My dad brought by a bunch of pears in a paper sack.
About 30 pears he picked from a tree near his workshop.
I've been looking forward to these pears since he told me about that tree.
He dropped them off like it was no big deal, but, really, I've never been so happy about a bunch of pears.
Actually, I haven't even really bothered baking with pears much before this week.
I waited for them to ripen just a bit, get just the tiniest bit softer.
Then I began to bake.
I made this one for Julia.
It was between her cranberries and Jack's Batman Beyond cupcakes.
But I still haven't figured out how to get little red Batman shapes made from red cake inside black chocolate cupcakes.
So we went with the cranberries.
Julia's into tart stuff.
She actually remembered that I had frozen a bag of cranberries last year.
So we made this together. She helped me with everything, even the egg whites.
Biscoff Spread falls into that supremely lickable world of butters and creams.
I love that world. A jar and a spoon. That's all you really need.
I mean...it's cookie butter.
And to make a cookie with cookie butter...oh yeah baby.
I feel like I use the word "addictive" a lot.
And I'm going to keep using it here.
This shortbread is killer. Dangerously addictive.
I have no idea if it's the best shortbread.
I've always been a chewy, fudgy kind of girl, so, I don't consider myself a shortbread expert.
But these cookies here -- they make me wonder if maybe I'm...changing.
Because I was really going after this shortbread.