POETRY IN MOTION

Frannie's class had a poetry tea party. Here she is reciting two of her own poems.

(Frannie loves a microphone)

We made cookies to share at the tea party.

Here's the before.

Here's the after.

My very favorite filled Viennese Shortbread. I have been making these cookies since I was Frannie's age. Of course there were sprinkles!

Viennese Shortbread (adapted from Betty Crocker's Cooky Book)
1 Cup Butter
1/2 Cup Powdered Sugar
1/2 Tsp. Vanilla (I use 1 Tsp.)
2 Cups Flour
1/2 Tsp Baking Powder
Mocha Filling (Below)

Preheat oven to 375 degrees. Cream butter, sugar, and vanilla until fluffy. Blend flour and baking powder; stir into butter mixture. You can use a cookie press if you feel like tormenting yourself. I prefer a pastry bag with a large star tip (Wilton #909). Press out cookies onto a parchment lined baking sheet - about 1 inch apart. (If dough does not come through smoothly, add 1 to 2 tsp. cream). Bake about 7 minutes or until very lightly browned around the edges. Cool. Put two cookies together with filling of your choice. Makes about 2 dozen double cookies.

Mocha Filling

Mix 2/3 cup powdered sugar, 2 tbsp. butter, and 1 tsp. instant coffee dissolved in 1 tsp. boiling water until fluffy. If too dry, add a few drops of water.

You can use any kind of filling you like. In the photo above I used chocolate ganache, which I had left over from a previous cupcake. You could also use Nutella or your favorite preserves, like strawberry or apricot. Maybe you'd just like to leave out the coffee part. Go ahead - the filling will still be delicious. If you don't have any instant coffee, you could also use left over morning coffee or espresso - just don't add any extra water.

These taste particularly good the next day.

S.W.A.K.

P.S. - Happy Father's Day to all you dads out there.