Tag: Cookies

  • Cardio-Dental Bars

    Cardio-Dental Bars

    Yes, we did rename this recipe after finding it years ago. We couldn’t decide whether the American Dental Association or American College of Cardiology might benefit more from this recipe — loaded with sugar and butter. These are delicious. Just don’t tell your doctor or dentist you ate them!

  • Earl Grey Tea Shortbread

    Buttery complex cookies with a hint of smoky bergamot flavor from Earl Grey tea.

  • Biscotti


    We have worked our way through variety of source recipes to finally settle on this one. They are perfect for dipping in vin santo or coffee.

  • Non-Dairy Hamentaschen Dough

    Non-Dairy Hamentaschen Dough

    After trying numerous recipes over the years, this is the winner. Hands down. Just enough crispness and not too sweet. It’s become our favorite, and hopefully it will be yours, too.

  • Cantucci/Biscotti


    Mix together in a bowl 1 egg 1 egg white 125g white sugar ½ tsp vanilla extract 1 tsp sesame seeds ½ tsp fennel seeds In a small bowl, combine 200g flour 1½ tsp baking powder Stir the flour mixture into the batter along with 125ml (½ cup) canola oil When mixed completely, add (by […]

  • Honey Cake Crisps

    Honey Cake Crisps

    If you want to make a vegan version of this recipe, see the note at the end. Butter and flour a 9x5x3-inch loaf pan. Preheat oven to 325º F. Brew ¾ cup strong coffee Alternatively you can dissolve 2 TBL instant espresso coffee in ¾ cup hot water. Set the coffee aside and let it […]

  • Cranberry Walnut Buckwheat Shortbread

    Cranberry Walnut Buckwheat Shortbread

    Gluten-free, vegan and delicious: three words you might not think to put together, but believe me. We aren’t on any special diets and love to make this for dessert!

  • Hazelnut Sticks

    Hazelnut Sticks

    Line the bottom and sides of a 9×5 loaf pan with foil. (See note at the end of these directions for how to do this painlessly.) In a food processor, combine ⅔ cup raw hazelnuts (with skins still on them) 1¼ cups unbleached all-purpose flour scant ½ cup sugar ¼ tsp salt Pulse until the […]

  • Kiffling (Wedding Cookies)

    Kiffling (Wedding Cookies)

    These cookies have a delicious crumbly texture. I’m not a fan of confectioners’ sugar, but the coating on the on the outside works perfectly. Using a mechanical grinder (meat, nut, whatever), grind 8 ounces almonds I suppose you could use 8 ounces of almond flour, but leaving the skins on provides a darker result and […]

  • Rum Balls

    Rum Balls

    If you have a food processor, it will make chopping the nuts and pulverizing the vanilla wafers, but do each one separately. Next time I make this I’m going to grind the pecans instead of chopping them. Measure together in a bowl 1 cup (95g) of vanilla wafer crumbs 1 cup (135g) finely chopped pecans […]

  • Chestnut Honey Shortbread

      1 ½ cups flour ½ cup white rice flour ⅔ cup sugar 1 tsp kosher salt 1 ½ sticks unsalted, cold butter, cut into 1-inch chunks 1 TBL chestnut honey Preheat oven to 325 F. Pulse together the flours, sugar and salt in a food processor. Add the butter and honey and pulse to […]

  • ANZAC Biscuits

    And now the short history lesson, for those of you who were playing hooky that day: ANZAC stands for Australian and New Zealand Army Corps, the forces that fought in the First World War. You remember: the Great War, the War to End All Wars and all that? Makes about 4 dozen 1 cup flour […]

  • Mexican Chocolate Icebox Cookies

    Sift together 1½ cups sifted flour (210g) ¾ cup unsweetened cocoa powder (62g) ¼ teaspoon salt generous pinch of finely ground black pepper generous pinch of cayenne ¾ teaspoon cinnamon and set aside. In the large bowl of electric mixer, cream 6 ounces (1½ sticks) unsalted butter Add 1½ teaspoons vanilla extract 1 cup sugar […]

  • Gingerful Biscotti

    Gingerful Biscotti

    These are crisp, spicy and they’d last a long time if they weren’t so addictive. These are only for those who love an intense ginger flavor.

  • Oatmeal Shortbread

    Real chew-food: the uncooked oats are delicious and not overly sweet. Makes one 9×13-inch pan, about 24 pieces 3½ cups rolled oats (not quick-cooking oats) ⅔ cup sugar ¼ cup white or whole wheat flour ¾ cup butter, softened ½ tsp salt 1 teaspoon vanilla Heat oven to 325° F. Combine all the ingredients in […]

  • Quick Chocolate Wafers

    Preheat oven to 350 F convection. Sift together (through a strainer) 1 cup + 2 TBL flour, ⅔ cup cocoa and ½ tsp baking soda. In a medium saucepan, melt 1½ sticks (¾ cup) butter. When thoroughly melted, add 1 cup sugar and ¼ cup corn syrup. Stir and remove from heat. Stir for one […]

  • Hamentaschen Sugar Dough

    Combine and set aside 4 cups flour 1 tsp baking powder 1 tsp salt In mixer, blend 1 cup unsalted margarine When softened, add ¾ cup sugar When fully blended, add ¾ tsp vanilla 1 egg 2 TBL water Depending on the humidity, size of the egg, etc., you may have to adjust the flour […]

  • Poppy Seed Filling

    Poppy Seed Filling

    This is the real deal, but it requires a special kind of grinder, designed specifically for grinding poppy seeds. It also requires a lot of effort to grind the seeds (once you have the grinder) but no other method will release the sweet, fragrant flavor of poppy seeds.

  • Hamentaschen Honey Dough

    In a mixer, combine: 4 cups flour, ½ tsp salt, 1 tsp baking powder in bowl of mixer. Add ½ cup softened shortening, 4 eggs and 1 cup honey. Combine until smooth. You may need to add up to ¾ cup additional flour to get the dough to a good consistency: think cookie dough… that’s […]

  • Prune Filling

    Not too sweet, this fruity filling is intended for Hamentascen or Fluden but can be used in other desserts.