AmyI have been having something of a baker's block. I've been making every attempt to avoid using my oven. But I was recently scanning my Milk Street cookbook and found this cookie recipe. I found myself intrigued by both the ingredients and the method for making these confectionery delights. I switched up the brown sugar for 2 tablespoons of raw sugar. And in my laziness I used the closest skillet. It happened to be a cast iron skillet. Yeah...don't do that. While the taste is superb the color of the cookies were a bit darker than they are supposed to be. GeorgiaBefore leaving CA Randy's auntie shared a case of homemade preserves with us. In this case was a couple of jars of apricot pineapple preserves. So I made these melt in your mouth buttery thumbprint cookies and used the apricot pineapple preserves. Normally I'd bake something, the husband and I would have a few and then I'd take the rest into work to share with my work people. Not this time, sorry work people.. We ate them all. I have no guilt. Looks like it was a cookie kinda week for us. A delicious cookie kinda week!
Until next week when I attempt to figure out my microwave / convection oven. Georgia and Amy |
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June 2021
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