Sunday, December 18, 2011

Cards welcome


So I am looming on the verge of old age. Perhaps oddly, having read John Derbyshire's infamous musings on women ceasing to be attractive at the age of 20 and the PUA guys' oeuvre makes these last few days of my 20s seem less worth clinging to. Somewhere, there will be always be haters, as the kids say. Yet if I ever did wish to succumb to age-based self-loathing, I guess I can be drawn back from the brink based based on misadventures in being carded, which still occur frequently despite the whole tottering on the brink of third decade of life thing. Yes, I'm used to occasionally awkwardly rooting around in my purse before entering crowded bars in Adams-Morgan or having to produce ID on demand when buying wine at grocery stores. The Wegmans near my parents in Pennsylvania did once card 67-year-old Papa Archer, whom no reasonable person would mistake for a 20-year-old. But on the other hand, there are the places that don't routinely card that nonetheless ask me to fork over ID. Are there really lots of underage types ordering sangria at Jaleo,or Pinot Grigio with their organic pizza at Coppi's? Did they really need to ask me for ID?

But the upside of old age is that it presents a wonderful opportunity to throw a combined birthday/holiday party for oneself. This year, Pnin and I had a 2011-year-in-review theme, with dishes paying tribute to each of the major presidential candidates. More pictures and recipes will follow, but in the meantime, here is a recipe for Hermain Cain 9-9-9 cookies, courtesy of Cooks Illustrated:



INGREDIENTS

Butter Cookie Dough

2 1/2cups unbleached all-purpose flour (12 1/2 ounces)
3/4cup superfine sugar (5 1/2 ounces) (see note)
1/4teaspoon table salt
16tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2teaspoons vanilla extract
2tablespoons cream cheese , at room temperature

Glaze

1tablespoon cream cheese , at room temperature
3tablespoons milk
1 1/2cups confectioners' sugar (6 ounces)

INSTRUCTIONS

1. FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.

4. Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.

5. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.

3 comments:

  1. "there are the places that don't routinely card that nonetheless ask me to fork over ID."

    In these situations, I never know what's going on. I mean, to a point, being small and (a wild guess here that this might apply to you as well) not someone who spent one's youth tanning can make 24, say, look borderline. But not too many do at 27-plus. Is it part of the card-anyone-who-looks-under-40 policy that was, I believe, the rule in NY if not beyond? Where it's not precisely that 28 looks 20, more that 28 looks young, and you never know. Or does the person doing the carding expect near-30 women to be so delighted with being thought young as to give a big tip, or become repeat customers? Sort of like when, at the local coffee place, I come in looking especially haggard and ancient, and the wedding rings really do make a statement of age in a college town where the undergrads are incredibly unlikely to be married (and the postdocs only slightly more so)... and I'm called "miss." And it's like, sure, why not? But I'm maybe a decade older than the person ringing me up, and I don't think that's lost on the hipster in question. So in these cases, my guess is, it's either that 25-35 looks more like 18 than it does like 60, so an assessment is made, or that 25-35 looks 23-37, but women in this range are thought to be endlessly delighted by being thought 20. And I feel like maybe I would have been flattered by this at 22 or 23, when it was conceivable I'd have passed for 20, but now it's too preposterous for me to think it's a sincere assessment of my perceived age.

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  2. Its like you read my mind! You appear to know so much about this, like you wrote the book in it or something. I think that you could do with some pics to drive the message home a little bit, but other than that, this is great blog. A great read. I will certainly be back.

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