Thin and Crispy Coconut-Oatmeal Cookies

Thin and Crispy Coconut-Oatmeal Cookies

(you will need to register)

The addition of coconut is definitely a winner. I followed the same substitutions and omissions as here. Ignoring the egg also means there's little liquid in the dough to bring all ingredients together. In this recipe moisture from the sweetened, flaked coconut is a welcome addition; it was easier to roll the dough portions into balls. There are two more variations listed: orange-almond and salty. Maybe I will. Maybe I won't. But coconut's here to stay.

Melting Moments (Snowballs)

Melting Moments, another take on shortbread cookies.

To the trinity of flour, sugar and butter some corn starch is added and baked at 250 degrees F for 60 minutes. They were oh, so delicate! when out of the oven and needed to be handled gently. I let them rest overnight on the cooling rack and they firmed up just enough. A light dust of confectioner's sugar and they are snowballs (Mario Batali might say, first step, find the snow's legs).

Cookies for some friends who invited us for lunch!

Grhybe Gorayba Ghrybe Ghoraibi (Lebanese Butter Cookies)

Grhybe/Gorayba/Ghrybe/Ghoraibi...they are spelled in more ways so the search for these on the internet proved difficult. I had this shortbread cookie with the most tender crumb at Kan Zeman, in Palo Alto some weekends back. Shortbreads are my favourite cookies and there seem to versions of it around the world, nankhatai in India, shortbread from Scotland, grhybe from the Middle East...The three important ingredients are all-purpose flour, shortening and sugar. Variations include addition of powdered nuts, rice flour, corn flour, semolina...shortening of choice, butter, clarified butter, ghee and plain old vegetable oil. Some recipes also call for a leaving agent, baking powder and sometimes eggs (squirm) to both leaven and bind. Flavourings and dried nuts to embellish are also used. They do not agree on the temperature of the fat or the state it should be in or the temperature or length of time they should be baked, perhaps all this contributes to the variety but they all share something in common, a pale hue and a delicate texture.

I followed this recipe but baked it at 250 degrees F for 60 minutes as recommended here. They had the hue of the palest brown but, cough, were NOT short (sob) enough. Need to find another recipe...

Peach Upside-Down Cake

Peach

Upside

Down

Cake

pass me some vanilla ice-cream please...

Peach Upside-Down Cake by Alton Brown

Florentines

Florentines by Giada De Laurentiis (Used a muffin top pan to get perfect rounds. Substituted vanilla extract for orange zest. Baked 3/4 tablespoon mounds at 325 degrees F for 7 minutes. Yield: 42, if i had not burnt two batches :-))

For my cousin's housewarming party!

Nankhatai

Nankhatai, growing up, were bought at the local, malayalee bakery. Another import to Goa from Kerala, apart from Math teachers.

My attempts at making nankhatai.

Try,

and try,

till you succeed!

For serious readers, some history, some geography and some musings.

Signing off, in ghee induced coma.

Chocolate Kisses (Baci Di Cioccolato)

Chocolate Kisses (Baci Di Cioccolato) by Gina DePalma

(from her book, "Dolce Italiano : Desserts from the Babbo Kitchen"; New York : W.W. Norton; 2007; first edition)

Shortbread Cookies

Shortbread Cookies

Apple Crostata

Apple Crostata by Ina Garten
Inspired by George Germon and Johanne Killeen's book, "Cucina Simpatica: Robust Trattoria Cooking From Al Forno"