For several years now, I’ve focused on cookies that were flaky, like sugar cookies or shortbread with jam for Christmas. This one is a little different.
By way of background, I’m all fumble fingers in the kitchen when it comes to “regular” food, but have found I really enjoy baking for the simple fact that it’s so precise. Each recipe I’ve tackled has exacting measurements, making the outcome much more achievable, and enjoyable. And it’s something I only typically do at Christmas, although I do tend to make apple pie each fall after returning from our local orchard with our bulging bag of sweet Macintoshes.
For this one, I was looking for something a little gooey with a flaky cookie interior. And I found it in the Millionaire’s Shortbread recipe from the New York Times. I tend to never repeat a recipe from holiday season to holiday season, but this one might just break that particular tradition. This British treat is the perfect blend of shortcake, rich chocolate, and gooey caramel. The NY Times recipe created the perfect ratio of each and makes for a wonderful presentation on a table, preferably close to the Christmas tree and within ready reach of a cup of espresso, milk, or hot chocolate on a cold December night.
I highly recommend this scrumptious cookie and, in particular, this recipe. It takes a bit of time with all the different layers but well worth it in the end and not difficult at all. And the final product is absolutely delicious.
I’ll give this one a 5 cookie rating out of 5.
