Cookie Quest: Recipes 1-3
Recipe 2, Cardamom and Cinnamon Palmiers, from Claire Saffitz
Recipes 1-3 of Cookie Quest covered a lot of ground: there was lamination, there was a dairy free and gluten free recipe, and there was a not-so-typical oatmeal cookie. Each recipe only reinforced my love for cookies, and inspired me in the ways they highlighted one or two ingredients and really let them shine. For recipe one, that ingredient was banana, recipe two was butter, and recipe three was sesame.
Recipe 1: Banana Oatmeal Chocolate Chip Cookies, Spelt Variation-Elinor Klivans
These cookies are one of three foods I associate with my family the most (the others are chewy ginger cookies and lentil soup). From an early age, I remember my parents frequently making the moistest, most delicious banana bread. I thought it was so cool that something so tasty could be made out of a fruit that was going “bad.” Around the time I was in middle school, they found this cookie recipe and we leveled up our family’s banana baked goods game. I’ve sent and received these in care packages and feel close to my family whenever I make them. They felt like a perfect start to Cookie Quest, but I wanted to try something a little different this time around. The recipe calls for 1 ¼ cup of AP flour, so I swapped in one cup of spelt flour! I love the freckles it leaves in the dough and its slightly nutty flavor. Next time I make these, I think I will toast the oats before baking, brown the butter, and use all spelt flour and no AP. Particularly of note with these cookies is that rather than crumbly or chewy (my preferred cookie textures), they are cakey. I find that most cake cookies are on the dry side, but the bananas ensure a moist cookie that stays that way for days. If you’re skeptical of cakey cookies, definitely try this one.
Recipe 2: Palmiers, Cinnamon and Cardamom- Claire Saffitz
Every now and then, I am reminded that butter is magical. While it is a commonplace ingredient, sometimes we need to remember that it should not be taken for granted! Rough puff pastry, shaped, dusted with spices and sugar, and cut into palmiers, was the messenger of this ever important reminder. These cookies were so delicate and flaky and shattered in my mouth almost instantly. I broke so many of them (I may have cut them too thinly) that I probably ate two or three just in scraps right off the tray. These cookies excite me because there are so many potentially delicious ways to riff on them. Instead of cinnamon and cardamom, I could use lavender and lemon zest, chai spices, or maybe even something savory! I might have to test out a cacio e pepe palmier… could be pretty great.
Recipe 3: Sesame Tahini Cookies- Spicewalla
I love tahini in desserts. The added bitterness makes each bite more complex than just “sweet.” These cookies definitely have a unique flavor and make a perfect snacking cookie, for a little energy pick-me-up, or a slightly sweet bite at the end of the day. There is no added sugar in the recipe, the only sweetness comes from the almond flour and maple syrup, so it makes for a very subtle- but definitely noticeable- flavor. They were so easy to make, are gluten and dairy free, and came with their own decorations: black and white (unhulled and hulled) sesame seeds. Claire Saffitz talks often about how she appreciates cookie recipes that come out of the oven decorated, rather than having to pipe frosting on them or shower them in sprinkles, and I totally agree. It’s nice not having those added steps after baking, because that means you can eat and share them sooner! If you’re looking for a quick, clean, cute, and unique cookie recipe, this is definitely for you. Plus, they’ll stay good for a while, as the oil in the tahini keeps them from drying out.