"Cookies are made of butter and love."-Norwegian proverb
Three things I'm willing to put money on: the world will not end Saturday (sorry post-rapture looters), Schwarzenegger's baby momma will write a book and the cupcake trend is over. While we all love a good cupcake, it seems that its time in the spotlight is close to being done. A sweet adieu, old friend. I would say we would miss you, but the hundreds of gourmet cupcake shops will still be around for the occasional frosting-filled fix. So, what will fill the spot for dessert du jour? My vote is for the delightful, crumbly and very portable, cookie. Pink Rickshaw will pay homage to the cookie with the next food series: the great cookie experiment. The challenge: attempt five cookie recipes from the famed Martha Stewart's Cookies (Most of the recipes are also available on Martha's new app for the iPad and iPhone)
To start out simple, I used this recipe to make the delicious and crunchy Earl Grey Tea cookies. Earl Grey tea has that distinctive aroma of bergamot and when mixed with orange zest, it adds just the right amount of subtle citrus flavor to this cookie. My favorite part of the process was grinding the tea. After collecting the tea leaves from a few tea bags, you can grind them using a small food processor, but I thought it was more fun to go old-fashioned and use the mortar and pestle RW got me. I felt like an apothecary.
Martha classifies this as an icebox cookie, which makes it super easy to make it in two sessions: make dough one day and freeze and bake whenever you are ready. She also introduced me to the paper towel roll method which keeps your cookies nice and round in the freezer. Oh Martha, you're so brilliant. To be candid, I did have some trouble cutting the cookies as thin as the recipe suggested, but they still baked correctly. The cookies also make a great gift or favor when packaged with tea bags.
image source: SD; book cover: amazon.com