Archive for the ‘Cookies’ Category

My little guy decided it was time to bake cookies again. He makes himself this promise about every other week, which keeps me busy and him happy and vice versa, since we both love to bake and eat cookies.  As I was not in the mood at all for another batch of sugar cookies in the shape of numbers covered with sickly sweet sprinkles I looked for a recipe that required a cookie cutter and would be fun for a toddler to help out with (read: ‘continuously eat the dough to see if it doesn’t taste bad’)

I loved a few things about this recipe: The dough was an absolute delight to work with. Easy, not sticky and kept its shape beautifully. The maraschino cherries gave the dough a wonderful pink color, so there was no need for added artificial coloring. The recipe asks for very little sugar, but still the cookies taste great. The recipe is quick and easy and the result stunning. Every single person that saw and tasted these cookies couldn’t get over how great they are.
I experimented with the chocolate dipping. I dipped some like in the original picture, but some the top half and some the bottom half. They came out looking real good! I will use this recipe again and again, especially if I want to bake something for someone as a present.



Having a 2.5 year old in the house makes you have to take Hanukkah very serious. He learned all about it on daycare, so it was time to pull out all the stops at home too.

Besides making him a clay Hannukia in the shape of a caterpillar and making the traditional latkes with applesauce, I organized a Hanukkah picnic for our Mommy& Me group. This of course gave me the perfect reason to get into the kitchen and get baking!

First of all, I made chocolate Rice Krispies Clusters, which basically just means melting 100gr chocolate with a spoon of butter and mixing in a cup of Rice Krispies. I made two batches, the one with milk chocolate to which I added some natural orange flavor (drops) and one batch with dark chocolate to which I added some natural coconut flavor (drops). Always make sure to use natural flavors, as artificial ones can leave a nasty after taste,which can ruin your product. I used two tea spoons to spoon clusters in mini paper baking liners and let them set in the fridge. The kids (and their parents absolutely loved them!)

Milk Chocolate & Orange Clusters and Dark Chocolate & Coconut Clusters

Then I went on to making Chocolate Covered Pretzel Stars Of David. I bought the short stick variety and basically stirred them into 10ogr of melted dark chocolate (it works just as well with milk or white chocolate) and arranged the sticks into star shapes on greaseproof paper, sprinkled them with colored sprinkles and let them set in the fridge. They looked amazing and tasted great! I will be sure to make these again very soon.

Then the serious work started. I decided to make dreidel shaped cookies.

I used a very simply recipe from a beautiful book I received as a gift from my sister a few years ago.

To make 2 dozen Dreidel Cookies (depending a bit on the size of the dreidels), you will need:

1/2 cup softened butter

1/4 cup sugar

1 1/4 cup flour

Food coloring

1 Preheat Oven to 180° C (300° F)

2 Cream butter and sugar

3 Add flour and mix well

4 Divide into 3 or 4 pieces, adding different food coloring to each part. The more coloring you put in, the brighter the cookies will be obviously. Also the color of the dough gets more intense while baking, so make sure not to add too much (I overdid it a bit with mine I think)

5 Chill the dough in the fridge, so it is easy to work with.

6 Form dreidel shapes using your fingers and the straight edge of a knife. I made mine by starting off with making a cube and then shaping the tip on one side. The book says to use wooden skewers, covered with dough to form the top, but I think that is a very dangerous thing to do, so I pushes small pretzel sticks in the top instead.

7 Chill at least 30 mins before baking (this is so you won’t lose the shape of the cookies during baking)

8 Bake for about 25 mins (depending on the size of your dreidels

Even though this is a very simple recipe, the cookies are very tasty and buttery! If you want a more interesting flavor, you can always add the rind of a lemon.

What a great day to decide to start writing a blog about baking cookies.

I sure have plenty to write about.

My day started something like this: Around 9:30 am my husband announces that he needs ‘something nice’ to bring to a meeting for work.  This meeting includes around 25 people and he needs it by 5pm as he’s working the night shift that night. Okay, great! I just received two amazing baking books I recently ordered and I was itching to try out some new recipes. Both these books, by the way, are absolute gems for anyone who enjoys baking cookies, bars and brownies! Then I all of a sudden remembered that I promised to bring desert to a family dinner tomorrow, but that was okay, because my 2.5 year old had already promised himself yesterday that he was going to ‘bake cookies’ with mommy. Basically, this means that I bake and he samples all the ingredients. Apart from when we do rolled sugar cookies. He’s not bad with a cookie cutter and sprinkles for a little fella his age! No problem, I would bake hubby’s goodies in morning when above mentioned little fella was at daycare and I would bake cookies in the afternoon which could double as desert for the family dinner. Everything under control! The only issue in this scenario was that it left me precious little time to get any of my work done (I work online from home) but I would make up for it some other time.

Now unfortunately I broke my camera, so I have no pictures of this morning’s results, but I can guarantee everything just like the pictures I found that’s connected to the book (Taste of Home Cookies) I used! I baked fudgy brownies with chopped walnuts inside

Fudge Brownies

and chocolate chips on top and gingery pear bars on a crumble cookie base. Both left the house with a corner missing 🙂

Pear Bar Cookies


For the cookies I decided to go with Betty Crocker’s Cooky Book and went for the Chocolate Crinkles and Chocolate Mint Sandwich Cookies, which I suspect will come out looking like the picture below.

Both these recipes require for the dough to chill in the fridge overnight (clever little trick of mom to divide the work over 2 days 😉 ), so tomorrow we’ll happily continue and hopefully I will find a way to take some end result pics!



Baked and eaten

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