With twinkling, decorated-to-the-hilt trees everywhere at this time of year, why not add a bit of that festive green to your cookie plate, too?
“Grey Salt, White Chocolate Matcha Blondies” will do the job deliciously.
These bar cookies get their hue, of course, from Japanese powdered ceremonial green tea. The matcha also adds a nice grassy astringency from its natural tannins to balance out the sweetness of the white chocolate chunks.
The book is filled with the time-honored recipes that the Vermont cooking school has been teaching students for more than 20 years. They include the likes of “Perfectly Pillowy Cinnamon Rolls,” “Raisin Pecan Bread,” “Kouign Amann,” “Dark Chocolate Cake,” and all manner of pie crusts and fillings to mix and match.
When it comes to cookies, my husband is decidedly “Basic Boy.”
Meaning, he likes his chocolate chip, peanut butter, and snickerdoodle. And doesn’t like to veer to far from them.
So, “Ras El Hanout Snickerdoodles” satisfied both of our appetites. His for the classic. And mine for something a little more adventurous.
This wonderfully chewy and warmly spiced cookie recipe is from “Love Is A Pink Cake” (W.W. Norton & Co.), of which I received a review copy.
It’s by Claire Ptak, a Californian who moved to London to open her Violet Bakery. Of course, you may also know her as a former pastry chef at Chez Panisse in Berkeley. Or you may recognize her as the baker commissioned in 2018 to make the wedding cake for none other than Prince Harry and Meghan Markle.
Meet the more elegant and sophisticated Rice Krispies treat.
Sure, there are days for the winsome nostalgia of the marshmallowy, sticky-sweet squares we all grew up with.
But there’s also a time and place for wonderful “Toasted Rice Sables” that take the puffed rice cereal and turns it into airy, crumbly, and crispy-throughout cookies that are oh-so buttery and toasty tasting. They’re also gluten-free.
This clever cookie is from “What’s For Dessert” (Clarkson Potter, 2022), of which I received a review copy.
It was written by one of my favorite baking book authors, New York City-based Claire Saffitz, a best-selling cookbook author who hosts the cookbook YouTube series, “Dessert Person.”
Her desserts are winningly approachable, designed to entice but not to cause any undue stress in their making. Instead, they are doable and delightful.