I'm addicted to Pepperidge Farm Bordeaux cookies. They're thin and crisp, with a sweet caramel taste, perfect with a cup of coffee. I walk quickly past them, eyes averted, when I'm in the grocery store. "Don't look, don't look," I say to myself. When I saw these cookies in Martha Stewart Living, they reminded me of my favorite, so I had to make them. Basically, these are a shortbread dough, using dark brown sugar instead of white, which changes the texture of the cookie and provides a caramel flavor. The dough is frozen and later sliced for baking, which I find very efficient. It took a few batches before I figured out how long to bake them. The recipe says 10 minutes, but they were too dark when I left them in the oven that long. So, they need to be monitored carefully. I found that 9 minutes was perfect for me.
The resulting cookies weren't exactly like the Bordeaux, but they were close. Crisp, not too sweet, with a delicious caramel flavor, they seemed to taste better and better with each cookie that I ate.
Then, it happened. I carefully stacked many of the cookies on top of each other for pictures. As I finished taking the pictures, I turned away and accidently knocked them onto the floor. They break beautifully. Wish I had taken a pictures of the shards on the floor. But, I was too busy considering whether I should apply the 5 second rule, scoop the cookie fragments up and eat them. (I wound up throwing them in the garbage.) Thank God, I had a few unbroken cookies left.
(Adapted from Martha Stewart Living)
3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1-1/2 cups dark brown sugar
2 large eggs
1/4 cup blanched sliced almonds
Line 2 mini loaf pans with plastic wrap, or one regular size loaf pan. The regular sized pan gives you bigger ( but fewer) cookies--which is what I wanted.
Whisk together flour, baking soda, and salt. Beat the sugar and butter with a mixer for about 4 minutes. Reduce speed and add the eggs and beat until creamy. Add the flour in 3 additions.
Press dough into the pans and wrap well with plastic wrap. Put in the freezer for at least 2 hours or as long as 1 month.
Preheat oven to 400 degrees F. Remove dough from 1 pan, if using the mini pans. Remove from regular pan if using it. Let dough soften slightly. Cut around 8 1/8 inch slices from the loaf (or as many as you can fit on your baking sheet). Cover the remaining dough and put in the freezer until ready to slice and bake more cookies.
Put slices on a nonstick sheet, about 1-1/2 inches apart. Top each slice with almond slices. Bake until dark brown, around 10 minutes. Check the cookies to determine if they are getting too dark. Let the finished cookies cool on a wire rack. YUM!