Milk’s Favorite Fancy Cookies
High-end restaurants are coming up with their own versions of cherished supermarket sweetsWall Street Journal, April 6 2012
Chefs love classic cookies—packaged and home-baked alike. And much to our benefit, they can’t stop messing with them. “I don’t do as much of profiteroles and éclairs as I used to, because people seem to be really enthralled with these retro foods,” said Stella Parks, pastry chef at Table 310 in Lexington, Ky., who created a brown butter Frangelico “Soft Batch” cookie.
Here are a few recent finds to appeal to your sense of nostalgia—and taste.—Matthew Amster-Burton WALL STREET JOURNAL article here.