I’ve (finally!) uploaded another video onto my youtube channel.
These lovelies are somewhere in between cookies and cakes… and some may say they even have a little muffin action going on! Not overly pumpkiny, these soft and scrumptious cookies are a perfect snack with hot chocolate on a brisk autumn night.
Friends, today I set out to share a delicious new cashew cream truffle recipe with you, while trying to juggle a multitude of other tasks. And I failed. Miserably. :\ I won’t go into details, but let’s just say my kitchen was definitely a pathetic sight to see.
But! Then I remembered I had this bag of lemons kickin’ around, and the fresh smell of lemon always pulls me out of a funk. So I cheered myself up by baking a batch of these citrusy morsels. And man, am I ever glad I screwed up those truffles; these cookies are really good.
Soft, tangy, and similar to a snickerdoodle in texture, these cookies are a nice treat on a warm summer day — especially alongside a refreshing scoop of lemon sorbet. If you don’t like the flavor of olive oil and would prefer a milder cookie, feel free to sub it out with melted margarine or coconut oil.
Recently I have been hearing mentions of it being “girl scout cookie time”, and although now I obviously abstain, I still get a little nostalgic thinking about my short lived years peddling those things. I was a girl scout for just five years… but in that time, I easily ate hundreds (no thousands) of girl scout cookies. I mean, I had to spend my allowance on something, right? The flavor I loved the most was thin mints… by a long shot. I could crush an entire packet of those things in one sitting, without a single complaint from my belly. That’s like 30 cookies at once. We had a very serious relationship, thin mints and I.
Happily, I found my love re-kindled with a homemade version of the classic cookie. When I was making the ice cream sandwiches last week, I was thinking that the dough would make an excellent crunchy wafer if baked a little longer. Then I thought about how I could easily slip some minty flavor in there, dip it in chocolate and re-create my childhood cookie love. The rest is history.
These babies taste pretty damn good and authentic, if I do say so myself. No hydrogenated oils, gluten, or animal products needed.
These cookies are as simple to make as they are beautiful.
Use any flavor of preserves you’d like in these…. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar for the ultimate eye-popper.
I really feel like Rainbow Brite would be right at home in the above photograph. And that makes me smile.
Do you know what else makes me smile? Candy coated fennel seeds.
These slightly crunchy Fennel Seed Stars are a perfect vehicle for those little candies… second only to eating them straight from the bag. ♥