I came across descriptions of this cookie while browsing Dutch baking blogs this past Christmas and have since made them several times. I like the light flaky-ness of them. I mentioned them in a group call the other day and thought I ought to post the recipe to encourage experimenting.
We've made this since at least as far back as our stay in Shoreline with Jonathon and Erika. They came up in conversation the other night during a hangout and I thought I would post the recipe in case others would like to experience them. We highly recommend them (partly because most of the mixing takes place the night before and therefore the mornings are easier). Our cookbook tells us that this recipe comes from the 1896 Fannie Farmer Cookbook.
This is loosely based on a recipe from Vegetarian Times.
Our favourite dessert this fall is the Upside-Down Pear Gingerbread recipe from the cookbook Simply in Season. You should probably make this. Soon. IT IS SO TASTY!
Our favourite [pumpkin recipe] this week is a pumpkin dip that tastes great with apple slices.
One recipe we’ve enjoyed several times this fall is stuffed acorn squash (I don’t add the pasta).
I often make this cornbread on Saturday mornings in my toaster oven. Using foil over the top keeps the cornbread tender, and easy to store for a day or two as leftovers. The amounts of each ingredient shift around quite a lot, but it usually just takes a few minutes longer or shorter to make up the different.
Jon & Er asked for a copy of Lori's cookies recipe so I thought I'd send it around more broadly in case any of the rest of you haven't enjoyed the scrumptiousness lately.