Day 4 of The 12 Days of Cookies is starting a bit better than yesterday ended with the last cookie attempted. Being the planner I am when confronted with a lot of work, I not only chose all 12 cookies I’d make, I organized them into pairs by production so that I could get two done a day. They’d either have very similar elements (okay, so I’m not talking about butter, sugar and flour…), or one would need refrigeration and I could continue on with the second while…you get it, right?) I printed out the recipes, and sorted through them making sure I wouldn’t have any hang-ups, like realizing I didn’t have oatmeal after coming home from the store.
I know you hate that as much as I do when it happens, right?
So did I hop back in the car to get oatmeal? No. I went back through the cookies featured in Gourmet’s Favorite Cookies: 1941 – 2008 to choose another — one that wasn’t very complicated and for which I had all ingredients.
Brandy Snaps, Gourmet’s choice for 1949, looked to be the best for my particular dilemma. Although I’m not usually thrilled with the prospect of booze in my baked goods, I am able to deal with a little, and the cookies reminded me of Florentines: crisp, crunchy, and caramelley. Plus I happened to have three bottles of molasses in my pantry — light, dark, and Barbados “unsulfured.”