I recently realized that, while I use walnuts in various recipes, I don’t use them as often when baking cookies. With this in mind, I was set to create cookies with walnuts as the main ingredient. Continue reading
The following recipe, for crispy and tasty butter cookies, is a one of my all times go-to recipes, ever since I came up with it, after combining a few recipes into this one. Continue reading
These delicate, crispy and buttery cookies are very easy to make and will fill your kitchen with wonderful toasted coconut aroma.
Perfect with hot or cold beverages, they are great on their own, but also wonderful as sandwich cookies.
If you love coconut, these cookies are for you. Continue reading
Friands are almond mini cakes, a version of the classic Financier cakes. Both types of cakes are made with butter, egg whites, almond meal, powdered sugar and a small amount of flour. The major difference between the two types is in the butter: while the Friand uses melted butter, the Financier is made with brown butter. Continue reading
I hope that whoever invented Chocolate Crackles cookies (also known as Chocolate Crinkles) received some kind of reward or recognition, for creating these beautiful and tasty cookies. There are many variations for these great tasting cookies, but I especially like the one here, for its’ fairly short list of ingredients and ease of preparation. Continue reading