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.
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: