Baking chopped malt balls into the cookies adds a nice texture to the cookies overall and solves the cringe-worthy, teeth gnashing problem of malt balls by softening them up through baking.
I have to say, I was completely dubious about this recipe for Southern Benne Wafers (which are sesame seed brittle cookies). Not the concept – courtesy of some European travel, I really like sesame seed desserts – but the execution: this calls for 1.5 TABLESPOONS of butter. That seems woefully inadequate, friends. Woefully.
I picked a ton of fresh strawberries this weekend. Well, two gallons to be exact. Which, naturally, means there will be a deluge of strawberry-related baking in the next few days (before I get buried in a mountain of final projects to grade). Thus: strawberry oatmeal cookies.
I love so many things about these dark chocolate coconut macaroons (given that they’re absolutely addicting), but what I think I love most is that it only took me 45 minutes from deciding to make them to having them out of the oven with the dishes done. Boom.
I had a relatively frustrating afternoon of bureaucracy and am walking into a weekend’s worth of grading – so naturally, I spent a fair bit of my afternoon looking for a cookie recipe to experiment with. One must fortify one’s spirits, after all.