First and foremost, I wish you all a very happy New Year. I hope that yours was filled with as much champagne and soul music as mine was, if you’re into that kinda thing.
I’m sure you’re wondering where the heck I’ve been for the past, ahem, month (and some change). Well, long story short my very old, cranky, SLOW MacBook finally gave out on me right after Thanksgiving. From what I’ve gathered it isn’t salvageable, but I’m saving it for my father who is a stickler for the belief that “everything can be fixed.” With that said, I’m now blogging to you from my new laptop! It’s much faster and shinier and smarter and faster and so many more things. Oh, and did I mention it’s faster? Yeah? Ok, good.
So on to this recipe. Lately I’ve been obsessed with re-creating classic treats. For example for Christmas I made candy assortments as gifts and the crowd favorite was the homemade peanut butter cups. I’ve also been playing with the idea of Almond Joys, but now the holidays are over so no one will eat them. I can’t wait for January to be over. These cookies I actually made back in November when everyone was still stuffing themselves with sugar and butter-laden goods I created. This was actually one of two desserts offered that night. So even though it’s January, I’m still sharing the recipe with you. There’s gotta be someone out there that will make them. Or at least you can just look at some food porn for a bit while you snack on celery. Deal? Ok, there. Now everybody’s happy.
Here‘s the recipe I used from Sea Salt with Food. Please disregard the fact that her photos are 14,000 times better than mine (approximately).
I have lots more coming up soon, so stay tuned!