I’ve been a big fan of corn for a long time. Corn on the cob, popcorn, cornbread. Growing up, my Dunkin’ Donuts treat was always a corn muffin (which still sounds better than a donut to me). Cornbread is something I want to explore more (I’m thinking herbed), and may end up being theme to focus on moving forward. These cookies, another from Christina Tosi at Milk Bar, are a whole new corn experience. I added chocolate and strawberry for a sweet/tart combination and they are pretty ridiculous.
Christina Tosi of Momofuku’s Milkbar is magical and offers what I want to call nostalgic goodies. Except, I didn’t have Funfetti cake until college, so I’m not sure that’s quite right. When I did have it, I was never that impressed with the taste. These cookies offer the flavor I wanted with the appearance, sugary, buttery, with a somehow colorful tasting burst. The reason it’s nostalgic, I think, is because it tastes as good as it does. When you’re young, and don’t have the freedom of eating cookies for breakfast or ice cream for dinner, sweets are treasured. Half of their goodness is the weighted expectation, the time you have to wait, the terrible vegetables you need to finish in order to consume just one treat! Not to mention the THINGS YOU’VE NEVER TASTED. This is why Little Debbie treats or ice cream Drumsticks are never quite as perfect as you remember. These cookies are though. They are better.
Pistachio shortbread with cocao nibs and rose buttercream AND salt. I know. I’m not thrilled with this final recipe. It still needs work, but I kind of ran out of time. It was meant to be a goodbye cookie, and once Callie moved it took the motivation away to perfect it further. Also, she did love the final product. So I suppose it succeeded as it was meant to.
That being said, this blog should have all the attempts and failures. At least most of them. Some of these (many of these) recipes won’t be successful for a while. It’s time to really listen to Ira and decide it’s enough to know it’s a disappointment.