I love making whipped cream. It's always an adventure, because, when you don't own an electric mixer and you're making it by hand with nothing but heavy cream, powdered sugar, and a whisk, it takes FOREVER and you don't know if it's going to work until the moment when, suddenly, the cream begins to stiffen and little peaks begin to form. (Yes, that was a run-on sentence. I'm not a teacher any more, so sue me.)
No matter how many times I make whipped cream, I'm always surprised when it works. Don't ask me why.
On Monday, as promised, I decided to make Strawberry Shortcake Cookies. Of course, the batch turned out without a hitch...there is something that is just SO perfect about those cookies. I can't put my finger on it, but they are an instant winner and a definite Kay's Cookies classic. My biggest problem in making them, however, is that there is ALWAYS too much whipped cream left over when I'm done. Now, usually, I mash up an entire pint of strawberries and empty them and the ensuing strawberry juice into the pint of whipped cream (which, because I do not use gelatin to stiffen the mixture, usually melts it a little and makes the whipped cream a little too runny to use for anything but cookies). Instead, I separated the whipped cream into two containers--one for the strawberry cookies and one for--get this--Coconut Cream Cookies.
I've never made Coconut Cream Cookies, but I figured that I might as well do something with the whipped cream and the shredded coconut that I had waiting around my fridge for just the right occasion. (In case you couldn't tell, the right occasion was now.)
So I used my basic sugar cookie template and changed the amounts of sugar (half white and half dark brown) as well as dumped in a couple of tablespoons of cocoa powder. Why? Not sure, but I was feeling it. I made the rest of the cookie in the normal way and then flattened teaspoon sized balls of dough, added a dollop of the coconut whipped cream to the center, and then re-rolled the dough around the center. (This is the same way I make the Strawberry Shortcake Cookies.)
The result was pretty, well, awesome. I asked Andy his opinion (since he's now my official taste-tester), and he said that they were really tasty, but they definitely need...something. I do agree. Perhaps chocolate chips? I think this is one with which I'm going to keep experimenting.
Strawberry Shortcake Cookies
Coconut Cream Cookies
Either way, I brought both batches of cookies to rehearsal on Monday night, and they were DEMOLISHED. I'm talking empty tupperware by the end of the first run. This is the first time I haven't had to send Andy home from rehearsal with a container of cookies. (He's probably happy about that fact, because--and I know this from personal experience--it's impossible to let those cookies sit on the counter for more than a day and a half. They keep making those adorable puppy-dog eyes at you, and you can't help but pick them up and eat them, just so they won't feel so lonely, all by themselves on the counter like that...)*
Today I used up the last of the strawberry whipped cream (because there was STILL some left over, even after splitting it up between two batches of cookies--and I would have used up the coconut whipped cream, but it looked like someone's spoon had mysteriously attacked it in the middle of the night, and so that container ended up in the sink). I also made a batch of Better Than Chocolate Chip Cookies. The problem with the BTCCCs is that I forgot to halve the amount of butter, and so I had to make a full batch...which yields 50-75 cookies, depending on the size of each individual cookie.
So, Shakespeareans, be prepared for sugar overload tonight.
*Yes, I am probably insane. Why do you ask?