In my household, there is a clear division of labor.
My husband is responsible for mowing our minuscule lawn, unclogging drains, and figuring out which smoke detector in the house is causing that incessant beeping.
I make sure we always have a stash of home-made cookies on hand.
It’s an important job, and one that I take seriously.
Oh sure, my husband will indulge my whims to bake cookies with ingredients such as cardamom, rose water, chicharrones, corn nuts, or five-spice — as long as I don’t neglect the mandatory chocolate on a regular basis.
That’s why “Chocolate and Peanut Butter Ripples” appealed so much. After all, when I practically have to hide all the mini Reese’s Peanut Butter Cups from him until after Halloween, I knew this cookie would be right up his alley.
You have to love a book that invites you to bake a different cookie every day in the lead up to Christmas.
Indulging in a different, freshly baked treat every day? What could be better?
That’s just the premise of “Cookie Advent Cookbook” (Chronicle Books), of which I received a review copy. The cookbook is by Virginia Van Vynckt and Barbara Grunes, two authors who are avowed cookie lovers.
Kids will love the cover of the book, depicting a Christmas tree laden with 24 ornaments. Lift up the flap on each ornament to uncover a tiny illustration of the “cookie of the day.”
The cookies are standard classics for the most part, such as “Swedish Thumbprints,” “Candy Cane Cookies,” and “Pistachio Cranberry Biscotti.”
I gravitated toward one of the slightly more unusual ones, “Green Tea Lemon Wafers.” These are a breeze to make because the flour, sugar, egg and butter get cooked on the stovetop in a saucepan.