The first group of bakers who made these cookies raved about them, so I couldn't wait to make them. They were absolutely divine!
They are quick and easy to prepare using a food processor, then pressing the dough into the pan. A sprinkle of oats and turbinado sugar, and you're good to go.
The biggest challenge was not eating them all at once.
They'll definitely go into my baking rotation for my small quilt group meetings.
Check out the Tuesdays with Dorie website for more posts.
To celebrate our 17th anniversary, the Bread Baking Babes made Rieska, a Finnish flatbread.
It's a simple and easy bread to make with several variations: you can use barley flour, rye flour, potatoes. It's your choice.
While I was making my bread, I realized that I've been making a version of this for many years only without the rye or barley flours. So, I decided at the last minute to make both recipes: the original recipe and a modification of my long-standing recipe. I swapped out some of the AP flour with some rye flour. You really couldn't tell the difference.
It's a quick bread to make if you want a side dish or a sandwich or a snack. I used some of the bread to make sandwiches with some shredded beef that I had in the freezer. It was a delicious meal.
Our Kitchen of the Month is Kelly from A Messy Kitchen. If you want to give it a try, go to her website for the recipe.
Also, check out the results from the other Bread Baking Babes.
There's nothing tastier than brioche, whether it's a loaf or a bun. I tried to keep them awhile by storing them in the freezer, but, alas, part of my consciousness knew they were there. They were so delicious toasted and slathered with butter. They never made it to the sandwich stage.
Guess I'll have to make them again.
Stop by the Tuesdays with Dorie website to see which treat the other bakers made.
