Tag Archives: cookies

cornmeal lime cookies

I promised you some yummy lime treats a while back and it’s taken me forever to deliver! I first had these cookies from Joanne Chang’s new cookbook, Flour, when a friend made them and brought them to work last fall. It was before I had gotten Chang’s book, named after her bakery in Boston, and one bite of this cookie further solidified my need to run out and get this cookbook.

I am first and foremost a chocolate lover, but I also really love both lemon and lime desserts. I used to eat lemons straight up as a kid until my mom got worried about what it was doing to my teeth and made me stop. To this day, one of my favorite non-alcoholic drinks is seltzer with a lot of fresh lemon or lime juice. So I love the sour citruses straight up, but I love the tartness that they lend to desserts. Joseph, unfortunately, tends to be a bit more of a chocolate purist, so I sometimes have to convince him that a lemon or lime dessert can be the perfect refreshing bite , especially on a sunny spring or summer day.

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perfect chocolate chip cookies from cook’s illustrated

Perfect Chocolate Chip Cookie from Cook's Illustrated

A few weeks ago my sister, Jessica, and I were talking on the phone when she asked me if I had any good chocolate chip cookie recipes. She was asking because she said she had tried several recipes and while they were good, they just didn’t really compare to the classic Nestle Toll House recipe. I can’t tell you how many times we made those cookies together as kids, but I’ve probably made them close to 100 times by now. The Toll House cookies and the apple pie I made every Thanksgiving were the most significant recipes of my childhood. But while I only made the apple pie once a year, the cookies we made whenever we wanted to bake, which was often.

brown and white sugar

As the younger sibling, I got stuck with the easy stuff: the dry ingredients. The wet ingredients always seemed so much more glamorous. Looking back, I’m not really sure what Jessica and I were doing, because those cookies seemed to take forever to make. I think we must have spent at least an hour making the dough, whereas I can now throw it together in about 10 minutes or less. So I really don’t understand what I was doing that took me so long, especially since my main task involved mixing flour, baking soda, and salt together. Perhaps it was because we were climbing on the counters trying to reach the ingredients and we had to stop to snack on the brown sugar and chocolate chips?

butter into browned butter

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chocolate peanut butter macarons

Well, as I mentioned a couple days ago, I took an awesome class at the Cambridge School of Culinary Arts taught by Master Pastry Chef Delphine Gomes.  Macarons are clearly the hot new (well, not as new now…) thing, and I love them, but I just can’t afford to keep up the habit with the prices shops charge for them.  Besides, it’s much more fun and rewarding to make your own!

The problem was that the first recipe I tried was a little more complex and I probably should have read up a little more ahead of time to really figure out what I was doing.  I guess I thought since I could handle meringues, macarons wouldn’t be too much harder.  I was wrong.  Macarons are notoriously finicky, are fragile, and crack easily.  My first attempt, did not go so well…. Continue reading


chocolate shortbread fingers

Ok, here’s my last cookie-type-thing for you for at least a little while.  I promise to share some healthier stuff with you soon.  But I thought you’d enjoy these.  It’s a great recipe to have on hand because you’re likely to already have everything you need to make them and they’re easy to make to boot.

But healthy they are not.  Look at all that butter!

But I’m a firm believer in everything in moderation.   So maybe you just don’t go wild with these and maybe you go for a walk after dinner or something, but you should still treat yourself to a little chocolaty goodness every once in a while. Continue reading


chocolate hazelnut crinkle cookies

chocolate hazelnut crinkle cookies

Wait! Hold off on that New Year’s diet resolution! I still have two cookie recipes to share with you! I know, I should have gotten them in earlier, it’s just been such a busy holiday season.

toasted hazelnuts

For years and years, we always made the same cookies for the holidays (such as the forgotten meringues and fruitcake cookies), but this year I wanted to branch out and try something different.  When I saw this recipe on epicurious, I knew would have to make it.

chocolate hazelnut crinkles in powdered sugar

Not only was Joseph looking at the recipe and drooling on my shoulder, but one of my family’s traditional cookies is a molasses crinkle.  It’s obviously a completely different flavor profile, but they’re both rolled and then doused in sugar (although the molasses crinkle is coated in granulated sugar while these are in powdered sugar) before baking, giving it that cool crinkled effect.  And it just felt like it was ok to skip the old tradition if I replaced it (if only temporarily) with another crinkle cookie. Continue reading


forgotten meringues

forgotten meringues

My family has many Christmas traditions and one of my favorites is the forgotten meringue.  It’s called the forgotten meringue because you whip up the meringue, form cookies on a sheet, and put them in a preheated oven and turn the oven off, and then forget about them until the next morning.  You then begin the day with a meringue or two because you just have to see how they came out.  You nailed it if they’re light and airy and dissolve in your mouth.  Even if you didn’t nail it and ended up with a chewier cookie, you’ll still really enjoy them — believe me, I’ve made plenty of less than perfect meringues and no one has ever complained.

Meringues may appear a little tricky, but if you follow the basic rules and tips, they’re actually pretty easy.  Here are some tips for perfect meringues: Continue reading


triple-chocolate cranberry oatmeal cookies

This is a new Christmas cookie for me and believe me, it’s going to find a place in the Christmas cookie rotation from now on.  It has not one, not two, but three kinds of chocolate: semi-sweet, milk chocolate, and white chocolate.  Now, I was initially wondering what the point of buying milk chocolate was when I could just use semi-sweet and just have two chocolates.  But it didn’t seem as fun and they had a sale on milk chocolate chips at the store.

I wasn’t familiar with Guittard chocolates, but I’m going to be on the lookout from now on.  These milk chocolate chips are awesome.  They’re quite large so my initial thought was to halve them, which I started to do before deciding that I had had enough chopping and enough time on prep.  Dear readers, this moment of laziness made these cookies even better.  Every now and then you get the most amazing bite of chocolate.  And the tartness of the cranberries with the chocolate medley is just perfect, really bringing these cookies together.  And they’re made even prettier with a quick drizzle of melted white chocolate.  Yum! Continue reading


fruitcake cookies

fruitcake cookies

I just spent the weekend baking holiday cookies and have so much to share with you!  I’m beginning with my dad’s favorite: fruitcake cookies.  My mom has made these cookies for as long as I can remember but I’m not sure I ever actually tried one until 3 or 4 years ago.

They’re packed with fluorescent candied cherries (the green ones in particular look like they could glow in the dark) so you’d think it would be the kids that would have been excited about these cookies and not the adults.  But for some reason my sister and I thought they were super disgusting (although I’m not really sure either of us ever tried them) and my parents, especially my dad, really liked them.  So a few years ago I decided I should just give them a try and to my shock (and yes, perhaps horror), I really liked them.  I made them for Joseph who also really liked them so they were the first cookie on my list to attack for the holidays this year.

candied cherries

Joseph helped enormously with the prep by cutting up all these suckers.  I always forget how long it takes because you have to quarter each one and they’re super sticky.  It’s one thing for someone like me who is just a slow cutter, but someone with great knife skills, such as Joseph, may find it agonizingly slow because the stickiness gets in the way of just about everything.  Oh, um.  And while you’re prepping, I would refrain from trying the cherries because they are sickeningly sweet and it may scare you off from what you’re making.  But the finished product is worth it, I promise you!  The cookie is buttery and has a rich brown sugar taste and the candied cherries make them about as festive as any cookie could be while the dates and pecans help them back to earth. Continue reading


maple cookies

Ok, so I may have totally failed my sister’s Apple Day, but we definitely did a nice feature of maple between the maple-mustard pork and the maple cookies.  Yup, we used a lot of maple syrup for that meal and it was oh, so good.  I already told you how good the pork was, but the cookies….  Buttery and sugary and most important, one of the best flavors on earth: maple!  What’s not to love? The only downside to these cookies is that recipe calls for a whole cup of maple syrup, but luckily, we had a bunch of maple syrup on hand (emphasis on had).

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