…she ain’t never gonna be the same. With apologies to Aerosmith.
My latest foray into Sharon Tyler Herbst’s The Joy of Cookies is lemon spritz cookies (or sprits, from Sweden). These required a cookie press which, until this past Wednesday I did not own. Whilst Kate had her hair cut at a nearby salon, I walked to Cooks’ World and bought a gun (the other name of the press) and took the opportunity to join the grownup world of culinary arts by also acquiring a mortar and pestle. I texted Bruce right after, told him I’d bought a cookie gun and I was planning to plug someone full of cookies. He texted back, “Pick me!”
After finishing my recent academic paper on Friday, I frittered away Saturday with a little bit of puttering about in the garden, and then by baking the first new batch of cookies since May, learning the quirks of the cookie gun as I worked. That, my friends, is serious fun. You know, if you’re me.
These cookies are Scandinavian in origin, buttery and light. I blanched almonds (another culinary first for me — who knew that just meant peel? ok, it’s not that simple, but seriously, I didn’t know!) Friday night in preparation and ground them Saturday morning. The other flavoring besides a teaspoon of vanilla extract is lemon zest in this particular spritz variety (there are four more should I wish to revisit this recipe, and I will!) and I used two small lemons for that.
The results? Delicious! Light, delicate, and lovely. I’ve frozen two-thirds of them for later this summer. We three are enjoying the remainder so quickly I felt no guilt when I began baking another variety requiring lemons this morning (more on that next time I post — see? trying to develop a more regular blogging habit here).
So far, I am loving being done with studying for the summer!