Sometimes, a photo turns out just right — and for some reason, I find these photos just lovely. I have baked literally tens of thousands of linzer cookies in my days and for some reason, the way that I photographed this batch makes me very happy. Sometimes it is all about the visuals — though these do taste pretty fantastic as well!
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Cookies
Easter is coming around again, another year gone. This year, admittedly is a little different with stay-at-home orders, social distancing and no getting together with folks to celebrate Spring. Nevertheless, I baked cookies. They are just sugar cookies, but I think that the glittery sugar makes them especially nice.
I like to experiment with Chocolate Chip Cookies. There are so many out there that claim to be the “best” or “stay soft” or “stay crunchy”… some add vinegar, some add molasses. These add ovaline for flavor and vanilla pudding mix (which really just boils down to extra vanilla and corn starch) for consistency. And they are “aged” overnight and are deliciously huge. Nom nom nom!
I decided to make another concoction with the delicious Eliot’s Nut Butters. If you haven’t tried these “adult” peanut butters, they are really nice with some unique additions. My favorite is the Chipotle Honey, but this Espresso Nib Peanut Butter is also pretty yummy. So, take a guess — how many mini cookies do you think are in this cookie jar?
It’s getting to be Valentine’s Day and every year about this time, I go off on a little rant on how much I hate Valentine’s Day while at the same time making treat in the shapes of hearts and made with chocolate. It is also the anniversary of this here blog — Cup of Sugar :: Pinch of Salt turns 9 years old on Sunday. This is usually my excuse for making treat like these linzer cookies. This time with Passion Fruit and Red Wine Jelly filling. Different (especially the red wine) but delicious.