I sort of love baking. It doesn’t chime my bell like cooking does, mostly because baking has to be precise, which I am generally not. And there are steps. Steps that should be in the right order. But I enjoy chocolate, and I enjoy chocolate in the form of cookies. So it was cookie time. Which should not be confused with business time. Because cookie time last longer than two minutes. And I don’t wear socks when I’m baking cookies.
I made sugar cookies, chocolate crinkles, Andes mint cookies, and sablés filled with milk chocolate ganache. The sablés may have the fanciest name, but they were the easiest to make. The surprise ingredient in these tender “sandy” cookies? Hard-boiled egg yolk.
Hello, we are Fronch.
I used the same goddamned receipt that I use every year for sugar cookies and royal icing and this year they broke and they tasted…blarg. Cloying and flat.
Halp, I am borked.
The chocolate crinkles, a Martha Stewart recipe, were good and relatively easy to make. They surprised me because the batter almost looked like buttercream frosting. After a good chill and roll (which resulted in messy hands that of course had to be licked clean) they baked up into graphic looking black and white cookies that taste like rich brownies.
The Andes mint cookies were the most fun to make because you got to unwrap all the candies and put them on top of the hot cookies and then spread the chocolate after they melted. Fun fun fun, lick the chocolatey spoon. Nom.
The End
All boxed up
Gah… I will now fall down and worship your cookie baking skillz. You’re awesome.