Intro

Well hello there! First post of a blog is always rather lame but, it's gotta be done. Addressing the title of my blog... It's somewhat taken from this Irish movie that I like called The Boys and Girl from County Clare. Ireland is one of my many obsessions and you'll probably hear about it from me a lot. In Ireland the region of the country are distinguished by counties. And unlike here in the U.S. where we'd say SLO County, they say County SLO. Just a random little tidbit for you. I'll mostly be blogging about food, local cuisine, and music, but I rarely stay on subject so we'll see where this goes. My goal is to cook at least one recipe from a cookbook a week and blog about it. I'm not the most eloquent person. The grammer skills I learned in high school seem to have flown out the window. I'll try to improve as I go along.

Well to start things off, I thought I'd share with you a little recipe I made a few weeks back. It's for Lemon Cumin Cookies. Sounds like a strange combination but it's absolutlety divine!
The recipes is as followed:

• 1 1/2 cups superfine sugar
• 1/2 cup (1 stick) butter
• 2 egg yolks
• Finely grated zest of 2 lemons and 4 tablespoons juice(FRESH!)
• 2 teaspoons freshly ground cumin seeds. (You can use already ground cumin, but I would recommend getting the seed and grinding them yourself.)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda

Preheat oven to 350 degrees
Makes about 30 cookies.

1. Cream the butter and sugar together until light and fluffy. Gradually beat in egge yolks, lemon zest, juice, and cumin. Sift together the flour and baking soda, the fold into the butter mixture to form a soft dough.

1. Place dough on a sheet of wax paper and rool into a cylinder about 2 inches in diameter, twisting the ends of the paper and being careful not to wrap any of the paper into the dough. Place douch in the freezer for 1 1/2 to 2 hours until it is hard.
2. (I'd preheat oven about now.) Line a baking sheet with piece of parchment paper. Unwrap the dough and cut into 1/4 inch slices. Place these on the baking sheet, leaving a very generous space between them to allow for spreading.
   
3. Bake the cookies for 8 to 10 minutes, or until just firm to the touch. Slide them onto a wire rack and leave to cool.
4. Enjoy these by themselves or with ice-cream!

*I got this recipe from the book In Season by Sarah Raven