Savory Smoky & Cheesy Cookies

Making these savory cookies was more of a risky endeavor than trying a new type of soda bread for St. Patrick’s Day. I was happy with the results! They were flaky, cheesy, and biscuit-like.  Lovely served as an appetizer with a glass of wine or beer.

A friend commented that they shouldn’t be called “cookies.” I absolutely agree, but it’s hard to argue with Dorie Greenspan. I’m also not sure what to call them instead. They were too cookie-like to call them crackers and too cookie-like to call them biscuits… too savory to be “cookies” though!

This recipe was adapted from Dorie’s Cookies by Dorie Greenspan. I refroze the cut shapes prior to baking. I weighed all of the ingredients and the texture was perfect. The shape could be adapted for any holiday or cut into simple circles for any occasion. Nice!

Yield: about 22 shamrock cookies

  1. Combine cold butter, Gouda, cheddar, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds.
  2. Add flour; pulse until dough looks moist and forms large popcorn-sized curds.
  3. Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk.
  4. Place 1 disk between 2 sheets of parchment paper or plastic wrap. Roll to a thickness of 1/4 inch. Repeat with second disk.
  5. Stack sheets of dough on a baking sheet. Wrap tightly with plastic wrap and freeze until firm, about 1 hour. (I froze the dough overnight.)
  6. Preheat oven to 350 degrees F (175 degrees C), preferably on convection.
  7. Line a baking sheet with parchment paper or a silicone baking mat.
  8. Peel parchment paper/plastic wrap off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter, or cookie cutter of choice (my shamrock cookie cutter was larger). Stack the cut shapes with plastic wrap between each. Refreeze for 15 minutes prior to baking.
  9. Arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.
  10. Bake cookies in the preheated oven until lightly golden on the bottom, about 15 to 16 minutes, rotating the baking sheet halfway through baking. Cookies are done when bottoms are golden brown and tops are lightly golden.
  11. Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.
  12. Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies, refreeze cut shapes, and bake on a cooled baking sheet.

Note: The rolled-out dough can be wrapped airtight and frozen for up to 2 months; cut and bake directly from the freezer.

The baked cookies can be kept in a covered container for about 4 days at room temperature, or wrapped airtight for up to 2 months in the freezer.

One Year Ago: Easy Churros

Two Years Ago: Samoa Brownies

Three Years Ago: Apple Biscoff Crumble

Four Years Ago: Asparagus Mimosa and Rutabaga Oven Fries

Five Years Ago:


Irish Soda Scones with Orange Glaze

Happy St. Patrick’s Day! I like to try a new version of soda bread as part of our celebration. 🙂 This version was great- light and fluffy with sweetness from the glaze. Everyone really enjoyed them.

This recipe was adapted from Martha Stewart Living. I used raisins instead of currants, reduced the size and baking time, and made half of the batch with caraway seeds (for me) and half of the batch without seeds (kids!). We ate them for breakfast but they would be wonderful with a cup of afternoon tea as well.

Yield: 18 to 20 scones

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 stick cold unsalted butter
  • 1/2 cup dried currants or raisins
  • 2 teaspoons caraway seeds
  • 1 cup cold buttermilk
  • 1 cup confectioners’ sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon grated orange zest
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
  3. Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.
  4. Add currants/raisins, caraway seeds, and buttermilk; stir until just combined.
  5. Using a large cookie scoop, scoop mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart.
  6. Bake until bottoms are golden, about 12 minutes.
  7. Let cool completely on baking sheet.
  8. Meanwhile, combine confectioners’ sugar, milk, and orange zest. Drizzle over scones; serve.

One Year Ago: Irish Soda Bread Muffins

Two Years Ago: Irish Soda Bread Buns

Three Years Ago: Skillet Irish Soda Bread

Four Years Ago:

Five Years Ago:

Banana Honey Muffins

I loved these wholesome, naturally sweetened muffins more than everyone else in my house. The cookbook described them as “a great alternative to a heavier banana bread.” Agreed! 🙂

This recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, founder of Tate’s Bake Shop. I substituted whole wheat flour for half of the all-purpose flour and wheat bran for the wheat germ.

Yield: 12 muffins

  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup wheat germ or wheat bran
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 2 cups mashed, fully ripe bananas (about 4 medium)
  1. Preheat oven to 400 degrees, preferably on convection.
  2. Grease 12 standard muffin cups with cooking oil spray.
  3. In a large bowl, stir together flours, wheat germ/bran, baking powder, baking soda, and salt.
  4. In a medium-sized saucepan, melt butter. Add honey, vanilla, and mashed banana.
  5. Add butter mixture to flour mixture and mix lightly.
  6. Spoon mixture evenly into prepared muffin cups.
  7. Bake for 15 to 20 minutes, or until a cake tester inserted in the center of one comes out clean.

One Year Ago: Applesauce Oatmeal Bread

Two Years Ago: No-Knead Bread from Sullivan Street Bakery

Three Years Ago: 

Four Years Ago:

Five Years Ago:

Linzer Hearts

We drag out holidays in my house. One day just isn’t enough of a celebration. 😉

We were so busy eating leftover Mardi Gras King Cake on Valentine’s Day, I had to make a belated Valentine’s Day dessert! The truth is that I was procrastinating a little bit. As much as I wanted to make this special dessert for my husband, I really didn’t want to peel the hazelnuts. :/ I was quite happy to find a method to remove the skin by blanching the nuts. This method is a little bit time-consuming but it completely removes the bitter skin. Yay!

These cookies were very special- completely worth every minute of work. My husband wants me to add them to our Christmas cookie assortment! (in a different shape, of course) The blanching method used to peel the hazelnuts was adapted from Rose Levy Beranbaum, via Fine The cookie recipe was adapted from Martha Stewart’s Baking Handbook. Wonderful!

Yield: 9 3-inch sandwich cookies and 14 2-inch heart cookies

  • 4 1/2 oz (1 cup) raw hazelnuts
  • 4 T baking soda, for blanching the hazelnuts
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp freshly grated lemon zest
  • 1/2 cup raspberry jam, for filling
  • 1/4 cup confectioners’ sugar, for dusting

To Blanch, Peel, and Roast the Hazelnuts:

  1. Preheat the oven to 375 degrees, preferably on convection roast.
  2. Bring 3 cups of water to a boil. Add 4 T baking soda and the hazelnuts.
  3. Boil for 3 minutes- expect the water to turn black. Run a nut under cold water and see if the skin slips off easily. If not, boil the nuts a little longer until the skins slip off.
  4. Strain and then cool the nuts under cold running water, slip off the skins, blot dry with paper towels.
  5. Place peeled nuts on a parchment paper-lined baking sheet. Roast in the preheated oven for 7 to 10 minutes, until fragrant.
  6. Remove from the oven and let cool to room temperature.
  7. Pulse the nuts in a food processor until finely ground.

To Make the Cookies:

  1. In a large bowl, sift together the flour, baking powder, cinnamon, and salt.
  2. Whisk the ground hazelnuts into the flour mixture; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
  4. Add the egg yolks, vanilla, and lemon zest; beat to combine, scraping down the sides of the bowl as needed.
  5. With the mixer on low-speed, add hazelnut-flour mixture, and beat until just combined, about 10 to 15 seconds.
  6. Turn out the dough onto a lightly floured work surface or onto plastic wrap. Divide in half and shape into flattened disks.
  7. Wrap in plastic and refrigerate at least 1 hour or overnight. (I refrigerated overnight.)
  8. Remove one disk of dough from the refrigerator, and let stand until softened slightly. (This will help keep the dough from cracking when rolled.)
  9. Between layers of plastic wrap or on a large piece of parchment paper lightly dusted with flour, roll dough to 1/8-inch thickness. Wrap in plastic wrap and transfer to a baking sheet. Place in freezer and freeze until firm, about 20 minutes.
  10. Repeat with second disk of dough. (You can stack the parchment and dough in the freezer.)
  11. Preheat the oven to 325 degrees, preferably on convection. Line 3 baking sheets with parchment paper.
  12. Remove one sheet of dough from the freezer. Working quickly, cut into heart shapes with a 3-inch cookie cutter. Cut out the center from half of the shapes with a 2-inch cutter. (If the dough begins to soften too much, return to the freezer for a few minutes.)
  13. Transfer the cookies to the prepared baking sheets about 1 1/2 inches apart. (I kept the similar shaped cookies on separate sheets as they had the same baking time.) Freeze until firm, about 15 minutes.
  14. Repeat with second sheet of dough.
  15. Bake on the center rack, one cookie sheet at a time, rotating halfway through, until cookies are crisp and lightly golden all over, about 17 minutes for full 3-inch hearts and 15 minutes for the open hearts and full 2-inch hearts.
  16. Let cool slightly on cookie sheet and then remove to a wire rack to cool completely. (Cooled cookies can be stored overnight in an airtight container at room temperature before filling.)
  17. Spread the flat sides of the whole hearts with jam.
  18. Sift confectioners’ sugar over the open hearts.
  19. Just before serving, top open hearts with jam. Cookies should be eaten the day they’re filled.

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Vanilla Cupcake Ice Cream Sandwiches

Who isn’t a fan of an ice cream sandwich? We love every variation in my house, so, naturally, I had to try this version using vanilla cupcake tops.

This recipe was adapted from Food and Wine, contributed by Candace Nelson. I made the cupcake tops using a muffin top pan to give them more surface area- genius, right?

We gobbled up these all-American treats for dessert during the Super Bowl this year. I filled half with salted caramel gelato and half with vanilla bean ice cream. The vanilla ice cream-filled sandwiches were our favorite.

Yield: Serves 6

  1. Preheat the oven to 325°, preferably on convection. Coat a standard muffin pan or a muffin top pan with cooking oil spray.
In a medium bowl, whisk the flour with the baking powder and salt.
  3. In a small bowl, whisk the milk with the vanilla.
  4. In a stand mixer fitted with the paddle, beat the butter with the sugar 
at medium-high speed, scraping down the bowl once or twice, until light and fluffy, about 2 minutes.
  5. At medium-low speed, beat in the eggs one at a time until incorporated.
  6. At low-speed, beat in the dry ingredients and the milk mixture in 3 alternating additions until smooth.
  7. Spoon about 1/4 cup of the batter into each prepared cup.
  8. Bake the cupcakes for 15 minutes if using a muffin top pan, or about 18 to 25 minutes in a standard pan, until a toothpick inserted in 
the centers comes out clean.
  9. Let cool in the pan for 5 minutes, then cool 
completely on a wire rack, about 1 hour.
  10. Working with 1 cupcake at a time, carefully slice off the cake top. Reserve 
the cupcake bottom for another use.
  11. Arrange the top smooth side down 
on a platter. Repeat with the remaining cupcakes. Freeze the tops for 1 hour.
  12. Spread 1/4 cup of the ice cream 
onto each of 6 cupcake tops.
  13. Close the sandwiches with the remaining cupcake tops and gently press together. Wrap individually in plastic wrap.
  14. Freeze for at least 30 minutes before serving.
Note: The ice cream sandwiches can be wrapped in plastic and frozen for up to 1 week. Let soften at room temperature for 10 minutes before serving.

One Year Ago: Cinnamon Swirl Bread

Two Years Ago: Country Apple Fritter Bread

Three Years Ago: Soft Baked Snickerdoodles

Four Years Ago:

Five Years Ago:

Sticky Banana Toffee Pudding

Happy Mardi Gras! I am making our traditional King Cake today, but I thought that this dessert could also be an appropriate celebratory option. It reminded me of a New Orleans bread pudding with some of the flavors of Bananas Foster, another famous New Orleans dessert.

The recipe was part of a Food and Wine magazine article, contributed by Laura Rege, titled “Ugly Delicious!” The author makes the point that a lot of delicious food isn’t Instagram drool-worthy. I didn’t really think that this dessert was that ugly, but it was delicious! 🙂

Yield: Serves 9

  • 1/2 cup unsalted butter, at room temperature, divided, plus more for greasing
 (I used cooking oil spray for greasing)
  • 3/4 cup boiling water
  • 6 ounces pitted dates, chopped (1 cup)
 (I used Medjool dates)
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups light brown sugar
  • 2 large eggs
  • 3 medium-size overripe bananas, mashed (1 cup)
  • 1/2 cup heavy cream
  • unsweetened whipped cream, for serving
  1. Preheat oven to 350°, preferably on convection. Grease a 9-inch square metal cake pan with butter or cooking oil spray.
  2. In a small heatproof bowl, pour the boiling water over the dates; stir in the baking soda.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In the bowl of a stand mixer fitted with the paddle, beat 1/4 cup of the butter with 3/4 cup of the brown sugar at medium speed until light and fluffy, about 4 minutes.
  5. Beat in the eggs, one at a time.
  6. At low-speed, beat in the flour mixture until just combined.
  7. Add the date mixture and bananas, and beat at low-speed until just combined.
  8. Scrape the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
  9. Meanwhile, in a small saucepan, combine the heavy cream, the remaining 1/4 cup of butter, and the remaining 1 cup of brown sugar. Bring to a gentle boil over moderate heat, and cook until slightly thickened and deep golden, about 3 minutes. Keep warm.
  10. Transfer the pan to a wire rack. Using a skewer or toothpick, poke holes all over the cake.
  11. Pour half of the warm sauce over the cake, and let stand until absorbed, about 10 minutes.
  12. Serve warm with the remaining sauce and the whipped cream.

One Year Ago: Pear & Cranberry Pie

Two Years Ago: My Mother-in-Law’s Napoleon Torte

Three Years Ago:

Four Years Ago:

Five Years Ago:

11th Birthday Rainbow Sprinkle “Fluffy” the Unicorn Cake

We try to be as fair as possible in our house…

So, while I’m sharing birthday treats, I am going to have to share my daughter’s 11th birthday cake too. Her birthday was in November! (I’m very behind on my posts…)

The bright side of having my daughter turn 11-years old was that she was mature enough to choose going to a Broadway show over having a birthday party. 🙂 We saw Aladdin!

The down side of having my daughter turn 11-years old was that she was mature enough to browse Pinterest for birthday cake ideas. 😉

Her Pinterest search resulted in another Universal Studios inspired birthday dessert. (We actually celebrated her birthday before having my son’s Harry Potter World Butterbeer Cupcakes, so maybe she actually inspired his dessert choice!) It was a very unicorn-themed day, complete with unicorn pajamas, unicorn slippers, and many horn “accessories” for other animals. 🙂

I used the Rainbow Sprinkle Cake recipe that we enjoyed last year on her birthday to create a “Fluffy” the Unicorn cake. It just makes sense that a unicorn cake involve rainbows in some way. For those of you who don’t know, this unicorn is from the Despicable Me and Minions movies. I doubled the recipe to make 2 1-pound loaves of cake for the head and body. I also made 4 cupcakes for the legs using the same batter.

The eyes, ears, and tongue were made using dough from my batch of unicorn and “11” Number Cookies. The horn was made with molded rice krispie treats. I also used rice krispie treats to support the position of the head. Rainbow candy was used for the mane and tail- this was a subtle but fun deviation from the actual unicorn from the movies. Pretty cute! 🙂

For the Cake:

  • 1 cup/220 grams unsalted butter (2 sticks), slightly softened, more for pans
  • 3 cups/380 grams all-purpose flour, more for pans
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/3 cups/316 ml whole milk
  • 3 teaspoons pure vanilla extract
  • 2 cups/400 grams sugar
  • 2 whole eggs plus 4 egg whites
  • 2/3 cup rainbow sprinkles (not pastel, or naturally colored)

For the Cream Cheese Frosting:

  • 24 ounces cream cheese, slightly softened
  • 1 1/2 cups/330 grams unsalted butter (3 sticks), slightly softened
  • scant 1/2 teaspoon fine sea salt, more to taste
  • 9 cups/900 grams confectioners’ sugar, sifted, more to taste
  • 1 1/2 teaspoons pure vanilla extract

For the Decorations:

  • sugar cookie eyes, ears, and tongue
  • rice krispie treats (store-bought or homemade)
  • gold sprinkles
  • “air head” rainbow candy
  • red gel food coloring
  • chocolate chips

  1. Make the cake: Heat oven to 325 degrees, preferably on convection, and place a rack in the center.
  2. Butter and line the bottoms of two 1-pound loaf pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour. Coat 4 muffin pan wells with cooking oil spray.
  3. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a small bowl, stir together milk and vanilla.
  5. In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes.
  6. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl.
  7. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
  8. Scrape down bowl and blend once more.
  9. Remove bowl and use a spatula or spoon to fold in sprinkles by hand.
  10. Fill the 4 prepared muffin pan wells about 2/3 full. Bake until the a toothpick inserted into the center comes out clean, 16 minutes.
  11. Divide remaining batter evenly between the pans (approximately 1190 g per pan), and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Rotate the pans halfway through baking.
  12. Transfer pans to a wire rack and let cool completely, at least 2 to 4 hours, before turning out.
  13. Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes.
  14. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth.
  15. Beat in vanilla just until incorporated.
  16. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
  17. Turn cooled cakes out of pans.
  18. Slice loaves in half and spread icing between the layers.
  19. Place cakes on a platter positioned as a head and body. (I made a support ramp with rice krispie treats.)
  20. Using an offset spatula, frost the top surface as a crumb coat.
  21. Form the horn with one rice krispie treat, ice and cover with gold sprinkles. (I microwaved the rice krispie treat for 10 seconds to make it easier to mold. I also coated my hands with cooking spray!)
  22. Refrigerate until firm.
  23. Using a pastry bag and a star tip, place remaining frosting all over the cake.
  24. Color remaining frosting pink and ice the cupcake legs/feet. Top the cupcakes with sugar cookie and place on the cake.
  25. Decorate with cookie eyes, ears, and tongue.
  26. Pipe the pink decorative stripe on the snout.
  27. Using melted chocolate, pipe the nostrils.
  28. Using a star pastry tip, fill in the “fluffy” fur with the frosting over the head and body.
  29. Use either remaining pink frosting or rainbow candy, form the mane and tail.
  30. Refrigerate cake 30 minutes or longer to set. Serve cool.

One Year Ago: Rainbow Sprinkle Cake & a Festive “Candy Shop” Themed Birthday Party

Two Years Ago: Pig Party!

Three Years Ago: Birthday Red Velvet “Owl” Cupcakes

Four Years Ago: The Best Birthday Cupcakes  &  Apple Layer Cake with Maple-Cream Cheese Frosting

Five Years Ago: Birthday Cake Gallery

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