Skip to main content

TWD - World Peace Cookies

I'm back in the baking groove, thank goodness. And just in time, because this week Jessica of cookbookhabit chose World Peace Cookies for everyone to bake. Quite an intriguing recipe title, don't you think? What's also intriguing is that the original recipe calls for fleur de sel and while I didn't have any fancy varieties on hand, I did actually have some nondescript sea salt that I could use. It adds an interesting saltiness to the cookies. Additionally, the recipe calls for chopped up bittersweet chocolate. Well, as I was perusing my pantry today, I spotted a bar of white chocolate and decided to play around a bit.



Think of these cookies as a chocolate slice and bake shortbread cookie. They are sandy and crumbly. And I must say, they are quite delicious! :) If you happen to get the chance, I highly suggest giving these cookies a try.
I got a little picture happy today, thanks to my new camera!


















The white chocolate was an interesting addition. It was good, but almost too sweet. Next time, and there will be a next time, I would like to try it with the bittersweet chocolate. I should also mention that I added an extra tablespoon of butter to the dough, which kept it from being too crumbly, which some of the other bakers had mentioned as an issue.
Thanks for looking, and if you get a chance, check out what the other TWD bakers did with the recipe!
Peace! :-)

Comments

Jennifer said…
I really enjoyed these. I did refrigerate my dough overnight, so maybe that helped with the crumbliness issue, because mine only crumbled a little bit.

I think next time I make these I'm going to add a pinch of cinnamon and of cayenne pepper. I think they would be really great with that extra "zing."
Pamela said…
These are great cookies. Each time you make them, you know that there will be a next time. :o) Great job, they look delicious!
Your cookies look delicious, great photos! I love that you used white chocolate.
Unknown said…
Even if the white chocolate was too sweet, it sure looks attractive...great job!
Ivette said…
Let me just tell you that your cookies look extremely good with those white chocolate chunks so visible!! Love your pics!
Anonymous said…
They look great with the white chocolate!
Anonymous said…
An extra tablespoon of butter ... I'd better jot that in my book now. Thanks!
TeaLady said…
That is the best looking cookie tube I have seen. And the cookies looked good too. Yummy!
Anonymous said…
Congrats on the new camera! The cookies look great... interesting about the white chocolate, though! The bittersweet chocolate was absolutely perfect in these!
Leslie said…
These look so yummy with the chocolate, and I like the color contrast. Extra butter would help keep the crumbles under control! I found that beating them way more than Dorie said to really helped the second time I made these.

Popular posts from this blog

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Chewy Ginger Snaps

Sit down.  No really, I mean it.  There are 12 weeks until Christmas.  Seriously.  Get out your calendar and count if you don't believe me!  Do you know how I know this?  Because I'm participating in the 12 Weeks of Christmas Cookies this year.  It's hosted by April of Abby Sweets .  And there's a linky thing to all the other cookie posts  down at the bottom of this post.  Or at least there's supposed to be.  ;) Aside from being horrible at time management and also being a huge procrastinator, want to know what my biggest problem has been?  Narrowing down what cookies I'm going to make!  There are just so many choices out there.  I decided to start with this recipe for Chewy Ginger Snaps. I got this recipe many years ago off an online parenting message board, and I've made it several times since then and adjusted the recipe slightly.  I'm sure there are several recipes out there, and I'm just not certain of the original source.  I quite often m