When I brought my holiday cookies to work, my friend Laura said that one of my creations reminded her of a spice that her grandmother used in many of her baked goods. The spice is mahlab, an aromatic spice made from the seeds of a species of cherry, which has been used for centuries in the Middle East. Mahlab has a tart cherry taste with overtones of lemon. I sourced the mahlab at a NYC spice store in Little India and added them to my shortbread cookies with great results. Continue Reading →
From my new book, Sassy Cookies.
Chocolate-ginger fudge is layered over a thin buttery shortbread cookie. Cut cookies into 1-inch squares, because a small piece will easily satisfy a sweet tooth. Continue Reading →