Tabitha speaks about how Hitler was not a vege-freak. Ummmm, errrrrrrr. A vegetarian I mean. In other words, he was not a person that believed that he could get good fat/cholesterol content from Broccoli. He was not a moron!
A Blast From the Past From a Listener of WTFR Ladies and Gents. Lee Rogers, Alex Jones and Dr. Fux. I’m pretty sure Dr. Fux is that pervert Celtic Rebel that was screwing tinea. But fuck this was funny.
Yep just finished listening. It was definitely Celtic McCarthy.
These cookies originated in Finland (although some sources say they originated in the land of Karelia, which includes parts of Finland and Russia). They are a Winter/Christmas treat. They are sometimes called Estonian Rye Cookies. Some versions of this recipe also include caraway or anise seeds.
They are mainly made with a whole grain rye flour and are often served as appetizers with a cream cheese spread or fruit preserves. These deliciously crisp cookies can also be served with a warm mug of coffee, tea or eggnog.
Ingredients: 3/4 cup of rye flour 1/2 cup unbleached white flour
1/4 cup whole wheat pastry flour
1/2 cup of maple sugar
1/4 teaspoon Celtic sea salt
1/4 teaspoon cardamom 1/2 cup softened unsalted butter 1/4 cup of whole milk 1 teaspoon of vanilla extract Instructions:
Stir the flours together with maple sugar, sea salt and cardamom in a mixing bowl. Add butter and rub with your fingers until mixture resembles fine crumbs. Mix the milk and the vanilla in a small glass measuring up. Add the vanilla milk, stirring with a fork until a stiff dough is formed. Gather together and press into a ball. Chill in the fridge for one hour (or the freezer for 30 minutes if you are short on time).
Roll a portion at a time on a floured board or pastry cloth to about 1/8″ thickness. Cut out rounds with a 2″ cookie cutter. Using a tiny round cutter (1/2″ diameter-you can use the cap from your vanilla extract), cut a hole slightly off center. Prick/dock each cookie several times with a fork and place on parchment lined cookie sheets. Bake at 350 for 8-12 minutes or until cookies are firm when touched. Cool on wire racks. Store airtight at room temperature for up to a week; freeze for longer storage. Makes about 2 dozen.
Recipe adapted from the book The Joy of Cookies by Sharon Tyler Herbst