I love a good deal, especially Boxing Day sales, because I have a bit of Christmas money to blow. This past Boxing Day, I stocked up on like….4 new cookbooks, including the impressive Bouchon Bakery book. Man, this thing is huge…and heavy. It seriously weights almost 6 pounds (yes, I weighed it) and my arm almost fell off from carrying it (and 3 other books and a teapot) all around the store.
Talk about a workout.
I couldn’t wait to get home to crack open my new books. I’ve managed to read them all cover to cover and marked some of the recipes I need to try. Among that list was this enticing number. Bouchon Bakery’s Better Nutter Cookie; their version of the classic Nutter Butter. It’s such a marvelous creation, that it even graces the cover of their cookbook. That might have been the clincher for me; the main reason I just had to make these first.
Before You Start:
Having read this sucker from cover to cover, all 399 pages of it, it quickly became apparent, that a vast majority of their recipes take time. For instance, this cookie requires two, 2-hour stints in the fridge or freezer, making this something you plan ahead to make. Not exactly the kind of recipe you crank out in an hour from start to finish, or in a rush.
Also, all the recipes from Bouchon Bakery strongly suggest measuring by weight. They provide the standard measurements we are all accustomed to and I will provide them here, too. But note, my success came from weighing the ingredients, not using cups or spoon measures.