Olive Oil Cookies with Rosemary and Cacao Nibs, adapted from the New York Times food blog Bitten
The madeleines are a different recipe than last week's - not quite as delicate, but still quite good - and they are coming out a lot better this time! This time the butter did not separate and sink to the bottom of the bowl, only to be discovered half-way through the baking.
The second cookie is a bit of an adventure. The recipe on Mark Bittman's blog (I recommend this blog highly - he has lots of recipes, all designed for everyday cooking, so they are simple and yummy) is for sugar cookies with olive oil and rosemary. When I was musing about them, I thought I would experiment and add cacao nibs, which I thought would complement some of the flavors in the olive oil. They are still being made, so the jury is still out, but let's hope that my instincts point me in the right direction!
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