When I started, I was thinking: wine...has notes of citrus and notes of berries...I'll zest a few clementines and throw in some black currants. Yeah, I'll do that.... Don't forget about the wine. I definitely put that in the mix as well.
The dough turned BLUE! BLUE!!! Apparently the bluish red wine mixed with the yellow yolks and became blueish green. This was a "wow" and a "phooey" moment.
But I pressed on. Literally. I pressed the chilled dough into sesame seeds and sliced it up.
What an unusual cookie. Blue...
That color! How unappetizing! Must fix! Must fix now!
So for the next batch, I pulled out a secret weapon - beet juice. I juiced a fresh beet with my handy-dandy juicer that my beloved got me for Christmas. Works like a flippin' charm. You can quote me on that.
Pink. I'll take that over BLUE any day. Thank you beet juice! You vibrant, flavorless food from the dirt.
These look great, I like how the sesame seeds were used.
ReplyDeleteSounds delish! :)
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