Thumbprint cookies are easy, can be made with any kind of jam or fruit filling, flavored with whatever pleases you most, and are delicious. We are of differing opinions about what kind of glaze to use, though. Our go-to (powdered sugar, water, and flavoring) can be too soft and smeary, especially if you’re packing them as holiday treats. A royal icing squiggle works just as … Continue reading Jammy Thumbprint Cookies
Like all of the recipes in this category, we haven’t tried these yet. But they look like they will work, and sound delicious to us. When we finally get around to a test batch, we’ll move them into the category where they really belong. If you try these out before we do, let us know about your results! ½ cup unsalted melted butter ¾ cup … Continue reading Eggnog Blondies
For Carla, no peanut butter can ever be too crunchy. Nor can any peanut butter cookie. 1 cup butter 1 cup sugar 1 cup light brown sugar, firmly packed 2 eggs 1 tablespoon vanilla 1 cup extra crunchy peanut butter 3 cups flour 2 teaspoons baking soda Dash salt 3 Munch Peanut Bars, finely chopped, or about 1-1/2 cups of See’s Peanut Brittle Preheat oven … Continue reading Crunchy Peanut Butter Cookies
½ cup butter ½ cup peanut butter ⅓ cup white sugar ½ cup brown sugar 1 egg 1 ¼ cup flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon vanilla Preheat oven to 350 degrees. Combine all ingredients in large bowl and shape into 1-inch balls. Flatten balls with the tines of fork you have dipped in flour in a … Continue reading Grammy’s Peanut Butter Cookies
Laura makes the best cookies, by far. She has the gift. ½ cup softened butter ½ cup peanut butter ½ cup sugar ½ cup brown sugar ½ teaspoon vanilla 2 eggs, slightly beaten ½ teaspoon salt ½ teaspoon baking soda 1 teaspoon baking powder 1 ½ cups flour Preheat oven to 375 degrees. Mix butter and peanut butter until smoothly blended. Gradually add sugars, and … Continue reading Laura’s Peanut Butter Cookies
Because both our grandmother Mamcik and Great-Aunt Nela made this recipe (it also appears in Nela’s Cookbook, and I’ve copied her citrus topping here), it most likely came from the kitchen of their childhood home, Ilgovo, in Lithuania. I keep telling myself I should ask Nela’s children (along with whether they know what happened to four of their seven siblings who survived childhood – we … Continue reading Mazourka
Carla wheedled this recipe from a friend , who wheedled the recipe from an ex-boyfriend, who in turn wheedled the recipe from his grandmother, who made him promise not to share it with anyone ever. We say the statute of limitations has expired – enjoy for yourself. Continue reading Gingersnaps
Here are sugar cookies that are firm enough to hold a glaze, while still soft and tender inside. Not too-sweet or sickly-sweet, but fragrant with vanilla or almond or rum. There are never, ever, enough – they’re always eaten up too soon. These are the sugar cookies that put all other sugar cookies to shame. Continue reading Glazed Sugar Cookies
Laura got this recipe from a Scottish expatriate – and it is so much better than the packaged kind! 1 pound salted butter 1 scant cup sugar 4 scant cups flour Beat butter and sugar together until mixture resembles face cream. Add flour one cup at a time; beat well after each addition. Form shortbread into balls about the size of tennis balls. Pat balls … Continue reading Scotch Shortbread
This is one of the recipes Laura makes every Christmas holiday season, mostly to give away as gifts. The filling is like pecan pie; the cream cheese dough is soft and luscious, and it’s difficult not to eat the whole batch before it’s packed up to give away. 3 ounces cream cheese ½ cup butter, slightly softened 1 cup flour 1 egg ¾ cup brown … Continue reading Pecan Tassies
