Ah, spring showers. I know they're necessary to propel daffodils and tulips into lofty bloom and drive earthworms from their subterranean homes into clear sight for peckish robins, but after a sunny weekend spent outdoors, the return of rain is constricting and dreary. Luckily, I have a solution.
Views of clouds and mud out the kitchen window can instantly be gratified by filling your house with warm scents of vanilla, butter and chocolate. And as you burn your tongue on the first bite of cookie fresh from the baking tray, who cares if it's a monsoon out there. Everything you need to brighten the day is arriving straight from your oven.
Having just read the article in this weeks New York Times celebrating the career and James Beard award nomination of Christina Tosi of Milk Bar, I was inspired to finally try one of Milk Bar's cookie recipes. While the blueberries and cream was at the top of my list, I opted for the compost cookie as it utilized my leftover Easter chocolate. I also wanted to honor Vermont's ever so glamorous mud season with an equally glamorous sounding cookie, the compost cookie.
