Last week I started experimenting with different recipes for rolled sugar cookies. I have been using the same recipe for years now, its one from my first job out of pastry school; working for Chef Charlie Trotter. The man is a legend in the culinary world and I feel privileged and honored to have worked for him and learned from his team.
This time of year we would be so busy, prepping for both Easter and Passover. Pumping out tons of sugar cookies and coconut macrooons to name just two things. I always loved the rush of a busy kitchen and the comradery of the team. We all had one goal and that was Excellence! If it wasn't delicious and beautiful, it wasn't hitting our guests mouths. I miss working in a kitchen a lot, its something I have always struggled with (passion vs. priority). I do believe one day I will be back with a team, but for now its free lance projects and working on raising Liam.
After testing three new recipes, I came up with this one that I like the best.
