Category Archives: Cookies

Cherry Almond Biscotti

I know it is January and you are probably still avoiding sugar after the dessert filled holiday season, but I had to post this recipe.  One of my friends needed a cookie for a bridal tea she is helping host and I knew this would be the perfect thing!


The second baking is really important because it hardens the biscotti. Note however this biscotti does not get as hard as a lot of the other recipes I have tried. I believe its crumbly texture is what makes it so good!


Dried Cherry Almond Biscotti

modified from Anne Burrell

1 stick butter, at room temperature
1 cup sugar
2 eggs, plus 1 egg white
1 teaspoon vanilla extract
1 Tbsp. amaretto
2 1/2 cups flour
1 teaspoon baking powder
Pinch salt
1 lemon, zested
1/2 cup whole blanched almonds, toasted
3/4 cup dried cherries
2 tablespoons turbinado sugar
2 squares white almond bark or white chocolate for dipping

Preheat the oven to 300 degrees F.

In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla and amaretto.

Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.

Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with flour. I needed to do this.
Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.

Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.

Melt almond bark or white chocolate in a double broiler over medium low heat.  Dip or drizzle onto almond bark and let harden on parchment paper. Enjoy!



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Chocolate Mint Sandwich Cookies

Holiday baking is definitely in full swing at my house and it is starting to feel a lot like Christmas!

One of the important lessons I have learned in holiday baking is when you are using peppermint extract use the good stuff. The “pure” rather than imitation mint makes a big difference in the flavor.


I got the recipe for these cookies out of the December 2012 issue of Food and Wine Magazine.  The link will take you to the recipe on their website. These cookies are a little but time consuming but turn out adorable and are worth the time if you like mint!  One piece of advice is the thickness of the cookie will effect the baking time so I would keep an eye on it starting at about 9 minutes.


I dipped one edge of mine into the chocolate glaze and then dipped the edge immediately into crushed peppermints or sprinkles!  If you would prefer a less chocolate-y cookie you can leave the sandwiches as is.  Really the possibilities are endless!



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Pumpkin Snickerdoodles

This is one of my favorite cookies, with a fall twist!

And talk about easy! I took Martha Stewart’s Basic snickerdoodle recipe, made a few changes, added a can of pumpkin, the rolled those babies in some cinnamon sugar and voila!

Pumpkin Snickerdoodles

makes 2-3 dozen

1 c. butter, softened
1 1/2 c. granulated sugar
1 egg
1/2 tsp. vanilla
3/4 c. pumpkin puree
2 3/4 c. all purpose flour
2 tbsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Cinnamon Sugar = 1/4 c. sugar + 2 1/2 Tbsp. cinnamon

With an electric  mixer, cream butter and sugar until light and fluffy. Add egg, vanilla and pumpkin. Mix until just combined.  The cookies turn out fluffier if you mix your dough as little as possible.

In a medium bowl, stir together dry ingredients. Slowly mix dry ingredients into the batter, continuing to mix just until completely combined

I always like to chill my dough to make it easier to roll.  With the addition of the pumpkin this dough is especially sticky.

Preheat oven to 350°F.

In a small bowl combine sugar and cinnamon. Shape heaping tablespoons of dough into balls and roll in the cinnamon sugar. Space cookies roughly 2″ apart on parchment lined cookie sheet.

Bake for about 12 minutes. These cookies don’t brown much and stay really soft so keep that in mind when you check them! Remove from over and after a minute or two transfer to a wire rack to cool. Enjoy!

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Peanut Butter Granola Cookies

It wasn’t until I had a request for peanut butter cookies that I realized how little I make them.  When I started thinking about it I realized how easy and delicious they really are.  In these I added a little granola for crunch and a little extra nuttiness.

Peanut Butter Granola Cookies

makes 2-3 dozen

2 sticks unsalted butter, room temperature
1 c. sugar, superfine recommended
2/3 c. creamy peanut butter
1/2 tsp. salt
1 large egg yolk
1 large egg
2 tsp. vanilla
2 1/2 c. all purpose flour
2/3 c. granola

Beat the butter, sugar, peanut butter and salt on medium speed until fluffy and well blended. Add in the egg yolk. When well blended, add in whole egg and vanilla and beat until combined.
Reduce mixer speed to low and gradually mix in flour until just combined. Mix or fold in granola.
Divide dough into 2. Form into 2 logs, wrap in plastic wrap and refrigerate at least 1 hr, or up to 1 day.
Place racks in upper and bottom 1/3 of oven. Preheat to 375°F.
Remove dough and slice cookies depending on how large you want them. Place on parchment lined baking sheets about 2″ apart. Flatten slightly with a fork or your palm. Bake cookies 6-8 minutes rotating half way through for even browning. Transfer to racks to cool.

and just for some Halloween fun…

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Oatmeal Cookies with Raisin, Dates and Walnuts

The transition into fall is in full force in some places, but it seems like in central Texas the apples are not quite in yet and it still seems to hot to pull out the pumpkin.  I really wanted a fall dessert, but decided on the next best thing. Oatmeal cookies.

The cookies are loaded with dried fruit.   I used raisins and dates, but you could easily swap those out.  I made it with figs once…. delicious!

Oatmeal Cookies with Raisins, Dates, and Walnuts
adapted from Bon Appetit

makes 3-4 dozen

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts

Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.

Using electric mixer, beat butter and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.

Bake cookies until golden brown, about 10 minutes. Cool completely on sheets.  Enjoy!

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