See this at: epicurious.com| Added on 01/28/08

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper. Whisk together flour, baking soda,...

See this at: chocolateshavings.ca| Added on 12/11/07

It’s that time of the year again: the snow has just started falling, the city has become quiet and the trees bear a thick white blanket. All I need now is a cosy fireplace, a wool blanket and a mug of hot chocolate… I wouldn’t say no to good food... See more

It’s that time of the year again: the snow has just started falling, the city has become quiet and the trees bear a thick white blanket. All I need now is a cosy fireplace, a wool blanket and a mug of hot chocolate… I wouldn’t say no to good food either though! As I mentioned a few days ago, I have been in a bit of a cookie-obsessed mood lately. Maybe it’s the holidays, or maybe just the need for someting sweet, but either way I have been looking for new recipes to try out. I made these wafer cookies yesterday and they were such a wonderful treat. I had fun decorating them and could only wish I owned more cookie cutters. The ones photographed here are cocoa wafer sandwiches which worked well because the wafer cookies are pretty thin and delicious with the sugary icing. Recipe (adapted from Anna Olson) Wafer Cookies: 3/4 cup unsalted butter at room temperature 1 cupof icing sugar 6 tbsp of Dutch process cocoa powder 1 tsp vanilla extract 1 egg yolk 1 tbsp milk 1 1/2 cups of all purpose... See less

See this at: castsugar.blogspot.c...| Added on 12/11/07

I had some leftover hazelnuts from a prior baking experiment (posted soon my dears, I promise). I decided to make some hazelnut cookies. Found this recipe at allrecipes.com and adapted them a bit. I actually think this came from a Giada DeLaurentiis... See more

I had some leftover hazelnuts from a prior baking experiment (posted soon my dears, I promise). I decided to make some hazelnut cookies. Found this recipe at allrecipes.com and adapted them a bit. I actually think this came from a Giada DeLaurentiis recipe to begin with (I recall her making a cookie strikingly similar to this, on a long-ago episode on Food Network). I made these these early this morning around breakfast time, and let me just say: these suckers are perfect with a nice hot cup of coffee. Thin and crunchy, full of hazelnut flavor with a nice drizzle of chocolate on top. Yum. A crispy cookie form of biscotti, essentially. Dunk away! Chocolate Hazelnut Cookies Ingredients: 2 c. all-purpose flour 1 c. packed brown sugar 3 Tbsp. cornstarch 1 Tbsp. instant espresso powder 3/4 tsp. salt 1 c. unsalted butter, cubed 1 tsp. vanilla extract 2/3 c. hazelnuts, toasted, skinned, and coarsely chopped 2 (1oz) squares semisweet chocolate Preheat oven to 350 F (175 C). Blend flour, brown... See less

See this at: madbaker.net| Added on 12/11/07

In my opinion, gingerbread cookies are to Christmas, what pineapple tarts are to the Chinese Lunar New Year. But to be perfectly honest, I didn’t make any last Christmas and the main reason why I’m making them this year is an order for a corporate... See more

In my opinion, gingerbread cookies are to Christmas, what pineapple tarts are to the Chinese Lunar New Year. But to be perfectly honest, I didn’t make any last Christmas and the main reason why I’m making them this year is an order for a corporate client. When I do make gingerbread cookies, I actually find the entire process of kneading, rolling out, cutting and baking the dough a lot of fun. But the most enjoyable part for me is the decorating. There are really so many different ways to decorate a gingerbread cookie and every cookie represents a chance to try out a new idea. This year, I came across the idea for an edible Christmas tree in several places. I first saw it on the Wilton website, subsequently on Jocelyn’s blog and most recently on Lynn’s blog. It seemed like an easy enough project with impressive looking results, so I went ahead and made one (ok, two) small tree(s) as well. The icing turned out a little more time consuming than I’d expected, but the finished product... See less

See this at: epicurious.com| Added on 12/11/07

The key to delicious Linzer cookies is striking just the right balance of the tart raspberry jam filling with the thin, tender, and slightly sweet...

See this at: epicurious.com| Added on 12/11/07

These thin chocolate cookies taste just like the very top layer of a brownie. SERVING SUGGESTION: With milk. Make these in 30 minutes