As I started portioning out the dough (with my new cookie scoop that I adore) I realized that the recipe on the lid didn’t include salt. As a strong believer in salt in baked goods, and everything else for that matter, I decided to make a variation by sprinkling fleur de sel on top of the cookie before baking. The plain ones were good but the fleur de sel took them to the next level. I will definitely sprinkle all of them next time.
I also made a raspberry variation by folding whole fresh raspberries into a portion of the dough that turned out quite well. The tart soft bites of raspberry provide nice contrast to the sweet chewiness of the cookie.
My final variation was not so successful. I mixed pieces of leftover blood-orange marshmallows into the dough and during baking they melted into a big mess.
They tasted good, even though the marshmallow flavor was barely there, but boy were they ugly! I am going to keep trying to find a way to incorporate marshmallows into cookies successfully, if anyone has done it, let me know! Maybe they need to be added towards the end of the baking time a topper. I will keep experimenting.
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Looking for recipes to fill out the rest of the meal? Check out my other blog for healthy and delicious savory recipes.