Growing up there was a dessert that I always looked forward to: chocolate pudding. I loved to take a dollop of cream and stir it into my pudding to create a chocolate-marbled piece of art. I always admired the beauty in all of the unique swirls and patterns and shades of color. Typically, I would end up over-stirring my mixture and was left with a light brown bowl of fluff void of anything beautiful. My solution? Fill another bowl and start again.
Over the past several months I’ve continued to revisit a recipe that I’ve been working on. It’s a flourless, dairy free recipe that features almond butter. Finally after some tweaking here and there, I have a recipe that I truly love and want to share with you!
These Gluten Free Linzer Tart Cookies are a scrumptious take on a classic. Filled with raspberry preserves and a thick layer of chocolate, they are sure to please everyone.
When eggs were part of my cookie recipes, my kids were always quite cautious about indulging in raw cookie dough. I’m not sure where this timidity came from…certainly not from me. I have always felt it my duty, call it a “service to my family”, to test out the dough. Worry about raw eggs? Not me. I figured if Rocky could down raw eggs, then surely I could swipe some cookie dough and survive unscathed.
Cookies are by far my favorite dessert to make. The possibilities of shape, flavor, and texture are endless. Cookies can be a casual, rustic treat like the classic chocolate chip cookie or can be formal and refined like the Macaron or Palmier. Any way you cut them, I just love homemade cookies.