My “biggie” cookies seem to be popular. You know the type: bakery-style BIG cookies that you buy individually and may not be able to eat in one sitting. Or maybe you can. I’m not judging. This time, I decided to go with a new type with coconut in and on the cookies, as well as coconut white chocolate wafers in addition to the dark chocolate wafers. They are big. They are delicious. They are worth the effort to make. nom nom!
Switching gears…. Easter is really early this year. Or at least it feels earlier than normal. I don’t recall it usually being this close to St. Patrick’s Day. At any rate, as with so many holidays, I feel the need to make something. As if I ever need an excuse, right? So this year’s Easter season is starting off with these Cardamom Carrot Cake Oatmeal Nut Cookies. They might be healthy, if it weren’t for the 3 sticks of butter and the almond candies. They are delicious and the nests actually turned out quite cute.
Long-time followers of this here Cup of Sugar :: Pinch of Salt page will know that even though I find Valentine’s Day silly, I always manage to make a few varieties of Valentine’s Day Cookies. This year is no different so I present his year’s four varieties: Red Currant Lemon Linzer Cookies, Valentine’s Day Shortbread Blossoms, Baci di Dama (Lady’s Kisses) and Double Chocolate M&M Cookies. Recipes follow after the jump:
I was skeptical of these cookies. I’ve never thought to even make banana-styled cookies before and none of the recipes that I had found in my cookbooks (very few) or online (lots, but many a little questionable) really inspired me. But then I found these…. Browned butter, oatmeal, bananas. Might even be a little healthy if it weren’t for the two sticks of butter! And they do not disappoint. The flat spells like banana bread on overdrive and they turned out great. Fluffy, moist, not overly sweet although there is a fair amount of sugar. Makes about 75 cookies, so you can halve the recipe if you need less of them.