You know I sometimes forget that what I consider utter and sublime perfection might not be that sublime or perfect for someone else. It never ceases to amaze me though, because I, ignorantly, like to think of bliss as universal and indisputable, but of course, that’s never true. For example those cookies that sent me into sheer cookie heaven, were not even remotely blissful for KS. In fact, he confessed a few days ago, to not even liking them in the least – he preferred those cookies instead. Sacrilege as it may be to proclaim a dark, deeply rich, chocolate cookie as untasty; it does remind me that what’s good for the goose, isn’t necessarily goose for the gander. So the quest to make a cookie for KS that he’d like, nay, love was on – big time.
So there’s a little place we like to have brunch at, Kitchenette – it’s got a homey feel with country style brunches, neverending servings of grits, home made biscuits with strawberry butter and breakfast enchiladas that I can’t get enough of. Orange juice comes in Mason jars, tables are made of painted doors with glass tops. It’s a little bit of South, or at least the feeling of it anyway, crammed into a tiny Tribeca space. And upon entering the first thing you see are these decadent cookies piled on cake stands – peanut butter cookie sandwiches, macaroons and Linzer cookies. And it’s the Linzer that caught KS attention.
I’ve always liked a good Linzer cookie, but the whole construction of them scared me off a bit. This isn’t some drop cookie that you just let back and then enjoy. This involves using a cookie form, then making an additional hole in half the cookie disks, then baking, then cooling. And finally dropping a generous dollop of raspberry jam on a whole piece and put the holey piece on top. There, now that I’ve written it, it doesn’t seem that bad at all, but for some reason, in my head, when I thought about it – whoa, that’s a lot of steps.
Given my recent baking, um, endeavors so to speak I was a bit apprehensive about giving this cookie dough a go. First I failed at pie dough and then, as if that wasn’t enough, the upside-down plum cake visual appearance gave me nightmares for awhile. The humidity today made me particularly nervous – because I’ve been told humidity and dough are not friends. But I was not to be deterred, weather or not.
The dough did give me some trouble – after I chilled it and was trying to roll it, it went all kinds of broken on me. Too sticky, too unpliable, it was holding on to the granite for dear life, until I sprinkled enough flour on it to make it work with me – which means for all you out there, if you try this recipe – do not dismay if your dough doesn’t cooperate. There is a way to fix it! Also, if you roll the dough between the two sheets of plastic wrap, it tends to work better.
Also, we didn’t have hazelnuts as the recipe require, so I used pine nuts instead, which didn’t hurt the end results at all.
And finally, do not dismay if you don’t have the fancy forms for your cookie cut-outs. I didn’t – and used a small metal cup for the outline, and a tiny kettle top to get the small circles out for the tops of my cookies. In a way, it made the cookie construction that much more fun, albeit, they didn’t have that perfect Linzer look. Still, they tasted pretty heavenly to me and to KS. I guess there’s a cookie we can both agree on, even though it doesn’t involve chocolate.
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