When I was first diagnosed with Celiac Disease and DH, my dietitian and doctors told me that it is critical for me to abstain from gluten or face the chances of developing lymphoma, cancer, etc. My first reaction was: No goetta? (to be blogged about at a later time) No Busken's Iced cookies? I am a Cincinnati girl, through and through. I grew up in the neighborhood of Hyde Park, where Busken's 24-hour main bakery resided. True Hyde Parkers could smell their baking schedule by walking or driving by. My personal favorite was always their iced cookies that they seasonally changed the decorations, but the recipe always remained the same. This cookie, seemed to be baked around midnight. Therefore after the bars closed was the perfect time to score these iced cookies freshly prepared, I would call "yum-yum cookies", when they were still moist and cakey with a tender crumb. There is a distinct fruity marzipan character and texture to the cookies. The icing is a simple, heavy glaze.
After about two years after my diagnosis I decided it was time for my to master a gluten free version of these yum-yum cookies that I longer for. Six months and about a dozen formulations later I feel very confident that I have successfully duplicated these cookies of my fond childhood memories. Most people actually prefer mine to Buskens, saying that mine are more tender and moist with a more robust flavor. They always have a smile on their face, too. These are my crowd pleaser that I bring to parties, pot-lucks, and any event I want to bring something sweet and special to share. Yum... yum-yum cookies....
The Sensitive Epicure