Yesterday was a bit of a lazy day. No, really. It was.
After sleeping in a bit and in between bouts of lazing around, I worked a little in the morning and finished putting together a giant (770!) book order for the school/church partnership that employs me. Walked the dog. Rode out to Hulberton, NY for the San Rocco Fest there. Bocce! And eggplant parmigiana extraordinaire! May have mixed languages in that. Hmmm, let’s see: aubergine parmigiana extraordinaire? I have a feeling that’s still two different tongues.
Anyway, when we returned home I knit some while Kate watched a movie, then put by tomatoes and basil for winter and baked cookies. Swedish Angels, or Anglakakor, are sugar cookies basically. A holiday treat passed down through families from Sweden, according to Sharon Tyler Herbst (The Joy of Cookies).
There seems to be an error in the recipe — or in the edition I own, at least. Sharon says to mix the dry ingredients together and set aside and then never mentions them again. I mixed them in with the creamed butter and sugar after beating in the egg and vanilla which seemed … appropriate. She might also have not mentioned that the dough could use chilling before forming the cookies. It is very soft at room temperature.
The cookies, however, are very good. Light, frosted with sugar crystals, they are heavenly. No, really. They are.