And unlike your hostess, they have no pretense.
Straightforward, but not insignificant, non-statement-making cookies.
White with chocolate frosting. Slightly rich, easy to make and neutral in taste. One of the most wonderful features of the vintage cookbook is that perfection in food styling was almost non-existent. The recipes were accessible to everyone. Cookies looked different from one another within the same recipe, and that was o.k. That doesn’t happen anymore. Food photography has reached a point that the home cook no longer thinks they can make anything look as good as the picture – and it is intimidating.
We need to get back to food for foods sake, not for photoshop.
OK, off my soapbox and into my apron.
Here’s what I did:
1. I used Vanilla Almond Milk yogurt in place of the sour cream.
2. I used Trader Joes All-Purpose gluten-free flour mix instead of regular flour.
3. I used coconut oil in place of the butter in the frosting recipe. I also used almond milk in place of the top milk. Top milk would have traditionally been the milk that rose to the top of the glass container, with the cream. Yummy! But not in our home.
4. I didn’t spread the cookies with frosting, I just dunked the tops of them into the chocolate frosting then turned them right side up. I would have gone all OCD on them and they would have all had to look the same…..and that’s just too much work for such a simple cookie.
It doesn’t get any more simple than that.