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Posts Tagged ‘cookies’

by Caitlin Saniga

Chai spice palmiers

Chai spice palmiers: part pastry, part cookie, part candy, part addiction problem.

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by Sarah Steimer

Banana-walnut chocolate chip cookies

Happy four-year blogging anniversary to us! I wish I could send these cookies to Caitlin so we could celebrate together. Frankly — I think that about most of the recipes I make. We get to share this blog, but we rarely get to share the meals. Thanks for being an amazing long-distance blog partner, Caitlin!

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by Sarah Steimer

Lemon-thyme cookies

Lemon and thyme can sound a little bit like a fancy bar of soap, but they actually make a pretty incredible cookie combination. Just one or two of these soft bites will leave you craving them at all hours of the day.

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by Caitlin Saniga

Brown butter peanut butter cookies with coarse salt

Browning the butter and adding coarse sea salt are two steps that kick these traditional peanut butter cookies up a couple of notches.

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by Sarah Steimer

Double chocolate-almond cookies

I’m pretty much almost always craving chocolate, and I think there is little else in the world that pairs better with chocolate than a little salt and some nuts. And wine. But that’s separate.

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by Sarah Steimer

Orange-cornmeal spiral cookies

I had been thinking of making polenta cookies, but got the urge to bake before I bought any polenta. The next best thing? Cornmeal. I love the smell (citrus/floral), texture (slightly soft yet gritty) and taste (awesome) of these cookies. They’re the perfect little companions to tea. Or wine.

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by Caitlin Saniga

Oatmeal raisin cream pie cookies

I was feeling nostalgic over the weekend and decided to make something along the lines of the classic Little Debbie’s Oatmeal Creme Pies, like the ones my mom used to pack in my lunch in grade school. These came out better than expected, flavor-wise (definitely better than Little Debbie’s), but they took a little work to achieve the proper cookie sandwich appearance. A couple of tips: If your cookies come out of the oven rounded on top, they won’t fall flat, which means they won’t sit flat when you flip them upside down and slather cream filling on them. Take the opportunity when they’re still warm to gently press them flat. That way, they’ll maintain their nice, rough texture while achieving functionality. Also, don’t spread on the filling until the cookies have cooled completely. Otherwise it will soften, and the weight of the top cookie will squeeze it out of the middle, which is lame.

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