Every year when I am at home, my mom and I make holiday cookies and give them as presents to friends and neighbors.
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Pralines! New Orleans’s famous candy – or is it a cookie?
Coconut macaroons are baked until they are crisp on the outside and light and fluffy on the inside. I dip them in chocolate and top them with mini Cadbury eggs for an addicting Easter treat.
These peanut butter and jelly cookies bring your favorite childhood sandwich combo to a cookie.
This recipe started out with plain peanut butter cookies but I wanted to make it a bit more interesting so I took inspiration from a “Take 5” bar and added chocolate chips, crushed up pretzels, caramel and a bit of sea salt sprinkled on top.
A “pizookie” is the term for a hybrid combination of a cookie and a pizza. While it really doesn’t have anything to do with pizza at all, its typically made in a cast-iron skillet and served with scoops of ice cream.
These chocolate chip cookies are light, puffy and filled with just the right amount of chocolate chips. They are perfectly crisp on the outside yet soft and gooey on the inside.
The miso adds this savory quality and nutty flavor that combined with the brown butter will make these your new favorite cookies.
The holidays aren't complete without these cookies. These always make me think of my Mom.
These light and airy cookies literally melt in your mouth. To make sure that your egg whites reach maximum volume make sure that all of your equipment is clean and that no parts of eggshell have made their way into the whites. While traditional meringue does not require the addition of cream of tartar, it mimics the chemical reaction that occurs when using a copper bowl to whisk whites which people believe makes the whites more stable and less likely to deflate. Think of it as adding reinforcements so that you are less likely to screw it up!