Death Al Dente Read online

  Use a knife to score a very fine line across the pastry, starting in the middle of the long side. Start at one short side and roll up the pastry tightly, stopping at the score line in the middle. Repeat from the other side. Cut into 3/8-inch slices and lay the slices 2 inches apart on baking sheets. Sprinkle lightly with 1 tablespoon sugar. Bake at 425 degrees for 12 minutes. Turn the cookies over and sprinkle with 1 tablespoon sugar. Bake 5 minutes or until golden brown and glazed. Place on wire racks to cool.

  MAKES ABOUT 24. AT THE MURPHY HOUSE, THESE GO FAST. STORE ANY LEFTOVERS IN AN AIRTIGHT CONTAINER.

  An easy alternative: Affogato, a grown-up sundae. Top a scoop of vanilla ice cream or gelato with a shot of espresso or strong coffee. Garnish with a cookie, a dusting of cocoa powder, fresh raspberries, or sliced strawberries—or not, as it’s perfectly wonderful on its own. A splash of liqueur is nice, too.

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  WINE SUGGESTIONS

  In summer, Erin loves a light, crisp pinot grigio or pinot gris, or a sauvignon blanc. The citrus tones and hint of smoke pair well with the fresh flavors of summer and starry evenings on the deck. Guests who choose a pasta with a tomato-based sauce may prefer a less tart white, such as a Viognier, a non-oaky Chardonnay, or a light pinot noir.

  Lately, Erin’s been drinking A to Z Oregon Pinot Gris and Al Fresco Pinot Grigio. She also loves Zenato Pinot Grigio Della Venezie, Waterbrook Sauvignon Blanc (Bob and Liz’s favorite), and A to Z Oregon Pinot Noir. And she will never refuse a glass of Santa Margherita Pinot Grigio—unless she’s driving!

  If you’re in the mood for red wine, let Fresca pour you a glass of DaVinci Chianti.