I’ve always liked Gwyneth Paltrow, as much as I could like anyone I don’t know. I admire her work as an actor and I find it both charming and courageous that she also sings, dances, speaks Spanish, writes about food, raises kids, practices yoga, etc., etc. She seems like someone I’d want to be friends with. She demonstrates a good sense of humor, seems curious about the world and engaged in her life—honestly, she seems kind of awesome.
But maybe that is beside the point.
This week she published My Father’s Daughter, her first cookbook.
From the moment the book was announced, many inside (and outside) of the food industry have been rolling their eyes. For whatever reason, Paltrow has a lot of haters. Maybe because she seems so awesome. Maybe because we like to keep people in boxes. I’m sure everyone has a reason. But why not direct animosity at a celebrity like Charlie Sheen? And why not spend some time with the book before you criticize it?
I’ve been most confused by the criticism centered around the fact that she is privileged. Everyone writing about food is privileged! She is entering into good company. I don’t really expect her to apologize (or remain silent) because her life is different than mine. Alice Waters, Ruth Reichl and Martha Stewart all live in different income brackets than I do, but it doesn’t stop me from wanting to listen to them talk about food.
But maybe that isn’t the point, either.
The book’s the thing.
When the book arrived at my door I felt some trepidation. I wasn’t exactly sure what I expected, but I wanted it to be good. I’ve found myself defending it a lot lately and I was worried I would be disappointed. I wasn’t. The book couldn’t disappoint, it is too good-natured.
My Father’s Daughter is beautifully produced—thanks, it seems, in large part to the talented Julia Turshen who collaborated with her on the production. Paltrow’s recollections of her late father are sweet, and I was moved by her admiration and love for him. Overall, I was interested and engaged. It was a glimpse into her kitchen, and into her relationship with food—which is what I like about cookbooks and blogs.
Don’t get me wrong, the book isn’t revolutionary and won’t necessarily change your life. But why should it be? If that was a requirement for publication most cookbooks (and blogs!) would not exist. The book is personal, and contains enough interesting recipes to keep me turning the page. Sure, lots of her fans will buy the book simply because she is on the cover, but I am glad that they will also get a collection of easy to prepare and healthy recipes.
Money doesn’t protect your ego and I admire Paltrow for taking risks like singing at the Country Music Awards or publishing a cookbook. I hope she keeps cooking, and keeps advocating for good food. I’ll continue to listen.
And as they say, the proof is in the pudding. In this case, cookies. These barley-almond thumbprints were immediately fascinating to me—it seemed impossible that they would taste good. But they do, they taste great. And are incredibly healthy, at least in terms of cookies. Win-win.
Think of them as a snack,more like a granola bar than a chocolate chip cookie. Throw a couple in your bag for an on-the-go snack, or let your kids go crazy on a plate of them. They are totally satisfying, and typical of the sort of simple and easily likable recipes Paltrow has filled her first cookbook with.
Lalo’s Famous Cookies (from My Father’s Daughter by Gwyneth Paltrow)
- 4 cups barley flour
- 3 cups raw whole almonds crushed in a food processor (about ten 2-second pulses)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup canola oil
- 1 cup maple syrup
- jam (I really liked raspberry but Paltrow also recommends apricot or blueberry)
Preheat the oven to 350°F.
Combine all of the ingredients, except the jam, in a large bowl with a wooden spoon. Form into rounded tablespoon-sized balls and space them evenly on baking sheets lined with parchment. Use your index finger or the end of a wooden spoon to make an indentation and fill each cookie with a small amount of jam. Bake until cookies are evenly browned, about 20 minutes.
Caroline Shields says:
April 12th, 2011 at 7:14 am
She’s one cool girl, I’d like to be her friend too.
Michelle says:
April 12th, 2011 at 7:28 am
Right on. There are times when I step back and take a deep breath and realize that a majority of my time is spent reading and writing about food – a huge privilege. So many people in this country and the world are uncertain of their next meal. If I need butter I go to the store and get it. Privilege.
If GP can get even a handful of people to eat healthier I would consider her work a success, for in the end I would hope we are trying to raise the level in which we consciously purchase and eat.
DessertForTwo says:
April 12th, 2011 at 7:43 am
I love what you have to say about listening to anyone willing to talk about food. I strangely like GP too. I only say strangely because I’ve only seen <20 movies in my whole life and I don't really watch much TV (besides foodtv), so maybe I like her because I don't know what everyone else is saying. Regardless, cooking with buckwheat flour is rad. Thanks for sharing :)
Suzanne says:
April 12th, 2011 at 8:10 am
I never thought about Gwyneth Paltrow much until I saw her in a series on PBS with Mario Batali in Spain. When I saw how much she enjoyed eating, I thought to myself that she seemed like an interesting person! These cookies sound good, I may have to try them.
My Kitchen in the Rockies says:
April 12th, 2011 at 8:45 am
Gwyneth is adorable. How can anybody not like her. Smart and pretty. They are just jealous.
I read about her cookbook just recently in a food magazine. They also published some of the recipes and I liked them. Like you mentioned, nothing revolutionary, but tasty.
I like these kind of cookies. We bake very similar ones at my house and I call them “Linzer Cookies”. They are the best.
Tim says:
April 12th, 2011 at 8:47 am
Rockies, Yes! The flavor is very similar to a Linzer cookie, which I really liked.
Pennie says:
April 12th, 2011 at 9:09 am
So glad to hear someone else speak out in defense of Gwyneth Paltrow. I’ve long been a fan and have been perplexed by all the haters lately. She is multi-talented and, clearly, others feel threatened by that. She was wonderful on the PBS series, On The Road–her passion for food is evident. Another reason to admire her. I will pick up her cookbook and give it a read. Thanks for the post.
RH says:
April 12th, 2011 at 9:09 am
Looks like an easy recipe, but I wonder what the yield is? One whole cup of oil seems like a LOT. I’d try subbing apple sauce for some of that.
amelia says:
April 12th, 2011 at 9:16 am
yayyy Tim! love this post and what you had to say. my two cents: We must ask ourselves: why is she SO easy to make fun of? b/c she has put herself out there! she is completely vulnerable! most celebs, when it comes to branching out, just come out with a new perfume line and call it a wrap. so, at the end of the day, can we dislike her for being inspired and trying to do something that will inspire her many many many followers? I don’t think so. Will I still occasionally make fun of her when she says things like she is too busy shooting Glee to do her weekly Goop update? definitely. but will I hold her insane success and privileged against her? no way.
p.s. I had a huge smile across my face for the vast majority of Country Strong.
Kartik @ Bakeology 101 says:
April 12th, 2011 at 9:17 am
I’m extremely impressed with Gwyneth Paltrow – Oscar winner, now a singer, and a cookbook. It’s rare to find people who are multi-talented.
These cookies look really interesting, almost like thumbprint cookies. How about putting a smear of chocolate ganache in the middle instead of jam or preserves? Kind of give it the chocolate chip oatmeal cookieness to it.
Tim says:
April 12th, 2011 at 9:35 am
RH: Yield is high. 50-60 cookies. And you really only eat one or two at a time. I can’t imagine a healthier cookie.
Amelia: Totally agreed. The original draft of this post was twice as long, but I was worried I would develop my own army of haters. I think the fact that she is so earnest is often held against her, and I hate that! It is so easy and cheap to make fun of people who are being earnest. Which is sad. But sometimes funny, I guess. I’d love a little more earnestness and a lot less irony and sarcasm (in myself and others).
Kartik: Sure, you could put chocolate in these and ruin a perfectly good cookie. ; )
sora says:
April 12th, 2011 at 9:51 am
can i sub butter for the oil would you think? not a fan on using canola
Rebecca says:
April 12th, 2011 at 9:55 am
I agree. I don’t know what it is about earnest-ness that breeds spite in people, but I find it kinda sad– it’s something that I SO admire in people, but it seems that you have to have guts of steel to be earnest and deal with the backlash that comes from it!!
I admire the hell out of Gwyneth for putting herself out there. And I also despise the attitude of people who hate those who are privileged. A lot of people with privilege are there because they worked their asses off to be there! How can one do anything but admire that? :)
Tim says:
April 12th, 2011 at 10:05 am
Hi Sora- I’m not sure. I guess it would have to be melted butter to make the dough come together but I am not sure what would happen when you baked them. I might try a light olive oil first.
Lauren (PB&G) says:
April 12th, 2011 at 10:32 am
I didn’t even know that Gwyneth was making a cookbook! I haven’t been an avid fan of hers but I have always liked her. These cookies look great and they’re vegan to boot! Maybe I’ll check the book out!
CharlotteAuChocolat says:
April 12th, 2011 at 10:38 am
what a great, earnest post! loved it. those cookies look great ;)
Pam @ Sticks forks Fingers says:
April 12th, 2011 at 10:44 am
Tim, your generous spirit is refreshing! The cookies look good, too. How would they be with your pineapple-pear preserves? I imagine fantastic! (Just pulled that post of yours up the other day to pake with the pineapple I just purchased. Thanks again for that, too.)
TERI REES WANG says:
April 12th, 2011 at 10:58 am
Luscious.
Cheers!
tracy says:
April 12th, 2011 at 11:02 am
I made these awhile back and one of my readers suggested a drizzle of an almond frosting made with almond extract & powdered sugar!! I bet it would be super good with the raspberry jam ones.
p.s.- I like when Gwyneth speaks Spanish!
Ruth says:
April 12th, 2011 at 11:09 am
These cookies look great! Healthy too? Bonus. Gwyneth Paltrow’s recipe? Even better. She rocks!
Janae says:
April 12th, 2011 at 11:16 am
What a great post (I feel the same way about Gwyneth) and reminder to pick up my copy of her book. I’ve really enjoyed her blog since she started it, and I’ve made several of the recipes she has posted. Every single one has been delicious (the eggplant parmesan is SO good – it’s the only recipe I’ll use now), so I figured her cookbook would have to be fantastic as well. I can’t wait to see all that the book has to offer, and these cookies are a great place to start!
The gold digger says:
April 12th, 2011 at 11:21 am
I do have to remind myself that I am very privileged that one of my biggest problems is that I get more than enough to eat. Many people would be happy to have that problem.
NicoleD says:
April 12th, 2011 at 11:45 am
I definitely agree. It seems too easy to hop on the negative bandwagon these days. I love a good thumbprint cookie and these look nutty and wonderful. Raspberry is always my jelly filling of choice, too. I made a recipe from GOOP this week and started in on this topic, but chickened out due to negativity I’ve seen on the internet. Bravo for addressing this touchy subject.
Dawn (KitchenTravels) says:
April 12th, 2011 at 11:45 am
Tim, this is such a refreshing review; thank you. I remember when her daughter was born, there was so much (unkind, I thought) hoopla around the fact that she named her Apple. The consensus seemed to be that Gwyneth was just another crazy celebrity doing crazy things. But in an interview, she seemed exactly how most new mothers are: glowing, a little overwhelmed, and full of pure love for her newborn daughter. The word that comes to mind is “honest.” So she’s rich, talented, and spends her days juggling enviable activities that are completely foreign to those of us without fame or fortune. So what? I love the fact that she seems to always do what makes her happy – whether it’s acting, singing, mothering, or cooking – without really caring what the world will think. I wish I could say the same about my own life.
Jaime says:
April 12th, 2011 at 12:15 pm
I love this post Tim! I love Gwyneth for all of the reasons you listed above (but you left out her slammin’ bod and amazing fashion sense). I’d love to hang with her and Chris and their besties – Beyonce and Jay-Z. I LOVED the Spain: On the Road again series, and I want to make every recipe she makes on the GOOP site. I believe her love of food is sincere and that she has a lot of food knowledge to back up this new venture. I am looking forward to getting my copy. Sorry, I’ll stop now…I’ve already done enough gloating and praising Ms. Paltrow on my blog too! Haters gonna hate.
kristen says:
April 12th, 2011 at 12:21 pm
Preach it! And yum, I’m definitely going to bake these little gems.
Karen says:
April 12th, 2011 at 1:01 pm
This is a really nice post and well said about Gwyneth. I admire her on many levels, and am happy that she decided to share her story and her family recipes with the world.
ruth says:
April 12th, 2011 at 1:05 pm
Hi, to say the truth I don´t know much about Gwyneth´s films if I saw one right now I can´t remember it and it has been ages since I have been at the movies,but here in Spain I have seen her on a TV program called “ON THE ROAD AGAIN”, she was sharing the program with a catalan actress,a well known american cook and an american “journalist” and they were traveling all around Spain,tasting the food and the wines,the program was very interesting and she seemed to be a very nice person,she was herself,she wasn´t acting.I learned many things about her personal life ,she loves good food and I´m sure her book will be intersting.
Chez Loulou says:
April 12th, 2011 at 1:19 pm
Had no idea that Ms. Paltrow had a cookbook published. If this recipe is any indication of the rest of the recipes in the book, then it looks good to me.
And can I just say that she was absolutely fabulous on Glee!?
Sense of Home says:
April 12th, 2011 at 1:20 pm
Well, not sure about the rest of the cookbook, but I think these cookies look terrific. I like granola bars and have lots of homemade jam to use, so I will give this recipe a try.
-Brenda
heather @ chiknpastry says:
April 12th, 2011 at 1:23 pm
Agreed, Tim.
Return to Sunday Supper says:
April 12th, 2011 at 1:30 pm
She is one lovely and multi-talented lady. I can’t wait to get her cookbook and try her recipes. They sound like something that real people can cook and enjoy….I love that!
Davin says:
April 12th, 2011 at 2:28 pm
Love this post, Tim. :)
Fariba Kerendi says:
April 12th, 2011 at 3:13 pm
Tim…what do you think about a gluten free version? I, along with one of my kids, am gluten free…Maybe sub equal parts buckwheat flour and oat flour for the barley flour? Never used or seen barley flour, not sure what the flavor it like…
Tim says:
April 12th, 2011 at 3:17 pm
Hi Fariba- Yes, buckwheat and oat seem like a good combination. Maybe a little heavier on the oat?I would experiment with half of a recipe and see what you like. Let us know!
Tim says:
April 12th, 2011 at 3:20 pm
Thanks, everyone, for checking in with these supportive comments!
Siobhan C says:
April 12th, 2011 at 3:37 pm
THANK YOU for posting this. I am in defence of Gwenyth Paltrow also. All the points you have raised are valid and succinct.
ex-Montrealer says:
April 12th, 2011 at 3:39 pm
Dear Tim,
Did anyone ever tell you how completely wonderful you are? I love that you are both opinionated and open-minded, even if that sounds like a contradiction. Whether you love or hate Gwyneth Paltrow–and I admire her a lot–what’s important is that she does put herself out there, and appears to love her life.
I’ve read every one of your “blogs” and gazed at the photos. I’ve made your macaroni and cheese and the Ina Garten’s turkey lasagna twice! (Both of them 2x!) I think that turkey lasagna of Ina’s is the best “meat” lasagna I’ve ever had, and everyone thinks I dreamt it up, and then (of course) I give credit to you!
Keep on “keeping on.” Your food entries are drool-worthy.
Aveen says:
April 12th, 2011 at 3:47 pm
Here in the UK a year or two ago, former supermodel Sophie Dahl published a cookbook and had a TV series. She got a lot of negative press, which I think stemmed mostly from jealousy. What a shame people can’t be a bit more supportive when celebrities want to try something different :( Anyway I really like Gwyneth (she was fantastic in Shallow Hal) and I’d quite like to read her cookbook. Wish I could get hold of barley flour!
Kasey says:
April 12th, 2011 at 4:29 pm
Way to go, Tim. Honestly, ever since GOOP came out, I feel like everyone jumped on the bandwagon of hate. Sure, sometimes her crazy newsletters make me laugh, but overall – I think she’s seems like a cool chick. I used a number of her suggestions to plan a trip to New Orleans and was NOT disappointed. And I’ve discovered a number of great blogs, books and breathing routines (HA!) thanks to her. I’m sure her cookbook is lovely.
Tim says:
April 12th, 2011 at 4:57 pm
ex-Montrealer- You are too kind! Those are the two recipes I make most often, too.
Aveen- Sophie Dahl’s book was beautiful! And better received a better reception here because fewer people knew who she was….
Krista says:
April 12th, 2011 at 5:51 pm
Haters…always gonna hate.
My like fave movie ever is Sliding Doors. The gal pulls off an AWESOME British accent. (I feel qualified to say so after living in the UK for 6.5 years.) It’s amazing.
No one has ever given me a good reason to hate her except that she’s tall, blond, and has beautiful children and a lovely home.
These cookies in particular remind me of something you could get at an old Italian or Eastern European bakery in New York. Fantastic.
Renise says:
April 13th, 2011 at 7:14 am
The recipe does look tasty and I would use raspberry too.
Megan says:
April 13th, 2011 at 11:40 am
Came here to praise you for sticking up for Gwenyth, then saw that about 40 people beat me to it. Well, here’s another compliment :) And these look delicious. Love that they’re healthy…might have to make them soon.
Susan says:
April 13th, 2011 at 12:08 pm
For various reasons, I’m not Ms. Paltrow’s #1 fan, but I do admire many things about her. Personally, I wish I had even the tiniest bit of her courage and drive. I applaud you for reviewing her cookbook with an open mind. YOU rock, sir.
Theo says:
April 13th, 2011 at 2:45 pm
Looking at that Eater rant, I’m struck by the fact that most of the privilege that’s being pointed to (except for knowing other actors and some chefs) is available to upper middle class people. Middle class people travel internationally, they splurge on kitchen equipment, and they worry about the health ramifications of various diets. They have weird relationships with hippiedom. This seems pretty accessible to the audience I imagine the book will have.
I think even the title is important – she’s not ignoring her place in the world or where she came from. Skewering her for who she is seems just petty, especially when she’s self-aware enough to tell her truth.
I appreciate your defense, Tim.
SMITH BITES says:
April 13th, 2011 at 5:39 pm
i’ve always like Gwyneth – talent, pretty and very smart, she has always had a passion for food
SMITH BITES says:
April 13th, 2011 at 5:42 pm
i got a little carried away with my ‘return’ key Tim! what i meant to say, is that i’ve always liked her zest for life, for her curiosity, for her questions and for her talent. what i appreciate about THIS post is that you are open to at least entertain the idea that her book is good . . . which is what happened – isn’t that what life is really about? being open enough to discover something wonderful? thanks for your review and thanks for putting it here for the rest of us!
elizabeth / sophisticated pie says:
April 13th, 2011 at 5:50 pm
i totally have a girl crush on gwyneth. i haven’t checked out the book, but am sure it is great. with the powers behind her, including Batali, how could it be bad? I look forward to checking it out. I haven’t had to do any defending, in fact, all I’ve read is positive results and excitement. Glad you enjoy it!
heather@dinnertonight says:
April 13th, 2011 at 9:19 pm
I too can’t help but love Gwyneth though I’m admittedly crazy jealous of her beauty, success, talent in all things she does etc…. etc… There are many etceteras needed when speaking about her! I still can’t figure out where it is that she ‘puts’ all of the delicious food she cooks and eats, seeming as though she’s perfectly thin and gorgeous, but I relate to her healthy and simple food sensibilities. It appears she really can cook and someone so influential advocating for wholesome, homemade food is always a positive thing. Thank you for sharing this recipe. I will definitely be making it!
Patricia Scarpin says:
April 14th, 2011 at 6:33 am
I find Gwyneth Paltrow beautiful, she can really sing, but I think she’s not all that as an actress – the proof that the Oscars are not fair at all, she has one and Glenn Close has none (for instance). I think she’s pretty limited as an actress.
The fact the she doesn’t look like someone who eats might be the reason so many people don’t get the cookbook thing (myself included). And for the record, I feel the same about Giada.
These cookies look amazing, though – I might change my mind. :)
kari (tanglewood baked goods) says:
April 14th, 2011 at 2:36 pm
This book has been getting a lot of positive press elsewhere too! Atlantic had some nice things to say about it. Plus, she is the most hilarious character on Glee, and I hail from the age when “Gwyneth” was used as an adjective to describe a lovely lady–I’m glad to see so many good things coming to and from her.
kathleen says:
April 15th, 2011 at 7:18 pm
Those cookies look amazing! Thumbprints are one of my favorites and I will try this recipe out for Easter or spring brunch. I think Gwyneth Paltrow is pretty and talented. Some people just have a jealous nature. They might be better off using that negative energy to make their own lives better in some ways.
Sivan Harlap says:
April 17th, 2011 at 6:52 am
great post, Tim! i likey!!
Brian @ A Thought For Food says:
April 17th, 2011 at 5:11 pm
I was surprised when I heard that Gwyneth Paltrow had come out with a cookbook… but I really didn’t find out any more about it. Now that I’ve seen this recipe, I’m much more interested. Looks wonderful. Thanks for featuring it!
Sarah says:
April 18th, 2011 at 9:21 am
Well, opinions of G.P aside, I have a batch of these coming out of the oven, and I can attest that they are a cinch to pull together, smell wonderful baking, and look and taste great. The recipe, probably because it is so simple, is really adaptable too. Just by low-on-ingredients necessity, I used half barley and half spelt flour, and a mix of almonds and walnuts. For gluten-free Fariba, I would maybe try a combo of oat and amaranth or quinoa rather than the buckwheat, but that’s just a guess! And if anyone’s not a big fan of maple syrup, maybe try subbing honey for some of it, because the maple flavor is really prominent.
And just to add my two cents… maybe the most admirable thing about G.P is that she seems never to have had a mean or defensive word to say in response to all the hating. So good for her. Thanks, Tim!!!
Emilie says:
April 18th, 2011 at 10:53 am
You couldn’t have said it better about GP….I too received her cookbook and Super Natural Everyday in the mail last week…both great reads and I have already made the baked granola…AWESOME! Next are the cookies above!
Your blog is fantastic!!!
Maura says:
April 18th, 2011 at 3:06 pm
hi TIm!
RE: Gwyneth??
i’ve always enjoyed Gwyneth’s acting but when i heard she was going to be singing on the last grammy show, sadly, i too scoffed. until, of course, i heard she’d be singing with Cee Lo and that got my attention. G won my heart whilst doing a not great but perfectly good job singing WHILE wearing those (what? 6″?) crazy shoes! and, if that wasn’t enough, she gets DOWN on that piano, and then gets back UP on those giant shoes without a scratch on herself, the piano, the muppets, or the “fabulous” Cee Lo. far as i’m concerned, she can do anything. and should. just had to get that out. (cookies look yummy.)
hope you’re well!
all the Xs and Os
Ivonne Loving says:
April 18th, 2011 at 8:35 pm
Hi! I included this post in this weeks from my reader round-up. Loved the post and thought it would be super useful to my friends and readers. BTW I totally agree with you in reference to GP
tian says:
April 19th, 2011 at 1:33 am
hmm it’s “healthier” alternatives to the basic flour, sugar, butter but at the amounts combined, how can it go wrong, it’s just as indulgent [-;
Molly says:
April 19th, 2011 at 9:08 am
@Aveen – Bob’s Red Mill ships internationally. http://www.bobsredmill.com/ Worth a shot. Their products are all over the US and (I believe) very well-thought of.
I can’t wait to try these cookies!
Cory says:
April 19th, 2011 at 9:59 am
There is a recipe I have had forever that is calle “Life Changing Vegan Thumbprints” that I saw on thekichn.com (http://www.thekitchn.com/thekitchn/cookie-recipe-lifechanging-vegan-thumbprints-134691) – I have no idea where the recipe came from but these look very similar – and awesome!! I’ve been on a cookie kick and these look so easy.
And Amen – I too love Gywennie. It took me a while to get there, I’ll admit, but I stepped back and thought about why I didn’t love her and I had 0 reasons. She is amazing! I wish I had half her chutzpah and talent.
love love love lottie+doof….thanks for always bringing us such fun things!!
Anousheh says:
April 22nd, 2011 at 9:28 pm
THANK YOU! I totally feel the same way about Gwyneth Paltrow. Love her blog (she introduced me to my favorite exercise method-Tracy Anderson Method!!), love GOOP, love her in movies, and I love the new cookbook. She seems like a really nice, COOL person. She has a lot of cool interests, and isn’t that why we read people’s blogs? To find out what fabulous, cool, and possibly wealthy people are into? It’s what we want from celebrities, and the fact that she is offering it somehow rubs people the wrong way.
I don’t understand people’s obsession with hating her. She has this awful food reputation, most people think she is some anorexic health nut that turns her nose up at everyone and only drinks detox juice. It totally bums me out, and I feel like whenever I mention her in public I end up defending her to the death. So thumbs up to you for putting out a positive post about her. :)
Nadia says:
April 26th, 2011 at 12:14 pm
thank you for this post! i don’t understand the crazy hatred towards this talented, seemingly fun, healthy, and brave woman. jealousy can be ugly, but i think there is value to be learned here. i work full time, juggle hobbies, love, exercise, etc with cooking healthy and delicious meals, too. she’s in a high-profile version of many of our lives, so i personally love that she wrote a cookbook. she might not be alice waters, but she is fabulous and i can’t wait to get her book. in the meantime, i’ll make these cookies!
emily says:
April 28th, 2011 at 9:46 am
I like her, too. Will make these but substitute sunflowers seeds for nuts. GP would approve, I think.
emily @ http://scrambledpreservedfriedcured.wordpress.com/ says:
April 28th, 2011 at 9:47 am
And PS – She does have a good voice!
Antonia says:
April 28th, 2011 at 10:56 am
What can I use as a barley flour substitute?? Suggestions?
Thx! I love GP by the way. She has amazing food aesthetic
Chris says:
May 1st, 2011 at 6:36 pm
Will the dough freeze?
Tim says:
May 1st, 2011 at 7:34 pm
I don’t know, Chris. I didn’t try.
Lizzie says:
May 6th, 2011 at 1:22 pm
I thought GP was a g-free-er? I’m with @Antonia, what can we swap out that barley for? Anything gluten free? Sigh.
Tim says:
May 6th, 2011 at 7:37 pm
GP is not gluten-free. let me know if you guys figure out a good sub.
Alanna says:
May 6th, 2011 at 11:14 pm
Thank you for this post. I took umbrage at the GP smack-talkin’, too, and wanted to add that it seems like successful women are so often the target of anger, while there are so many wealthy men in the world doing much worse deeds than writing about healthy food, singing, acting, etc. I felt the same way when Martha was slandered and sentenced to prison – maybe she isn’t the nicest person, but what harm is she doing? I still like her recipes. I’m looking forward to trying these cookies (I confess to also thinking ‘chocolate ganache!’ when I saw the jam filling : ))
Gardener says:
May 29th, 2011 at 2:50 pm
These were quick and easy to put together. I was a little worried when the dough seemed very oily, but the cookies ended up crisp and good. Mine were done in 17 minutes at 350. I used Bob’s Red Mill barley flour. (I had never worked with barley flour before. There’s a nice, slightly nutty flavor.) I used 4 different jams…lemon, fig, blackberry and raspberry. All were good. The maple flavor did not come through too strong. One might try honey or golden syrup as cheaper alternatives. I plan to add a teaspoon of vanilla to the batter next time to see if that adds a dimension of flavor. Definitely worth making.
Cynthia says:
July 21st, 2011 at 2:50 pm
and to add a little to this lovely recipe…this is a macrobiotic standard. it works well with agave or any variety of nuts you have on hand. I also often make without any jam. yum, yum!
Wanda says:
January 21st, 2012 at 8:58 am
I LOVE these and they are so easy to make too! The idea of a ‘wholesome’ or healthier cookie holds huge appeal for me (and most people). I plan on replacing my breakfast/cereal bars with them. Does anyone know the NUTRITIONAL INFORMATION on these?
Mark says:
January 29th, 2012 at 9:56 am
I know that worrying about the calories in a cookie almost cancels out the enjoyment of the cookie, but would anyone know [or be able to figure out] how many calories there are in each of these gems?
Tim says:
January 29th, 2012 at 10:05 am
Whoa,what’s going on guys? Why is everyone suddenly concerned with the nutritional info on these cookies? I have no idea, and I am guessing nobody does. Since the cookies call for jam, the jam used will effect nutritional info.
Jane says:
January 9th, 2013 at 1:25 pm
This cookie recipe is a winner. From the moment I read it in her cookbook, I knew that the thumbprints were going to be well received. I have made 3 batches in the last month. My college age daughter and her friends couldn’t get enough of them. Then they read the cookbook, loved the design, the photographs, and how well it was written. Then we had a great conversation about Gwyneth Paltrow and how talented she is. What a good afternoon of mother, daughter and friends bonding on a winter day with healthy cookies. Thank you, Gwyneth.
Lourdes says:
March 7th, 2013 at 10:10 pm
I made these cookies for my sister-in-law to have as healthy treats since she just became a mom. They were part of my care package and she loved them. I made some of the pasta dishes for her as well and my Mexican Papa loved the ragu. I have to say that I love reviewing cookbooks and I usually get a few good recipes out of them, but Paltrow’s book had many recipes that I look forward to cooking. It is family friendly and full of delicious ideas.
Kate says:
March 15th, 2013 at 11:14 am
Thanks for this post. I just tried making these cookies and I love them! I added a splash of almond extract and it gave them a very nice floral note. I look forward to perusing Paltrow’s new cookbook.
Mandy P says:
March 21st, 2013 at 1:40 pm
I made these this morning and was so surprised how much I love them! Not really a difficult cookie to eat and so delicious! Thanks so much for sharing this recipe!
LKG says:
November 2nd, 2013 at 4:34 pm
has anyone else found these difficult to form? I have tried various degrees of processing the nuts, and I always find that the cookies kind of fall apart when you try to put the indent in them, as well as after cooking. I find that I have to form the indent, repairing the edges as I go…is this just me, or has anyone else had this struggle – i am thinking I should try the recipe with less flour perhaps?
Robyn says:
December 14th, 2013 at 5:44 pm
thanks for the recipe – just finishing up a 1/2 batch now – 1/2 batch stil makes a lot of cookies (35) and tastes wonderful. using a blueberry rhubarb butter, apricot jam and raspberry jam
christine says:
December 19th, 2013 at 1:20 am
i just made these cookies tonight, and they were delicious!!! SO easy and fun to make! i didn’t have barley flour so i used spelt instead, and it worked perfectly!! i imagine the barley flour makes it more fluffy and soft–i’m excited to try that next time! i also subbed some of the almonds for pecans and the result was great :) love love love this recipe! thanks so much for sharing! it’s my new favorite cookie recipe, and so healthy too! =)