Here’s something different: Lemon cookies. I was looking around at all sorts of recipes, looking for something refreshing and summery — yet in cookie form — and came across something similar but without the candied lemon peel and limocello. I though: How can I approve on this? And these cookies were born. They are light, a little tangy, and definitely refreshing. A real hit. If you don’t have limoncello, you could use a bit of vodka instead, or even an orange liqueur. Give them a try and let me know what you think!
Lovely little cookies! And a breeze to make, even if you don’t have cookie cutters handy. These are one of these aorts where you roll the cookie dough into a log and then slice, after chilling in the fridge for a while. These are so good, I might have to add them to the Christmas Cookie rotation some year (though they are very typically American, so may not meet the criteria of “old world German Christmas Cookies”. We shall see!
Here are some quick and easy cookies that fill that peanut craving and are pretty darn healthy as they are mostly honey sweetened, with just a touch of sugar. I made these mostly because I had leftover Planter’s Honey Roasted Peanuts (yeah, I know, how does one have “leftover peanuts”, but I wanted to finish up a jar to make room in the pantry. Turned out nice with a balance of sweet and salty.
I’ve made these before. OK, it was a variation of them, but this is one of my most versatile recipes… use currants, cherries, blueberries or raspberries (I would stay a little away from strawberries because they are too liquidy). While sometimes I make my own jam, this time I was lazy (or “made it easy”) by using store bought. Black currants aren’t exactly in season in Spring in New England!
I was recently given a bottle of smoked maple syrup. Yes, I was skeptical as well, especially when I opened the bottle and it was really, really smokey. Hickory and Oak, but smoke, smoke, smoke. I thought long and hard about what I should experiment with, and ultimately, I think that it would go great simply poured over some BBQ ribs, but I thought that I would actually try it in a sweet application, so I came up with this recipe for blondies. And you know what? It worked and they are actually very good. The smoke flavor (and admittedly, I only used a few tablespoons) is really tempered by the toffee and maple and instead of it tasking like smoke, it simply has a deep, almost earthy thing going on. Really quite nice. Also, if you don’t want do the whole “smoke” thing, this recipe works just as well with regular maple syrup.