I'm hooked too.
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- Chelsea
- Hello! Welcome to this little spot for puttering in the kitchen, keeping an eye on the garden, and sometimes just thinking out loud. So glad you're here!
local interests
Some Favorites
- 101 cookbooks
- a pot of tea and a biscuit
- a wee bit of cooking
- bap story
- cake wrecks
- chocolate and zucchini
- david lebovitz
- dorie greenspan
- foodchair
- french kitchen in america
- kiss my spatula
- kitchen unplugged
- limes and lycopene
- lucy's kitchen notebook
- lunch at the canal house
- maggie beer
- mostly eating
- nourish me
- orangette
- pig 'n' duck
- remedial eating
- roost
- simmer till done
- simplybreakfast
- smitten kitchen
- through my kitchen window
- wednesday chef
- whole food cooking
Canning and Preserving
The Pantry
Other Interests
3 comments:
Wow. These look delicious Chelsea. I'll bet you're hooked. Scanning the recipe I was a little surprised at the salt content, but I guess salt is often what brings out the flavour in foods, both savoury and sweet.
Aiii! My mouth literally watered at the sight of these. Yumm!
iamemmamusic.blogspot.com
these cookies... oh, they're good.
Salt in (or on) sweets does seem to be a bit of a fad right now, but I've always liked it with chocolate. In fact, I used to make the Toll House cookie recipe and purposefully use salted butter for that extra flavor boost. Not sure about the salt on top of these cookies, though. I think I like it, but I also think they'd be fantastic without it.
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