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Tea and cookies.


Mmm, butter. This post makes good use of butter (thanks to Dorie Greenspan and Lottie + Doof). I'm traveling a lot, a lot in the next few weeks so I will probably be posting from the road. As my sendoff, here's some ridiculously buttery cookies best served with a huge mug of tea.

So simple, so tasty.


  • 1 3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 3/4 to 1 teaspoon kosher salt
  • 9 tablespoons cold unsalted butter, cut into 18 pieces
  • 3-5 tablespoons cold water
  • 1 egg yolk, for the glaze


  1. Add flour, sugar and salt to the food processor and pulse to blend together.
  2. Drop in pieces of butter and pulse until you get a coarse meal.
  3. With the food processor running, add cold water by tablespoon until the dough almost forms a ball.
  4. Put your dough on a work area, form into a square and flatten it a bit.
  5. Wrap the dough in plastic wrap and put it in the fridge for at least an hour and up to 3 days.
  6. Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper.
  7. Remove the dough from the fridge, and between two pieces of plastic wrap or parchment paper, roll it into a rectangle around 5" by 11" with a thickness of 1/4" before transferring it to the cookie sheet.
  8. Beat the egg yolk with a little bit of water and brush over the top of the dough.
  9. Using a fork decorate the cookie with a crosshatch type pattern (a somewhat optional step).
  10. Bake for 30 to 40 minutes, or until the edges are brown and the center still had a little spring to it.
  11. Remove the cookies from the over, allow them to cool entirely. Break into pieces.

Super easy and very delicious. Watch the salt though so you don't go overboard!

Foodie fave.