SHOW ME THE COOKIES! I love cookies. They’re a quick, compact treat, perfect for anyone under constant deadline pressure. While reflecting on the subject of cookies recently, I realized that I don’t make them nearly as often as I want to eat them. Instead I rely on the kindness and generosity of others. Therefore, because this is the cookie-making and cookie-giving season, I want to share three excellent recipes—created by some of the state’s finest chefs—with the cookie-making public, on whom I depend. First up are Mediterranean-inspired almond shortbread cookies, from Louise Lamensdorf, the owner of Bistro Louise, in Fort Worth—substantial, buttery shortbread squares capped with a delicious sticky-crunchy caramel-and-almond topping. Thierry Burkle, the owner of L’Etoile, in San Antonio, offers a simple, subtle citrus cookie, light and soft, with the refreshing zing of lemon and orange zest. Delicate orange lace cookies from Mark Cox, the owner of Mark’s, in Houston, are fit for a special event or a special person—these crisp, doilylike oatmeal confections wear jackets of dark chocolate. Make these cookies for your loved ones during the holidays and, of course, me.
From the December 2003 Issue Subscribe
Food & Drink