It’s been a while since I baked cookies, and from the description in the book these will be a shame not to make. what intrigue me even more, its the combination of 3 different types of sugar,which made me much curios about the flavor this combination will create.
Since,I have already made ahead, a big batch of beurre noisette for recipes like these,its was quick and easy to make this cookies. I took rose advice and added the brown bits for an extra goodness.
From looking at the dough texture, I figured rolling out the dough will be a bit of a challenge. To makes things easier, I placed the dough on a parchment paper and top with a big piece of plastic wrap.Instead of using a rolling pin, I just used the palm of my hand to smooth it out evenly to a 9 inch diameter.
Then,I precede to finish the recipe as instructed in the book and baked the cookies for a total of 25 minutes.
As described in the introduction for this recipe, these cookies are extremely fragile-licious and a danger to ones will power. So, I right away hid them from my fiance to use for a cheesecake crust for my father in law’s birthday dinner.
I used my favorite cheesecake recipe batter from the “Cake Bible” ( page 81 ) and for the cake crust the GingerSnap crust recipe ( page 247 ) from “Rose’s Heavenly Cakes” as a guide. since this cookies are very buttery, I reduced the melted butter to 15 gram the rest I used the same measurement. I’ve been told “it’s one of the best cheesecake I ever made…” here’s the results.
and one more..
Happy Birthday to the best Father -In law!