Anyone who’s relocated to New York knows: home-cooked treats are rare, and even more rarely are they cooked by Mom. Enter Maman, the newest spot in our downtown homebase. Dining here is like taking the best cooks you know—moms, Michelin-starred chefs, the French—and repackaging it in a homey cafe plucked right out of our imaginary country childhood and dropped conveniently close to Opening Ceremony's HQ, in a quiet stretch of Soho.
From the outside, soft lighting and the smell of freshly baked cookies invite Hemingway-esque hunger pangs. Once the rather heavy door is opened, the warmth from the oven greets you like a welcome embrace. There is plenty for the eyes to feast on, with a daily changing menu of salads, open-faced sandwiches, and soups displayed boulangerie style behind glass. Here, every recipe is from the mothers of each founder—Ben Sormonte, Elisa Marshall, and Armand Arnal—and then perfected by chef Armand Arnal, head of the Michelin-starred restaurant La Chassagnette in southern France.
But today, on National Bake Cookies Day, get your fix with Maman's shortbread cookie, a perfect crumbly cookie made with a generous helping of whipped butter and dipped in rich milk chocolate. Like all the recipes, this one was passed down: from Elisa’s grandma to us, and now from us to you. But if your kitchen is anything like a New York one (read: an ant trap), stop by Maman on your way to Opening Ceremony and pick up a few instead. Trust, you’ll want to save some for later.
See the how-to below
Chocolate Shortbread Cookie
Ingredients:
1 cup icing sugar
1 lb. unsalted butter
1/2 cup corn starch (sifted)
3 cups all-purpose flour
1/2 tsp. almond essence
Optional: Chocolate chips Orange rind Melted chocolate (for dipping)
Step 1. Sift flour and corn starch in a large bowl.
Step 2. Whip butter with electric mixer until very light and fluffy.
Step 3. Slowly add icing sugar and almond essence.
Step 4. Gradually add flour and corn starch mixture to butter in 3-4 additions.
Step 5. Blend this into creamed mixture.
Step 6. Spatula in chocolate chips and orange rind if you desire.
Step 7. Drop one teaspoon ball at a time on a cookie sheet.
Step 8. Bake for 15 minutes at 300 degrees Fahrenheit.
Step 9. Let cool on a tray for 5 minutes and serve. (We like it dipped in chocolate and indulged with milky coffee.)![]()
Today, on National Bake Cookies Day, get your fix with Maman's perfect crumbly shortbread cookie. Photos courtesy of Maman![]()
Like all the recipes, this one was passed down: from Maman's Elisa Marshall’s grandmother to us, and now from us to you.
From the outside, soft lighting and the smell of freshly baked cookies invite Hemingway-esque hunger pangs. Once the rather heavy door is opened, the warmth from the oven greets you like a welcome embrace. There is plenty for the eyes to feast on, with a daily changing menu of salads, open-faced sandwiches, and soups displayed boulangerie style behind glass. Here, every recipe is from the mothers of each founder—Ben Sormonte, Elisa Marshall, and Armand Arnal—and then perfected by chef Armand Arnal, head of the Michelin-starred restaurant La Chassagnette in southern France.
But today, on National Bake Cookies Day, get your fix with Maman's shortbread cookie, a perfect crumbly cookie made with a generous helping of whipped butter and dipped in rich milk chocolate. Like all the recipes, this one was passed down: from Elisa’s grandma to us, and now from us to you. But if your kitchen is anything like a New York one (read: an ant trap), stop by Maman on your way to Opening Ceremony and pick up a few instead. Trust, you’ll want to save some for later.
See the how-to below
Chocolate Shortbread Cookie
Ingredients:
1 cup icing sugar
1 lb. unsalted butter
1/2 cup corn starch (sifted)
3 cups all-purpose flour
1/2 tsp. almond essence
Optional: Chocolate chips Orange rind Melted chocolate (for dipping)
Step 1. Sift flour and corn starch in a large bowl.
Step 2. Whip butter with electric mixer until very light and fluffy.
Step 3. Slowly add icing sugar and almond essence.
Step 4. Gradually add flour and corn starch mixture to butter in 3-4 additions.
Step 5. Blend this into creamed mixture.
Step 6. Spatula in chocolate chips and orange rind if you desire.
Step 7. Drop one teaspoon ball at a time on a cookie sheet.
Step 8. Bake for 15 minutes at 300 degrees Fahrenheit.
Step 9. Let cool on a tray for 5 minutes and serve. (We like it dipped in chocolate and indulged with milky coffee.)
Today, on National Bake Cookies Day, get your fix with Maman's perfect crumbly shortbread cookie. Photos courtesy of Maman
Like all the recipes, this one was passed down: from Maman's Elisa Marshall’s grandmother to us, and now from us to you.