A fun quote from Max Jacobson, Las Vegas Seven (June 4)
… I was at Williams-Sonoma in Summerlin where I met college teacher and cookbook author Kelly Cooper, whose Cookies for Grown-Ups (Red Rock Press, $24) has a number of killer recipes for sweet and savory cookies. Her Refrescante (cornmeal, Parmesan cheese, cream cheese and jalapeño peppers) is one of the world’s great cocktail snacks.
Summer may not be your peak cookie baking month; fall baking and the holiday season will be here before we know it. In July I’ll be in Davis, Truckee, and Mendocino CA. Grants Pass and Bend OR. Gig Harbor, Tacoma, and Spokane WA. In August I’ll be in Albuquerque, Santa Fe, and Taos NM. Would love to visit if you happen to be around these areas. I posted places, days, and times on GrownUpCookies Events.
This summer I’m having fun baking and getting great compliments on “Nosh”. The combination of peanuts (I use Trader Joe’s old-fashioned blister peanuts), salt, fresh cilantro, and red pepper flakes is a great savory cookie that goes well with cold beer or soda. I’ll bake Nosh for several of the events and it’s a great traveling cookie in hot weather. I buy a good quality red chili flake, mine are from Savory Spice Shop. Any good quality brand will add depth of flavor.
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh cilantro, finely chopped
1 cup all-purpose flour
2 cups dry-roasted salted peanuts
2 tablespoons dried chili flakes (reduce if you prefer a milder flavor)
1 teaspoon baking powder
1-1/2 teaspoons coarse salt
1- In a large bowl, using an electric mixer, cream together butter and
sugars until light and fluffy, about 3 minutes. Mix in egg, vanilla and cilantro. Beat until well blended.
2- Whisk together flour, peanuts, chili flakes, baking powder and salt in a small bowl and add to butter mixture. Beat until just incorporated.
Refrigerate dough for 1 hour.
3- Preheat oven to 350° F. Scoop or drop dough by 1 teaspoon portions,
sprinkle each with a pinch of coarse salt and place 1½ inches apart
on a parchment-lined or nonstick baking sheet. Bake for 9-11 minutes or until bottoms are golden brown. Let sit for a few minutes and transfer to a cooling rack.
Yields about 4 dozen