I really like sea salt. And specifically Falk Salt, which is this neat-o pyramid salt. So when I decided to make these spicy PB Chocolate Chip Cookies, I thought that using their chipotle flavor would be just the thing. It was … these are very yummy. If you don’t have chipotle sea salt, you can use regular and just crush a few red pepper flakes into it with your fingers. Also, this recipe makes about 60 cookies, so it that is too much for you, it’s one that can be easily halved.
Switching gears from some of my Easter baking to another Springtime ritual here in New England: Maple Syrup. Seriously one of the best things on the planet. And no, not the fake stuff that is made from corn syrup but the real maple syrup that comes from trees and all. Last weekend was Maine Maple Sunday (always the 4th Sunday in March, right around when the trees should be tapped) and many of the producers had open houses. No, I don’t live in Maine, but close enough (not to mention family lives there, and many friends) so I got to thinking that I should commemorate this year’s “harvest” somehow. These lovely, crispy, nutty, maple-y cookies did the trick. Enjoy!
Easter is still a few weeks away, but I’ve decided to start making a few things early this year, in hopes of inspiring friends to do some baking this spring. It’s also the first day of Spring today, though the weather outside would not indicate that. Anyway, Easter and Spring … birds and nests and easter eggs. Cookies.