I stumbled across this recipe on Smitten Kitchen, and I tried it. It’s pretty good. Having now tried three different recipes, I have come to three conclusions:
Tried this recipe. I liked the flavor of these cookies better than the last batch. They use a different kind of sugar (granulated vs. powdered), and I wonder if that makes a difference in the way they taste. They also have a small amount of almond extract. It definitely adds something, though I wouldn’t say the finished product tastes like almond.
They spread a little during baking, but not enough to be a problem.
I managed to open the jam jar, so I filled some of them with jam. A few hours later, they were noticeably softer than the others.
They were more porous than the last batch, perhaps because they have baking powder in them. It wasn’t a problem, but I definitely noticed them sucking up chocolate and jam.
They were also a little greasy when they came out of the oven. I didn’t like that, but it got better as they cooled down.
I think next time I’ll go back to the first recipe, but will add a little almond extract and use egg yolks instead of whole eggs. Will also stick with chocolate filling instead of jam.
(Are you bored yet? Me too! But I won’t remember this if I don’t write it down in a place where it’s easy for me to find it.)
Tried this recipe after watching people bake Italian Butter Cookies on some cooking show and having a severe attack of nostalgia. I grew up in the Boston area, where they used to be sold by the pound in supermarkets. Don’t know if that’s still true. Haven’t been to Boston in ages.
It was my first time using a cookie press, and it was easier than I expected. They spread only slightly in the oven, and kept their shape nicely. They baked in the amount of time recommended by the recipe, and came off the cookie sheet easily.
They taste okay - certainly better than the stale Italian cookies you can occasionally find in supermarkets up here, which have absolutely no butter in them. I sandwiched a few of them with melted chocolate chips, thinned with a little coconut oil, and found the contrast of textures pleasing. I wanted to sandwich some with jam, but I couldn’t get the jar open. D’oh!
There are several other recipes I want to try. I also want to try adding Fiori di Sicilia. I will report on the results, mostly for my own records.
Someday I will have an open studio again, and then we’ll see if the claim holds up that these kinds of cookies freeze well.
Rainy spring day, after a sunny day full of yard work. Perfect for baking rhubarb upside-down spice cake and green pie (this week with mustard greens, baby bok choi, curly dock, garlic mustard, and a little pancetta).
Dave declared it Pie Week, and he made pumpkin pie and pizza. So I baked my first Green Pie of the year. No picture because it’s ugly, but it is super yummy. I don’t use a recipe anymore, but I was inspired by this one.