CAKE, COUTURE & CIE

For a wedding we will attend later this month, one of the friends of the couple getting married requested that each invitee provide a favorite recipe + photo to be compiled into a cookbook. Since I have a very sweet tooth, it is only natural that our contribution will be to the dessert section. I ended up choosing a classic American treat and one of my all time favorites: rolled sugar cookies.

Last week when I was browsing the book section of our local fnac, I stumbled upon the French translation of “Martha Stewart’s Cookies”. I had considered purchasing this book when I was back in the States this summer but decided against it since I was pretty sure our suitcases would already be overweight with all of the other baking, sewing and beauty care loot I had already amassed up to that point of the trip.

Leafing through the book, I noticed that the ingredients for some of the recipes were slightly different than those I am used to. Having been disappointed in the past by recipes from my American cookbooks that simply didn’t turn out when using French products (chocolate chip cookies, brownies, pound cake), I quickly decided that I needed this book badly.

The first recipe I tried from the book was the rolled sugar cookie recipe (click here for the recipe from the Martha Stewart website), and I’m happy to say that it’s a winner. These cookies are great on their own, but if you have the time – and, it must be said, the patience – I highly recommend icing the cookies. I used the recipe for royal icing included in the book and also available online. I hope the happy couple will enjoy making this recipe together!