Rocky Ledge Bars

So, after a spate of cookies with cornmeal, sesame seeds, and thyme, my husband requested that I make some more -ahem- traditional cookies. I think really he just wanted something that really satisfied his sweet tooth. I may have gone too far in the other direction. These are basically diabetes and a root canal in bar form. Oh... but they're so good.



So far, these look pretty normal, right? Only blondies, with maybe some chocolate chips in there. Nothing too crazy. Just wait. Here it comes:



Bam! (I kind of hate myself right now. Emeril drives me nuts. I can't watch his show.) Here's what goes on top (clockwise from the top left... since there are so many) chopped caramels, mini marshmallows, walnuts (Martha wanted butterscotch chips, but they're gross, so I opted for nuts instead), white chocolate chips, and dark chocolate chips. Half go into the batter and half go on top.

And. Oh. My. God. Seriously. I'm about going into a sugar coma just thinking about them. These are really really really yummy. Luckily I gave away about half of them before I ate too many. I kind of made these as a knee-jerk reaction to my husband's comment that I hadn't made any sweet cookies in a while, and I didn't really expect to love them. But, dang, they are fantastic. You should make them. You could even switch out all the toppings for things you like, because the batter itself is really good. Dried fruit? Coconut? Nuts? Too many options!



Next week: Cocoa Shortbread Diamonds p. 155

Sesame Cookies

Apparently I'm on a savory-ish cookie streak. I guess that makes sense, since those are really the cookies that I like best, especially if they have unique flavors (not just chocolate or vanilla or cinnamon). Not that more classic cookies don't have their place, it's just that at 3:00, when I have my afternoon cup of tea, I like something a little more interesting.



Can I tell you three things I discovered about sesame seeds? Doesn't matter, I'll tell you anyway.
Thing 1: Sesame seeds are crazy-overpriced in the regular grocery store. This recipe calls for 1 1/4 cups of sesame seeds (but you could probably get away with just 1 cup). I found a little spice-jar of sesame seeds at Safeway for Five Dollars, not even a quarter cup. I don't think so. So, I went to the local health-food store, and got a whole pound of sesame seeds from the bulk bins for less than three dollars. So, the take-home point: Get your sesame seeds in bulk.
Thing 2: When you toast sesame seeds on the stove, they pop like teeny tiny popcorn. I don't know if I was supposed to let them do this, but it happened.
Thing 3: 1 1/4 cups of freshly toasted sesame seeds smells amazing! Seriously. They smell warm and kind of interesting, and apparently hard to describe. So, yeah. Go toast some sesame seeds and you'll understand.



The cookies themselves are just basic butter cookies, but filled with lots of ground-up sesame seeds, and whole seeds on top. They are nice and soft, and the sesame seeds add an interesting something. If you had these cookies without the seeds on top, and someone said 'Guess what's in this cookie', you probably wouldn't be able to say 'Sesame seeds', since they're kind of subtle. But they are really good. It's tempting to just sit down with a pot of coffee and eat all of them. But that would be unhealthy.



Next week: Rocky Ledge Bars, p. 166

Cornmeal Thyme Cookies

I love fresh herbs... they make everything better. Apparently, even cookies, because these are seriously yummy. Fresh thyme and cornmeal for a little texture. They're not too sweet, but not so savory that they aren't cookies anymore.



There isn't really much to say about these cookies, except: Make them. Make them today. And eat them all. Or I will come to your house and eat them for you. (Which sounds a little threatening... so sorry about that.)



Next week: Sesame Cookies p. 40

Snickerdoodles

It's been a weird couple of weeks, so I've missed a couple cookie posts. But, it's back to normal now, so: Cookies! Snickerdoodles, to be precise.



Oh, cinnamon and sugar, is there anything you can't make awesome? I don't think so. When I was little I would eat rice sprinkled with cinnamon sugar. Sometimes, especially if I'm feeling under the weather or if I've had a particularly difficult day, rice with cinnamon sugar is just what I need. I suppose it's a little weird, but it's good comfort food.



Cinnamon Sugar is even better when it's on top of butter cookies, which is really all that snickerdoodles are. Why they're called snickerdoodles, I have no idea. But it's a ridiculous name, and I didn't even notice how weird it was until now, typing it out several times. It kind of reminds me of those new designer dog breeds, like 'golden doodles' and 'cockapoos'



Well, they may have a ridiculous name, but they are excellent cookies. Really really good. My husband said they might be better than the madeleines, which is saying something. This is a great recipe, though. A little bit crunchy outside, chewy inside, and just all together yummy. I'm a little sad they have all been eaten.



Next week: Cornmeal Thyme Cookies, p. 65