Homemade Mint Milano Cookies are just like the Pepperidge Farm favorite. These thin, snappy cookies are on either side of silky smooth minty chocolate that’s sandwiched in between.
Not sure if you have noticed but the internets are full to the brim with gift guides. I feel like two years ago, I’d see…oh I dunno, like one or two or ten gift guides. Now? A million, I swear. They’re everywhere. So, like all of us, I’ve started sifting through them because I’m a good American and looove buying stuff. But then I realized that they’re not really all that helpful because everyone in my life is so picky and such weirdos. The gift guide for “boyfriends” or “dads” doesn’t really apply to the men in my life. Instead I’ve just found all sorts of new stuff that I want for myself, which sort of isn’t the point to gift guides.
One thing I do encourage is gifting something to yourself. I do this every year and it’s the best, seriously. It’s never a big ticket item or anything, just a little something that no one knows I want. I’m not sure what it’s going to be this year but I’m on the hunt. Send your unusual gift ideas my way.
And now, cookies.
And not just any cookies but persimmon cookies. I feel like people only half like persimmons.
I think they’re sooo beautiful. I’ve used fuyus in quite a bit of recipes this year but this recipe uses its counterpart, the hachiya persimmon. Fuyus are short and stout and can be eaten if ripe or super firm. Hachiyas should be eaten when they’re suuuuper ripe; I’m talking very very fragile and soft to the touch.
Hey giiiirl…do you hate gingersnaps like the rest of the world? Be honest…
The internet in the past week has taught me that EVERYONE hates gingersnaps. Maybe it’s a crunchy cookie thing or maybe people dislike the combo of gingerbread and the texture of the snap. I’m not totally sure. I do, however, know that when I asked what kind of cookies should appear during cookie week, a soft tender lil’ gingerbread cookie was suggested at least a dozen times.
And so I was off…
These cookies are like a grown up version of peanut butter and jelly.
If you’ve ever bought a big jar of tahini for hummus and then scratched your head thinking what else you’d use it for, well, this izzzzz it. I remember ions ago, I tried to make hummus without tahini and thought it tasted great. I was like, why would I even need to buy that extra jar of tahini for $8. I obviously had no clue about life in general. Years later I wisened up and bit the bullet and bought tahini. The addition of tahini in hummus was revelatory. And I realized that hummus isn’t hummus without tahini.
These cookies celebrate the flavor of tahini. They have a bit of a bite, are slightly tangy, nutty and their texture is awesome (thanks to the sesame). These cookies are perfectly sweet which works great with all those flavors. And I mean, look at how cute they are!
If there’s one thing I could make every day for the rest of my life, it’d be pie. I like the rolling and the crimping and the filling and the … well, everything. And I (usually) like the thinking pie-making brings. I get all existential and have thoughts like, “is my hand really moving now?! it’s weird that we even exist at all, right now, right here…”
You know, crazy thoughts I used to have more in college when I read too many books and had too many feelings. I remember one night in college staying up all night, listening to this song and thinking way too much about the fact that we all actually exist. (Do you think I’m weird right now? Probably and sorry.) Art school made me angsty; or I went to art school because I was angsty–I’m not sure which one came first. But I do know that pie-making brings back that angst.
The other day I wanted the flavor of pie without my brain going to weird places. I wanted to cut the time in half, but when I closed my eyes, I wanted the flavor to scream key lime pie. So…key lime pie cookies! YES.