A couple of weekends ago, I went berry picking again and got a slew of red currants. Some were made into jam, so I thought I would use some of that jam to make these thumpprint cookies. You could also use raspberry jam or tart cherry jam, which also go quite nicely with the chocolate combination — the whole tart + chocolate is really nice.
I thought that I would do a quick and easy giveaway this week, using my all-around go-to brownie recipe, and this time add toffee bits and toasted pecans. I love this brownie recipe — it comes together in minutes, is a million times better than “the box” and it really versatile. And just to be creative, I used a cookie cutter to make the cuts round on these Toffee Pecan Brownie Bites.
Today, we’re back to experimenting with some unconventional flavors in the cookie department. Who would have thought to combine pine nuts, rosemary and black pepper into a sweet shortbread cookie? Turns out, it’s an awesome combination. I’m not sure if I think that these would go better with sweet such as tea or savory such as wine and cheese. Either way, they do taste good, even if you end up thinking “Hmmm, what’s that flavor?”.
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!
