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basil parmesan checkerboard cookies aka pesto shortbread
One aspect of this project which I’ve alluded to on a few occasions (here and here) is new recipe development. Coming up with and testing an original recipe has proven to be challenging, and so far, I haven’t made anything I felt was ready to share. Until now. Meet the first Savor Tooth Snacks original:
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savory shortbread cookies with olives and rosemary from new york times cooking
In my search for decidedly “savory” cookie recipes, I did have some preconceived notions as to the sorts of ingredients I would find. I expected the obvious: cheeses, herbs, salt, and spices. I expected umami-forward ingredients like miso or ingredients that impart toasty, nutty flavors like brown butter, sesame oil, tahini. I even expected the
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adobo chocolate chip cookies from mayumu
The chocolate chip cookie is the cookie archetype. Originally created by Toll House Inn owner and baking legend Ruth Graves Wakefield in 1938, the chocolate chip cookie (or as she called it, the Toll House Crunch Cookie) became an instant classic. Today, it’s what comes up when you type “cookie” into the emoji keyboard. It’s
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lessons in recipe development: salted duck egg yolk + guava jam sandwich cookies
When starting this project, there was one aspect that left me feeling simultaneously sooo excited and also incredibly anxious: the prospect of developing my own recipes. While I have been known to make the odd tweak to a recipe here and there, I usually stick to the realm of substitutions: strawberries instead of blueberries, almond
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black sesame shortbread from New York Times Cooking
This year, Lunar New Year kicked off on February 10th, ringing in the Year of the Dragon. In celebration, I wanted to make a cookie that incorporated flavors found in traditional Lunar New Year dishes. I settled on an old favorite: black sesame, specifically Genevieve Ko’s Black Sesame Shortbread from New York Times Cooking. I’ve
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corn nut brittle and brown butter cookies from The Club
While this week’s post is indeed a recap of my experience making Molly Baz’s Corn Nut Brittle and Brown Butter Cookies, the journey actually started with a different cookie entirely. Specifically, it started with my very first foray into cookie recipe development. One of my partner’s primary complaints is that he loves the cookie-part of
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black and white tahini crisps from The Cookie Bible
This week I had a special savory cookie request. My friend (and Savor Tooth Snacks super-fan) Jesse recently moved into our building and was throwing a housewarming party – he asked if we could make a batch of savory cookies for the event. I happily agreed – as someone who now makes cookies on the
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battle of the rice krispy treats
Following the challenges of my last baking project, I thought I’d take it a little easier this week. Enter: the rice krispy treat. Rice krispy treats are the epitome of easy – in their simplest form, they only require three ingredients: marshmallows, butter, and Rice Krispies cereal. You can pull together a batch in less
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manchego linzer cookies with quince jam from Cookies: The New Classics
Feeling bolstered by the success of my first cookie recipe, I thought I would take on something a bit more challenging. I landed on a recipe from recipe developer/food stylist Jesse Szewczyk: Manchego Linzer Cookies with Quince Jam. This recipe can be found in Szewczyk’s cookbook, Cookies: The New Classics which aims to put a
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pine nut sablés with taleggio from More Than Cake
After much deliberation, I decided the best savory cookie to kick off 2024 was Natasha Pickowicz’s Pine Nut Sablés with Taleggio from her best selling cookbook More Than Cake. Like the title implies, the book includes a variety of baking recipes beyond cake (although the layer cake recipes are incredible and well-worth exploring) – including,
Savor Tooth Snacks
savor(y) it.
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