Tonight we wrap up our Armenian adventure with an interesting little dessert. I don’t think we’ve ever done a cookie on one of our international and stateside adventures. In fact, I think the only cookies that we have showcased on the blog are my mom’s from the holidays and Miss A’s birthday cookie request.
So when we came across the recipe for Armenian Cookies, we knew we had to give them a shot. Plus they gave me a chance to use my stand mixer and I like excuses to use my stand mixer. We started by creaming the butter and sugar.
Now this is where things got a bit tricky. The original recipe called for 4-1/2 to 5 cups of flour, and maybe more. However, as we added the flour it just seemed to way out balance the amount of liquid in the recipe. So we only used about 3-1/2 cups. And after the dough was formed we rolled it out into little balls.
That’s why Miss A decided to make regular cookies. She makes me so darned proud. I love her independence, assertiveness and in this case, utter genius. And as a parent I have to admit those wonderful qualities scare me to death at the same time! 😉
My cousins were on hand to give them a try too and they even enjoyed them (unless they were just being polite). But, given the amount of flour and how hard they were to work with we were nervous for how they would taste once cooled. Would they lose the melt in your mouthness and just be pure flour-y?
Well according to my mom who sampled them as well the next day, we were right in our nervousness. She needed a glass of water immediately and said it was like eating flour. Not a good review obviously. So I figured I’d try one again. While it wasn’t a melt in your mouth kind of cookie anymore, it still had good flavor even if it was a bit dry. Mike agreed. They had good flavor, but just weren’t his style of cookie. He thought they tasted too much like scones (I didn’t realize that was a bad thing.). And we both thought they would be the kind of cookie that would go really well with some tea.
As for the kids, they loved them – warm and cold. They kept asking for another cookie throughout the week. They weren’t as big of a hit as the balsamic or oatmeal cookies, so they only garnered a 3 spoons, but still that’s not bad. My cousins also claimed to still really like them once they cooled, and asked to keep a bunch to take home (Again, they are darn nice high school girls and could really just be being nice to me because they thought it was polite…) As for Mike and I, we ultimately gave them 2 spoons. They had a decent flavor, but were too dry for our liking.
So that wraps up our Armenian adventure which really was kind of all over the map in terms of spoon ratings. That said, we have made this recipe three times already. It’s perfect for lunches. So where will we go next? Oh just you wait and see. Miss A was spinning the globe this time. 😉
P.S. Miss A’s “regular cookie” shaped cookies tasted no different from the traditional ring shaped cookies. So if you plan to make these, go ahead and save yourself the hassle and listen to Miss A.
Print this recipe: Armenian Cookies