Carpe Cookie

A grade-A cookie lover's account of the best – and sometimes worst – cookies around.

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Two Rhubarb Cookies at Two Tarts Bakery

Posted by on May 22, 2011 in Macaroon/Macaron, Meringue, Shortbread/Sugar Cookies | 3 comments

Two Tarts Bakery
2309 NW Kearney Street – Portland

I’ve had it in mind to talk about Two Tarts for ages. I’ve been enjoying them ever since they first started plying their tiny wares 3-4 years ago at The Portland Farmers’ Market. They’ve since opened a small retail shop on NW 23rd Avenue, and continue to sell at the market, as well.

The problem is this: if I am to tell you about about Two Tarts, I am required to talk about not less than 10 different cookies at once.  And it turns out that as much as I love to talk about cookies, I’m pretty lazy.  So I’m compromising and talking about only three different Two Tarts cookies.   It’s a start.

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Lemon Meringue Cookie at Proof Bakery

Posted by on Jan 26, 2011 in Lemon, Meringue | 2 comments

Proof Bakery
3156 Glendale Blvd
Los Angeles (Atwater Village)

Before visiting L.A. recently, I had read that a brand new bakery called Proof (opened in December ’10) was making a cookie called a zimsterne. I’d somehow never heard of these, which is surprising because it is a cookie that is completely after my own heart. I have a soft spot for anything almond – particularly almond paste, marzipan or almond flour – the latter being a key player in the zimsterne. Also, I love cinnamon. I was sold – enough so to make the somewhat out-of-the-way drive (from where I was) to Atwater Village (not far from Silverlake).

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Almond Meringue at The Bread Peddler

Posted by on Aug 24, 2010 in Almond, Gluten Free and/or Flourless, Meringue | 1 comment

Note: This meringue is sitting on a dinner plate, not a saucer, not a salad plate. What I’m saying is: this is a big-ass cookie.

The Bread Peddler
222 Capitol Way North – Olympia, WA

Meringue, probably more than most cookies (and pie toppers, for that fact), is divisive.  I have friends who ADORE meringue, and others who tell me that it is not so much different than eating a stick of sidewalk chalk. I am not sure if I know anyone who sits on the fence with meringue, anyone who says: “eh, it’s alright.  I can take it or leave it.”  A person will either take it – with gusto, or leave it – happily. And like all matters of taste, there is no accounting for it. We likes what we likes.

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