I admit, these aren’t my favorite cookies. It doesn’t diminish my love for the two Baked cookbooks, though. Some of it is me – I’m not crazy about coffee flavored things, although it’s not prominent. I don’t like my cookies with too much stuff, and as much as I like salty crunchy things. I don’t like the pretzels in these. Larry and I have pretty similar dessert tastes, and he thought the same thing.

My second issue has to do with butter. I exclusively use a local butter from Straus. I love it – high butterfat, low moisture, and it’s from a company that cares about how they produce their product and care for their animals. But I think it’s the source of my flat cookie headaches. I talked to Alice Medrich a bit about it, and she suggested cutting back by 10-20%. I think she’s right. Another issue I ran into that isn’t something I’ve seen (or noticed) before is that my sticks of butter in this package weighed 3.5 oz instead of the expected 4. I don’t think my scale is off. I never measure butter, I always weigh it. I’ve contacted Straus about it and hope that I’ll be able to sort it out so I can continue to use their butter.

I baked this cake as part of the Baked Sunday Mornings baking group. To see the other entries and get the recipe, head on over to Baked Sunday Mornings.

• Cowboy Cookies (Baked Explorations, p, 91)