Category Archives: Cookies

Chocolate-Filled Hazelnut Cookies

These cookies are delicious.  If you like hazelnuts, chocolate or cookies, you will like these.  Find the recipe here

Linzer Tarts

These cookies are complicated and I love them.  This was my first try and a linzer learning experience.  My recipe called for crushed cake crumbs and ground hazelnuts- kinda uncommon ingredients.  Warning: hazelnuts aren’t cheap.  I used Emerils’ recipe for Spongebread…very controversial.  There were almost 30 comments on the Food Network website about his spongebread recipe.  Some bakers thought it was perfect and others thought it should be removed from the site.  I found it to be strange – it seemed cooked on the top & bottom but underdone in the middle.  Rubbery.  I still threw it in the food processor and used the yummy crumbs as ordered.  The result- a delicious, cute, high maintenance cookie 🙂

My attempt at an authentic Linzer Tart Cookie Recipe

  • 2 cups cake flour sifted (king arthur sells unbleached on their website)
  • 1 3/4 cups crushed cake crumbs
  • 1 cups ground hazelnuts (toasting is optional)
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • raspberry preserves or jam
  • powdered sugar for dusting

Cream butter and sugar in mixer.  Add eggs.  Sift salt, flour and cinnamon.  Mix ground hazelnuts, sifted cake flour mixture and cake crumbs in a large bowl.  Gently add to butter and sugar mixture.  Dough should be sticky and I added 1/4 cup extra cake flour since spongebread crumbs were moist..(a tip from Jerabek’s Linzer Cookie Recipe)

You will need parchment paper or a silpat for your cookie sheets and you will need extra flour to roll out dough.  This dough is very rich and needs to be chilled an hour before you try rolling out.  A tip is to divide dough into 3 containers and keep 2 in freezer or fridge while you are working with 1.  When ready to bake preheat oven to 350 and bake 10 minutes or until light brown.  Let cool before spreading preserves and assembling cookies.  Dust with powdered sugar – enjoy!  I got about 2 dozen large sandwiches but this is an approximation….I didn’t keep track…next time!

Martha’s Cashew Caramel Cookies

Martha Stewart’s Recipe
Makes about 3 dozen

For Cookies:
1 2/3 cups all purpose flour
1/2 teaspoon salt
2 1/2 cups roasted salted cashews
2 tablespoons plus 1 teaspoon canola oil
1 stick unsalted butter, softened
3/4 cup light brown sugar
1/2 granulated sugar
1 large egg
1 teaspoon vanilla
For Caramel Drizzle:
24 cubes soft caramel candy (7oz)
1/4 cup heavy cream
(I used Caramel from my local farmers market…and the cookies were SO good and a crowd pleaser, they would be more than fine without the caramel topping!)
Preheat oven to 350 F. Sift flour and salt & set aside. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in food processor until finely chopped. Pour in oil, process until mixture is creamy, about 2 minutes. Put cashew mixture, butter and sugars in bowl of electric mixer with paddle attachment. Mix on medium speed until fluffy- about 2 minutes. Mix in eggs & vanilla. Reduce mixer speed to low and gradually add flour mixture. Mix in reserved chopped cashews. Shape dough into 1 1/2 inch balls and space 2 inches apart on parchment paper or silpat. Bake 6 minutes, then take out of the oven and gently flatten with spatula, then Bake 6-7 minutes more. Let cool completely on sheets on wire racks.
To make the caramel drizzle: melt caramel & cream on LOW heat, stirring constantly. Let cool. Use a spoon to lightly drizzle back and forth over each cookie. Let set and store in airtight containers in single layers. I don’t care what anyone says..I LOVE MARTHA…and I’m going to miss OPRAH… 😦