It was a warm fall day in October and I had a table reserved by the window at Craftsman & Wolves. I was out to try their new afternoon tea, launching a year after the shop opened up in the Mission. Already a fan of the rebel, I was excited for the tea experience and happily photo-documenting what I ate.
The classic Nutter Butter made better? Thomas Keller’s recipe consists of a delicate buttery peanut cookie with oats and chopped roasted peanuts and is paired with a peanut butter buttercream. Making this cookie is a bit more time consuming as you have to prepare the dough, chill it for at least 2 hours and then proceed to roll, cut and bake. I did the recipe over the course of two days and it didn’t seem so daunting.
I made my own Tahitian vanilla extract with beans I brought home with me from Paris.
Even though the cookie is named “The Laura Cunningham” for Chef Thomas Keller’s partner, for me it will be “Tender Loving Care” because that is how I feel about baking. Every recipe done with care. It’s the secret ingredient that makes things taste that much better. The TLC is a take on the oatmeal cookie but instead of raisins it has chopped pecans. So here we go, Week #2 of the Bouchon Bakery Book Project.