Back Again

After far too long I am going to try and get back to posting.

So what is new and exciting?

Well, there have been a few star moments in my life recently.

I went to visit family in Canada, and got to meet my 3 year old nephew for the first time!

I quit my job - after seven (yes 7!) years.

I am currently unemployed, but I have a small plan in the works that might completely change my life and my direction (but not my location) if all goes well. Details will follow slowly...

And I am busy baking again - successfully and happily. It is a good thing though, that I have neighbours, otherwise I would be forced into eating all of my own goodies.

Crumiri (adapted from Chocolate & Zucchini)

These little bites are usually made with cornmeal, but the picture is of my semolina version.

They are light, moderately sweet, very addictive, and have been declared by my 6 year old neighbour as "the best cookies ever". I'm not sure about the accolade, as she says that about every cookie she eats, but I think they are pretty special.

The cornmeal variation is very crunchy, the semolina version is more refined, but still crunches very satisfyingly.

Makes about 24 dozen 1-bite cookies.

• 180 g unsalted butter, at room temperature
• 160 g sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract, or 1/8 teaspoon seeds scraped from a real vanilla bean
• 240 g (2 cups) all-purpose flour
• 1 teaspoon salt
• 110 g semolina (I used Cream of Wheat) or medium grind cornmeal

Preheat the oven to 175°C and line a baking sheets with parchment paper or Silpat.

Cream together the butter and sugar. Add the eggs one at a time, mixing well between each addition. Add the vanilla and mix again.

In a medium mixing bowl, combine the flour, salt, and cornmeal. Add the dry ingredients to the butter mixture and mix until just combined. The dough will be thick.

Transfer the dough to a piping bag fitted with a 2-cm star-shaped nozzle, and pipe onto the prepared baking sheet to create the shape of your choice (such as a star/flower, horseshoe, a stick, or a small "V", "S", or "O"). Make sure you keep the cookies small and give them a little room to expand.

If you don't own a piping bag or worse, if you own a shoddy one, plop rounded espresso spoons of the dough onto the baking sheet and press down gently.

Slip into the oven and bake for 10 to 12 minutes (depending on the size and shape of the cookies), until pale golden around the edges. Let stand on the baking sheet for 2 minutes then transfer to a rack to cool completely.

Dust lightly with icing sugar.

The cookies will keep for about a week in an airtight container.

Variations: Replace the vanilla with high-quality almond extract or finely grated lemon or orange zest.