Cookie Chronicles

A Hope for the Future of Afghanistan

My country has occupied Afghanistan for over two decades. Long before it was called Afghanistan, the geographical area that we know of as the country today, was a clattering crossroads for ethnic and religious groups from across South and Central Asia. In the late 19th century, England colonized Afghanistan and implemented a Western model of … Continue reading →

Carrot-Cardamom-Walnut Cookies

These cookies are inspired by a carrot-cardamom pudding recipe. Carrots are actually indigenous to Afghanistan and other parts of South-Central Asia. Walnuts and other nuts (such as pistacbios) are regularly eaten in the region. The cookies do include ingredients which probably would not be found in an Afghan kitchen like butter, eggs and the leaveners. These … Continue reading →

Rosewater Khatai Cookies

Khatai cookies are classic Afghani cookies. The fat in these cookies comes from corn oil rather than butter. The rosewater adds a floral note that mixes well with the spicy and citrusy cardamom. They are crunchy and would be great with a cup of tea. Continue reading →

Austria: More than Mozart

I traveled to Austria for the first time in 2007. It is a singularly beautiful, captivating and complicated country. Arriving in Austria felt like visiting a place where the dust had just settled and making noise would be wholly unwelcome. Austrians don’t tend to be loud people but as you spend more time there, you … Continue reading →

Mocha Apricot Brownies

These brownies are the home bakers version of the Sacher Torte. The moist, chocolately brownie mixes deliciously with the slightly tart apricot preserves. I added the mocha as a nod to the Viennese coffee house tradition. Ingredients 1/2 cup (1 stick) unsalted butter, softened and cut into pieces 3/4 cup AP flour 1/4 cup unsweetened … Continue reading →

Viennese Chocolate Buttons

These cookies are inspired by the Austrian tradition of chocolate making and the classic Viennese Whirl cookie. They are decadent and would be great with a dry white Austrian wine. You can substitute the chocolate cream for vanilla or espresso cream for a twist. Continue reading →

Chocolate Dipped Vanilla Crescents

These crumbly cookies are an excellent blend of sweet delicate vanilla and semi-sweet chocolate. They are an Austrian classic and Cookie Chronicles did not mess with perfection here. Try them for dessert with a cup of coffee. Ingredients 1 cup AP flour 1/2 cup (1 stick) unsalted butter 1 T vanilla extract 1/2 cup toasted … Continue reading →

Cardamom-Blackberry Linzer Cookies

These cookies are a twist on the Austrian classic, the Linzer Torte. The citrusy cardamom complements the sweet blackberry jam. Cut these cookies into any shape–big or small. Or, substitute your favorite jam for the blackberry. Ingredients 1 cup roasted almonds (or blanched hazelnuts if you prefer), finely ground 2 cups AP flour 1/2 cup … Continue reading →

Ireland is Bright with Hope

St. Patrick’s Day is one of my favorite holidays. It ranks second only to the prized Fourth of July. For the last four years, I have taken the day off to attend the St. Patrick’s Day parade on Fifth Avenue in New York City. It’s one of the country’s largest celebrations of Irish heritage and … Continue reading →

Irish Oatmeal Stout Cookies

These cookies are made extra moist and have a slight coffee flavor with the addition of Guinness. Minced apples and plump raisins offset any beer bitterness, leaving balanced and earthy cookies. They are a great addition to the breakfast table and will be an instant favorite of beer lovers. Ingredients 12 oz Irish stout (such … Continue reading →