This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was a lovely little cocktail cookie which i served at our Shine For Shelterbox charity fundraiser last week. I left out the ham to make them vegetarian and used a sharp Manchego cheese (I did have comte but I ate it all before I could use it!).
The dough comes together really easily and is rolled into a log – I wondered if I might be able to roll it and cut them like regular cutout cookies but as soon as I had rolled one half, I abandoned that idea – in terms of storage alone, the logs take up way less space in the fridge (at this time of year, that’s important!). I made the dough a couple of days before I needed it and sliced and baked them on the night.
I sliced the cookies the 1/4-inch called for in the recipe but found that they were not nearly ready after the 12 minute baking time. They were soft (and soggy, to be honest), so I flipped them with an offset spatula and let them cook another 8-9 minutes. Some of the thicker sliced ones still didn’t come out super crunchy though. I’m not sure what the texture is supposed to be – I was kind of expecting shortbread-y but they have too much cheese in them for that so I figured they were meant to be crunchy (they are called “wafers” after all!) and felt the extra baking time was necessary to get them crispy. In any case these were SO good!
Get the recipe for David Lebovitz’s Comte and Ham Wafers on page 45 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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