love, understanding, support and encouragement? In some cases, yes, but in a lot of cases, I've been astounded at the hater-ade poured out in the comments section.
What ever happened to "if you don't have something nice to say, say nothing at all"? Remember that is a real person with feelings that you're writing to. It's not an impersonal corporation; it's a somebody who's doing the best they can with what they've got. Would you really say those things to that person if they were standing in front of you? It's easier to be brusque, snarky, or unkind when you're looking at a monitor. Remember that there's a human being on the receiving end of your comments.
Try picturing what comes out of your mouth (or your keyboard). Is it a bouquet of flowers that uplifts and puts a smile on the face of the recipient? Or is it a flaming bag of dog turds?
In order to make the blog world a happier place, I encourage you to make your comments sweet and tasteful - just like these cookies. Whether you give cookies in a comment, in a box, or on a plate, you will make someone smile. And remember, what goes around comes around. Would you rather receive the cookies or the flaming turds?
- adapted fro Bitterweet by Alice Medrich
2 cups (9 oz) whole wheat pastry flour
14 Tbsp (1-3/4 sticks) unsalted butter, softened
1/2 cup (3-1/2 oz) sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup (about 1-1/4 oz) roasted cacao nibs
1- In a medium bowl with an electric mixer, beat the butter with the sugar, salt, and vanilla until smooth and creamy but not fluffy, about 1 minute. Scrape down the sides of the bowl with a spatula, and add the nibs.
2- Add the flour and mix until just incorporated. Scrape the dough into a mass, and, if needed, knead it a little with your hands to make sure the flour is completely incorporated. Form the dough into a 12-by-2-inch log. Wrap and refrigerate for at least 2 hours, or overnight.
3- Preheat the oven to 350 deg. F with racks in the upper and lower thirds of the oven. Line 2 cookie sheets with parchment paper.
4- Use a sharp knife to cut the cold dough log into 1/4-inch thick slices. Place the cookies at least 1-1/2 inches apart on the prepared sheet pans.
5- Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges, rotating the pans from top to bottom and front to back halfway through the baking time.
6- Allow the cookies to cool for a minute on the pan and then transfer them to a cooling rack to cool completely. Repeat with remaining dough.
These cookies are good the first day, and even better the second or third day. Store in an airtight container at room temperature for up to a month.