Summer is…

Copyright ©2018 Deborah M. Zajac. ALL RIGHTS RESERVED

PEACHES!

The Handsome Surveyor ( Baby Girl’s Fiance) has a peach tree that is brimming with ripe peaches.  He picked a bag of them for me on Monday.   We ate quite a few, but they were ripe and I feared we’d have to toss several, but I decided to make a cobbler and use them all up.

I got a nice deep dish cobbler out of what was left after removing all the bruising, and soft spots.

Sliced, prepped, and ready for the topping…

Sliced and ready for the topping

Right out of the oven.  It was juicy!

Just out of the oven

Ready to eat…à la mode of course! mmm good!

 

I hope you all have a peachy week-end!

Nikon D810| Nikkor 24-120mm| Lexar Digital Film| PS CC 2018

more too come…

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Walnut Butterball Cookies

Copyright ©2016 Deborah M. Zajac. ALL RIGHTS RESERVED

Linda over at fabulousfaresisters posted the recipe for these cookies earlier in the week, and I love this type of cookie so thought I’d try them.

Walnut Butterballs

Linda credited her Mom for the recipe found here, but I’m giving Linda the credit for nudging me to try them and for the recipe. I changed the recipe just a little by adding Confectioners sugar to the dough too.

I love that there are very few ingredients, and the cookies are not too sweet even with the extra sugar in the dough.

Walnut Butterball Cookies

1 cup butter, softened

3/4 cup confectioners sugar

1 tsp. Vanilla

2 cups flour

1 cup walnuts, finely chopped

Extra Confectioner’s sugar for dusting the cookies after baking

 

Preheat the oven to 375°F. In a large bowl, using a spoon, cream the butter and 3/4 cup of confectioners sugar. Then add the vanilla, flour, and walnuts to the buttercream mixture. Stir until well combined. It will be crumbly. That’s fine!

Next, shape into small balls. Place on an ungreased cookie sheet. ( I lined mine with parchment paper.)

Bake 12 minutes or until bottoms are golden. Roll in confectioner’s sugar while still warm.

(I let the cookies cool on the baking sheet for 5 minutes then rolled them in confectioner’s sugar then finished cooling them on a cooling rack)

Store in an airtight container for a week, or freeze.

FWIW: I used a wooden spoon to mix the dough. I always do. When I was young and learning to bake I heard it keeps the dough from getting tough. Is it true? I don’t know. I’ve used my electric mixer to make other cookie dough, and its paddle is metal and the dough hasn’t been tough.  However, I don’t over work the dough…so that’s probably the key. 🙂 Knowing when to stop mixing. That’s the key!

I’m giving most of this batch away to neighbors and friends. I think they’ll make a lovely little gift for Christmas.

I’ve eaten two already. They’re delicious!

Thank you Linda! ♥

Nikon Df| Nikkor 105mm| Delkin Digital Film| Tripod| PS CC 2017

More to come…

 

P52 3/52 Caramel Macarons

Copyright © 2015 Deborah M. Zajac. ALL RIGHTS RESERVED

P52 3/52 Caramel Macarons

Nikon Df| AF-D Nikkor 28-105@ 105mm + 36mm Kenko Extension Tube| SB910 camera left slightly in front of Hero at 1/2 pwr bounced off ceiling| Hand-Held| Hoodman STEEL Ultra High Speed Digital Film

More to come…