Family Bake Day- Cookie Edition
Despite the lack of photographic evidence, family was present at the baking of these cookies. During Thanksgiving at my aunt & uncle’s house, we got on the topic of baking, blogging, and politics. This has nothing to do with politics, fyi, but my Aunt Shari and I went through my website and instagram and we planned a bake day for December when work and life settled a bit.
With that, we decided to try three recipes: Sister Pie’s Salted Rosemary Shortbread, B.Boulangerie’s Salted Caramel Chocolate Chunk Cookie, and Smitten Kitchen’s Black and White Cookies. We made a lot. Like, A LOT.
The Salted Rosemary Shortbread cookies were an all around hit. I didn’t know until Thanksgiving that these are my aunt’s favorite cookies so it was complete kismet that I had this recipe on hand and just saw it in my Sister Pie bakebook. They were thinner than anticipated because I was a dumb dumb and didn’t measure twice, cut once. We ended up with closer to 45 cookies, rather than the recipe’s 30 cookies. They were extra crumbly and delicious. I topped them with Maldon sea salt flakes, my absolute favorite. I love salt.
Oh my gosh these cookies. Becca, who I don’t personally know, but now I want desperately to befriend (text me?) blew us away with these. My aunt has talked about baking these no shit for at LEAST a month before baking these. She tried a gluten free version and wanted to try the full monty. OH MY LANTA. these were worth the wait and struggle to cut up caramels. These cookies were delicious. They ended up spreading a bit more than predicted (on insta Becca recommended adding more chocolate to keep the dough together during the bake) but I personally prefer my cookies like this. Thin, a bit crunchy, and all chew.
We did add some pecans to some for my uncle to make up for a lack of pecan pie at Thanksgiving (long story, to be told when I go over my aunt’s pecan pie sometime), and I think they added a great texture to the cookies. I think next time I’ll barely break up the pecans and add them to the whole batch.
I can’t say more, they were just so good. Check out Becca’s recipe here and do yourself a favor and eat them! Also, pro tip: freeze them after baking and when they defrost they taste fresh baked.
These flipping cookies dude. Ok, backstory: my family is from the east coast, and black and white cookies are a staple during any visit to New Jersey. My aunt and her family are there now (or Pennsylvania, up in that area), and I have no doubts they’ve had some during their visit already. For these cookies, we went with Deb’s recipe and I am chalking this up to user error because I was underwhelmed. My aunt said they were good, and need a few tweaks for flavor and altitude, but I was pretty.. eh. Especially after those salted caramel chocolate chunk cookies. I had issues with how the directions weren’t reflected in the photos.
I get it, food styling is a thing, but one of my biggest pet peeves is when I’m told to ‘spoon’ something onto a pan, but they are supposed to be perfect circles. (I had the same issue with the whoopie pies). I think this is more my issue with wanting things to be perfectly done, and in hindsight, I would have piped the cookies into circles for even bakes.
That said, the cookies were good, but the lemon almost disappeared under the confection sugar. And on that note, the consistency isn’t what was described despite the attempts to thicken/thin the mix. The chocolate mix was right, but the white wasn’t thick enough. I definitely want to noodle on this recipe because I worship Deb and want to do her proud.