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Those are all-time favourites in our house.

Chewy pumpkin molasses cookies

  • 4 Tbsp pumpkin puree
  • 1/2 cup (1 stick) unsalted butter, softened
  • 6 Tbsp brown sugar
  • 4 Tbsp granulated sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 Tbsp fancy molasses
  • 1 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  1. Preheat oven to 180°C
  2. Cream butter with sugars and pumpkin
  3. Add other ingredients
  4. Spoon dough using cookie spoon
  5. Bake for 8-10 minutes. Cookies must be very soft.

(adapted from Back to Her Roots)


  • 2 egg whites (thawed if frozen)
  • 1 pinch of salt
  • 170g ground almonds
  • 50g flour
  • 150g icing sugar
  • a dash of bitter almond extract, to taste
  • extra icing sugar for coating
  1. Beat egg whites and salt until they begin to firm up, then gradually add the sugar to form a meringue base (result is firm and shiny)
  2. Fold in flour and almonds delicately (using a spatula)
  3. Add almond extract and finish folding
  4. Let set in the fridge for about 1h
  5. Preheat oven to 180°C
  6. Using hands, form small balls, about 2cm diameter, then roll in icing sugar - use disposable gloves or keep hands moist with cold water to make this step easier.
  7. Once the balls are on the baking sheet, lightly crush them with your hands before baking
  8. Bake for 10 minutes. Cookies must be soft. Underside of cookies must have a pale apricot colour. Do not overbake. When in doubt, underbake.

(adapted from Journal des Femmes)

Toffee cookies

  • 100g butter
  • 1/2 cup sugar
  • 1 Tbsp molasses
  • 1 cup flour
  • 1 tsp baking powder
  • vanilla extract, to taste
  1. Pre-heat oven to 175°C
  2. Mix all ingredients, roll out dough into three finger-thick rolls and flatten slightly, place well apart on baking sheet
  3. Bake for 10-12 minutes (will flatten out dramatically). While still warm, cut diagonally into chunks. Separate when cooled.

(source: IKEA Fika)

Zimtsterne / cinnamon stars

  • 3 egg whites (thawed if frozen)
  • 1 pinch of salt
  • 250g icing sugar
  • 1 1/2 Tbsp cinnamon
  • 350g ground almonds
  • 1/2 Tbsp kirsch (cherry liqueur, to taste)
  • granulated sugar, for coating
  1. Beat egg whites and salt until they begin to firm up, then gradually add the sugar to form a meringue base (result is firm and shiny)
  2. Keep about 6 Tbsp of the meringue base in a small container in the fridge, for icing
  3. Fold in almonds, cinnamon and kirsch delicately (using a spatula)
  4. Spread the dough ca. 1 cm thick between two nonstick surfaces (baking paper, silicone mats, plastic sheet), using some granulated sugar on both sides to prevent the dough from sticking too much
  5. Cut into star shaped cookies and place on lined baking sheets
  6. Place a small dollop of icing in the middle of each star, then use a chopstick or skewer to draw the icing over each branch of the star
  7. Let the icing harden overnight at room temperature (about 6 hours)
  8. Preheat oven to 250°C
  9. Bake for max 5 minutes (icing should stay white!)

(adapted from Betty Bossi)

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Page last modified on December 18, 2016, at 22:37 EST