December 2012

Welcome to this month’s issue of the Gourmet Cupboard…

Happy holidays to all, and to all a good cookie!
A cookie is the perfect treat. Just small enough not to carry any guilt, but big enough to pack a lot of flavour in one small bite. I like to make mine half the regular size so I can try them all. I love chewy cookies like the almond marmalade cookies. And fruit filled ones like the Moroccan ones below. I also have a real weakness for a crispy shortbread with a soft center. The trick to shortbread is to let it age about a month before eating it. It makes the butter nuttier and the cookie crisper. But even freshly baked, all of these cookies are sure to add a different dimension to your next dessert platter.

Click the below links to get recipes:

Almond Marmalade Cookies

Morrocan Harost Balls

Shortbread Cookies