Buttery shortbread cookies dressed up with sunny pieces of lemon zest and then dipped in a lemon curd glaze. Easy to make and even easier to eat all in ones sitting! After four weeks of hanging out on the east coast and drowning in heat and humidity, I was desperately missing San Francisco’s 70 degree …
Cookies are the most welcoming of desserts. They are simple to make, forgiving of mistakes, and delicious even when they are one week old. And who doesn’t love a cookie? They come in so many shapes and sizes that for every person on this planet, there is a cookie out there for them. Everyone has …
Shortbread is such a simple and delicious cookie. You mix some sugar, flour, and a whole bunch of butter to get a perfectly decadent and rich treat. But the first few times I’ve made it, like for these Earl grey shortbread cookies, the dough would never come together and it would just keep crumbling over …
Tagalongs (known as Peanut Butter Patties in some parts of the US), are my absolute favorite type of Girl Scout cookie. Buttery shortbread cookie, cream peanut butter, and rich chocolate is a combination that is hard to resist. Often overshadowed by Samoas or Thin Mints, Tagalongs are a highly underrated cookie. So around this time of …
I’ve been going a baking spree with the holidays, but it’s lonely to eat so many cookies by yourself. So, I’ve been enabling my friends to indulge in these unhealthy (but wonderful) habits with me. Today’s Earl Grey shortbread was made by my friend who is such a tea lover. So he combined his love …
There’s no time like the holidays to stuff yourself with cookies until your body composition is 80% butter and sugar. To celebrate the season and catch up with friends, I hosted a cookie baking party this past weekend and baked over 100 cookies – yum! A classic favorite was a sturdy yet chewy gingerbread cookie …
Chocolate chip cookies are one of the simplest and most enjoyable desserts to make. I now have a favorite go-to sea salt dark chocolate chip cookie recipe that is pretty much fail-proof. I use whatever brown sugar I have in the kitchen (light or dark), use butter that maybe isn’t quite room temperature, and never …