This is the time of year for cookies. It's usually the same kind. Chocolate chips, Oatmeal Rasin, every kind of butter and sugar. Yet imagine turning th cookie tray upside down with new twists and new recipes. Sunday's New York Times did just this. The have an insect loaded with all sorts of interesting sweets.
They offer all sorts of interesting treats in a colorful pull out.They're are triangles of mint chocolate chip cookies that have an Andes mint vibe to them.There's a buttery and silky peanut brown butter cookie.They're even nuttier thanks to rolling the dough balls into first egg and then chopped peanuts. POpcorn bucket cookies have everything from the popped thing to Raisinets M&M's Kitkats and Reeses Pieces.
There is a take on the Dark and Stormy cocktail, which is redolent with cinnamon cloves and cayenne, the last not a typical Christmas cookie ingredient. For something fun and unexpected there are the mortadella cookies, with the pink meaty color being supplied by dried strawberries. These add to the already almond-y, nutty flavor. Coconut lovers will love munching on coconut cake cookies., dipped in rich glaze and then dried coconut.. There is even a brownie recipe made with the added kick of espresso to liven up the taste buds.It also has a kicky coffee glaze too.
These are not the average Christmas cookie. These are fun and zingy. Try them to add some zest to a bland cookie table.
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