Whole Wheat S'more Cookies
For this week's installment of my Recipe Resolution I decided to tackle February's Bon Appetit, which is chock full of incredible sounding recipes including one by Bruce Aidells for Middle Eastern Bison Meatballs with Cilantro Yogurt Sauce that I swear I'm going to make just as soon as I splurge on an automatic spice grinder. (It's on my kitchen wish list, along with a super deluxe free-standing mixer, a crepe pan, and an immersion blender...)
Since the bison is going to have to wait until at least after my birthday (hint, hint) I decided to make the Whole Wheat S'more Cookies, primarily because I feel the same way about s'mores as I do about ice cream. That is, they shouldn’t be restricted to the summer months. Sure, they taste best when roasted over a campfire—maybe with a stray pine needle or two embedded in the marshmallow—but indoor s'mores on a cold winter’s night are nothing to sniff at. Besides, whole wheat means they're healthy, right? Right?
