Yesterday, along with
my regular baking, I baked two extra sweet treats for a women’s event for 45.
I made Dried Cherry Scones with chocolate chips and white chips. After mixing the dough, I made a
rectangular log and made cuts in it straight across. Then I cut three mini
scones from each of the cuts. I ended up with 54 mini scones.
I placed the scones on
a cookie sheet and sprinkled each with sanding sugar. I placed the sheet trays
in the Walk In refrigerator to get firm. I pulled them out and baked them. When
the scones cooled down, I made vanilla icing, thinned it out, and I drizzled
each scone with it. I’ll be honest, I was starving and grabbed one of the
scones and sampled it. They were so good that I decided next week I would make
full sized ones for the Erin's Deli.
I checked that job off
and went to my next one. I needed to make 6 dozen Berry-Sage Thumbprint
Cookies. I tripled the recipe, mixed
everything, and used the small ice cream scooper. I place a dozen of the dough balls on each
cookie sheet. My next step was to use my knuckle to make an indent and then I
put the blackberry preserves in a pastry bag, and filled each indent.
I placed the sheets in
the Walk In and when I was ready, I baked them for 10 minutes and let them cool
on the racks.
Unfortunately, one of
the cookies had the preserves running over the indent.
Fortunately for me, I
had to sample it. Yep, it was awesome from the tasty blackberry preserves, to
the crunchiness of the cornmeal, and the freshness of the savory sage.
This recipe is easy to
make and it is a keeper. The blackberry preserves, cornmeal and fresh savory
are the secrets in the recipe!
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