Usually, I love a big, soft, chewy bakery style cookie. But once in a while, I love the crispy crunch of a Pepperidge Farm Bordeaux Cookie. They are crispy, caramelly cookies that are good on their own with a glass of cold milk, but they can also be crushed and used in all kinds of dessert recipes. They can be a bit pricey and are not always easy to find, so when I find them, I snatch up a few packages and store them in my cold room downstairs. When I need a sweet, crispy treat, or want to make a last minute dessert for guests, I have them on hand. Click HERE for a yummy ice cream dessert made with Bordeaux Cookies!
One day last winter, the snow just kept on coming down and I found myself snowed in at home all by myself. Days like that to me are the best days to stay home and experiment with new recipes. I tried to bake a cookie that was similar to the Pepperidge Farms Bordeaux Cookies. I combined a few crispy cookie recipes that I found online and this is what turned out. The slice and bake technique was really easy and I didn’t even need to get out the rolling pin.
The best thing about this recipe is that the ingredients are simple and everyone probably already has them in their pantry.
I baked a batch of these and as soon as they were cool, I snacked on a few. The rest I saved in a zipper sealed bag. They stored really well and stayed crispy. The next time I made the dough, I baked what I needed and froze the rest of the dough in a log that was wrapped in wax paper. It froze beautifully. I let it thaw slightly so I could slice it. When my grandkids came to visit, I had them help me bake a fresh batch. One of my favorite things to use the crispy, baked cookies for is making my own homemade cookie butter! (If you haven’t ever had cookie butter, you have been missing out!) You’ve got to try it!
Go check your pantry. I’ll bet you have everything you need!
1 stick unsalted butter, softened
1 c. light brown sugar
2 T. whole milk
1 c. All-Purpose flour
1 t. baking powder
In a mixing bowl, cream butter and brown sugar for 2 minutes. Add milk and baking powder. Slowly add flour to butter mixture. Form into a 2″ diameter log and wrap in wax paper. Chill at least 2 hours. When ready to bake, preheat oven to 350°. While the oven is preheating, slice each cookie about 1/4″ thick and place on a parchment lined baking pan. Leave space around each cookie as they will spread. Bake 7-9 minutes or until golden. Remove from oven and allow to cool on the pan. They get crispier as they cool. Store in an airtight container.