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The word "parfait" conjures up a layered dessert from France with ice cream or cake, fruit and, of course, whipped cream on top.
So when Vicky Nicolaides requested a "parfait cookie," it was difficult to imagine.
Then Irene Eyre sent in the recipe, a twist on the regular chocolate chip cookie. Published several years ago, it includes a layer of almond flavoring, pecans and chocolate bar instead of semisweet chocolate chips.
In French, "parfait" means perfect, which is what chocolate lovers will likely call this cookie.
Requests: Carolyn White would like a recipe for the "fabulous sauce" that is served on the lobster fettuccine at Biaggi's Italian restaurant. Officials at The Gateway restaurant say the recipe is proprietary and can't be shared.
T. Mendoza would like a recipe for homemade creamed corn, similar to what is served in Texas and other Southern states.
Carolyn Frampton would like some unique recipes for using brown rice that use more than just water or broth for flavor.
Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or firstname.lastname@example.org.
Soft chocolate parfait cookies
3/4 cup granulated sugar
3/4 cup brown sugar, well packed
3/4 cup butter, softened
2 teaspoons almond extract
2 2/3 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 cup bite-size chunks milk chocolate bar
1 cup chopped pecans, optional
Preheat the oven to 350 degrees. Grease a baking sheet.
In a large bowl, cream the sugars, butter and eggs until fluffy. Stir in the extract. In a separate bowl combine the flour, soda and salt. Add the dry ingredients to the creamed mixture and blend well. Stir in the chocolate bar chunks and pecans.
Drop by teaspoonfuls onto the prepared baking sheet. Bake 8 to 10 minutes or until done. Do not overbake.
Makes 3 to 4 dozen cookies
- Irene Eyre