photo by Anthony Palatta
On Thursday, I taught another session of my very first cooking class "The Art of the Sandwich Cookie," at Whole Foods.
On the menu were homemade "oreos," peanut butter sandwich cookies, lemon sandwich cookies, and ice cream sandwiches with oatmeal "scotchies," recipes for all of which are on this blog.
This time around, I pre-made a number of cookies so that there were fewer trays flying in and out of the oven, a nightmare to keep track of. Also, the more the oven door opens and closes, the more difficult it is to maintain a constant temperature.
Even though it was one of the hottest days of the year, we had fun and the class let their imaginations run wild with the peanut butter cookies, adding jam and chocolate to create tasty variations on a theme.
What I learned from teaching the class is the importance and difficulty of following recipe directions to the letter. How many recipes have I made that didn't come out because I skipped a crucial step or didn't measure an ingredient properly? Like any skill, baking takes practice, focus, and resolve.