We’re in the midst of a heatwave, so I baked these cookies quite late this evening and I only baked three of them. Luckily, they all turned out beautifully, because I wouldn’t have had much leeway for outtakes. And even more luckily, this cookie dough holds well in the refrigerator, so I can wait a day or two for the temperature to drop before baking off the rest. I left them in the oven just long enough to become slightly crunchy around the edges, which is a wonderful thing in a cookie.
These almost didn’t get made, because the sesame crunch reminded me so much of one of my favourite supermarket treats, Sesame Snaps. (In fact, those who are intimidated by caramel-making might pick up a pack of Sesame Snaps to use in place of the homemade crunch. But, you shouldn’t be intimidated – hot sugar is easier to work with than people realize.) I kept my baser instincts in check and saved the crunch for baking. It adds so much to the texture of this cookie and plays so well against the give of the chopped chocolate.
I’ll make these again, perhaps for this year’s cookie swap season. I suspect they’ll be popular.
I’ve been pretty behind with blogging and I have been wondering when I’d make the Swedish Visiting Cake Bars this month. But then, I realized I already have (and loved them) way back in November of 2016. I’m not sure why I haven’t made them again, except that there are so many recipes to try and so few treat-eaters in my life. So, I’ve actually completed both Dorie’s Cookies recipe selections for this month! Here’s what I said about it on Instagram at the time, “It’s a thin layer of butter-rich cake flavoured with vanilla and almond topped by a meringue of egg white, powdered sugar, and sliced almonds – so good!”
Just a short post tonight, as I have been feeling a bit sapped of energy and optimism this week, the former lapped up by the heat and the latter ground out by the news. Cookies help.