Heather says: These soft, cake-like almond button cookies are straightforward and not overpoweringly sweet. If you would like, feel free to substitute almond extract for up to half the vanilla. These cookies are simple and nicely complement a cup of coffee as an afternoon or after dinner treat. Almond Button Cookies Recipe Ingredients: 1/2 cup … Read more
Heather says: I have a problem. While I don’t typically have a sweet tooth, if there is an open bag of sweetened coconut flakes in my house, I cannot stay away. I adore those shredded bits of coconut goodness. Traditional macaroons usually contain egg whites, almond paste, and occasionally flour. Having neither almond paste nor … Read more
Ivy says: These cookies aren’t quite as tasty as Heather’s peanut butter cookies, but if you are in a major hurry, or are craving cookies and are out of most ingredients, or feel like eating some cookies but don’t want the fuss of making something that takes a long time, these are your best bet. … Read more
Heather says: It’s getting late, the picture will have to wait until tomorrow. Just take Mr. Heather’s word for it when he says these look good. These are soft, cakey cookies with a gooey caramel center. I made half the batch with nuts and the other half plain, in the future I will make the … Read more
Heather says:
These traditional Christmas cookies can be found under many names: Russian tea cakes, Mexican wedding cakes, sand tarts, or butterballs.
Ingredients:
Directions after the jump.
Heather says: It’s time for the age old Christmas classic, sugar cookies. I will be honest, royal icing is too sweet for this salt loving gal, but it is indispensable for its gorgeous sheen. If you are not scared of a mess, let the kids get in on the decorating. There are tons of new … Read more
Heather says: Many thanks go to Crystal for submitting her family’s recipe for pepparkakor. This version has been simplified if you would like a traditional version, take a peek here. 1 cup butter, softened 1 1/2 cups granulated sugar 2 tsp baking soda 2 tsp molasses 1 tsp boiling water 1 large egg 3 cups … Read more
Heather says: Don’t let the idea of toasting pecans scare you away from making these Oatmeal Scotchies with Toasted Pecans. Simply scatter pecans on a baking sheet and place in a 300F oven for 5 – 7 minutes, stirring once. Be careful not to leave them in too long, as they will be be cooked … Read more
Ivy says:
I know Heather already posted chocolate chip cookies, but a couple of times a year, when I was a kid, my mom would make these cookies and they were fabulous. Not just good, not just great, fabulous. Divine, even. I never understood why Mom only made them every once in awhile, and I resolved to make them all the time when I was a grown-up.
Once I was an adult and Mom finally gave me the recipe, I found out why Mom only made them every once in awhile. They’re a tremendous pain to make. And these are the kind of cookies that if you skip a step or take shortcuts, they’re good, but not fabulous. Also, all the ingredients except the one that is marked optional are imperative that they be added exactly as written. No substituting, no leaving anything out. Like I said, they’ll probably still be good, but they will not be fabulous.
With those disclaimers out of the way, here are the best chocolate chip cookies you will ever eat:
Ingredients:
To read the long, drawn out directions, click to
Heather says:
I make this every year for Christmas parties and brunches. Biscotti are twice baked cookies and the name comes from the Italian words bis and cotto. This recipe freezes well and can be made up to a month ahead of time.
Pictures will be added soon.
Chocolate Biscotti
Ingredients:
Directions after the jump.