Cookies
Chocolate Chip
Everyone has their version of the perfect chocolate chip cookie! Ours (pictured above) is a crispy bite-size chocolate chip cookie with the richness of semisweet chocolate chips and the texture of finely chopped oats and walnuts. We like to turn these into bite-sized ice cream sandwiches!
Chocolate Sablé
We fell in love with the Chocolate Sablé made by Pierre Hermé in Paris. Upon returning from our trip, we set out to conquer the Sablé using chocolate from our local chocolatier Scharffen Berger. We came up with a simple chocolate shortbread with the delicious addition of hand-chopped chocolate and sprinkled with fleur de sel (french sea salt). The meltaway texture combined with rich chocolate and flakes of sea salt make these the most popular cookie we make.
Lemon Shortbread
Our lemon shortbread is a very delicate and buttery cookie made with the finest butter and fresh lemon zest. The beauty of this cookie is in the ingredients; sweet local butter, tangy fresh lemon zest and freshly milled flour. Simple and delicious, these were chosen by Rachael Ray as her Snack of the Day in January 2008!
Lavender Shortbread
This cookie is the perfect balance of decadent and floral; the buttery cookie seemingly melts away, leaving you with the most lovely notes of fresh Eatwell Farms English lavender flowers. We think it pairs deliciously with our summertime buttermilk panna cotta or some homemade lime granita.
Walnut Shortbread
We love the combination of sweet and salty! Someone recently said, "those Miette girls have a way of adding just enough salt to make you nibble the whole bag away." With the wonderful warm, toasted walnut flavor and the most perfect shortbread texture, the Walnut Shortbread goes perfectly with an afternoon cup of coffee.
Peanut Butter
We wanted to make an old fashioned peanut butter cookie using our favorite freshly roasted peanut butter made by the Food Mill (the health food store in Oakland, above which we bake). We scoured our parents cookbooks and modified this recipe from Meg's mother's very old, tattered Betty Crocker cookbook. Bite-sized, crispy and a little salty, these buttery cookies are always our favorite to bring home at the end of the night.
Cookies are sold in 5 ounce bags.
Everyone has their version of the perfect chocolate chip cookie! Ours (pictured above) is a crispy bite-size chocolate chip cookie with the richness of semisweet chocolate chips and the texture of finely chopped oats and walnuts. We like to turn these into bite-sized ice cream sandwiches!
Chocolate Sablé
We fell in love with the Chocolate Sablé made by Pierre Hermé in Paris. Upon returning from our trip, we set out to conquer the Sablé using chocolate from our local chocolatier Scharffen Berger. We came up with a simple chocolate shortbread with the delicious addition of hand-chopped chocolate and sprinkled with fleur de sel (french sea salt). The meltaway texture combined with rich chocolate and flakes of sea salt make these the most popular cookie we make.
Lemon Shortbread
Our lemon shortbread is a very delicate and buttery cookie made with the finest butter and fresh lemon zest. The beauty of this cookie is in the ingredients; sweet local butter, tangy fresh lemon zest and freshly milled flour. Simple and delicious, these were chosen by Rachael Ray as her Snack of the Day in January 2008!
Lavender Shortbread
This cookie is the perfect balance of decadent and floral; the buttery cookie seemingly melts away, leaving you with the most lovely notes of fresh Eatwell Farms English lavender flowers. We think it pairs deliciously with our summertime buttermilk panna cotta or some homemade lime granita.
Walnut Shortbread
We love the combination of sweet and salty! Someone recently said, "those Miette girls have a way of adding just enough salt to make you nibble the whole bag away." With the wonderful warm, toasted walnut flavor and the most perfect shortbread texture, the Walnut Shortbread goes perfectly with an afternoon cup of coffee.
Peanut Butter
We wanted to make an old fashioned peanut butter cookie using our favorite freshly roasted peanut butter made by the Food Mill (the health food store in Oakland, above which we bake). We scoured our parents cookbooks and modified this recipe from Meg's mother's very old, tattered Betty Crocker cookbook. Bite-sized, crispy and a little salty, these buttery cookies are always our favorite to bring home at the end of the night.
Cookies are sold in 5 ounce bags.
© Miette Pâtisserie & Confiserie, 2000-2007.