Conversation Heart Cookies
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I have a confession to make. This is the first time I’ve ever decorated cookies with royal icing. My friend Marian from Sweetopia did a rockstar session on cookie decorating at our food conference last November and can I tell you that she makes things look so easy that I thought even I could give this a try. I wanted to make a sweet treat for Valentine’s Day that I could share with my loves. I of course went to Pinterest for cookie inspiration and felt immediately overwhelmed with all of the beautiful designs (currently way out of my league) instead I saw a box of conversation hearts sitting on my table and I thought let’s make a cookie version instead (much tastier than those yucky hearts to be quite honest).
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Mistletoe Mint Cookies
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Here’s a cookie that Santa would like to take a bite of. At least I’d like to think so. Now I should clarify there is no mistletoe in these cookies. Because that would be nasty. My Mom made chocolate mint cookies during the holidays growing up (a special nod to my obsession love of thin mint Girl Scout cookies, she spoiled me I was her favorite – don’t worry my sister doesn’t read my blog tee hee) and called them Mistletoe Mint Cookies aka chocolate mint cookies. She would typically make them with Andes mints. You know those tiny little rectangular mints wrapped in the green foil packaging. Yes those. The ones that better be in my stocking or else.
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Mini Holiday Cookie Cup Sundaes
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Who doesn’t love a bite sized dessert? These little festive bites are made from cookie dough that you bake into mini “cups”. They’re so simple the kids could even make them. Once baked and cooled (otherwise the ice cream will just melt everywhere and you’ll have a holiday shot – there’s another idea altogether) you fill them full of sundae scrumptiousness. Set out a few toppings a few ice cream flavors and let the kids (young and young at heart) go crazy!
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White Chocolate Citrus Spice Eggnog Cookies
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Today you’re in for a treat. My super talented stalker bff Susan is stopping by with a tasty treat. She’s whipped up a batch of White Chocolate Citrus Spice Eggnog Cookies just for YOU! Why? We’re hosting a virtual cookie swap for our friends at McCormick (we have the hardest jobs don’t we). Once you’ve drooled all over Susan’s recipe. Be sure to pop over to her blog to check out my PEPPERMINT CRUNCH COOKIES! Now onto Susan’s sweet stuff…
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Chocolate Crackle Cookies + {GIVEAWAY}
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This post brought to you by Truvia® Natural Sweetener. All opinions are 100% mine.
Holiday baking is in full swing (at least in our house). One of the quickest and easiest things to make and share with friends and family are cookies. Dozens and dozens of cookies. Who doesn’t love cookies? I mean really. In preparation for our cookie-fest we have stocked up on all of the baking essential like: flour, sugar, butter, pure vanilla extract, chocolate in every form possible and a few fun garnishes (think nuts, coconut flakes and the like). I was a girl scout after all and we like to be prepared.
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Pistachio and Meyer Lemon Biscotti
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If you’re looking for a quiet cookie to nosh on these are not those. I actually love the crunch that you hear when you bite into biscotti. It’s what makes biscotti, biscotti. To me they’re the perfect cookie. They’re not too sweet, have amazing texture and can be made with just about any flavor you like. We went with pistachio and a hint of marvelous meyer lemon. Can you just smell the meyer lemon. Swoon.
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Zaletti {Polenta Cookies}
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I saw those raised eyebrows ; ) Yes you read correctly that says polenta cookies. But just give them a chance, they’re not corn-y at all ; ) They do however have a gorgeous yellow thanks to the polenta. And there’s also grappa and dried fruit involved. Which makes these a must try in my book.
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Sugar Cookies {Befanini}
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The holidays are my favorite time of year. I look forward to them with childlike anticipation every year. Baking is a big part of the holidays for me {and I’m guessing for a lot of you too}. Sometimes my crazy schedule gets in the way but I don’t let it stop me from making delicious and simple recipes to share with my family and friends {that does of course depend on how nice they’ve been ; )}
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Ossi dei Morti {Bones of the Dead Cookies}
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Ossi dei Morti means bones of the dead in Italian. This might sound a little creepy but I assure you these “bones of the dead” are not. They are actually little crunchy snow capped bites of deliciousness that have a beautiful significance behind them.
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{Gluten Free} Peanut Butter and Nutella Thumbprint Cookies
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It seems I have been falling down on posting Nutella recipes. I know, I know, *GASP* what is wrong with me? It’s not {I promise} for lack of consumption. You all know by now that I am a Nutella-holic and it goes without saying that there is ALWAYS Nutella in our house ; ) It just seems it’s being consumed far too quickly and when I have an idea for a recipe there simply isn’t enough to work with *sigh* but I did manage to reserve a little and wanted to share one of our favorite cookie recipes.
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Crostoli
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In case you didn’t know, It’s CARNEVALE time! Carnevale started on Feb 6th this year and runs through Feb 16th! Carnevale is truly an experience, and I think everyone should experience it at least once in their lives – in VENICE (Italy, Not CA) of course!
I was fortunate enough to live only about 1 hours train ride from Venice when in lived in Friuli and went to Carnevale many times. Each time was more incredible than the last. They have parades, balls (yes masquerade of course), music, parties, you name it. There’s as much confetti flying everywhere as there are pigeons. It’s quite a party. A Carnevale ogni scherzo vale (anything goes at Carnevale)!
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Macaron 101 with Tartelette
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Last weekend I attended a Macaron class. Not just any Macaron class mind you. A Macaron class taught by Helen of Tartelette. She’s ah-mazing! Have you seen her site? It’s ridiculously beautiful! & well Helen is THE queen of Macarons. So much so I drove all the way to ATLANTA for this class. Yes, I know somewhat crazy but hey, that’s how I roll.
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Brutti ma Buoni {Ugly but Good}
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Just looking at these cookies makes me happy. They’re so light & airy & of course calorie free – tee hee (well that’s my story and I’m sticking to it) The name of these cookies is Brutti ma Buoni, which is Italian for “Ugly but Good!” Yes, I do also giggle when I say that. Quite honestly I’m not sure I agree. I’ve seen some ugly cookies before and these would most certainly not top the list. And you know I won’t go very long without letting you know how to pronounce them so here goes…brew-t ma bwa-own-e….Brava! You’re a natural *wink wink*
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Cantucci {Tuscan Biscotti}
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Cantucci (or also known as Biscotti di Prato) might be something you’ve not heard of, but I’m here to help you out with that. (If you have, you know how insanely good they are and will want to make a batch as soon as possible ; )
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Biscotti al Cioccolato {Chocolate Biscotti}
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I LOVE these cookies! Biscotti in Italian means twice baked. Which is the perfect name because you bake these crunchy little dunking machines two times! Biscotti, pronounced Bis-skot-e is the plural of Biscotto (one Cookie) & hello who can only eat one of these things? Certainly not me. There are a GAZILLION things you can put inside your Biscotti and part of the fun is coming up with new flavor combinations. Almond is one of the most traditional. I had full intentions on making a Chocolate Almond Biscotti but HELLO someone ate all the almonds in my pantry without telling me. UFFA. Needless to say the Walnut combination worked fabulously as well.
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Bruiser’s Birthday Cake(s)!
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This past Saturday my little man, aka Bruiser (NO, that’s not really his name but YES it’s his nickname) turned 3 years old! That’s him with his piercing blue eyes, sweet smile & chubby cheeks. Ah, he just melts my heart! I know, I know just can’t help it! I Lurve him & I think he’s just fab (as are his big brother, aka Middle Man, & his big sister, Ms. Priss… who in case they’re looking at this post, will naturally be making their blog debuts shortly. Patience my pretties. Mwah!)
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Choco Chip Cookies
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These are my kids ALL TIME favorite cookies. They ask for them on a weekly, if not daily, basis. We tend to like our cookies more ooey & gooey than crisp. If you happen to like yours more done, just cook them longer.
I have found that using a silpat mat (type of silicone mat) really helps. It seems to bake the cookies more evenly. I don’t bake without one. I also only use Madagascar PURE Vanilla extract. You can truly taste the difference, & the smell is divine! If you happen to have any cookies left over 
once they have cooled completely, place them into an airtight container & they will stay soft & chewy for about a week (if they last that long!)
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