American Independence Day is a call to commemorate our history with electrifying fireworks, stretch out our beach towels and crank up some American tunes in our backyards. For me, it’s time to pull the checkered table cloth over the picnic table, fire up the grill and celebrate food that is native to our diverse and … Continue reading →
This cookie is the perfect balance of sweet, tart and nutty. The fig preserves and lemon add a brightness to the earthy, hazelnut dough. Pie lovers will adore these ravioli based on the simplest of Italian flavors. Try this with a glass of semi-dry white wine. Ingredients Dough 2 cups AP flour 1/3 cup sugar … Continue reading →
I remember the first time I had rugelach. I was about fifteen years old and worked at a bagel store in the downtown area of the town I grew up in. In the large backroom where the bagels where made and kept, there were sheet trays filled with rugelach. Their cheesy, soft interior was swirled … Continue reading →
I love gingerbread cookies, so I’ve been wanting to make hermit cookies for a long time. These soft and spicy treats originated in New England (just like me!) Buckwheat is a very nutritious food. It is not actually a grain, but rather a seed. The seed contains almost all of the essential amino acids; which is unusual … Continue reading →
Exciting news folks! I will be teaching a speciality cookie class at Butter Lane Bakery here in New York City in December! This fun and informative class will teach you to make six different types of cookies based on the famous flavors of Butter Lane cupcakes. Registration is open here. Tickets are $75 for three hours … Continue reading →
Cookie Chronicles’ Irish Oatmeal Stout Cookies were mentioned in Serious Eats “Share Your Sweets: Oatmeal Cookies.” View the post here.
Cookie Chronicles Vegan Cashew Date Cookies were featured on Serious Eats “Share Your Sweets: Vegan.” See the post here.
Cookie Chronicles’ Lemon Fig Ravioli Awarded Best Cookie Recipe Ever on Better Recipes.com. Read Better Recipes’ wrap up here.