Here is the second cookie type in a mini-series that I am calling “Winter of Discontent”. The latest snowstorm has passed, but it has been replaced by an arctic wind and wind chills that could easily kill a person after not too long. That is a good excuse to use the oven though, because it keeps the flat nice and warm. These cookies are pure chocolate and sugar, contain no wheat flour and are topped with crushed sugar cubes to sort of make it took like snow. They are also really simple to make.
I didn’t really have a plan when I started in on this recipe. I knew that I wanted to make snowball cookies, because afterall, it is the “Winter of Discontent” here in greater Boston. But I had made snowball cookies before (during the snowstorm of February 2013, in fact) and I don’t like to repeat exact recipes. So rummaging through the pantry, I came up with a bag of unsalted pistachios and some homemade cherry jam. Added some cardamom for a winning combination.
The winter here in Boston is starting to get to me. I mean, really starting to get to me. Just too much snow (most records for snowfall totals have been smashed) and there is more snow on the way. This led to me thinking “Wouldn’t summer be nice right about now!” and thus summer treats such as Rice Krispies Treats (though I guess that is a quintessentially American year-round treat) and S’Mores. So I made both. Together.
Sometimes you just need a quick and easy dessert. These little (4 inch) tartlets might just be the thing. Here they are dressed up for valentines day, but no reason that you couldn’t put stars in the middle for the 4th of July or a flower in the spring. They’re quick to put together — start to finish, including baking time is just about an hour (depending on how long you let your dough rest — at minimum 20 minutes which is just enough time to make the filling). The recipe easily makes 4 tartlets; if you really stretch it, you can get 6 out of this (depends on how deep the tartlets pans are). Now, where is the a la mode?