I like them.
Olives. Egg yolk.
That. Is an odd combination.
But it works.
Sometimes, the unexpected pairings are the most enjoyable.
These slice and bake cookies were a cinch to pull together - the long rest in the refrigerator only added to the ease of fitting them into my holiday baking schedule.
I did have one beef - the directions say to grate up the egg yolk and discard the egg white. What? The egg white is the best part of a hard boiled egg - why on earth would any one discard the white part????
I was befuddled. I was belligerent.
I didn't discard the egg white - I ate it.
You wouldn't think that egg yolks and olives would make for a good cookie.
But they do.
Even fussy little Miss "I won't eat olives" couldn't keep her hands off these. Score!
We served them as part of our Easter dinner buffet as a pre-meal nibble. Also appearing (post-dinner) were next week's financiers (sneak peek below) and TWD's Madeleines (appearing later this month).
I recently caved and bought a Couer a la Creme mold - which meant that a couer a la creme rounded out the dessert offerings (this one was way more successful than my first attempt - the dessert has more than redeemed itself in my eyes). I am so going to try this chocolate version that Mardi posted on next.
Runner Girl kicked off her track season this past weekend at Hamilton College - the 3rd oldest college in NY State (Columbia University & Union College are #1 & #2 - Go Union!).
It has been fun travelling around to all of the different colleges and universities to watch her run. There are so many beautiful, old campuses in Upstate NY.
Just walking around them leaves you feeling a little bit smarter.
Speaking of smarter, I have been reading some good books lately.
I just finished Stieg Larsson's Millenium Trilogy (aka The Girl with the Dragon Tattoo trilogy). It took me a little bit to get into it, but once I made it about 1/3 of the way through the first book I couldn't put the series down.
Another couple recent reads on the Kindle were two books by Erik Larson - Thunderstruck (historical narrative inter-twining the stories of Hawley Crippen and Marconi) and In the Garden of Beasts: Love, Terror & an American Family in Hitler's Berlin (historical narrative of American ambassador to Germany W. Dodd in the early part of WWII).
Last night, I started Consider the Fork: A History of how We Cook & Eat by Bee Wilson. Its a fun look at the development of culinary tools. I never really thought about how spoons and pots and all that stuff came into being.
I (heart) my library card. Just sayin'
Hey - good cookies and good reads - nothing odd about that combination!
Glass of milk, anyone?
This post participates in French Fridays with Dorie. The recipe for Pierre Herme's Olive Sables can be found here.