I try to keep the complicated baking to a minimum around here. I am a big fan of simplicity – Bundt cakes, drop cookies, brownies. However, once in a while I’m overcome with the need to make something a little bit more involved than my usual escapades.
These cookies are an excellent example. I was flipping through Cooking Light when I saw them. Something about to them called out to me and practically begged me to make them. So, I added them to my “to-do” stack but kept passing over them in favor of something simpler.
Finally, I could take it no longer and made them. The dough itself was unremarkable in its preparation. Getting them to the finished stage is the kicker. While they are a bit time-consuming, they are surprisingly simple to assemble. Most of their time is spent in the refrigerator, so a lot of the time required isn’t hands-on. If you can manage to roll out dough, stack, and slice, then you possess all the skills required to make these unique cookies.
I regret to tell you that, in my opinion, the cookies look better than they taste. Not that they aren’t good, they just aren’t extra good like I wanted them to be. Don’t let that discourage you from making them. Any chocolate and vanilla fan would certainly like them. And, of course, they would be quite impressive on a cookie tray or wrapped up as a gift.
More BoB in black and white:
- Irish Cream Brownies
- Chocolate Shortbread Fingers
- Marbled Chocolate Bundt Cake
- Chewy Chocolate Cookies with Cream Cheese Icing
- Fudgy Layer Squares
- Chocolate Wafer Icebox Cake