I’ve made these classic crinkly peanut butter cookies every holiday season for as long as I can remember. As a child, I’d help unwrap Hershey Kisses and plop them onto still-warm cookies that were made by the hundreds in my family home. For years they were (by far) my favorite out of the many on my mother’s holiday plate and, as an adult, friends request these more than any other from my own kitchen.
In order to “save my spoons” (see here and here for what that means), I’ve cut back on baking a lot in the past year or so. But this Christmas I was gifted with such kindness that I popped into the kitchen to make them as a “thank you” to someone who particularly enjoys them. Someone who has shown me not a passing bit of kindness, but one that is sustained and repeatedly generous. One that, especially during this beautiful but stressful time of the year, I’ve greatly appreciated. One that was folded into another kindness, and two very special people to thank with something sweet.
I guess it’s fitting that my 300th post features the most New Yorky of cookies; the Black and White cookie.
Much of this blog has focused on my living in New York: balancing random jobs as a performer, writer and baker; dragging standing mixers to the apartments of boyfriends past; working for a local gluten-free magazine or meeting famous chefs; and eventually refocusing my work to bake less and write more. Yes, these cookies are not an adaptation of a chef that I know or am working with, but they are quintessentially New York.
And insanely delicious.
Growing up, there were several cookies my mom would always make around the holidays: crispy chocolate-chip laden biscotti, delicately caramelized lace cookies filled with melted chocolate, little cups of gooey nut pastries, and these tiny bombs of buttery walnut cookies I only knew as Butter Balls.
When the gluten thing hit in my early teens, those were all off limits for years. Later, as my mom started experimenting with gluten-free flours by my side, she easily adapted some of her favorites so that I could enjoy them along with my family. To this day, her biscotti come out better than mine, even though she uses my flour blend to make them. Some things just need that extra bit of mom love, I guess.
But the walnut butter balls eluded me. Until now.
“If you want really spicy cookies, go try those ginger snaps…”
This was said to me last Monday at the Serious Eats 5th Annual Cookie Swap, a fun little shindig with an impressive variety of sweets and some serious cocktails that I was told (but had a hard time believing) were somehow even stronger last year. Of course I didn’t actually get to try anyone else’s cookies (or the gorgeous canelles that Dessertbuzz brought and we were all oohing and aahing over!) because mine were the only gluten-free option of the bunch. I wasn’t going to even label them as such, but did just in case there was another “me” in attendance. When Niko (Dessertbuzz) told me to check out the “really spicy cookies” and I responded, “They’re mine!”, I was rewarded with a happy face standing next to them, noshing away. He’d been trying to stick to a gluten-free diet, and was psyched to find my little plate amongst the gorgeous spread.
So, yes, these are really spicy gluten-free ginger snaps! Continue reading
Chewy molasses cookies – lots of flavor, no gluten!
I love spicy molasses cookies. They’re like gingersnaps’ saucier big sister.
I made these for The Great Food Blogger Cookie Swap benefiting Cookies for Kids’ Cancer, and an online auction Bake Sale for the Philippines, since they travel well and lack the gluten and dairy my swap matches can’t digest.
They’re rather easy to make and have that crackly, sugary top that makes me think of the holidays, for some reason!
They’re also 100% kid tested and approved. I can say that because the tiny little baby friend I had in my apartment the night I was making them gobbled one up. So 1 outta 1! Woohoo! She then got naked and started playing with the silver shakers at my living room bar, so I don’t know if we can trust a 1-year old with a drinking problem, but whatever.
Anyway, they’re delicious on their own, and even better when crumbled into another cookie, sandwiched around frosting or dunked in ice cream. A classic, chewy in the center and crispy at the edges. Yum. Continue reading