'cookie month' on Serious Eats
While these Scribble Cookies from My Sweet Mexico aren't necessarily a traditional Mexican sweet, author Fany Gerson's childhood fondness for them guaranteed them a spot in her cookbook. These are the kind of cookies that little kids dream about—sandwiches of shortbread and creamy chocolate filling topped with squiggles of even more chocolate.
While baking these little White Pecan Cookies from Fany Gerson's My Sweet Mexico I thought they were going to be almost identical in texture to the Amaretti I had made a few weeks ago. Sure, there was the almond versus pecan factor, but a nut is a nut, right? As it turned out, these cookies couldn't be more different from their Italian cousins.
Sweet pastry topped with layers of peanut butter mousse, jam, and an oat crumble? Even if they aren't exactly cookies, this was one bite-sized sweet that needed to be shared. It's a bar for diehard fans of PB&J, those who enjoy spoonfuls of peanut butter straight from the jar.
In these Malted Milk Sandwich Cookies, vanilla filling is sandwiched in between two chewy, malty, brown sugary cookies. Using a one-inch cookie cutter doubled my cookie output and made for macaron-sized cookies that you could eat at least two or three of with no problem.
Matt Lewis and Renato Poliafito's Baked Explorations is all about reinventing classic American sweets, and that's exactly what they've done with these Chocolate Ginger Molasses Cookies. By adding both cocoa powder and chocolate to snappy ginger-molasses cookie recipe the cookies have deep, bold flavors of warm spices and chocolate.
No one bats an eyelash when it comes to adding a dash of salt to an otherwise sweet recipe, but when you go and add a touch of spicy pepper to cookies, things start to get a little crazy. These Salt-N-Pepper Sandwich Cookies from Matt Lewis and Renato Poliafito's Baked Explorations add white pepper to their version of homemade Oreos, and I've got to say, they're pretty genius.