When Mama makes this, it’s all she can do to get it to the baking sheet. While it’s refrigerated, my sister and I sneak nibbles of the sweet, raw dough. One summer years ago, my cousin ate so much of the dough that he got a stomachache. Even now, every time Mama makes these cookies, we laugh about him groaning. Shortly thereafter, she started successfully doubling the recipe to take our nibbling into account. These cookies are somewhat similar to sablés, the real French butter cookie. The vegetable shortening also makes them softer than true French sablés, which are larger in size and have a fine, crumbly texture that resembles sand (their name means sand in French).
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Yes, brownies can—and should—be made with white chocolate.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
These cookies are gently sweetened and perfect with a cup of tea.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.