Monday, November 24, 2008

spoon cookies

I'm starting to suspect that I might be a bit of a procrastinator. Saving class reading for the last possible moment? Check. Blogging when should be doing said reading? Check again. Putting off planning Thanksgiving desserts so long that I still have not made a final decision about what we're having the night before flight leaves to go home? You guessed it--check. But all of these lapses in judgment combined cannot compete with what has now proven to be my worst time management sin ever: neglecting to make these cookies for a whopping three years.

You see, I first clipped this recipe out of Gourmet in 2005, thinking I would make them for a holiday cookie party. However, the recipe strongly recommends that the cookies sit for at least "a couple of days" before eating. Seriously. And if there is one thing I will never put off until tomorrow, it is eating a batch of freshly baked cookies. So I put the recipe aside and decided to pick something more suitable for immediate consumption.

After that, I forgot about these cookies until about this time last year, when Molly of Orangette confessed that she too had clipped the recipe years ago and put off making them, but was so so happy she finally did. You'd think her regret would have spurred me to make these right then and there--but somehow, I put these cookies off yet again.

Shortly thereafter, a friend of mine made the cookies and raved about them. Well now I really had to make them--right? But you know what they say--why do today what you can put off until tomorrow? So back into the "To-Make" pile they went.

Well I am happy to report that I have finally come to my senses, and as soon as Holiday Cookie Time rolled around this year, these cookies were first on my list. (I know that it's still November, but I think that we can all agree that once the department stores have their holiday window displays up, the tree has been placed in Rockefeller Center and every other TV commercial takes place under a Christmas tree that it's Holiday Cookie Time, right?)

And boy am I glad I did. I will admit that I wasted no time in trying a few. And they were good. Rich, nutty and totally satisfying. And now that three days have passed? As promised, they are even better. Hmmmm. Maybe us procrastinators are on to something after all.

Spoon Cookies
Gourmet, December 2005
Adapted from Celia Barbour
Recipe Available at Epicurious.com

11 comments:

Rosasharne said...

I've made these twice, but haven't managed the requisite waiting. But I've found that they're perfect for wrapping up in tins to give away. Oh, just looking at them makes me want to make them again...

Karen said...

These look so pretty! I looked at the reviews on Epicurious and people just raved about them. Someone suggested rolling out the dough and using a silver-dollar sized round cutter... I like that idea as using the teaspoon seems rather tedious. I think I'll make these this week!

Ingrid said...

Those are just about the sweetest looking cookies I've seen!

I've never heard of the recipe. Thanks for the link! I'm going to follow it over and print out the recipe!

Happy Thankgiving!
~ingrid

Sunshinemom said...

I gawked at this food gawker:)
So you know how cute this looks? Am just going for the recipe to epicurious! Thanks:) Happy thanksgiving!

Grace said...

yeah, when it comes to cookies (and heck, desserts in general), there's no patience on my end. these would definitely make a great gift...if they ever made it out of my kitchen. :)

Kevin said...

Those cookies look good!

Anne said...

Those look wonderful... now I'm dying to try the recipe!

Linda said...

I confess, I've had this in my epicurious.com recipe box for a while now, and have never made them. With your ringing endorsement, I'm now inspired to make them.

Yours turned out pictu

Linda said...

oops... i meant to say that your cookies turned out picture perfect...yum!

Googelibear said...

I have made these cookies about 2 years ago and didn't have the right jam to fill them with, chocolate was a wonderful stand-by though. They are absolutely delicious right out of the oven too :))

imdp said...

These cookies are exquisite! The brown butter adds a lovely flavor and the ingredients yield great mouth feel. Daunted by the exhaustive spoon process, I rolled small logs (1" diameter) and cut thin "coins". Oddly, this is the first dough I have found that the refrigerator is not a friend. Better to work room temperature. Made apricot sandwiches and drizzled bittersweet chocolate on top.