Swedish Spice Cookies (Muskotsnittar)

These buttery spice cookies may be the closest I’ve come to replicating my favorite Biscoff cookies. They were especially wonderful warm. Known as Muskotsnittar in Sweden, or nutmeg slices, they are also very easy to make. Freshly ground nutmeg is essential.

This recipe was adapted from Martha Stewart, via Martha Bakes on PBS. I weighed the flour, refrigerated the dough, modified the baking time, and trimmed the edges after baking. Yum.

Yield: Makes about 48 cookies

Danish Butter Cookies

Happy New Year! I have many recipes to share- beginning with the recipes for the holiday cookies that were new to my assortment this year.

My husband could eat Danish butter cookies on a daily basis. 😉 I decided to add them to my Christmas cookie assortment this year after seeing and episode about Scandinavian cookies on Martha Bakes.

This simple and pure version from Martha Stewart is most successful when using high-quality ingredients. I used King Arthur Flour and Plugra European-style butter. I adapted the recipe by weighing the flour and by using a cookie press to make the cookies instead of piping them. Nice.

Yield: about 40 cookies

  • 1 cup (2 sticks) best-quality salted butter, room temperature (I used Plugra)
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 300 g (2 1/2 cups) unbleached all-purpose flour
  1. Preheat oven to 325 degrees, preferably on convection.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners’ sugar on medium speed until light and fluffy, about 3 minutes.
  3. Add vanilla and egg, and beat to combine.
  4. Gradually add flour, 1 cup at a time, and beat until well incorporated.
  5. Transfer dough to a cookie press, I used the wreath disc, or into a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825 or Wilton #4B).
  6. Spritz cookie shapes or pipe dough into 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart.
  7. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 12 to 14 minutes for spritz cookies or up to 20 minutes for piped cookies.
  8. Transfer sheets to wire racks; let cool completely.

Christmas Cookies 2019


Merry Christmas!

This year, I made an assortment of tried and true Christmas cookies to share with friends and neighbors, adding two new Scandinavian cookies that I felt compelled to try after watching an episode of Martha (Stewart) Bakes on PBS. 🙂

Wishing you all a happy and healthy 2020!

Cookies from Top:

Cookies Left to Right:

Bottom:

Meyer Lemon Pizzelle

I love a crispy pizzelle! I was first introduced to these traditional Italian cookies by a friend who made them every year for our kids’ preschool Christmas celebration. They were so pretty and delicious that I put a pizzelle iron on my holiday wishlist. 🙂 Eating them with ice cream made me understand why my husband loves waffle cones too. This is a wonderful version with subtle lemon flavor.

This special dessert recipe was adapted from a Food 52 community pick, contributed by Hilarybee. I used lemon extract but may try orange next time. I also increased the amount of Meyer lemon zest and added salt.

The original recipe also recommends serving them filled with pastry cream or mousse or sandwiched with a little bit of lemon curd. Yum!

  • 3/4 cup plus 2 T granulated sugar
  • 3 large eggs, at room temperature (I place them in a bowl of warm water)
  • 1 stick of unsalted butter, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon pure orange or pure lemon extract
  • zest of 2 Meyer lemons
  • 2 teaspoons baking powder
  • 1/8 tsp coarse salt
  • 2 cups all-purpose flour, spooned and leveled
  1. Whisk to combine the flour, baking powder, and salt. Set aside.
  2. Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. Note: The eggs must be at least room temperature; cold eggs will result in an unworkable batter.
  3. Slowly drizzle the melted butter into the mixture, while mixing on medium speed.
  4. Add the extracts followed by the zest.
  5. On low-speed, add the flour mixture 1/2 cup at a time. Alternate between medium and low-speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
  6. The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
  7. Using a tablespoon scoop, place dollops of batter into the iron. The cookies take about 25-30 seconds in the iron.

Note: Fresh, hot cookies can be rolled or shaped into cups. I shaped them into cups by placing a hot cookie on the base of a juice glass and then topped it with an inverted glass prep bowl. The cookies cool very quickly and maintain the shape.

Zebra-Striped Shortbread Cookies

I made these “Art Deco” vanilla & chocolate shortbread cookies as part of my Christmas cookie assortment, but the colorful sanding sugar edge could easily be modified to suit any occasion. Pink and red would be amazing for Valentine’s Day! 🙂

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I doubled the recipe, in two separate batches, making the process even easier because I kept one batch to use for the vanilla stripes and the second batch for the chocolate stripes. I also used egg yolks to coat the cookies instead of a whole egg. Wonderful.

Yield: Makes 40-48 cookies

  • 2⅓ cups all-purpose flour, divided
  • 1½ tsp Kosher salt, divided
  • ⅓ cup Dutch-process cocoa powder, sifted
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract or paste
  • 1 egg yolk or 1 large egg, beaten to blend
  • ¼ cup sanding sugar (any color)
  1. Whisk 1⅓ cups flour and ¾ tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining ¾ tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
  2. Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. (Do in 2 separate batches if doubling the recipe, making the vanilla dough first.)
  3. Add egg yolk and vanilla to the butter and sugar mixture and beat until smooth.
  4. Divide (for 1 batch) mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low-speed just until combined. Return to reserved bowl.
  5. Repeat process with chocolate mixture.
  6. Arrange 2 large sheets (per batch) of plastic wrap or parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6×2″ rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers.
  7. Tightly press stacked dough into cylinders about 1½” wide and 8″ long, using the plastic wrap or parchment to help you.
  8. Wrap logs in plastic wrap and chill until very firm, at least 2 hours. I chilled my dough overnight.
  9. Place racks in upper and lower thirds of oven; preheat to 350°, preferably on convection.
  10. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks).
  11. Slice into rounds a generous ¼” thick, rotating after every few cuts to keep slices round.
  12. Arrange cookies on parchment-lined baking sheets, spacing 2″ apart.
  13. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12–14 minutes. Let cool on baking sheets.

Note: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.

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:

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 Cooking.com. 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:

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