When I was growing up, my favorite cookie was something like a meltaway. My mom made these perfect cookies that had finely chopped walnuts in them, and they were boomerang shaped and coated in powdered sugar.
Mom called them butter crescents. I called them boomerangs.
She rarely made them – they were from a cookbook that had it’s own flour blend. Then every recipe simply used a certain measure of that flour blend. Hmm, I wonder if mom was ahead of her time and these were gluten free? Sounds like many gluten free flour blends I hear about now…
These cookies are a bit reminiscent of those old boomerangs of my youth (although now I know those boomerangs are more like a wedding cookie, only shaped differently) in that they melt in your mouth. These have that added zing of citrus I love.
Mildly sweet, with a crunchy exterior and a soft middle – these are quick to make and perfectly delicious.
This past Monday, my friend Liz shared her orange cooler cookies. We had a snow day on Monday, so I made these that very same morning. We ate some warm, while watching the snow.
Liz and I both love to bake, and I love every thing she makes. We once talked about how fun it would be to open a bakery together. This has now become the basis for many of our conversations – we keep adding things to our menu. We decided our bakery needs several flavors of this cookie.
Notes on my changes:
grapefruit juice and zest in place of the orange
gluten free all purpose flour (to which I added 1/4 teaspoon xanthan gum as well)
dairy (and soy) free butter substitute to keep vegan
That’s it! Everything else was following her recipe – go see that here. Then go make them, as soon as you can.
What is your favorite cookie?