New York has their Black and White Cookies that are adored by many; Baltimore has their Berger Cookies that seem to have an equally enthusiastic crowd of followers. I love how we can attach our love to a city because of a simple tasty treat, a cookie. I have reviewed many comments about the Berger Cookie and how people travel to the city never knowing that they are about to be mesmerized by this cake like, shortbread tasting, fudgy topped cookie.
It is a delight to many the first time they sink their teeth through the two layers of fudge and cookie. Oh, and their are two layers. The fudge is piled high on the cookie; it is a sight to see. The cookie holds together and welcomes the teeth with that last and final bite...snap....you have now introduced your taste buds to a new favorite.
My challenge is to try and get as close as possible to this beloved cookie only in a gluten free recipe.
Is it and would it be possible? The question of the day!
I had to try. I found a recipe from 2009 that was printed in the Washington Post which was adapted from a King Arthur recipe. The recipes were both given great reviews and seemed easy enough to follow.
I knew that in order to make an exceptional cookie, I had to start with the best ingredients. For the butter I chose to stick with my favorite, Kerry Gold. For the rice flours I purchased super fine blends because they work the best in delicate desserts. I used whole milk and eggs from our local dairy; milk was creamy white and the yolks were a nice orange.
I followed each step and I hope that you will too. The recipe is one that builds the batter from the first ingredient to the last. With out the gluten in the flour to help the cookie bind together we must add "air" and a foundation for the batter to be perfect. The batter is thick but fluffy and spongy at the same time. This is what you want.