I hope you are all well and enjoying the beautiful weather today! I had sent you an email earlier via evite in the very unlikely case that you girls have yet to make the cookies mixes which where given to you as a bomboniere for my baby shower. Many of you have already sent me pictures of the cookies-making process/final product and I appreciate that as those pics will be used in the scrapbook I am preparing for Baby Haider! You can send me pics of your baked cookies at firstname.lastname@example.org or by text 416.726.4180
For those of you who have yet to bake the cookies (your will power is certainly greater than mine if you resisted baking them up within days of the shower!) I have included a tutorial for you in the event that the brown sugar in the cookie mixes hardens. Brown sugar will naturally harden when exposed to air and given that the cookie mixes were packed quite densely to allow all the ingredients to fit in the jar, the brown sugar may have clumped by now if they weren’t baked yet.
Read below for tips on how to bake up these delicious little cookies!
Brown sugar will naturally harden over time. Brown sugar is essentially refined white sugar with molasses added to it. As a result, brown sugar contains more moisture than your garden variety white sugar and, over time — through exposure to air — will cause the moisture to evaporate and the sugar to harden. If the brown sugar in your cookie mixes begins to harden, don’t despair! There are many ways to revive your brown sugar so it is luscious and back to it’s natural original form!
In a small bowl, tip the jar over and remove the pecans and white sugar. When the brown sugar is visible on top, add a slice of bread (untoasted) to the brown sugar (you can use white or brown but white tends to be better). You will have to push the bread down to make sure the bread is flush with the brown sugar. Replace the lid tightly and set aside for about 20-30 to allow the sugar to soften. Remove the bread (the bread will begin to crumble as the brown sugar has removed most of the moisture from the bread).
The brown sugar should be soft and crumble when removed with a spoon.
If you find that your brown sugar still has a few clumps, remove the sugar into a small bowl (making sure there are no chocolate chips attached to the sugar), and place a damp good-quality kitchen napkin (I used “Bounty”) and fold it over to form a square larger enough to cover the bowl. Press the damp napkin gently so it is touching the brown sugar. Place the bowl (with the napkin) in the microwave oven and microwave for 8 seconds. (It’s important to remember that the napkin should be damp as we are microwaving it.) Repeat again if necessary (but keep microwaving it in 8-second increments). The brown sugar should be very soft by now.
Add the rest of the ingredients (the entire mix from the jar, including the brown sugar, white sugar and pecans)
Be patient as the dough comes together. You may have to use your hand to get the dough to come together. If you find the dough too dry, don’t add any water or milk. Simply wet your hand and continue to bring the dough together to form little dough balls which are 1 1/2 inches in diameter. Place the balls of dough on a parchment lined (don’t use wax paper and do not grease the pan) about 2 inches apart.
Don’t be tempted to add more moisture to the cookie dough. A guest at the party mentioned to me that she added milk to the dough as she thought the cookie dough was too dry so I decided to try it and, well, this is what happened (see below)! Follow the recipe and the cookies will turn out perfectly!