These are kind of weird, but good. I’m not much into vegetarian food, but this recipe did catch my eye in an old Bon Appetit issue. Please note that the “smash” part of the recipe seems to be more of a gimmick than a path to a better sandwich. I don’t think you necessarily need…
Butter Cookies with Pistachios
These were outstanding cookies! Based on a recipe from a Penzy’s spice catalog, I took liberties with some of the ingredients, which made these spectacular. One key secret is to use high-fat butter, like Kerrygold. And chop the pistachios coarsely, so you have big chunks in the cookies. Not much more to say about then,…
Crème Brûlée Cookies
These taste really good, which isn’t a surprise given that their namesake is so absolutely delicious. You could use several types of cookies for the base, so I used a basic cookie recipe. The frosting for these cookies is really basic, and the key to the flavor lies in torching the frosting and sugar. Enjoy!…
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