Move day came and went, it’s been a loooong time since I posted anything. Since early September, when we finally moved home, there’s been few moments of calm. Finn and Tom helped us pack up the rental apartment by putting themselves in the boxes. 😉
And then for the past two months they’ve spent a whole lot of time hiding in our closets to avoid all the construction guys who were still in the middle of rebuilding our place.
Finally, things were ready downstairs. For 6 weeks I cooked like this – on a shelf in a closet. Takes some getting used to:
Move in day arrived in early October.
And about a week later, most of our life was finally rebuilt.
It feels…really, so good. So relaxing. Feels like time to make my absolute favorite cookies. 🙂
These cookies are really amazing. It’s an Alice Medrich recipe, and I think since we’ve moved back in, I’ve alredy baked them four times. What’s really great about them…well, two things. 1) They are really flexible. You can use a whole variety of cheeses, as long as you pick something fairly sharp and distinguished in flavor. Going for a nutty profile is best, as it matches will with the chopped nuts in the cookie. Which you can ALSO adjust as you like – it calls for 135 g of walnuts, but I have used walnuts, cashews and pecans all successfully, as well as a mix of them. 2) They are both sweet and savory – so they work on cheese plate both before a meal and after one, or they are simply amazing with a cup of tea. Since I don’t have that much of a sweet tooth, I love them. They offer the perfect hint of sweetness, like any good shortbread (which they are), without overpowering you.
The only thing to note is that they *are* a little finnicky to cut from the log of dough that you make and chill before baking. They are pretty crumbly. I choose not to coat the edges of the log with nuts, instead putting all of them in the dough. And I think this is why I have a bit of trouble with them sometimes – butter/nut/flour ratio is wrong. Still, I manage to get them together and cut, very very carefully.
When they come out, you sprinkle them with a little powdered sugar and dab some preserves in the middle. I used my favorite tomato marmelade that I first had when we went to Copenhagen. (Which I now make myself.).
Next week we’re headed home for a week of California, family, Thanksgiving and mild celebration about the mid-term election results.