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BAKE COOKIES, EAT ALL THE COOKIES

Monday, September 19, 2016


One of the most important things I've learned in my quarter-century of life is this: you should always have enough ingredients for SOME type of cookie.


By now you're probably guessing I have a raging sweet tooth, but actually you'd be wrong. Mine's more of the sneaky persuasion; one that preys on me quietly and usually doesn't strike until the middle of the night. Either way, it's a good thing I take my cookie ingredient rule seriously because a few days ago, only the best cookie (meaning an entire tray of cookies) could satisfy. And satisfy these didperfect homemade blueberry jam sandwiched between two crumbly cornstarch cookies called alfajores (and sprinkled with powdered sugar, of course).

Here's the recipe I used for this batch. You've gotta try it.

Usually these Spanish cookies are filled with dulce de leche, but heyI couldn't possibly have a jar of that laying around with my lack of self control and I don't wanna make it. So I improvised by simmering some blueberries in water, sugar, and a squeeze of lemon juice to make a little jam. I smoothed it out with an immersion blender and could barely wait long enough for it to cool before slathering it in between two cookies.

Tip: Save them for a shit day, because these perfect cookies will rid you of all your woes.
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