As we count down to Election Day, it seems every headline from one day to the next screams, “You can’t make this thing up!” Well, actually, in the land of make-believe, they can and they did!
This week’s must-see movie list on The Stir highlights the best political thrillers, from spy mysteries to conspiracy theories and presidential cover-ups.
One of our favorite film genres, the political thriller’s “trust no one” theme is best at keeping viewers on the edge of their seat and keeping them guessing even after the credits roll.
We cover it all: the Cold War, Watergate, presidential campaigns and everything in between – all with a hint of the sinister, which is what a great political thriller is all about!
Watch Volume 16 of the SIP (Shelter in Place) Series on The Stir here
To send you off with something sweet, our recipe of the week comes courtesy of Simply Recipes and Garrett McCord: Chocolate Orange Shortbread Cookies combine the richness of dark chocolate with the lightness and zing of fresh oranges to form a flavor profile that’s just as complex as the plot of an exceptional political thriller!
CHOCOLATE ORANGE SHORTBREAD COOKIES
Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1/2 t kosher salt
- 12 T unsalted butter, room temperature
- 1/2 cup + 2 T granulated sugar
- 1 t pure vanilla extract (Note: We substituted pure orange extract for a more intense orange flavor)
- 1 T of grated orange zest
Directions
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Sift together the flour, cocoa powder, and salt in a bowl. (Do not skip this step as cocoa powder has a tendency to clump. You want the dry ingredients sifted to ensure a tender cookie.) Set aside.
- Make the cookie dough: Beat the butter and sugar together on medium speed in a mixer for 5 minutes, being sure to scrape down the sides and bottom, as needed. Add the vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated, mix at medium speed for 2 minutes.
- Roll out the cookie dough: Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but this method far easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) You may find the dough getting too soft. If it does, place it in the freezer for 10 minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.)
- Cut into desired shapes and place on the baking sheets about 1-inch apart.
- Bake at 325°F for 13 to 15 minutes, rotating the pans halfway through baking. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit then consider them done (simply enough, it takes some judgment on your part).
- Remove the pans and allow the cookies to cool for a minute or two before moving to a wire rack to cool completely.
Recipe courtesy of Simply Recipes
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