Wellingtons Cookies from Home Baked

I’m a fan of seasonal eating. I like asparagus in the spring, berries in the summer and apples in fall. You get the idea. 

I always associate seasonal with fresh foods until the holidays come along. When we start creeping up to Thanksgiving and especially when December hits, it’s 100 percent cookie season! Sure I’ll throw some kale and sweet potatoes into my meals for good measure, but cookies and baking take center stage. 

Every year it’s a battle between making old favorites or experimenting with new recipes. When you throw an outstanding new cookbook into the mix, the old favorites start to take the back seat. 

I’m talking about Yvette Van Boven’s new book, Home Baked. I received a review copy a few weeks ago (and cheered out loud when I opened the box). I really enjoy all of Yvette’s books. They are such a great mix of twists on familiar favorites and ideas that are brand new to my kitchen. The intriguing moodiness and vintage style of the photography and her creative sketches makes flipping through the pages even more enjoyable. I have yet to find cookbooks that I like as much as her series – Home Made, Home Made Winter, Home Made Summer and now, Home Baked. 

Given that it’s cookie season, you probably guessed that I wanted to make cookies from the book. I came across these Wellingtons right away, a recipe from a friend’s grandfather that dates back to 1915. I knew as soon as I saw them that they would be my kind of cookie. Few ingredients, almond-y and chewy. They also happen to be gluten-free and lactose-free. 

They have been such a good cookie for kicking off the baking season!

A few notes on my results. I made these twice and they spread quite a bit more than what is pictured in the book. While I did buy almond flour and not almond meal, it was pretty coarse. I’m not sure if that is the issue or not. I need to do some more investigation. I also took the route in the instructions of scooping the batter instead of piping, hence my more round versus oval result.

Regardless of these factors, they are delicious! Old favorites are tempting, but these cookies prove it’s worth it to try something new. 

Disclosure: This book was sent to me for review purposes. I was not required to post about it and received no compensation for doing so. The image of the cookbook above is courtesy of Abrams. 

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