Another weekend, another cookie experiment. I had actually intended to make a completely different type of cookie today — blueberry lemon pinwheel cookies — but my heart wasn’t in it apparently and I has a spectacular cookie fail. So I started from scratch, let my mind wander and ended up with these. If you can’t find the fine shread unsweeted desicated coconut, the shreaded sweetended will do as well. Simple to make and is fairly small batch (ended up with about 36 cookies).
Took a couple of days off from making things this week after the marathon baking week last week. And of course work was busy at the end of the quarter so I wouldn’t have had time anyway. But I did decide to make these little gems, which seem to me to be rather spring-like, even though nothing about oatmeal or apricots says spring really. They are super easy to make, pretty hard to mess up and taste great even for breakfast (there is that oatmeal in the equation).
So what do you make when you can’t decide whether you are more in the mood for brownies or more in the mood for cookies? Well, Brookies of course. Brownies on the bottom, and in this case *coconut* cookie dough on top, and just for good measure, a sprinkling of mini-chocolate chips. That should sort both cravings, I assume!
Here’s something to cheer up a Monday afternoon, first Monday of Spring (one where Boston saw “a plowable snow event”, as they so eloquently say these days). Millefleur of Blueberry Almond Linzer Cookies. OK, I didn’t actually make a thousand of them, but they are cute and small and a batch of cookie dough did make a whole bunch. Similar to may of the linzer cookies I make, these have a double dose of almond (almond extract and almond meal) as well as double blueberry (blueberry sugar and blueberry jam).
