![]() A solid percentage of cocoa in the chocolate half ensured a rich flavor. ![]() I found what I was looking for in an egg yolk-enriched sable - great flavor and a gentle snap - which as a bonus, left me with an egg white I could use to roll the cookies in pretty, festive colors. A classic shortbread with powdered sugar looked pretty but had a blah texture. I tried a few formulas, first more of a sugar cookie, but the pattern wasn’t as clear as I’d hoped. ![]() I imagined checkerboard cookies would be a hideous amount of work for something that looked cute but probably didn’t taste like much, the dark portions chocolate in color, not flavor. Because I excel at timing, I decided long after most normal people had long wrapped up their holiday cookie baking last December to make the checkerboard cookies, Sara, who works with me behind the scenes, has been steadily requesting for about a decade.
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