Because I don't use preservatives in my cookies, they are best eaten within a few days of baking. Ask me about those that have a longer shelf life.

Thursday, June 30, 2016

Almond Cookies

A heritage recipe, this delightful cookie is a favorite for almond lovers.  It's pretty lacy top makes a beautiful presentation for tea parties, gifts, etc.  Buttery, crisp with a soft creamy almond texture.

$6 per dozen

Always new cookies

My recipe box is chocked full with cookie recipes, some new, some passed down for generations. I'm slowly making and uploading pictures for you to see--after all, how will you know what you MUST have? 😀 Be sure to keep checking in to see what's new on the menu!

Thursday, June 16, 2016

Because hazelnuts....

Toasted hazelnuts are such a mouth-watering aroma.  Sometimes I just crave them.  And my favorite vessel to transport these awesome nuts to my mouth is with this Italian biscotti.  The tangy cranberries don't hurt either.  Now where's my coffee....

Friday, June 3, 2016

Ebony & Ivory

I've been cleaning out my pantry in preparation of our upcoming move, so I'm baking all kinds of things.  I happen to have a stash of white chocolate.  Wanting to do something more than just Macs & Whites, I opted for some brownies.  But not just plain white chocolate brownies, nooo.  I could never do anything simple.  I decided to use up some of my dark chocolate too.  So what did I do?  Why make Marble Brownies, of course!

These came out very buttery.  I think the white chocolate part took over with it's creaminess.  But it's nice and dense and chocolate-y goodness.