Tag Archives: cookies

Honey Apricot Cookies

I recently found a very special jar of honey on my front porch. Across the metallic lid was the address label of a cherished neighbor who had recently passed away. An attached scroll of paper was filled with her husband’s … Continue reading

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Toasted Hazelnut Brown Sugar Cookies

I love hazelnuts — especially when they’re roasted, and especially when they’re not drenched in overpowering chocolate (sorry, Nutella). I created my hazelnut brown sugar cookie dough as a nod to my favorite nut, and I’ve been sharing them annually … Continue reading

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Herbes de Provence Shortbread with Lemon Curd Filling

The common Herbes de Provence spice blend caught my eye when I realized I’d made sweet treats with many of its ingredients: lavender, basil, rosemary, fennel. As a plus, its thyme, oregano, and marjoram were baking additions I’d dreamed of … Continue reading

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Cranberry Caper Cookies

Growing up, my dad added capers (and anchovies) as a salty element to many of the delicious things he cooked: pizza, scrambled eggs, spaghetti sauce. While I’d never reach for anchovies in a sweet context, I found myself daydreaming of … Continue reading

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Peach Paneer Cookies with Cardamom and Bourbon

I live in a city full of delicious Indian restaurants, and my addiction to fresh naan and rich curries is real. One of my favorite common ingredients is paneer: a pressed, mild cheese that never really melts – it just … Continue reading

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Pecan Brown Sugar Cookies: A Nod to the King Cake

A few Februaries ago, we received an unusual delivery at the office: a giant, ring-shaped cake opulently decorated with both icing and colored sugar (yellow, green, and purple). On the side, there were a few strands of Mardi Gras beads … Continue reading

Posted in Baking with Booze, Baking with Tea & Coffee, Cookies & Bars, Sweets, Traditional with a Twist | Tagged , , , , , , , , , | 6 Comments

Raspberry Poppy Seed Meringues, laced with liqueur

By day, I’m an office lady for a group of lively humanities departments. It’s a privilege to get to work with such a talented and diverse bunch, and I like knowing I’m supporting a vital but undervalued part of education. … Continue reading

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