Tell me what is more comforting than a tall cold glass of bovine or nut milk of your choice and a cookie. I'll wait. Maybe two cookies? Fair point. Today I made some cookies for a gluten free friend of mine who doesn't bake much anymore because of how finicky this style of baking is. Sugar cookies are a win. Sugar cookies dipped in a dark chocolate glaze are a triumph. Soft and chewy with the satisfying crunch that outer shell of sugar gives, I definitely have not been giving these the real estate they deserve in my kitchen. I won't be making that mistake again, according to my friend.
This recipe graces the cover of April's Bon Appetit. It's made in a food processor which makes it a snap and really fun to put together. The dough does an over-night slow rise in the frig, perfect for a weekend brunch. I made it a second time using the dough base and substituting pesto, parmesan and prosciutto for a savory filling.

Wow. Those look delicious. And props for the staging... Bon Appetit cover quality.
ReplyDeleteDanke!
DeleteTotally agree Brian, perfection!
ReplyDeleteThank you!
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