Happy Saint Patrick’s Day everyone!! I love this holiday. It’s the day I’m proud to have pale skin, freckles and green eyes. Features of my Irish heritage. Go out there and chase a rainbow, trap a leprechaun, don’t forget to wear your green and have a beer for me! If you’re not Irish, pretend you are today…you’ll be glad you did. I made these cookies, reminiscent of the traditional Irish Soda Bread frequently served alongside corned beef and cabbage (which, I’m headed to my ma’s house to eat). They pretty much taste like a mini scone. Yum! Continue reading
Hello death-by-chocolate. This may replace “Phil” in my recipe box as my go-to chocoholic cookie. I may even make this my new “Phil” as it’s essentially the same idea. Chocolate cookies with chocolate chips in them. But these are made with butter, chocolate and more chocolate. The previous “Phils”, while delicious, were packed with shortening. I think butter is just better. Really, these are more like a brownie than a cookie. So rich and delicious. The edges get nice and crinkly while the center stays a little bit fudgey and gooey. These cookies turn out just about a perfect two-bite size, which is good. They are so incredibly decadent – two bites may be all you can handle. Continue reading
This is a classic cookie. I’m sure you all have a version of this treat floating around in your recipe box somewhere. What makes mine special is a couple of ingredients and an unlikely baking method. First, I use dark brown sugar which gives a richer flavor to the cookie. Also, there’s real peanuts in the peanut butter cookie portion. Who would’ve guessed that would make such a taste difference? And, the chocolate kiss has a little heat added to make it truly memorable. Ultimately, they’re peanut butter and chocolate…does it get better than that? Continue reading
I frequently make lemon cookies of varying kinds, but for today’s family tea I thought I’d mix it up with these light buttery cookies that are just bursting with a different fresh citrus flavor. Lime makes me think of spring, and since it’s snowing in the Seattle area today, I thought a dose of spring was just what tea needed! The topping is a glaze, not an icing – so it will be very thin and tart.
I first had this cookie at a tea party thrown by my good friend Lauren. She’s from Australia and has the most delightful accent ever. Also, she made some delicious treats from her homeland. These cookies were one of my favorites. I went searching for a recipe for them (probably just should have asked “Loz” for hers). Anyway, found this on an Aussie baking blog. Had to do some calculations since the original recipe was in grams – here it is for you all translated!
These cookies are delightfully delicate and practically dissolve in your mouth (thus the name). The slightly tart lemon filling is perfect with the rich buttery cookie. Enjoy them with a cup of tea or coffee and a few good friends. Continue reading
If you didn’t get your workout in today, try making these cookies. The dough has to be mixed by hand and one batch has 5 cups of flour in it. The first year I made these, I ignored the “with a heavy spoon” part of the directions and just put the batter into my mixer – which then broke as the motor struggled to stir the incredibly thick dough. Today I snapped a spatula in half stirring the dough because I didn’t look carefully when I picked it up off the counter, thought it was my wooden spoon and only realized it wasn’t when the handle cracked in half. Whoops. At least my arm muscles got some exercise today. Continue reading
My mom makes these buttery rich cookies every Christmas. For years I would watch her roll out the dough and cut it into angel and tree shapes. It is not an easy dough to work with because essentially, it is butter and ground almonds. It can get a little crumbly – especially the second and third time you roll it out. This year I decided to try a little twist on mom’s classic recipe. I rolled the dough into balls, and flattened them slightly. Same great taste – much less hassle. I kind of miss the snowy angels though. Continue reading
Finally! My husband (notorious for his ability to not eat sweets) was salivating over these as they cooled on the counter. He was practically begging me for a taste. And when at last I gave him a cookie to try, he stood silently as he ate. When he was finished, he said these magical words. “That might just be the perfect cookie.” Are you kidding me?! Woo-hoo!
I call these PayDay® Cookies because they combine all the great flavors of that candy bar. These are slightly less sweet, and less salty than the inspiration though. A perfect blend of sweet and salty, gooey-ness and crunch. Oh they are awesome! And gorgeous. And dee-licious. Continue reading
This is my mom’s grandmother’s recipe for Spritz. I have fantastic memories of my mom whipping out her electric cookie press and having dozens of little tree cookies all over the kitchen. They are buttery goodness at it’s finest. Make sure you beat the egg yolks well…they should be frothy and light-colored. I also sometimes have trouble with these flattening out a little (keepin it real). But I love the flavor so much that I deal with it…and, I’m the fourth generation to make these cookies. I can’t really mess with the recipe. Can I? My general solution is to press the cookies out and then refrigerate them for about a half hour before baking. Continue reading
These cookies have many names. People call them Mexican Wedding Cakes, Italian Butter Nut, Southern Pecan Butterballs, Snowdrops, Viennese Sugar Balls and Snowballs. They are pretty much the same thing. Nuts and butter…with a little sugar and flour to hold them together. You can make these delights with any nut you like, I prefer the slightly bitter walnuts as an offset to the richness of the butter and sweetness of the sugar. Whatever nut you use, the key is to grind up the nuts as finely as possible. The bigger your nut chunks, the harder it will be to get the dough to hold together. Pulse them in the food processor until they are about the size of couscous. Maybe just a wee-bit smaller. Like this: Continue reading