Sunday, December 05, 2004
Ingredients
The more I use those alternative milks, the better I like them - all except the soy, of course - and that only because of allergies. I used hazelnut milk in the recipe for the fruit and nut filled pinwheel cookies, and it added a depth of flavor not otherwise possible. The recipe called for the addition of milk to make hte cookie tender and crisp, so I used hazelnut milk, thinking the almond milk would be too overpowering. I think I made a good choice. This cookie is crisp and tender, and the flavor is exceptional.
