The Atlanta Journal-Constitution
GIRL SCOUT COOKIES
The original recipe called for 2 tablespoons of milk, but after hearing the experiences of the Simmons and Samuel families, I decided to skip the milk. I added a pinch of salt and also decided, given that this is a sticky dough, even without the milk, to turn this into a refrigerator cookie. The original directions called for the cookies to be rolled and cut out.
1 cup unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
In the bowl of a stand mixer, combine butter and sugar and beat at medium speed until light, about 3 minutes. Add eggs and vanilla and beat 30 seconds. In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture a third at a time, beating for 10 seconds between additions. Remove dough from mixer and divide in half. Tear off two 12-inch squares of waxed paper and spray with nonstick cooking spray. Roll each dough half into a cylinder and wrap in the prepared plastic wrap. Refrigerate at least one hour.
Heat oven to 375 degrees. Lightly spray two cookie sheets with nonstick cooking spray or line with parchment paper.
Remove dough rolls from the refrigerator. Slice each roll into ¼-inch slices and arrange slices on prepared cookie sheet. Bake 8 to 10 minutes or just until the edges begin to brown. Move cookies to a wire rack to cool. Makes: 4 dozen cookies
Per cookie: 72 calories (percent of calories from fat, 50), 1 gram protein, 8 grams carbohydrates, trace fiber, 4 grams total fat (2 grams saturated), 18 milligrams cholesterol, 21 milligrams sodium.
Lady M sets its sights on bonbons
Lady M, the chain of sleek bakeries known for its multilayered cakes made of crepes, has added candies to its inventory. They’re tiny bites of gummies and chocolates nestled in oblong boxes. Among the 16 varieties created by Olivia Niddam, a French confectioner, and the company’s chief executive, Ken Romaniszyn, are mixed wild berry, banana-marshmallow, chocolate cookie puffs and strawberry shortcake.
Lady M Bon Bon, $24 to $64 for multibox sets, ladym.com/ collections/bonbon.
A new pint worth sampling
A new ice cream from McConnell’s in Santa Barbara, California, is especially cravable. It’s creamy, thickly veined with molten praline, lightly accented with mellow Garrison Brothers Texas bourbon and studded with saltroasted caramelized pecans. Give it the affogato treatment with a splash of the bourbon.
McConnell’s Fine Ice Creams Garrison Brothers Whiskey and Pecan Pralines, $12 per pint shipped ($11.50 in shops), four pint minimum, plus shipping, mcconnells.com.
An ancient grain powers these chips
Crisp, rectangular fonio chips, made from a West African heirloom grain, are the latest from Yolélé, a Brooklyn, New York, company that makes and sells African foods. There are four iterations: Afro-Funk, made with dawadawa (fermented locust beans) and ginger, are moderately spicy; Greens!, made with moringa and baobab, are tart; ruddy Yassa!, flavored with chile, onion and lime, are at once hot, sour and sweet; and plain sea salt, the lightest, are somewhat fragile. The company was founded by Pierre Thiam, a chef and fonio ambassador, and Philip Teverow, a specialty food expert.
Yolélé Fonio Chips, four bags, one flavor or variety pack, $20, yolele.com.
Chicken Parm, form of a sausage
Seemore Meats and Veggies, a company run by Cara Nicoletti, a fourth-generation butcher, fills its casings with a high proportion of vegetables to meat. It has just introduced a clever variety, chicken Parm. Each link delivers a flavor-packed mosaic of ground chicken, roasted tomatoes, cheese, breadcrumbs and basil. Sear or grill them whole and serve alongside pasta, or in a sandwich, or slice into coins and sauté to toss into a pasta sauce.
Four-pack (16 sausages), $57; eight-pack (32), $78, eatseemore. com.
An Irish whiskey returns to its roots
Starting in the late 18th century, there were whiskey distilleries clustered in Dublin. By the 1960s, they were gone. It’s a complicated story, but now Dublin distilling is in revival mode. Teeling Whiskey, opened in 1782 by Walter Teeling, was reestablished near its original location in 2012 by brothers Jack and Stephen Teeling, descendants of the founder. In 2015 they began producing a range of whiskeys. Their latest, called Blackpitts, has historic and uncommon character. Smoky peat was once used to dry the malted barley, and now a whiff of smokiness from that revived method overlays the subtly honeyed palate of this graceful new whiskey. It’s also on the light side, thanks to triple distillation, typical in Ireland.
Teeling Blackpitts Whiskey, $86 for 750 milliliters, reservebar. com.