The cookie edition of the newsletter- past all-stars & classics, plus new-to-me cookies high up on my "to-bake" list.
All the Cookies: I'm baking cookies this weekend, so this quickly turned into the cookie edition of the newsletter. I'm highlighting some past all-stars & classics, plus new-to-me cookies high up on my "to-bake" list. Hope you find some inspiration!
Made with a nut-free version of this shortbread dough. The icing is made by mixing 3 1/2 cups powdered sugar, 2 egg whites, and enough water to thin it to desired translucency. Divide the icing into separate bowls, and add color from there. The yellow was created using by infusing 1 teaspoon of vodka with a pinch of saffron and allowing it to sit for a couple of minutes. Strain the saffron liquid into the icing base a bit at a time, more or less depending on how saturated you'd like it.
I came across a cookie when I visited Portland years ago. It was a crackle-edged puddle of chocolate with a texture that made me think of a collision between soft meringue and a fudgy brownie. I kid you not, love is not too strong a word to use here. I fell hard for this cookie. Try the recipe!
Buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Arguably the best snickerdoodle cookies I've ever had. The Blue Bottle Coffee take on snickerdoodles. Try the recipe!
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