The Finer Cookie:
A not-too-sweet, satisfying treat!
By Kimberlie Robert
I stretch out my childhood hand for cherries. They hang like plump rubies on my grandmother’s tree. Careful not to choke on the stones, I eat till I burst, juice staining my lips the colour of happiness. I return to my grandmother with her bowl full of cherries that she set in her kitchen window. I sit at the table happy for the day together.
It’s deep summer, and from Seattle to Montreal, cherries are abundant and cheap. For a not-too-sweet, satisfying treat, dip these bite-size squares into velvety, warm cherry jam, then roll them in shredded coconut. The cherry juice softens the cake crumb; the coconut adds light texture. And they are so easy to mix and bake.
Click the recipe and photo tutorial online!
Photographed by Kimberlie Robert
Kimberlie Robert is currently the Executive Cookie Maker at The Finer Cookie. As of recently, she has worked as an Executive Assistant for five years. Prior to that she was the Coordinating Director/Partner of an Advertising Agency. She has earned an MA in Art History and a BA in English Literature. She is also a writer and researcher, short story editor, pastry chef, tango dancer and gardener.