A little Pope humor for the weekend

This picture made TFOLT and me giggle all morning

Tomorrow is a busy day besides being Saint Patrick's day we have pretty much managed to fill every waking moment with an activity. My remicade has yet to kick in for my PsA, so I am going to have to put some things on the chopping block. I have yet to decide what it will be.

 I thought for tomorrow I would bake Quick Tea Cookies from Elizabeth Gilbert's At Home on the Range courtesy of her Great Grandmother. Her Great Grandmother updated the recipe in 1922 from the original that was found in 1837. Of course I have to add my own twist and make the cookies gluten free. Liz says they are more like a tiny cake then cookie and best eaten straight from the oven. Everyone in our house agrees they are better cool. Each their own I guess.

Quick Tea Cookies

makes 8-12 small cookies

2 tbsp brown sugar (and a few for more pinches for step 2)

2 tbsp butter, softened

1 egg well beaten

1/2 cup flour sifted

1 pinch of salt

1 pinch of cinnamon

2 pinches of caraway seeds (optional)

1. Cream the brown sugar and butter. Add the egg, sifted flour, salt, cinnamon and nutmeg, beat well. (add caraway seeds here if you like the old fashion flavor).
2. Drop by small flatten spoonfuls, well apart on a greased cookie sheet. Put a pinch of brown sugar on the top of each cookie and bake 425 degrees for 8 minutes

My Gluten Free version.

Because this is a rather light cookie, I am using white rice flour and tapioca flour rather then my usual sorghum flour. 

1/2 cup of brown sugar (plus a little more to sprinkle on top of the cookie)

1/2 cup of butter, softened

1 egg well beaten

1 1/2 cups white rice flour, sifted

1/2 cup of tapioca flour, sifted

1/2 teaspoon salt

1 teaspoon xantham gum

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg (I grate my own. So when my hand gets tired)
2 tablespoons milk or cream if it is a little dry

1. Cream the brown sugar and butter. Add the egg, sifted flours, salt, xantham gum, cinnamon and nutmeg, beat well. (add caraway seeds here if you like the old fashion flavor).
2. I use my smallest scoop and then flatten with a back of a spoon place on a cookie sheet lined with a splat mat (I like Silpat Mat ) sprinkle brown sugar on top, bake for 8 minutes in a 425 degree oven. Makes 2 dozen