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

Blueberry Bonanza Bars

As far as I am concerned, these bars are just a granola-delivery device. I love granola. I like to eat it plain, or with milk, or on yogurt, or in a house or with a mouse. Er... wait... that's Doctor Seuss. The point stands, though, that I enjoy granola.



This is seriously good granola. Nothing fancy, but the mix of brown sugar and honey makes the oats nice and sweet, but not overly-so. Coconut and almonds are always good, too. I may have snitched rather more granola than I should have. Oops.



I suppose there is some shortbread and blueberry jam involved, too. Frankly, the finished bars aren't too much to write home about (or blog about). They seemed a little too sweet, but it might have been because of the jam I used. If I was you, I would just make a double batch of the granola and call it a day. I suppose the bars are pretty, even if they're not the tastiest.



Next week: Snickerdoodles, p. 82

Amaretti Crisps

These cookies were an interesting mix of simplicity and Martha-Brand Complexity. First, I thought these cookies would be easy; they only have four ingredients, after all. Then I sat down to read the recipe, and, well, a couple things jumped out at me.



First, you toast the almonds, then process them to a fine powder in the food processor with some powdered sugar. Then you whip some egg whites to stiff peaks. (I haven't done this in a while, and think I took the egg whites too far... but they still worked out. So, all's well that ends well) Then you fold the two together and add a little almond extract. Then you pipe them into little rings on the cookie sheet. So, I ended up with a sink full of dirty dishes, which is something I try to avoid at all costs.



So, was it worth it? Absolutely! These are may be my favorite cookie so far (although I say that after I make most of my cookies). They are crispy and crunchy and sweet and almond-y. Bonus: they would probably be good for people who have dietary restrictions, no dairy, almost no fat, no gluten. Two thumbs up from me! (Or at least I would give two thumbs up if I didn't have my hands full of cookies.)

Next week: Blueberry Bonanza Bars, p.186

Dark Chocolate Cookies with Sour Cherries

My philosophy of baking (yes, I have a baking philosophy... why? Don't you?) is to go big or go home. Because seriously, who wants to eat low-fat cookies, or sugar-free brownies? Even the thought of that makes me go, 'Ick.' I've had roommates who wouldn't eat any dessert unless it was marketed as 'health food'; lots of sugar-free pudding, fake 'whipped topping', and aspartame-sweetened, fat-free 'dessert' yogurt. That doesn't appeal to me. If you want a cookie, just have a freaking cookie. Just don't have sixteen cookies.

Despite how this blog makes me look, I don't eat a ton of junk food. We almost never have chips or snack-y stuff in the house, and very rarely eat boxed food (although I'm eating a bowl of mac and cheese right now... Hypocrisy!). The only sweets we usually have in the house are things that we make: cookies, ice cream etc. Because I eat pretty healthily 90% of the time, I'm a-OK eating cookies like these. Seriously. I'm not trying to rationalize at all.



Hey, look! A pile of chopped-up chocolate! (Actually it's three bars of chocolate) And a pile of dried fruit! Oh, and more cocoa powder than flour! These are not cookies for the eaters of diet food. These are cookies for people who like their chocolate with a little bit of cookie around it. These are delicious cookies.



These cookies are actually quite pretty, they're just not very photogenic. They are so chocolate-y they are almost black. Their texture is super moist, and almost fudge-y. The cherries are a nice addition, adding a little tang to what would otherwise be a total chocolate explosion (not that chocolate explosions are bad things). I would certainly recommend these cookies, and will definitely make them again. Enjoy... although you probably shouldn't eat more than one or two.



Next week: Amaretti Crisps, p. 23