Cookie Archive

Friday, November 18, 2011

gingersnaps

gingersnaps

And then, just like that, I decided not to work anymore. It’s weird, I finished my manuscript and I was raring to go — reshoots! edits! let’s talk design! — for about two days and then, almost out of curiosity, I closed the elaborate spreadsheet that owns me tracks all the recipes, photos, intros and progress in the manuscript, just to see if it could close, after being open for more than a year, and it did. And then, I didn’t reopen it. I pulled on my boots and wandered all over the city, eating roasted chestnuts from a street cart, buying glitter nail polish, delighting in the carpet of golden leaves underfoot and being fantastically schedule-free. So far today, I drank a latte — sitting down I might add, and not while rushing to the grocery store because I ran out of flour again — and I’m thinking about making some applesauce. Or trying again to convince my husband that we should paint the living room. Or maybe I’ll take a nap when the kid does? Clearly, I have some tough decision making ahead.

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Thursday, October 13, 2011

apple pie cookies

As far as reentry* points to on-a-whim cooking go, these cookies aren’t the most obvious choice. I might have gone with something from the market, or something from a new fall cookbook or maybe just something practical that would feed us for the next few days, like a hearty stew.

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Friday, March 18, 2011

tiny poppy seed ‘taschen

tiny poppy seed hamantaschen

My track record with hamantaschen — those three-cornered filled cookies traditionally limited to Purim, but shouldn’t be, because did I mention that they’re cookies? And you can fill them with whatever you want? — is abysmal. I can’t seem to find a recipe that allows them to be as fragrant, buttery, delicate and delicious as I believe they were meant to be that does not completely fall apart once baked. I suspect my insistence on finding my hamantaschen nirvana in a cream cheese-based dough — cream cheese, although tangy and delicious, seems to just flop down and laze about like a kitten in the sun once it hits the oven — plays a part although, given, my sealing technique also “leaves a lot to be desired”. The first year I attempted a recipe on this site, they puffed and pancaked open in the oven. The second year was no better. The third and fourth year, I didn’t even bother.

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Friday, February 11, 2011

white and dark hearted brownies

white and dark hearted brownies

White chocolate brownies have it tough. They share a name with a baked good that needs no improving on; their chocolate is rejected by self-titled “real” chocolate eaters for being a pale imitation of the rich, nutty and bittersweet awesomeness of darker chocolates; this same chocolate is so sweet that you must dial back the sugar in your brownies to adjust for it, removing moisture, risking leaving them cake-like and if it couldn’t get much worse, they’re barely white. More like, pale-yellowish-beige. Yum, right?

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Tuesday, December 28, 2010

crescent jam and cheese cookies

crescent cheese cookies

Because if I don’t mention this today I believe my husband will pop out of lurkdom and tsk-tsk me publicly for it, let me own up to one thing: I snore. Just kidding! I emphatically do not snore, not even when I have had wine with dinner and a lingering head cold and it would have been completely understandable. Not even then.

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