First, sorry for the delay in posting. We had a minor detour to the ER yesterday with our little man, who decided to projectile vomit after every single feeding. He did it with a smile, so we weren’t totally freaked out, but when the ER doc mentioned the words spinal tap, my heart did stop for a moment. Luckily, it didn’t come to that. After a whole lotta tests, the doc pronounced our little vomiter as a reflux baby and sent us out the door with some Zantac. Amen.
(But Daddy and baby did get some good bonding in during our visit. Awwwwwwww…)
So, it’s a good thing I had these cookies (and a very full glass of wine) to come home to, no?
Shortbread. Salt. Caramel. Does it get any better than this?
This is a sophisticated cookie with a savory/sweet profile. The shortbread dough is not too sweet at all, and the sea salt on top adds additional bite. I like to think if this cookie could wear clothes it would be Chanel all the way. Luckily, it’s not hard to make. All you need is a mixer and, er, your thumb.