Not all cookies are created equally. In fact, these cookie squares are part crumbly shortbread and part chewy jam-filled thumbprints. But, I’d have to admit that the best part is that you can make them with any filling—your favorite jam or preserves, or even salted dulce de leche, lemon curd or my dairy-free knockoff nutella. I like to make the cookies year-round, swapping in different flavors for each season. My kids like them any way they come out of the oven.
You know what it’s like to not be able to have bread or pizza or focaccia. My family does, too. For the past five years, I’ve been trying off-and-on to replicate the chew, the bounce and the bend that occurs naturally in a gluten-full bread. I’ve made batches and batches of doughs—all failures. But, those failures have led me to the biggest bread success I’ve ever had. And I’m happy to share it with you.
Sometimes, things come back around—again. And, you have to just go with it. read more…