where design + flavor intersect
 No need to buy cookie stamps...use kitchen tools to create texture!
See my Spicy Stamped Cookie recipe for details on the tools–scroll to bottom for pix. If you don't feel like stamping, skip step 7 in the recipe. These cookies are just as yummy without texture. :-) some tips:
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The Easter linzer bunnies pictured here were made with Rodelle Pure Almond Extract. I've used their almond extract for years and absolutely love it.
To make these delicious treats, i used my Linzer Cookie Recipe. For a twist on the traditional linzer decor, I topped some of them with a mixture of Rodelle’s Organic Dutch Process Baking Cocoa & Organic Hot Cocoa. I hadn't tried Rodelle's cocoa powders before. So, when they kindly offered to send me some to experiment with, i was super excited since i knew they are among Rodelle's bestsellers. and wow! they are so rich and flavorful! To make the cocoa topping, mix 2 parts hot cocoa + 1 part baking cocoa, and then follow the powder sugar application instructions in the assembly section. The cocoa bunnies are filled with melted white chocolate tinted in various shades. To make the filling, simply melt white chocolate chips in a microwave for 20-30 seconds, or until soft enough to mix. add food color a drop at a time till you achieve desired shade. If you don’t have white chocolate on hand, tinted royal icing in a thicker consistency would do just fine.
Yield: about 3 dozen 2” sandwich cookies
Ingredients: 8 oz. unsalted butter, room temperature 3/4 cup granulated sugar 1 tsp. almond extract 3/4 tsp. salt 1 egg, room temperature 1 cup almond meal (I use Trader Joe’s. If you can’t find this in your store, grind roasted almonds in a food processor until finely ground.) 3 cups flour 1/2 cup powdered sugar 1 cup jam, or filling of choice
some tips:
Yield: about 60 2” cookies
Dough Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar ½ teaspoon sea salt 1 ½ tsp peppermint extract ¼ cup + 1 tbsp black cocoa (i use King Arthur)* ½ cup unsweetened natural cocoa 1 3/4 cups all-purpose flour Coarse sea salt for sprinkling Icing Ingredients: 2 cups confectioners' sugar 5-6 tbsp water pinch salt 4 tsp meringue powder (optional. i like Wilton)* crushed candy canes for sprinkling*
Yield: About 3 dozen 2.5" cookies
Dough Ingredients: 1 cup (2 sticks) unsalted butter, softened 2/3 cup sugar 1 egg 1/4 teaspoon baking powder ½ teaspoon salt 1 tbsp lemon extract zest of one lemon 2 tbsp poppy seeds 2.75-3 cups all-purpose flour Icing Ingredients: 2 cups confectioners' sugar 6-7 tbsp lemon juice (about two lemons) 4 tsp meringue powder (optional—use if you want icing to firm up completely, which is a good idea for presentation purposes if you plan to gift them. i like Wilton) Toppings: 2 tbsp poppy seeds zest of one lemon, air-dried completely
Yield: About 30 cookies
cookie ingredients 1 cup granulated sugar 3/4 cup unsalted butter, softened 1 tsp baking soda 1 ½ tsp ground ginger 1 teaspoon cinnamon 1/2 tsp sea salt 1/2 tsp ground cloves 1/2 tsp freshly ground nutmeg 1 egg 3 tbsp molasses 2 cups flour ginger sugar mix ingredients ⅓ cup turbinado sugar ½ tsp ground ginger 1/4 tsp coarse sea salt
Yield: About 3 dozen 2.5" cookies
cookie ingredients: 1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar 3/4 cup light brown sugar, packed 3/4 tsp baking powder 3/4 tsp salt (vegan: reduce/skip the salt if your butter contains salt) 3 tbsp pumpkin spice mix (recipe below) 1 egg (vegan: 1 flax egg) 2 ½ cups all-purpose flour glaze ingredients: 2 cups confectioners' sugar 6 tbsp warm water pinch salt 3/4 tsp pumpkin spice mix (recipe below) pumpkin spice mix ingredients: 3 tbsp cinnamon 2 tbsp ginger 1 ½ tsp nutmeg 1 ½ tsp cloves 3/4 tsp allspice 3/8 tsp cardamom
I have been growing nasturtium, an edible plant, for several years now. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. Well somehow I lost one particular seed packet, so all summer I assumed the pretty plants with scalloped leaves and purple flowers were just pretty weeds. In fact so many started popping up that I almost pulled them, fearing they were too invasive!
Anyway, I was recently at an event at Feedfeed where they had created a fantastic edible flower/herb table-scape, and recognized my mystery plant! Turns out it’s called 'Lavender Hyssop.' It’s a perennial in the mint family, and has the most delicate licorice scent & flavor. What’s interesting is that it tastes slightly sweet. So it’s wonderful added to salads, or as a cocktail garnish. Traditionally it’s used to make tea & sachets...and commercially to flavor root beer and liqueurs. Seeds are mainly from Botanical Interests.  Yield: About 3 dozen 2.5" cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened 3/8 cup granulated sugar ½ teaspoon salt 2 cups all-purpose flour 1/4 cup sprinkles (quantity can be adjusted to taste) extra sugar for sprinkling coarse sea salt for sprinkling You will also need: Parchment paper or silicone baking mat wax paper fork |
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