The cookie container is full. Of peanut butter cookies, knock-off chocolate fire cookies and “Stewart pie strips.” A lot of things came together: I went to a Passover seder on Tuesday, at which I made almond-coconut macaroons, which are all egg white and so I had six yolks in a jar in the fridge. Also, I’m going to New York this weekend and hoping to try, at long last, Four & Twenty Blackbirds in Gowanus, my old neighborhood. I was talking to a friend about it, and we saw on the website, Black Bottom Lemon pie - lemon curd, chocolate, impossibly decadent. We were also talking about making matzo and mozza(rella) flatbread pizzas but we didn’t plan anything and there we were with all those egg yolks. My roommate introduced me to lemon curd a while ago, which I wanted to make immediately (because I love lemon anything) until I learned how eggy it is. So tonight, we bought lemons and went to work, we thought on a Black Bottom Lemon pie. Six yolks weren’t even enough and soon I was left with two more egg whites. And we made the chocolate ganache but at the prospect of pre-baking the crust, waiting for it all to cool overnight, etc., etc., we just decided to go for the chips and dip approach. Per my friend’s instructions, I cut the dough into “isosceles triangles” and we baked them into chips. While we were waiting, I made a full batch of peanut butter cookie dough to use the extra whites. The strips came out, we put the ganache and lemon curd out and went to town. We watched The Cosby Show while the peanut butter cookies went in and out of the oven. Earlier in the evening, I had made a kind of fast and dirty version of the chocolate fire cookies and had a bag leftover. The extra curd and ganache got jarred and put in the fridge and everything else went into the enamel pot on the counter. I didn’t eat any real meals today, just cookies.
