My friend recently returned from a trip to Morocco and brought back some beautiful souvenirs, including this fantastic wooden cookie mold. I had to try it out as soon as possible, so after a quick Google search for "traditional moroccan cookies" I decided to break in my new tool with a batch of Ghoriba (recipe from About Food). While I don't think these macaroons are typically pressed into ornate shapes, the light, but flavorful combination of almond, lemon zest and powdered sugar was the perfect companion to some late afternoon mint tea.
There's something so appealing about delicate little cookies, even if you have to eat a dozen of them before you're satisfied. While thumbing through my new Martha Stewart cookie book last week, these Cigarette Russes caught my eye and I've been waiting for the perfect time to ...read more