Whoever is in charge of book layout at the local Barnes and Nobel outsmarted me again. Carefully placed next to the escalator to the kids section was a table with both Martha Stewart’s Cookies and Martha Stewart’s Cupcakes. Since my son likes to play by himself with the trains while I sit and watch (he picks out a chair and insists I sit there instead of any closer), I picked up the books to peruse while sitting. An hour later I somehow found myself in the check out line with not just Frog and Toad and Harold and the Purple Crayon, but also the Martha Stewart Cookie book. Such beautiful pictures and delicious sounding cookies. How could I resist?
These are the first cookies I made from the book and I was not disappointed. They are delicious. I chose them because I needed a cookie that was elegant and impressive but not fussy or hard to transport. These certainly fit the bill. With a healthy dose of spices and rum they are delicious and I love the melt in your mouth texture. I have to admit that I didn’t love them right after they came out of the oven. However after aging overnight the flavors melded together and we all loved the results. I accidently added too much sugar to the dough but since everyone liked them like this I am posting recipe the way I made it. I only baked half of the dough and the rest is safely tucked away in my freezer for a day when I need a sweet treat in a hurry. Not a bad first try from such a promising book.
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