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Moravian Spice Cookies

The last time I went to fancy food section of a department store, I swear I saw Moravian Spice Cookies in nice holiday gift tins. I didn’t eat them growing up, and I don’t have any other cookbooks that reference them, so I was intrigued by their inclusion in Alice Medrich’s Cookies and Brownies. I always wondered where Moravia was and what made these cookies Moravian, so this would be my chance to find out.

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Chocolate Shortbread

Sometimes monkeying with a good recipe is courting disaster. What could you possibly do to improve on a good shortbread, for example? Well, with the simple addition of some chopped herbs, you have a magnificent rosemary shortbread. Likewise, a smidgen of cocoa transforms this shortbread into a light, sandy wafer that practically dissolves on the tip of your tongue.

But be warned - these cookies have very little structure and are delicate to handle both raw and baked. The raw dough looks like wet sand, and just like a good dune, these disappear fast.

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Robert's Chocolate Cookies

As far as double chocolate chip cookies go, there are some excellent formulas in Cookies and Brownies. I'd be hard pressed to pick a favorite between Alice's Double Chocolate Chip Cookies, Chocolate Decadence, and these. In the introduction to this recipe, she writes:

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Chocolate Decadence Cookies

Chocolate Decadence cookies are another brownie-cum-flourless cookie offering that's loaded with nuts, chocolate chips and chocolate chunks. There are some notable differences between this and Robert's Chocolate Cookies when they're baked, even though on the surface they may appear very similar.

A few notes about this recipe:

• The dough is wet like brownie batter. I had to wrap it and freeze it before I could bake with it because it was so loose.

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