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four responses

  1. Sonne writes:

    What, exactly, is GCB, and is there one nearby me, or was that comment just for you cookie-spoiled Oregonians?

    21 June @ 9pm
  2. J9 writes:

    Sweet Sonne,

    GCB is Grand Central Bakery and is, sadly for you, confined to Portland and Seattle. You should just start a list of Things To Eat for your next visit. Also, I apologize for often writing my blog in a geographically biased manner. I shall henceforth remember that not everyone lives down the street from me (though you all should, I think).

    22 June @ 5am
  3. Maxipants writes:

    OOh, so this post reminded me that I made a fun deviation to the scone recipe- coconut milk instead of some other liquid. I still haven't gotten the consistency right after 2 tries, but crap they taste amazing.

    27 June @ 10pm
  4. Baron von Rochester writes:

    I agree about the cranberry-pistachio shortbread . . . the texture is amazing; most large-scale-produced shortbread is doughy, missing the whole point. But what I actually wanted to say is that if you haven't yet tried the GCB vanilla cake, you must. It's like the world's best doughnut, only it's cake. If you get there pretty early, like around 11:30, sometimes it's also still just a teensy bit warm and melty in the middle. *sigh*

    30 June @ 7pm

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  • 21
  • June
  • 2007

A Haunting Cookie

A couple of weeks ago a smallish, square shortbread cookie appeared in my hands. It was gorgeous - perfectly browned on the crisp edges, all creamy, buttery goodness towards the center. The crumb was just right - the cookie yielded to my teeth without shattering so that I was able to eat it in exactly four bites. Usually, I might be satisfied in consuming a smallish shortbread cookie in just two bites - a clean bisection - but I made the extra effort to split it into four, eaten over a number of minutes with careful chewing and breaks in between. Aside from looking absolutely smackdabulously perfect, the flavor, appropriately, was where the real bang hid. Cranberry and pistachio. The pistachios were, of course, perfectly toasted and the dried cranberries tasted like cranberries, not like sucrose and vegetable oil (as inferiorly dried fruit often does). Now, I love cranberries and I love pistachios, but I wouldn't have thought to combine them. What a maddening joy, then, to still be drooling over the memory so many days later. You can get yours at your nearby GCB.