Cookie Mashup!

Pinterest is awesome! I have said that before, but I get such great ideas from it. This week I found  this blog which talks about cookie mashups. I never thought about combining two different kinds of cookie dough and mashing it together to make one super cookie. What a brilliant idea! I jumped on board and made gingerdoodles (aka snickersnaps) I can't decide which name I like better. They are delicious! The perfect fall type of cookie, and they look so pretty.

Gingerdoodles (aka Snickersnaps)

Snickerdoodle Dough:

1/2 cup shortening

3/4 cup granulated sugar

1 egg

1 Tbs. vanilla

1 1/2 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cream of tartar

Cinnamon/sugar mixture for rolling cookies in

Gingersnap Dough:

3/4 cup shortening

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups flour

2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

Directions

Snickerdoodle Dough:

Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined.

Gingersnap Dough:

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.

Take a tablespoon of each dough and place both doughs together. Gently roll into a ball. Roll the cookie dough ball in the cinnamon/sugar mixture and slightly flatten onto a baking sheet.

Bake for 10 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.

I also made another batch of soup. That makes two batches in one week. Fall food is so fun! I made chicken noodle soup. I normally make it every year on the day after Thanksgiving. It is the perfect way to use a giant turkey carcass. I feel much less wasteful when I can make a great broth out of it. Making the noodles takes a bit of time (cutting them actually) but it is worth it. Big, chunky noodles make the soup! Delish!!!

Chicken Noodle Soup

Ingredients:

Egg Noodles:

2 1/2 cups flour

1 pinch of salt

2 eggs, beaten

1/2 cup milk

1 Tbs. butter

Stock:

1 chicken carcass

Water

1st set of ingredients:

2 chicken bouillon cubes

1 cup celery, chopped

1 cup onion, chopped

1/2 cup celery leaves, chopped

3 cloves minced garlic

1 Tbs. salt

1/4 tsp. black pepper, ground

2 bay leaves

2nd set of ingredients:

3 cups chopped chicken

1/2 cup fresh parsley, chopped

1 cup sliced carrots

1 cup corn

1 cup peas

Directions:

Egg Noodles:

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 inch thickness. Cut into desired lengths and allow to air dry before cooking.

Stock:

Place chicken carcass in a pot and fill with water. Heat until boiling and let boil for 15-20 minutes. Let water cool and take out turkey carcass. Pull off any remaining meat from bones and add to rest of the leftover turkey. Strain the liquid through a cheese cloth. Refrigerate overnight. When cool, the fat will float to the top and solidify, once it does, spoon off all the fat and discard.

Soup:

Add 1st set of ingredients to the stock. Heat to boiling; reduce heat and simmer for 1 hour. Remove bay leaves.

Add in 2nd set of ingredients, bring to a boil, reduce heat and simmer for 10 minutes. Add noodles, bring to a boil and cook uncovered for 10 minutes. Reduce heat and simmer until ready to serve.