Today happens to be National Cookie Bar Day. Or National Blondie Day. Or National Vanilla Brownie Day. So in honor of this very exciting “holiday”, I decided to make these Triple Mini-Chip Blondies (Recipe: ) with Semi-sweet, White and Butterscotch Mini-Chips. They are ooey, gooey and 100% delicious. Just what you are craving on a Friday afternoon!
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Cookies
Every year when I make my Christmas Cookies, I try out one or two new recipes. Or new-to-me recipes. Some are traditional cookies, some are modern cookies. One of the two new types that I made this year are these: Speculaas (Dutch) aka Spekulatius (German). They are a traditional Dutch spice cookie, usually rolled very thin and then imprinted with a design. While I have a few imprinting rolling pins, my dough wasn’t cooperating particularly, so instead of the imprinting pin, I went with a Christmas-y cookie stamp. All the same in the end. These cookies are very nice, a lovely traditional spice and will definitely stay in the cookie madness repertoire.
I had intended to make rugulach. But then last night, just before I rolled up the rolls here, I found myself uninspired and frankly, a bit lazy. And I couldn’t find my ruler — and if you know me, I can’t cut a straight line if I tried. So, instead, I rolled the rugulach dough into logs, with the jam spread in the inside, and baked these Spiced Peach Swirl Cookies up this morning. Turned out it was a pretty nice compromise.