Hello…I love cookies…
I tried my first recipe from the Momofuku Milk Cookbook...
All hail Christina Tosi!
I attempted the Corn Cookies last night and although I was concerned that they would be uninteresting ..or too corny… or whatever silly nonsense it is that keeps us from venturing into the unknown, they are anything but lackluster. I tasted the batter, I always do, it was sweet and complex with a good amount of salty aftertaste. Like the crunchy corn bread crust that sometimes forms at the edges of the pan. You know as well as I do that is always the best part of the cornbread. I was sold. It was on. All the best idioms! I cannot recommend this recipe enough!
Get yourself a copy of that book. Seriously. Now.
I added a little bit of glaze just to add a hint of strawberry. Here’s a quick run down if you want to try it;
Strawberry Glaze
2 tablespoons powdered strawberry *
1 cup powdered sugar
1 tablespoon strawberry jam
milk to thin to desired consistency
Whisk together all the ingredients together in a bowl until smooth. Do as you see fit… I plopped it into a small ziplock bag and snipped the corner. Zig-zag, swirl, or go all Jackson Pollock on those cookies while still warm. They will take a few hours to dry so the glaze is no longer sticky.
*Powdered strawberries? Yes. Taking a page from Tosi, I grabbed some freeze dried strawberries from my local Whole Foods and used a mortar/pestle to grind them into a powder. Took 20 seconds at most. Worth the extra effort to boost the strawberry flavor in your glaze and give you that insane shade of crazy Barbie pink.
Which recipe to try next…
jennahutson.com 