Some things are worth taking the time to perfect…

… And I think everyone should work to perfect their technique for a good cookie. Once you master the process, you can play around with the plugins and really have fun with different combinations. The ingredients are very basic, but I really think it’s the technique and maybe a couple of tricks that help. I found my perfect recipe in my Joy of Cooking cookbook. In fact, I use a food processor to make cookies. I know there may be some who believe this isn’t the “purist” way to make cookies, but I have a food processor, it takes up space in my little kitchen, so this is one of the ways I can actually use it. Plus, it works for me and I think it helps keep ingredients cold because there’s less manipulation with warm hands and everything happens a little faster, and faster means they’ll be mine to eat sooner rather than later! You can certainly make them by hand, this is just my technique.

I’m always fascinated by the way cookies go up! It’s incredibly wonderful how that happens. In fact, I pat the dough once and then fold it and then cut the cookies, give it a small layering effect and increase the increase! The combinations of complements to cookies are really endless. One of my most recent additions was Gouda and black pepper, which was really good. You may need to adjust the amount of fluid, but not much.

In my opinion, cookies go with everything. I love cookies garnished simply with butter and honey… or a really good jam. I like cookies with bacon and eggs. Oh, and cookies with sausage and maple syrup (like eating it like a sandwich, with syrup as a sauce!). You can also eat crackers with fried catfish and some butter cheese grits, for breakfast, lunch or dinner. My Meme (grandmother) caught her own fish, brought them home, fried them and made some grits… Can you imagine a lovely cookie next to that party? How about a cookie with a nice bowl of soup and salad mixed in? Then there is fried chicken and crackers… Yes, let’s finish with this wonderful combination. Add some honey and butter to one of those cookies, along with the salty taste of fried chicken and my oh mi, if you add some hot sauce!! I just need to stop! Oh wait, then there are the dessert cookies… Short cakes, just like in strawberry cakes! I’ll stop now, but just promise me you’ll work to perfect the cookie. It is one of those things that is important to know how to do, such as knowing how to tie your shoes or even ride a bike, you should also know how to make a good cookie. This ability will take you far in life. Perhaps even more important than knowing how to tie your shoes, I mean that not all shoes have ties… So you can move around having that ability, right?

The perfect cookie<img src="https://savorgoodfood.files.wordpress.com/2013/04/the-biscuits-with-pepper-savor-good-food.jpg" alt="The cookies with pepper

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Recipe inspired by the always perfect joy of cooking The number of cookies varies depending on Your cutter size

1 3/4 cup all-purpose flour 1 tablespoon baking powder

1/2 teaspoon salt 6 tablespoons cold butter (or shortening, but I use butter) 3/4 cup milk Milk or butter to brush lids (I always use milk) Cracked fresh black pepper

• Preheat oven to 450 degrees

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• In a food processor bowl, combine flour, baking powder, and salt and legume to combine.
• Cut the butter into small pieces and add it to the food processor bowl. Press 3-4 times until the pea-sized pieces of butter are well distributed in the flour.
• Spray all the milk in the bowl of the food processor and press about 5 or 6 times, at this point the dough can begin to bind, if you do not worry.
• Lightly flour an area and take out the dough mixture and quickly knead the dough a couple of times to bind everything together.

Tap the dough until it is about 1/4 inch thick and then fold the dough

• in half and pat it again to about 1/2 inch thick and start cutting as many cookies as possible with a lightly floured cookie cutter and place it on an unoiled baking sheet

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• Repeat the process quickly until you run out of dough.
• Brush the lids with milk and cover with pepper cracked black.
• Bake for 10-12 minutes until lightly browned and very raised!

Notes:

• Make sure your ingredients are really cold before you start. Maybe cut the butter into pieces and then put it in the freezer until you’re ready to use them.
• When cutting your cookies, do not turn the cutter. Just cut down and then up, without twisting. When you turn the cutter, seal the layer and limit the amount of lift you’ll achieve on your cookie.
• I don’t use a cookie roller, just quick pats with my hands to flatten it a bit, however, if I did, this adorable roller in the picture would be perfect for the job!
• Pepper is not necessary, but in my opinion it adds something to the taste and appearance of the cookie.

enjoy! ENJOY!! Enjoy!!!