I had mentioned in 16-24: French Chocolate Cake that it was one of two desserts that I made for a recent baby shower I attended: 16-39: Apricot Tart was the second dessert. I’ve been meaning to make this thing since near the start of this project, and it only took me a few years to finally get around to it. There’s something about this recipe and procrastination, though–this entry’s been sitting in my writing queue half-finished for over a month.
For the length of time that it took me to make it (and to write about it), I never even got to try it–I ended up leaving this and 16-24: French Chocolate Cake still wrapped up on the table at the party. We’ll just assume that both of them were delicious and everyone ate every last crumb of them.
Here’s another good cookie press recipe. It’s a long way away from the holiday season, and cookie cutters/presses tend to get a bit dusty during the spring & summer months. I had a bunch of shapes for the press that weren’t holiday-related, so I decided to get creative with some colors & flavor extracts and use 17-55: Scottish Shortbread to play with the press.
Theirs look really thick–mine came out thinner since I used the press. These would probably work well with differently-shaped cookie cutters too, not just rounds. As I learned, they also work well with food coloring and flavor extracts.
I ended up using these for Mother’s Day gifts, and made a mix of three colors/shapes to bag up and mail/hand out. 💐