Guys last week… Nope. You can’t start a week as bleak as it looks from my Monday vantage point (this view plus ten thousand loose toys and dark gray rain outside) with a complaint that it’s not good. But I have to tell you where I spent most of last week because it’s so traumatizing I can’t hold it in any longer: I was visiting preschools. Like schools big old public schools with lots of kids. School for five-year-old giants. School that my “baby” is going to next fall. It was terrifying. It was overwhelming. I tried to swim away my fear halfway through the day but when I got home the sun had already set at 2:30 PM making that whole cooking-and-photography-in-natural-light thing I love so much impossible. It was not my favorite week.
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Easy Sugar Cookies | Smitten Kitchen with Deb Perelman
But this week it’s going to be the complete opposite because: butter. Because: cookies. Because I think we should do something crazy like try to share a new cookie recipe with you all every day or have fun trying it out. I have so many amazing recipes on my list — a mix of wonders I didn’t know you could recreate at home classics that should be in every repertoire new riffs I’m basically obsessed with old-school bakery favorites and a silly little unconventional cookie just because I can. It’s a tall order. But I figure if I can spend a week doing things that aren’t basically fun I can spend a week doing things that are just fun like little buttery crispy golden brown morsels of happiness.
Today’s cookie comes from the Seriously I Did Not Know You Could Make These at Home files. There I was a few weeks ago aimlessly clicking around the internet when I came across a video of Sara Moulton making a cookie that I’ve only ever seen in tins sold as piroulines but is actually called everything from French Cigares to Cigarettes Russes as if it were no big deal (it is kind of her specialty after all) and I had to try it. It turns out it really is no big deal. The batter is incredibly simple – some egg whites some sugar flour salt and melted butter – all in one bowl – and you spread it out in thin puddles where it bakes quickly into a soft bronzed-edged cookie that you roll around a pencil or chopstick or crayon (not recommended by the way) while it’s hot where it quickly sets into a tube-shaped crispy buttery wafer. The ends are dipped in melted chocolate and while your experience may vary I think this is an excellent opportunity to use the oldest sprinkles known to man.
The resulting cookies are the prettiest little things delightfully light and crispy too. They keep well fit well in a tin and sound totally un-PC. If there’s a better reason to make a cookie good I don’t believe you.
