Sbrisolona Cookies and a Tea Lover's Advent Calendar

Hello...I'm still here!  I have definitely been Missing In Action the past few months. So much going on! I'm trying a new email service to deliver my posts by email.  I imported subscribers from my last service.  If you no long wish to receive emails from me, please unsubscribe by using the link the the email that was sent to you.  Thanks! 

The holiday season is creeping up on us quickly!  Not only do I have a gift idea for those of you who are tea lovers or for friends and family who love tea, but I also have a delicious new cookie recipe for you!  

This lovely Adagio Tea Advent Calendar is available for purchase now!  You want to order quickly so you can open the first door and enjoy your first tea surprise on December 1st!  This is not a paid post. I received this calendar from Adagio Teas in order to review their lovely Advent Calendar again this year.  I'm very grateful as I love tea!  Thank you, Adagio Teas! 

24 Festive tea blends of tea to savor before Christmas Day are available in either lovely pyramid tea bags or as loose tea.  You may pick which you prefer when you order. 

You may be wondering what Sbrisolona Cookies are.  They are the most delicious, crunchy, crumbly, shortbread-like cookie made with almond flour and chopped almonds!  Usually called Torta Sbrisolona, because it made in one large piece, it normally contains fine corn meal and broken into rough pieces. There are many different variations!  I found a wonderful recipe which did not include corn meal and was cut into wedges, which I adapted and and absolutely loved.  I will definitely be making these again and again and will most likely show up on my Christmas cookie tray.  

The first time I tasted Sbrisolona was at a lovely Italian Restaurant in our area called Ca' Lucchenzo.  They were served along with a glass of Vin Santo sweet wine at the end of dinner but they are equally delicious any time of day...and especially with tea or coffee!  I decided to enjoy them with one of the teas from the Adagio Tea Advent Calendar.  

Ooops!  I've given away one of the teas included in the Advent Calendar! 😉 It's called Blueberry White Tea. It was absolutely delicious.  Just a hint of blueberry flavor and the white tea blend was very good and so refreshing.  I love their pyramid tea bags.  

Order your 2023 Advent Tea Calendar from Adagio Teas by clicking on the link Tea Advent Calendar and I hope you try making Sbrisolona Cookies! 

Sbrisolona Cookies

Printable Recipe

Makes 12  servings

Equipment: 9-inch square pan lined with parchment or a 9-inch springform or tart pan with removable bottom.  👉 If you wish your cookies to be even more crispy, use a slightly larger pan.  

1 ½ cups all purpose flour (270 grams) 👉 I used White Lily White Baking Flour

1 ½ cups almond flour (160 grams)

1 cup granulated sugar

½ teaspoon salt

1 cup cold unsalted butter, cut into small cubes 👉I used salted butter and reduced the salt by half

½ cup whole almonds, roughly chopped

1 teaspoon lemon zest

1 large egg

½ teaspoon almond extract 

1/2 vanilla bean, scraped, or 1/2 teaspoon vanilla extract 

Topping:

1 tablespoon granulated sugar

1/2 cup coarsely chopped almonds (or decorate with whole almonds)

Preheat the oven to 350°F (175°C). 

Line a 9 inch square baking pan with parchment paper with the parchment overlaping the sides (to use as a handle to lift out the cookie) 👉 Photo Below. Or, grease a 9-inch (23 cm) springform pan or a tart pan with a removable bottom. 

I used a food processor to coarsely chop the whole almonds and then finished chopping them to get the size I wanted (about the size of large diamonds) on a cutting board with a chef's knife.

In a large mixing bowl, combine the flour, almond flour, granulated sugar, and salt. Mix well to combine. 

Add the cold butter cubes to the dry ingredients. Using a pastry cutter or two knifes, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be well distributed throughout the mixture, and be about the size of peas or smaller.  Stir the roughly chopped almonds and lemon zest into the crumbly mixture.

In a small bowl, whisk the egg, almond extract and scraped insides of vanilla bean (or vanilla extract) together. Pour egg mixture over the dry ingredients. Using your hands, or a large fork, gently mix and press the mixture together until it begin to come together. Do not to overwork the dough; it should still be quite crumbly.

Transfer the crumbly dough into the prepared pan. Press it down firmly and evenly to form an even layer on the bottom of the pan. Sprinkle a tablespoon of granulated sugar over the top and press in coarsely chopped almonds.  I used a smaller square pan to press down on the mixture (covered with another piece of parchment paper) in order to get it evenly distributed in the pan. 

Bake the sbrisolona in the preheated oven for about 35-40 minutes or until the edges are golden brown. The center may still be slightly soft, but it will firm up as it cools.

Remove the sbrisolona from the oven and let it cool completely in the pan on a wire rack. Once the cake has cooled, carefully remove it from the pan.  You may cut it or break it into pieces after it has cooled.  

👉 If the cut cookies lose their crispiness, put them on a baking sheet and bake in a 350 oven for about 15 minutes, as you would second-bake biscotti.  After they cool they will be nice and crispy again!

Cookies may be stored in a container at room temperature for 3-4 days or frozen for up to 2 months.  

Recipe adapted from This Italian Kitchen

Meringue Snowman Cookies

I can't believe I forgot to post these adorable snowman meringue cookies last year!  I posted it on Instagram but never got around to sharing it here.  A friend's recent meringue post reminded me :)  I know we all had a lot on our minds last year at this time!  Thankfully, the holidays will be celebrated with many more families together this year.  

These little meringue snowman are crispy and delicious with a touch of chocolate used to make the face, buttons and arms.  I used a good, tasty chocolate - Ghirardelli is my favorite.  

They not only make great decorations for your next gingerbread house project like mine did, but also make great cake or cupcake decorations.  If your kids are old enough, they can help you pipe on the faces, arms, buttons, hats, scarf, whatever sounds fun!  They make a cute addition to a holiday cookie platter or are fun to float on top of a cup of hot chocolate.  

Merry, Merry! ♥

Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link. Thank you for your support of Savoring Time in the Kitchen!

Meringue Snowman

3 large egg whites, at room temperature
¼ teaspoon fresh cream of tartar
¾ cup sugar
½ teaspoon vanilla extract
¼ cup semisweet chocolate chips or baking chocolate (I used 1-1/3 ounces of Ghirardelli 60% Bittersweet Chocolate Baking Bar)

For the Meringue Bodies:

Place egg whites and cream of tartar in a mixing bowl. Beat with an electric mixer on medium and then medium-high speed until soft peaks form. Continue beating, while slowly adding sugar, about 1 tablespoon at a time, until the whites are stiff and glossy. Add vanilla and beat for 30 seconds.

Place oven racks in upper and lower thirds of oven. Preheat to 200 degrees F.

Line 2 large baking sheets with parchment paper or silicone mats. Fill a pastry bag fitted with a 1/2-inch plain tip) with the meringue. If you don’t have a pastry bag, you may use a 1-quart resealable plastic storage bag. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the either type of bag over a few times, then gently push the meringue down to the tip or snipped corner.

Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies rounds. Then pipe half as much meringue on top of each round to resemble a snowman.

Bake the cookies, switching the pans from top to bottom and back to front halfway through, until dry and crisp throughout, 1 1/2 to 2 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes. Be sure your cookies are crisp before removing from oven. If your kitchen is humid, baking time may take longer.

Chocolate Piping Decorations:

Place chocolate chips or 1-1/2 ounces of baking chocolate in a small microwave-safe bowl and microwave for 30 seconds. Stir and continue microwaving in 10-second intervals until melted and smooth. Place the melted chocolate in a piping bag or sealable plastic bag. Push the chocolate down to one corner and snip off the tip of that corner to create a piping bag. Pipe dots for eyes and buttons and twig-like arms along the sides. Allow the chocolate to harden before serving.

To make ahead bake meringues and store cookies in an airtight container for up to 1 week. Pipe chocolate one day ahead of using.

Adapted from Eating Well Magazine

Tea and Cookies! Chocolatey Ginger Crackle Cookies and a Tea Advent Calendar and Gift Ideas!

Happy November my friends!  It has been more than a year since I tasted my very first chocolate ginger cookie from a wonderful local bakery.  I was in love with the combination of flavors. I have tried to replicate the recipe twice without success - until now!  This is a delightfully chewy chocolate crackle cookie with just the right amount of ginger and cinnamon flavor to make it perfect for the chilly weather and upcoming holidays.  My husband, who does not care for gingerbread cookies, remarked at how good he thought they were.  Quite a compliment coming from him :)  

What can be more perfect alongside a delightful cookie than a delicious cup of tea? I love my coffee in the morning but each afternoon in the cooler months I love a hot cup of tea in the afternoon. In the warm months I enjoy iced tea.  

It was serendipity that during the time I was testing this cookie recipe, I was invited to preview the 2021 Adagio Tea Advent Calendar along with their 2021 Twelve Teas of Christmas.  I was given a sample of both to review and give my honest opinion.  This is not a paid promotion.  

The charming 2021 Adagio Tea Advent Calendar has a delicious seasonal tea surprise behind each window in the calendar.  

A wonderful gift for the tea lovers of your friends and family! You can find the Adagio Tea Advent Calendar by clicking here.  

I absolutely adore The Twelve Teas of Christmas from Adagio Tea!  Each seasonal tea is held inside it's own 'Twelve Days' tin with a charming illustration.  Each tin has a green satin loop to hang from your Christmas Tree.  𝅘𝅥𝅱𝅘𝅥𝅱 On the first tea of Christmas my true love gave to me...A Partridge in a Pear Tree! 𝅘𝅥𝅮  Each tin holds a different tea to sample, the Partridge in a Pear Tree contains White Pear tea.  You can buy the Twelve Teas of Christmas and see a list of the 12 teas by clicking here.  

Lastly, to drink with my new Chocolate Ginger Cookies, I tried Adagio Tea's Reindeer Fuel.  It is a delightfully delicious tasting tea which I truly enjoyed.  It's an Adagio "Signature Blend" of black tea, toasted mate, cocoa nibs, cocoa and cinnamon natural flavors, peppermint and ginger.  Sooooo good!  This pouch is a rewards gift with purchases.  You can learn more about this on the Adagio Teas website.  

Thank you, Adagio Teas, for asking me to sample your charming holiday gift teas.  There are more tea gift ideas on their website along with all of their regular and seasonal teas and accessories. 

Now for the AMAZING Chocolate Ginger Cookie recipe!

Chocolate Ginger Crackle Cookies

Printable Recipe

1/2 cup (113 g, 8 tablespoons) unsalted butter, just barely melted and cooled slightly
1/4 cup (56 g, 4 tablespoons) vegetable shortening, such as Crisco
2/3 cup (140 g) packed brown sugar
1/3 cup (87 g) dark molasses (I used Blackstrap molasses)
1 large egg
1-1/2 cups (225 g) all-purpose flour
1/2 cup (60 g) cocoa powder (I like Ghirardelli cocoa powder)
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon fine salt
3 ounces(85 g) coarsely chopped 60% dark chocolate (I used a Ghirardelli Bittersweet baking bar)

Sanding sugar, for rolling the cookies

Directions:

In a stand mixer with paddle attachment, beat together the melted butter, shortening, brown sugar, and molasses in a large bowl. Add the egg and mix in.

In a separate bowl, sift the flour, cocoa, baking soda, cinnamon, ground ginger, and salt and add to the butter mixture all at once. Slowly mix in until evenly combined (the mixture will be quite soft). Blend in the chopped chocolate. Cover and chill the dough for at least 2 hours or overnight. I chilled mine overnight. This will insure the best looking crackle.

Preheat the oven to 350°F (180°C) and line two baking trays with parchment or silicone baking sheets.

Scoop out 1 tablespoon portions of cookie dough. Roll each into a ball and then roll the balls in the sanding sugar to coat. Arrange the cookies on the baking sheets allowing 2 inches (5 cm) between each one. Leave the balls round, do not flatten! This also attains the best crackle and texture. Bake for 10 to 12 minutes until they crackle and feel set at the edges. I baked mine for 11 minutes. You want the centers to remain moist.

Let the cookies cool on the trays on a cooling rack for 10 minutes and remove to a rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 3 days and freeze beautifully.

Note: The original recipe calls for 1-1/2 tablespoons of fresh grated ginger, and 1/2 teaspoon of ground nutmeg, which I omitted.  They freeze well also.  

Recipe adapted from Baking Day with Anna Olson and also appears in the October Costco Connection magazine.

Madeleines à la Monique

 

It's always so exciting to try a recipe that turns out just as you had hoped it would!  This is the first time I have made perfect Madeleines, that is, Madeleines with the high 'bump' in the middle which means you have arrived at the pinnacle of perfect Madeleine baking.  Madeleines are simple little cakes and you probably have all the ingredients in your home right now.  

Last fall, my friend Monique, at La Table De Nana, shared the perfect Madeleine recipe along with links that detailed the proper way to make them. There were so many suggestions on the proper oven temperature from many famous chefs!  Which one to try?  I had to confess, the first batch I almost burned, but try, try again, and I found the best temperature for my oven! 

Tip number one, I found out, is to prepare the dough the day before and refrigerate it for at least 12 hours.  

Tip number two is to brush melted butter in each cavity of your pan and then refrigerate until the butter has solidified.  

Tip number 3... after filling the each cavity of the pan 3/4 full, refrigerate for at least 15 minutes while the oven is preheating. 

Tip number 4, bake them first at high heat and then reduce the heat for rest of the baking time. This 'cold dough/hot oven' technique will assure a cripsy crust around the edges and the the perfect 'bump' on the top of each Madeleine.  

I loved them without any powdered sugar or extra sweetness but Monique also shared a link on how to coat one side with melted chocolate.  I'm going to try that next time!

No Madeleine pan? No problem! You can use a mini muffin tin.  Just fill whatever cavity you use 3/4 full. My Madeleine pan is a metal, non stick pan similar to this one, but it's still important to brush the inside of each cavity with melted butter to get the nice browned edges and bottom. Madeleines are perfect with a cup of tea or any time of day snack.  I enjoyed mine with my new favorite Rishi Tea's Hibiscus and Blueberry tea...I local company I like to support.  

Wishing all of you Lovelies a Very Happy Valentine's Day! 

Madeleines à la Monique

Note:  Yesterday when I first published this the 120 grams of flour was listed twice.  I've since edited the recipe.  

This recipe yields approximately 1-1/2 dozen Madeleines,

2 small eggs, weighed in grams. If eggs weigh 120 grams then use…
120 grams of sugar (I reduced that slightly)
120 grams of flour
120 grams of butter, melted
1 tsp honey
½ tsp baking powder
¼ tsp salt
1-1/2 teaspoons orange zest (or lemon) or sub vanilla.  I used dried orange peel.

Grate the zest one organic lemon or orange, if using.  In a small bowl mix the zest of the two lemons with the sugar. In other bowl, sift the flour and the baking powder. In a small saucepan melt the butter.

Beat the eggs together with the lemon zest, sugar and the honey until the mix becomes a bit foamy. Next add the flour-baking powder mix and whisk. Finally add the melted butter and mix until well incorporated.

Refrigerate overnight or at least 12 hours with plastic wrap touching the top of the dough so it doesn't dry out.

The next day, melt a small pat of  butter and, with a pastry brush, brush the insides of the Madeleine molds. Place the molds in the refrigerator for 15 min until the butter firms. Sprinkle flour and remove the excess (only for non stick pans).  Fill molds to ¾ full with a heaping tbsp of dough. Spread out dough in molds using the pastry brush to gently tap dough into mold.  Refrigerate again while oven is preheating, at least 15 minutes.

Preheat the oven to 420 F).  Bake them for 3 minutes and reduce heat to 320 F and bake for another 4 minutes.  Timing will depend on your individual oven.  Check often during last few minutes.  Madeleines should not be shiny on top with a nice ‘bump’ and be golden with browned edges.  Let the Madeleine’s cool before removing them from the mold.

Leave plain or dust with confectioners sugar or dip in melted chocolate. 

Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link.  Thank you for your support of Savoring Time in the Kitchen!

Christmas Cookies!

 

It's beginning to look a lot like Christmas!  

Even though this holiday season may not be the same as previous years, we could all still use a little 'cookie love' to deliver or send to loved ones or friends.  

Here is a sampling of the cookies I've made and frozen so far to be delivered to my 3 grandsons this weekend.  ♥♥♥

First, on the left, are my family's all-time favorite Candy Cane cookies.  These are from a vintage cookbook called Betty Crocker's All Time Favorites.  A wonderful cookbook I still use! To the right of those, is a new stamp recipe shared my my friend, Monique, at La Table de Nana.  There are some ground oats in the recipe which gives them a slightly nutty flavor which I like.  I'll find out soon how the grandsons like them :) 

The rest are all sugar cookie cutouts.  I first made these at Thanksgiving and my grandsons loved them more than any other sugar cookie I've made, so it's a keeper in my cookbook!  

All the cookies, except for the stamped cookies, were frosted with Royal Icing.  The recipe I use includes meringue powder and glycerin for a slight sheen. You can find both at JoAnn craft stores. It makes enough frosting for a couple dozen cookies and keeps for a few days in an airtight container.  For the pine trees on the bottom, I mixed Wilton gel food coloring with a small amount of vodka to a consistency perfect for painting.  You can blend the colors just like real paint so it's a fun project.  

So, whether you will be alone or with your family "Bubble", a few cookies can bring some cookie happiness into your lives. Wishing you all a very Merry Christmas!

Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link. Thank you for your support of Savoring Time in the Kitchen!

I still can't figure out how to use the new Google Sites where I have kept all my recipes for years since I've merged them to the new format :(

Please copy and past from here:  

Candy Cane Cookies

Adapted from Betty Crocker's All Time Favorites

½ cup butter or margarine, softened
½ cup shortening
1 cup confectioners’ sugar
1 egg
1-1/2 tsp almond extract
1 tsp vanilla
2-1/2 cups all-purpose flour
1 tsp salt
½ tsp red food coloring

Topping:

1/2 cup crushed peppermint candy (candy canes work)
1/2 cup granulated sugar

Place the peppermint candy into a strong plastic bag and smash with a meat mallet or hammer until broken into bits. Place the broken pieces along with the granulated sugar in a food processor with steel blade and process until just coarse bits remain of the candy. Plastic in a bowl or storage container next to the oven when ready to bake.

Heat oven to 375 F.

Mix thoroughly butter, shortening, confectioners’ sugar, egg, almond extract and vanilla; blend in flour and salt. Divide the dough in half and blend food color into one half. Place the dough in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes.

For each candy cane, shape 1 tsp of dough from each half into a 4-inch rope (for smooth, even ropes, roll the dough back and forth on a lightly floured surface.) Place the ropes side by side and press together lightly; twist. Place on a Silipat or parchment-lined baking sheet and curve the top of each twist to form the handle of the cane.

Bake 9 minutes or until set and very light brown. Sprinkle the peppermint sugar on the hot cookies right when they come out of the oven. Allow to cool on sheet at least 5 minutes before trying to removing to a cooling rack or parchment paper.

Makes about 4 dozen.

Notes:

I usually double this recipe because I like the canes a little larger. If making separate ropes is too time-consuming just take a little less than a tablespoon of each color dough together and roll them into a rope together, then, holding onto one end of the rope twist the other side to swirl the colors.

Half the dough can also be dyed green for wreaths, or leave the dough plain and dip each end in melted chocolate and then finely chopped nuts.

 

Stamped Shortbread Cookies

Adapted from Weekend at the Cottage

¾ cup old-fashioned rolled oats, finely ground in a food processor
2½ cups all-purpose flour
½ cup cornstarch
1¼ cups confectioners’ sugar
½ teaspoon salt
18 tablespoons butter, chilled and cut into 1 tablespoon pieces

Sparkling sugar for sprinkling

Fluted or round cookie cutter slightly larger than your stamps

Cookie stamps  (I used Nordic Ware Starry Night Cookie Stamps)

Preheat oven to 300˚F and plastic rack in the center of the oven. 

In a food processor fitted with a blade attachment pulse oats until finely chopped. Add flour, cornstarch, sugar and salt. Pulse once or twice.

Add butter and run on a low dough comes together.

Divide dough in half and wrap in plastic wrap and flatten into a disc.  Refrigerate at least 30 minutes or  up to four days. On a floured surface,  roll one half of dough at a time 1/4 inch thickness. Cut out cookie shapes and transfer to a parchment-lined baking sheet. Gently but firmly press cookie stamps into dough.

It's best to freeze or refrigerated the stamped cookies about 15 minutes before baking to they hold their design better.

Bake for about 10 minutes or until lightly golden, watching carefully that they don’t burn. (Mine took about 15 minutes).  

Remove from oven and sprinkle with sparkling sugar or  confectioners’ sugar. 

Cookies can be stored in an airtight container for up to a week, or frozen.  

Royal Icing

Adapted from Martha Stewart

Makes about 2 1/2 cups of icing

5 Tablespoons meringue powder
4 cups confectioners' sugar, or more to thicken icing
6 Tablespoons water
3 drops glycerin

Clean Ketchup style squeeze bottles work great for piping the frosting!

Note: You can find both meringue powder and glycerin at JoAnn in the baking section.

Add the meringue powder and confectioners’ sugar to a bowl Add water, a few tablespoons at a time and mix with a hand mixer until the consistency looks good. Not too runny but not too thick.  It shouldn't hold peaks. Add more powdered sugar or water, if needed. Beat for 1 minute. Add glycerin and mix thoroughly.

The icing will keep for several days in an airtight container. After you decorate the cookies use sprinkles immediately, if desired.  Otherwise, the frosting will take at least one hour to dry thoroughly so handle carefully until then.

*To paint cookies, use Wilton Gel Food Colors. It's best to wait at least 8 hours or overnight before painting over the royal icing to make sure it's very dry.  Use new, clean, craft paint brushes that have no residue of other paints. Have 1 tablespoon of vodka in a small dish. (Vodka will dry the food coloring more quickly than water and not spoil the icing underneath.)  Dilute or mix gel colors to get desired colors using a small plate as a palate.  


Note: Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link. Thank you for your support of Savoring Time in the Kitchen!

Hazelnut Thumbprint Cookies and a Candy Cane Cookie Reprise

It's hard to believe that Christmas will be here in two weeks.  Let's get baking! With all the hustle/bustle and Things-to-Do Lists a mile long, baking is a great stress reliever...not to mention the happiness that biting into a delicious, fresh cookie brings.  

I just started a few days ago and so far have made one new-to-me recipe and one old favorite recipe.  The newbies are these Hazelnut Thumbprint cookies that I found in Scandinavian Baking by Pat Sinclair.  They are buttery, flaky, coated in toasted hazelnuts and filled with your favorite jam or preserves.  For my filling, I chose seedless raspberry jam.

I also made my favorite candy cane cookies this last weekend, knowing one of our daughters and her boyfriend were coming over for dinner.  They are my family's favorite Christmas cookie and they freeze beautifully!  I first shared them in this post in 2008.

They have always been Santa's favorite also and when our daughters were little we would always leave some out for him on Christmas Eve along with carrots for his reindeer :)  As you can see, Santa has a new holiday camper!

They are especially delicious with a cup of Candy Cane tea in a Candy Cane teacup/brewer.  The candy canes on the tea cup turn to red from black when hot water is poured in! By David's Teas...So cute!  Both Santa's camper and the tea cup/brewer were gifts from a very special friend.  A friendship that has been ongoing for 16-17 years, although we've never met.  A friendship that began with gardening in garden forums, continued with cooking and baking, painting and crafts.  Fueled by many similarities in that we both have husband's who were both golfers and names start with the letter J, two daughters - one with light hair and one with dark, and years later, we were both blessed with adorable grandsons.

Delightful Christmas offerings from my friend, Monique ♥  May your holiday season be filled with friendship.....and baking!

Hazelnut Thumbprint Cookies

Printable Recipe

Makes about 4 Dozen Cookies

2 cups all-purpose flour
1/4 teaspoon salt
1 cup softened butter
1/2 cup sugar
2 large eggs, separated
1 teaspoon almond extract
2 tablespoons water
1 cup toasted and finely chopped hazelnuts
2/3 cup seedless raspberry jam (you may substitute any jam or preserves you prefer, but red is pretty for Christmas)

Notes: Look for Eileen's brand of hazelnuts if you can find them. I found an 8-oz bag for just over $3.00. 

Preheat the oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.

Toast whole hazelnuts on a small baking pan for about 6 minutes. Remove to a large plate and allow to cool. Rub nuts between your hands to remove as much of the skins as possible, then place in a food processor and pulse until finely ground. Be careful not to over process or you will make hazelnut butter ;) Remove to a bowl and set aside.

Combine flour and salt in a bowl and stir until blended.

Beat the butter in a large mixing bowl with an electric mixer on medium speed until light and creamy. Add the sugar and egg yolks and mix well. Scrape down the bowl, once or twice with a spatula. Add the flour mixture with the mixer running at slow speed and beat until a soft dough is formed. Scrape the bottom of the bowl to incorporate all of the flour.

In a small bowl, beat the egg whites and water with a whisk or fork until frothy.

Take rounded teaspoons on dough and shape into balls. Dip the bottom half into the egg whites and then into the chopped nuts rolling slightly to cover the bottom and sides. Place on cookie sheet and press down slightly. Make an indentation in each one with your thumb or back of a small spoon. (I used a rounded cork that I saved from a bottle of wine).

Bake cookies for 10 minutes or, until the edges are light brown. Remove from oven and reshape indentation. Fill each cookie with 1/2 teaspoon of jam or preserves.

Continue baking for another 6-8 minutes or until the edges are browned. Cool cookies on the baking sheet for 1 to 2 minutes before removing to a wire rack to completely cool.

Adapted from Scandinavian Baking by Pat Sinclair.

Candy Cane Cookies

Printable Recipe

Makes about 4 dozen

Note: I usually double this recipe because I like the canes a little larger. If making separate ropes is too time-consuming just take a about a teaspoon or so of each color dough and roll each into a short log. Then place the two colors together and roll them into a longer rope. While holding onto one end of the rope to keep it stationary, twist the other end to swirl the colors.

½ cup butter or margarine, softened
½ cup shortening
1 cup confectioners’ sugar
1 egg
1-1/2 tsp almond extract
1 tsp vanilla
2-1/2 cups all-purpose flour
1 tsp salt
½ tsp red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Heat oven to 375 F. Mix thoroughly butter, shortening, confectioners’ sugar, egg, almond extract and vanilla; blend in flour and salt. Divide the dough in half and blend food color into one half.

For each candy cane, shape 1 tsp of dough from each half into a 4-inch rope (for smooth, even ropes, roll the dough back and forth on a lightly floured surface.) Place the ropes side by side and press together lightly; twist. Place on a Silipat or parchment-lined baking sheet and curve the top of each twist to form the handle of the cane.
Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar (food processor works best); sprinkle on the hot cookies when they come out of the oven. Allow to cool on sheet at least 5 minutes before trying to remove.

Adapted from Betty Crocker's All-Time Favorites

Almond Shortbread and Adagio Tea

I have loved shortbread ever since I tasted my first bite.  I've tried many different recipes and usually I end up going back to my tried and true Classic Shortbread recipe, which you can view here and here (I love them so much I've posted them twice!).  Also delicious are these Pecan Shortbread cookies from Dorie Greenspan.  But today, I bring you Almond Shortbread cookies from Taste of Beirut. 

These shortbread cookies are quite popular in the Chouf Mountain area of Lebanon. The almond tree is native to the Middle East and was eventually brought to the United States in the 1700s by Franciscan Padres.  Now California is the world's largest supplier of almonds! Deliciously flaky and filled with finely chopped, toasted almonds these cookies have a delightful flavor and aroma.  I actually prefer them without the powdered sugar coating as it's been quite humid here in the Midwest and the sugar didn't stay pretty for long.  

We all know that cookies are perfect with coffee, milk or tea in the afternoon and tea is another of my loves.  Now that there is a hint of fall here and there, I will be enjoying hot tea more often in the afternoon.  

When Ashley from Adagio Teas asked if I would like to try a sampling of their teas I couldn't say YES fast enough!  I was able to select a sample of five different teas and there was another sample of iced tea brew sent with my box.  I loved reading about the family-owned business and how their company began and evolved.  I picked my samples based on reviews of 95 of greater and they were all wonderful. 

The sample packs come in resealable heavy weight plastic bags with about 15 pyramid tea pouches per bag and the Master Teas come in a small tin.  I began my tasting with my favorite flavor, Citrus Mint Green tea.  

As I filled the tea cup with hot water, the color and aroma was immediate.  I loved this flavor and I was able to get 3 tea cups full of delicious tea with one pouch.  My second favorite flavor was the White Peach that you can see below.  

#1 Green Citrus Mint contains green tea, spearmint leaves, lemon grass, lemon verbena, orange peels, marigold flowers, lemon and orange flavor.  

#2 White Peach contains white tea from China, apricots, natural peach flavor and marigold flowers.

My next favorites were a tie between the Formosa Ali Shan which is a Masters Tea (meaning premium and rare select teas, unique outside of Asia, and entirely hand processed), and the Jasmine Silver Needle.  Much more delicate in flavor, they were both delicious.

#3 Formosa Ali Shan is an oolong tea and brews into a creamy cup of tea, with notes of honeysuckle and lilac.  It may be steeped several times.

#4 Jasmine Silver Needle is a white tea with young long tea leaves, hence the name silver needle.  It has a classic Jasmine flavor but soft and delicate.  The aroma of this tea is beautiful!

#5 One of Adagio's most popular teas, traditional black tea called Irish Breakfast tea.  Everything a 'cuppa' should be in the morning...spicy aroma with deep flavor.  Enjoy with or without milk!

#6 Blood Orange Iced Tea Brew is an herbal mix of blood orange peels, hibiscus flowers and rose hips.  Each pouch makes about 4 cups of tea.  It's caffeine free and very refreshing!

I hope you enjoyed my little evaluation of Adagio Teas!  If you are a tea lover, as I am, or know someone who is, I hope you will visit their site and try some of their lovely teas.  Although the samples were provided to me by Adagio Teas my tastes and opinions are my own.

Almond Shortbread Cookies

Printable Recipe

Adapted from Taste of Beirut 

Makes about 4 dozen cookies, depending on the size of your cutter.

1 cup unsalted butter plus 2 tablespoons
1 1/2 cup powdered sugar
2 cups All-purpose flour
1/2 cup rice flour (or cornstarch)  I used Bob's Red Mill Brown Rice Flour
1-3/4 cups almonds, finely chopped in a food processor

1 cup powdered sugar for dusting, optional

Preheat oven to 350F.

In a food processor, pulse almonds in short bursts until finely chopped (stopping to scrape the bottom edges frequently.  Don't over process or it will turn into almond butter! 

Place the finely chopped almonds on a small, rimmed baking sheet and bake for about 7 minutes or so, until slightly golden and fragrant.  Remove and cool completely.

With an electric mixer, beat the butter and powdered sugar until light and fluffy.  Slowly add in the AP flour and rice flour (or cornstarch) until incorporated, then add the cooled chopped almonds.

Cover dough and refrigerate for about 30 minutes.

On a large sheet of parchment, waxed paper, or lightly floured surface, roll out one-third of the dough, using another sheet of parchment or waxed paper on top if the dough sticks to the rolling pin, to a thickness of about 1/4 inch.  Cut with a cookie cutter.  Incorporate scraps into next one-third of the dough and repeat.

Bake in a preheated 350F oven for about 13-15 minutes or until light golden in color.  Cool for about 5 minutes on the baking sheet before removing. 

If desired, sprinkle with powdered sugar when cool enough to handle but still warm.  I preferred them without powdered sugar.

Pecan Shortbread for Your Sweetheart or for YOU ♥

Yes, a simple cookie can be romantic! Nothing fancy, but so delightful. Yes, I do dream about flaky, tender, melt-in-your-mouth shortbread.  I lover you, shortbread! You make me smile.

To pay homage to my delicious shortbread,  I used the most romantic, Valentine-hued piece of art in our home as a backdrop.  I think I see a woman with red hair walking out of a bakery carrying an armful of shortbread...am I right?

The piece was painted by Wisconsin Artist, the late Lester O. Schwartz, of Green Lake, Wisconsin. Purchased in the 1990's when he was still alive. I love you, Lester Schwartz! You make me smile.

If you love shortbread as much as I do, and you want to do something nice for your sweetheart, your family, or yourself, you will love this recipe.

Whatever makes you smile, whether it's a simple cookie,  make it for Valentine's Day!

Pecan Shortbread Cookies

Printable Recipe

Note:  Buy the best butter you can afford.  Organic Valley, Cabot or Vermont Creamery are good choices.

2 sticks (8 ounces) unsalted butter at room temperature (or use salted butter and add less salt below)
1/2 cup granulated sugar
1/4 cup confectioners' sugar, sifted before measuring
1/2 teaspoon salt
2 large egg yolks, at room temperature
1-1/2 cups all-purpose flour
1/2 cup toasted pecans, finely chopped

Sanding sugar, or ground pecans, if desired for decoration.

Preheat oven to 350F. Place whole pecans on a small baking pan and toast in the oven for approximately 6-7 minutes. Remove and set aside to cool for 30 minutes. Place pecans in a food process along with 1 tablespoon flour and pulse until finely ground.

In a stand mixer with the paddle attachment, mix the butter on medium speed until it is smooth and creamy. Add both sugars and salt and continue to mix until smooth but not fluffy, about 1 minute. Add the pecans and mix together briefly. Reduce mixer speed to low and beat in 2 egg yolks, one at a time, mixing until well blended.

Turn off the mixer and add the flour. Cover the mixer with a towel and pulse slowly about 5 times so that the flour doesn't fly out. Remove the towel and mix for about 30 seconds more, or until the flour is just blended in and the dough looks uniformly moist. Use a spatula to work in any flour remaining on the bottom of the bowl. Work the dough as little as possible. You want a soft, moist, clumpy dough.

Scrape the dough onto a lightly floured work surface. Gather it into a ball and cut it in half.  Roll each piece into a smooth log about 9 inches long, adding just enough flour to keep it from sticking to the work surface.  Wrap the logs well with plastic wrap and chill for at least 2 hours.  Overnight will yield the best results.

When ready to bake, position a rack in the center of the oven and preheat 350F degrees. Line two baking sheets with a silicone mat or parchment paper.

Place one log of chilled dough on a work surface or piece of waxed paper and sprinkle the roll in sanding sugar (or ground pecans), pressing in all around. Trim the ends of the roll if they are uneven and slice the log into 1/3-inch-thick cookies.

Place the cookies on a baking sheet at least an inch apart and bake for about 15 to 20 minutes (depending on your oven), rotating the baking sheet halfway through. The cookies should be light brown on the bottom, lightly golden around the edges and pale on top. Let the cookies rest about five minutes before removing from the baking sheet.

Repeat with the remaining log of dough on the second baking sheet, or, if using the same baking sheet allow it to cool completely.

The dough may be kept in the refrigerator for up to 3 days or frozen for up to 2 months.

Adapted from Dorie Greenspan's Baking, from My Home to Yours.

Double Chocolate Pistachio Biscotti

I hope you try these delightful Double Chocolate Biscotti if you have time to bake one more cookie.  I combined a few recipes to come up with these delicious double chocolate biscotti that are perfect with coffee in the morning, tea in the afternoon or a glass of milk or wine in the evening.

They are easy to make and a delicious addition to a holiday cookie platter.  They aren't as dense as some Biscotti so much easier to eat.

Twas three days before Christmas, and all through the house...
The smell of baked cookies was stirring more than just one mouse.

The mice quickly retreated to safety because...
A coyote was near and had such strong jaws!

These three young knights saved the day,
By hiding the mouse family safely away :)

This big coyote was one of two in our yard this morning. We've been seeing them more frequently this year and so it seems that the coyote population is growing in our area. 

I wish you a very safe and Merry Christmas and Holiday Season.  We are looking forward to seeing our three sweet grandsons on Christmas Day!

I'm sure their stockings will be hung by the chimney with care :)

Double Chocolate Pistachio Biscotti

Printable Recipe

2-1/2 cups all purpose flour, scoop and level method
1/2 cup bittersweet cocoa powder, such as Ghirardelli
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) butter, just barely softened
3 teaspoons freshly grated navel orange zest (about 2 large oranges)
1 cup
2 large eggs
1-1/2 teaspoon pure vanilla extract
1 cup whole salted pistachios
2 tablespoons finely chopped pistachios blended with 1 tablespoon granulated sugar
2 ounces shaved bittersweet chocolate
1 egg, mixed with 1 teaspoons water

Sift flour, baking powder, baking soda and salt.  Set aside.

In the bowl of a stand mixer with paddle attachment, mix butter and orange zest on medium high speed until smooth.  Slowly add 1 cup of sugar and beat for another minute.

Add the eggs, one at a time, and beat for a minute each, scraping down the bowl.  Add vanilla and mix.  Reduce speed to low and add dry ingredients, slowly, mixing just until combined.  Do not over mix.

Remove bowl from mixer and fold in 1 cup of the whole pistachios and the shaved chocolate.  Cover bowl with plastic wrap and chill for 1 hour.

Preheat oven to 350 F.

In a food processor, pulse the 2 tablespoons of pistachios with the 1 tablespoon of granulated sugar.

Position oven shelves in upper and lower third of the oven.  Prepare 2 baking sheets with parchment or silicone liners.

Divide dough into thirds, and on lightly floured surface, roll each piece into a 12 x 3 inch log (about 1 inch thick) and place on one of the baking sheets sideways.  All three should fit on one large baking sheet.

Brush each with egg wash and sprinkle the tops with the chopped pistachio and sugar mixture.

Bake for 25 minutes or until just lightly browned. Remove from oven and let rest on the pan for 5 minutes.

Reduce oven temperature to 300 F.  Using a large spatula, carefully remove each log to a cutting surface and cut into 1 inch slices. Using 2 baking sheets, lay the slices on their sides and return to the oven for 15 minutes. Remove from oven and turn slices over.  Bake for another 7 to 10 minutes.  Allow to rest for 5 minutes and transfer to baking rack to cool completely.

Can be stored in an airtight container for up to 3 weeks or freeze.