Very much a shortbread cookie, not too sweet, a little snappy from the addition of fleur de sel and freshly ground black pepper. A slice and bake icebox cookie that is easily put together, rolled into logs, then refrigerated for several hours or even frozen until needed. Freshly baked cookies on demand for serving with espresso, a cup of strong tea or a glass of ice cold milk.
Thanks to Tia of Buttercream Barbie for her pick for this edition TWD. Check out her blog for the recipe or if you have a copy of Baking From My Home to Yours, it will be on page128. Next Tuesday, Becky of Project Domestication has chosen Flip over Plum Cake on page 42.
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