People will often ask me what my favourite thing is to bake and my answer is always cookies and pies. I love pies for their versatility. There’s nothing you can’t put in a pie. They’re also forgiving as no one will ever know about that rip in the bottom crust.

And cookies I love because they each represent a little baking story unto itself. Every cookie is its own beginning, middle and end. While a cookie may be related to its brethren in the batch, in the end, it stands alone.

For this edition of Magazine Monday, I had a strong urge to bake cookies so I turned to a recipe for Chocolate-Dipped Espresso Shortbread Cookies from Issue #61 of Fine Cooking magazine (my very favourite food magazine).


Judging from the looks of pleasure on the faces of all those that tried these cookies, they’re most definitely a keeper. Of course, I would not be able to tell you how good they were as I did not actually eat one.

I have given up sweets for Lent.

That’s right.

Me. No sweets. Six weeks.

And we’ll just see how well that turns out.

I wish all of you a wonderful, sweet-filled week!


Here are some Magazine Monday posts on other blogs:

Quellia of All Things Edible made a number of goodies.

Linda of Make Life Sweeter! made an incredible Cashew Nut, Honey & Vanilla Pie.

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