These cookies are from The Baker’s Dozen Cookbook, which I took out of the library a few weeks ago and is definitely going in my “to buy” list. The Baker’s Dozen, if you haven’t heard of them, are a community of top-notch professional bakers (e.g., Flo Braker, Marion Cunningham, Peter Reinhart, David Lebovitz) who organized the group to share techniques for help and inspiration. The book is mostly full of building blocks and classic favorites, which is very appealing to me as I like the idea of having a solid foundation with which to modify, depending on whether I’m in the mood to be simple or creative.
According to the description, these sandwich cookies are supposed to be reminiscent of a Flanders-evocative supermarket cookie which happens to be a longtime favorite of mine. It’s been years since I’ve eaten one, but there are still memories of longing for the “expensive” cookies that I wasn’t allowed to have at home but which I snuck from the kitchen of a friend, whose mother was known to be something of a gourmet (she liked to spend money on food, at least). This homemade version is very delicious, with a sandy, crisp outer texture sandwiching a glorious chocolate center. Like their inspiration, they are delightfully dunkable; I like to hold one halfway submerged in milk or tea, seeing how long I can keep it under without falling apart.
The recipe yields quite a bit, about 40 cookies (or more if you make them small, which I recommend, as crisp cookies are nicer in miniature), and like most sandwich cookies, they do take some time to make. But it’s the baking season! It’s time for giving! This is simply no time to complain, now is it?