Tagcookie week

I am not a big chocolate cake person – but I love to make chocolate cake. Seems odd on the surface, but it boils down to one simple truth: I don’t like doing dishes. And most chocolate cakes are one- or two-bowl recipes that are essentially dump and stir – no stand mixer required.

So it stands to reason that I love this cookie – three bowls (you could probably manage it in two), no appliances, and a truly spectacular result. And, unlike chocolate cake, I actually want to eat these.

My apologies if this post seems a little rushed – I need to pack up a few boxes, go vote, and hit the post office before it closes at five. It is currently 3:30. Could I have prevented this little conundrum with better planning? Absolutely. But this is not Eighth Street Everything Goes According To Plan, so…

But you’re here for the cookies.

In a glorious, grown-up ode to peanut butter and jelly, these thumbprints hit just the right balance between rich, nutty pistachios and sweet, slightly sharp raspberries. There’s a hint of ground cardamom and honey to bump up the complexity, and just enough rubbly pistachio chunks to keep things interesting.

I’m not through with cookies this week, but I can already say, with confidence, that if you bake nothing else this week, you must bake these. I’ve earmarked all the cookies from this grand experiment as holiday gifts, and I’ve already had to hide the containers of pecan pie cookies to keep my family out of them.

Heck, my mom said if Dad hadn’t gotten to her first, she would marry these cookies.

Well, this was certainly starting off cookie week more with a whimper than a bang. I’m not going to say these were bad cookies – after all, even bad cookies are pretty good – but I have to admit that the standout elements, for me at least, had a lot more to do with making than eating. Generally, that’s not a selling point.

I’ll admit that these cookies made the list because a dear friend’s grandmother gifted me her vintage cookie press, and I’ve been looking for an opportunity to use it ever since. Now that I’ve tried it, I would guess more modern cookie presses have certain advantages – even pressure, controlled dosing, and less metal-on-metal screeching – but I have no plans to trade in.

For me, this press is a connection to a history of hosting and hospitality, and the honor of having been included in it outweighs any of the small inconveniences. I love that every time I pull it out, I think of Grandma May and all the good memories I have made (and will, in better years, continue to make) with her. Which is good, because given my tray full of slightly lopsided spritz cookies, I’m going to need a lot more practice.