I haven’t brought a cookie basket to a meeting in a long while. (I guess if I wanted to be current, I’d put them in a box.) My favourite cookie basket was divided between snickerdoodles and chocolate crinkles, both recipes I’ve been making since I was a kid. They look dramatic together, but homey at the same time, and the flavours complement each other well.
Now, I think I’ve got a third candidate for that basket. These cookies have a texture that’s different from both, lemony top notes that are deepened by the flavours of the almond flour and semolina, and a coating of icing sugar that sparks nostalgia.
I made these on Sunday and by Monday they’d all been spirited away from my house. Well, spirited is probably the wrong word – eagerly packed up and driven away? Devoured in the lunch room? Those are more accurate descriptions. I managed to have two myself, so I’m not complaining.
I can just make them again, along with some snickerdoodles and chocolate crinkles, and share.