I can be an unabashed braggart when it comes to food — moaning my approval before anyone else at the table has a chance to comment, for instance. But, you know what? Every now and then I just hit it out of the park! These sugar cookies sailed right over the Green Monster* into my happy, happy mouth (*for those who don’t know, that’s a Fenway Park reference).
The recipe is from America’s Test Kitchen: The How Can It Be Gluten Free Cookbook.
I don’t bother with their laborious flour concocting and instead use whatever gluten free flour is to hand. These cookies feature almond meal — always a boon for this nut-lover’s palette — and cream cheese, which probably accounts for the confections’ creamy softness. I happened to be out of vanilla (what? – I know!), so I subbed a smaller amount of almond extract. Pow — these cookies are to die for. And that’s saying something for gluten free!
It’s Friday and it finally stopped raining. I’m reading Michael W. Twitty‘s food memoir and just got to the part about his conversion to Judaism and the parallels between Jewish and African American culinary traditions. Left me with a hankering for pastrami (I must trust my dear readers to be openly lusting for sugar and red meat in the same post!). There may be a run to Zaftig’s in my near future. There happens to be one near my favorite Christmas Tree Shop in Natick (please stop, Dee — too many confessions for one post).
I’ll end on a loftier note. Here’s the start of my contribution to a wonderful collaborative art/magic project that Mo is dreaming up (I Dream of a World Where Love is the Answer — It’s Crow Time). More to come.