Oh boy I am just on a posting spree this month! However, it’s been a few weeks since I did the Craft (that’s the catering lingo in showbiz) for a friend’s production and I made these cookies. I thought I’d share it now while I let you know about something really important that’s going to change about how you read your favourite blogs.
According to WhatIsRSS.com, RSS (Rich Site Summary) isÂ a format for delivering regularly changing web content. Many news-related sites, weblogs and other online publishers syndicate their content as anÂ RSS FeedÂ to whoever wants it.
If any of you use an RSS reader, Google Reader in particular, Google just announced that it would be terminating Google ReaderÂ on July 1. Now this was really upsetting news to me because I LOVED having all my beloved blogs’ RSS feeds in one place. The only downfall about Google Reader is that it doesn’t give the blog any pageviews, because all the content is syndicated onto the feed reader, so bloggers lose out on the pageviews.
However, BlogLovin, one of the RSS readers out there who are reaping the benefits of Google Reader’s termination, is an amazing platform to keep all your posts! The best thing about it is, it truncates the posts, which means that if you want to see more, you are encouraged to click on the blog post to see the original post in it’s glory. Hooray everybody wins!
So if you use Google Reader and you use that to subscribe to my blog, PLEASE go click on my Bloglovin link in my sidebar and subscribe to my blog there. And if you currently don’t use an RSS reader, you should! It makes my life so much easier. I don’t have time to check if my favourite blogs have updated everyday, and RSS readers show you all the new posts. It’s so lovely. The greatest thing about BlogLovin is that it ALSO has mobile apps! If you have an iPhone or an Android, you can read your favourite blogs on the go =)
I’ll show you some screenshots of what it looks like on Android:
It’s so great! And Bloglovin created an importer, so you can import all of your subscriptions from Google Reader (or any other reader for that matter, I love BL that much) and then import it to Bloglovin. If you want a great tutorial, this one is a great one from Gimme Some Oven!
Anywho, thank you so much for reading my blog, it’s such an honour to have you in this little corner of the Internet amongst the food blogging moguls out there. I’m sure you’ve all seen all the new changes I’ve made my blog, but in case you hadn’t noticed, I will give them to you in a convenient list form:
- A breakdown of all the herbs, spices, and baking goods I have in my panty.
- A new shiny layout! Yahoo!
- A list of all the substitutions I use when adapting recipes for Je suis alimentageuse
- A new About Me page with new photos, and some facts about my blog
- A Legal stuff page and some stuff for advertisers
- And from now on, I’ll be using ZipList to document my recipes, and I’ll be slowly reconverting all of my posts to a ZipList format so that you can save the posts with the app!
Stay tuned for lots of more pages, including some Adobe Photoshop tips for DIY blog design, photo editing tips, DSLR camera tips. Also, be sure to come back for March 20 for International Macaron Day, and March 25 to celebrate my blog’s 2 year birthday =)
Yields ~ 30 cookies
20 minPrep Time
20 minCook Time
40 minTotal Time
- - 1/2 cup unsalted butter, room temperature
- - 3/4 cup sugar
- - 1 egg, room temperature
- - Juice of lemon, strained, divided (half for cookies, half for icing)
- - zest of 1 lemon
- - 1/2 tsp vanilla
- - 1/2 tsp baking powder
- - 1/4 tsp baking soda
- - 1/4 tsp salt
- - 1 1/4 cup all purpose flour (use GF blend if you like, see my substitutions page for a blend)
- For icing:
- Half juice of lemon, strained
- 1-2 cups icing sugar, depending on how sweet and how thick you want your icing to be.
- Cream butter and sugar together.
- Add vanilla, egg, and lemon juice. Mix until incorporated.
- Add baking powder, baking soda, salt, and flour.
- Roll into 1-inch balls and place on a lined baking sheet (ungreased is fine too, I just don't like washing dishes so I used my Silpat). Gently smoosh the cookies down with your palm or the bottom of a large glass to about 1/4 inch thick or else your cookies won't be lovely little disks, they'll be more like drop cookies.
- Bake for 10-12 minutes until the edges are just starting to be golden.
- Remove from oven, let set on sheet for about 2 minutes then remove to let cool on a wire rack.
- Meanwhile, whisk the remaining half of the lemon juice with icing sugar to make a glaze.
- Transfer to a plastic snack bag and snip off a tiny bit of the corner.
- Drizzle the glaze on the cookies and let dry.
- Keep in an airtight container, they'll be good for about a week or two =)
This has been linked to at Chef in Training’s Tuesday Talent Show