Cookies, Sweet

PB&J graham cracker cookies



This is the type of cookie you make when you are trying to save ingredients.  After I made my icebox cake, I  had quite a bit of graham cracker crumb crust mixture leftover.  I was not going to waste all that deliciousness, so I came up with this “cookie” recipe.  My husband said, “this cookie is having an identity crisis! It tastes like peanut butter, but it also has the texture of a cake, but then it’s flakey–it’s weird but good!”.  I will take that! I only got 12 cookies out of it and while I don’t plan on adding this to the official Christmas Cookie list anytime soon, but I will make it again if I ever have extra graham crackers crumbs!


1 and 1/2 cup graham cracker crumb-crust mixture (refer to the original recipe here)

1/8 cup AP-flour

1 egg

2 Tbsp smooth peanut butter (you could use any other kind of nut butter)

Grape jelly to top the cookies


Preheat oven to 350F

Mix all the ingredients (except the jelly) together in a bowl.  It will resemble a crumbly shortbread cookie mixture.



Using a cookie scoop, divide the dough into 12 balls and place them on a lined cookie sheet.


Roll the divided dough, like meatballs, into smooth dough balls.


Using the back of a wooden spoon, gently press down on the center of the dough ball, to create divet. As you push down, the dough-ball edges will crack.  Use your fingers to press the cracks together, as best as you can–they do not need to be perfect.

Fill each divet with 1/2 tsp of grape jelly.

Bake for 15 minutes.


Let the cookies cool on the cookie sheet for about a minute and then transfer to a cooling rack.

Store in an air-tight container for a week to 10 days.


Cookies, Gluten-free

Raspberry-Hazelnut Macaroons (Haselnussmakronen)


I will not take credit for this awesome recipe.  I read it in Food and Wine magazine and I knew I had to make it.  Granted this is more of a Christmas Cookie, I say yumminess is allowed all year round.  Also, it is snowing outside so I can pretend that it is the holidays !


Breakfast, Cookies

Almond Butter Oatmeal cookies

A 5 ingredient wonder ! This is cookie is rich and moist and guilt-free ! So here goes !

Mix the following in a bowl:

1 cup quick-cooking oats

1/4 honey

1/4 crunchy almond butter (use smooth if you like)

2 eggs

2 tsp of ground cinnamon

Drop batter to form cookies, I made 5 large cookies for breakfast, you could get a dozen small cookies.

Bake at 350F for 20-25 minutes.

Enjoy with coffee or a cold glass of  milk !

Cookies, Lifestyle

Christmas Cookies


If you ever wondered what 4lbs of butter looked like.  Here is a snapshot of my annual cookie baking.  12 kinds, for 12 days of Christmas !

Classics, Cookies

French Macarons



  • For the Macarons

    • 1 cup confectioners’ sugar
    • 3/4 cup almond flour
    • 2 large egg whites, room temperature
    • Pinch of cream of tartar
    • 1/4 cup superfine sugar
    • Seedless raspberry jam and melted chocolate, mixed for the filling
  1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.
  2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Maple Almond Butter cookies–Christmas Cookies #12


  •         1  cup natural creamy almond butter
  •        3/4  cup maple syrup
  •         6  tablespoons unsalted butter, softened
  •         2  teaspoons pure vanilla extract
  •         2   eggs
  •         3  cups whole wheat pastry flour
  •         1 1/2  teaspoon baking soda
  •         1/2  teaspoon fine sea salt
  •         1/2  cup turbinado sugar

In a large bowl, beat almond butter, maple syrup, butter, vanilla and eggs with an electric mixer until creamy, about 1 minute. Add flour, baking soda and salt, and beat again, just until combined.

Transfer a third of the dough to a large piece of wax paper and shape into a 10-inch log. Roll up snugly, twisting the ends like a piece of candy. Repeat with remaining dough, making 3 logs total. Chill until firm, 4 to 6 hours or overnight.
Preheat the oven to 350°F. Spread turbinado sugar in a shallow bowl. Working with one log at a time, cut dough crosswise into 12 rounds, press 1 side of each round into the sugar and arrange on a large, parchment-paper-lined baking sheet, sugar-side up, about 2 inches apart. Bake for 12 minutes, and then set aside to let cool completely.  Store in an airtight container for up to 1 week.


Cookies & Cream Cookie Recipe–Christmas Cookies #11

1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 package Cookies n’Creme pudding mix
2 eggs
1 tsp. vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
10 Oreos, chopped
1/2 cup white chocolate chips
Preheat oven to 350 degrees.

Cream together butter and sugars.
Stir in pudding mix.
Add eggs and vanilla to cream mixture.
Mix flour, baking soda and salt into mixture.
Chop ten oreos into small pieces.
Add chopped Oreo’s and white chocolate chips to dough.
Stir until all ingredients are combined.
Drop spoonfuls of dough onto greased cookie sheet and bake for 7-9 minutes or until slightly brown on top.

Cookies, Sweet

Tangerine Butter Cookies–Christmas Cookies #10

Yield: 84 cookies
Prep 45 mins Bake 350°F 9 mins per batch

3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 eggs
2 teaspoons finely shredded tangerine peel or orange peel
1 teaspoon vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup white cornmeal
4 cups all-purpose flour
1/2 cup sugar
1. In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, the baking soda, cream of tartar, and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in eggs, tangerine peel, vanilla, and orange extract until combined. Gradually beat in oil until smooth. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Place the 1/2 cup sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using a wooden skewer or toothpick, press an “X” into each ball of dough.
3. Bake in the preheated oven for 9 to 11 minutes or until tops are very lightly browned. While warm, lightly press again with wooden skewer to make deeper “X” indentations. Transfer cookies to a wire rack; let cool. Makes 84 cookies.


Smores Cookies–Christmas Cookies #9


• 1 cup (125 grams) all-purpose flour
• 2/3 cup (80 grams) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (115 grams) unsalted butter, softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) light or dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 Tablespoons (30 ml) milk
• 1/2 cup (50 grams) miniature marshmallows, cut in half
• 4 full-sheet graham crackers, ground into fine crumbs
1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
3. With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined. Add the milk. The dough will be heavy and sticky. Cover and chill for at least 2 hours.
4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 350F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
5. Pour graham cracker crumbs into a bowl. Take 1.5 Tablespoons of chilled dough and roll into a ball. Roll each cookie dough ball into the graham cracker crumbs. Repeat with the rest of the cookie dough. Bake for 10 minutes. Remove from the oven and press 3-4 pieces of marshmallow on top of each cookie. Return to the oven for another 1-2 minutes. Remove from the oven. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.


Apple Pie toffee cookies–Christmas Cookies #8



1/2 c. butter

1/2 c. brown sugar

1/4 c. sugar

1 egg

1 tsp. vanilla

1 tsp. baking powder

1 1/3 c. flour

1/2 c. graham cracker crumbs

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 c. finely chopped apple

1/2 c. toffee baking bits

1/2 tsp. shortening


  1. In      a mixing bowl, cream the sugars and butter until fluffy. Add egg and      vanilla. In a bowl, combine flour, crumbs, baking powder, salt, and      spices. Add to the butter mixture and mix until just combined. Stir in the      apple and toffee bits by hand.
  2. Roll      dough into 1 inch balls and place about 2 inches apart on a baking sheet.      Bake at 350* for 10-12 minutes. Cool on pan for 2-3 minutes and remove to      wire rack to cool completely.