the one where we overdo it

Cookies2

many, many kinds of cookies. a leg of lamb, a smoked turkey, baked brie en croute, nigella's cocktail sausages, roasted carrots and parsnips, creamed english peas with mint, salad, homemade cranberry sauce, a cheese plate, mom's twice baked potatoes... can i get my stomach pumped please? and then can i get another cookie?

a closer look at the cookies:

Cookies3

from the left: brown butter cookies (topped with pecans instead of almonds), peanut butter chocolate chip oatmeal cookies, peanut butter & jelly bars, vanilla bean marshmallows, navettes sucree, salted pistachio brittle, bourbon truffles, meyer lemon - black pepper cookies, brown sugar shortbread and brownies with chocolate caramel goodness.

the navettes sucree (aka sugar shuttles) are everyone's new favorite cookie, including mine. so simple and so perfect. here's the recipe - from a very old gourmet magazine:

Sift 1 cup sifted
all-purpose flour, 1/4 cup sugar and 1/4 teaspoon salt into a bowl. Add
1/4 cup soft butter, 2 egg yolks, and 1 teaspoon vanilla and knead
until the dough is well blended. Chill it in the refrigerator for 2
hours.

Divide the dough into portions the size of a small walnut. Roll
each piece of dough with the palm of the hand on a lightly floured
board to give it the shape of a small sewing-machine shuttle. Dip each
in egg white and roll in granulated sugar. Bake on a lightly buttered
baking sheet in a moderate oven (350° F.) for about 8 minutes, or until
the little cookies are lightly browned.

the recipe only makes about 15. not nearly enough.

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