This Easy Lemon Shortbread Cookie recipe is definitely for the lemon lover and cookie lover. Zested lemons flavor these buttery slice-and-bake cookies, and a pr…
Hey sweet friends! It's me again, Allison. The one that likes to pop on and write a new blog post randomly. I'm sorry for my inconsistency but let me make it up to you with the release of my family's secret Holiday cookie recipe. I know everyone has that amazing holiday cookie that they love but I'm serious when I say this one is a fan favorite. My Mom was reluctant to give me the deets so then you know it has to be good! This recipe actually comes from my Great-Grandmother who sadly I nev
Sand Tarts are one of my favorite cookies to make during the holidays, not too sweet and melt-in-your-mouth good.
Made with flour, cornstarch, baking powder, sugar, vanilla, butter, mayonnaise, and an egg, these cookies are sure to become a new favorite
Our best lemon cookie recipe is perfect for any celebration. Before baking, the cookies are coated with coarse sanding sugar, giving them a glittery sheen.
With a crisp, buttery texture, these sand tart cookies are a timeless classic cookie that is hard to resist.
Delightfully crispy.
Our best lemon cookie recipe is perfect for any celebration. Before baking, the cookies are coated with coarse sanding sugar, giving them a glittery sheen.
Along with several beach themed book recommendations, here is also a relate-able activity - a super cute, simple, beach inspired mobile.
This moon sand recipe is so easy to make! With only two ingredients, you'll be playing with this soft and sensory sand within minutes. Moon Sand This moon sand recipe is so much fun. The texture is soft and crumbly, but it also molds really well into different shapes. The kids thought it was the best thing ever! I've tested different kinetic sand recipes before (like this kinetic sand, this moldable play sand and this foam sand), but this one was BY FAR the best. And with only 2 ingredients it's also super easy to make. We loved how the
As a kid, I wasn’t much of a chocolate lover. I had a soft spot for mint choc and that was as far as i would request for chocolate. Until one day my mum bought for us Old Jamaica chocolate ba…
Delightfully crispy.
These simple little shortbread balls originated in the town of Cascais and dates back to the 1800s. With no other flavorings besides sugar, flour and butter, the cookie is meant to make butter the star of the show. Use the best quality butter you can get for this cookie to really shine.
Sables are are French shortbread cookie (pronounced "SAB-blay") which are both buttery and crumbly. I'm not sure that cornmeal, farine de mais, is used much in France, but I've read that there are regions, particularly the Basque and other coastal regions, where corn was introduced from the New World. Regardless, cornmeal and sables were made for each other. The graininess of the cornmeal totally enhances the texture of this cookie. The flavor of this cookie is reminiscent of a mildly sweet cornbread but with the crunchiness of a butter cookie. I could imagine adding some bits of jalapeno to these cookies and serving them with chili.... hmmm. For more sables recipes, check out these amazing chocolate sables, or these vanilla bean sables. Cornmeal Sables Recipe Adapted from The All-American Cookie Book. Ingredients 3 large egg yolks 1 1/2 T milk 1 1/2 T vanilla (I used vanilla bean paste) 1/2 C sugar 1/8 tsp salt 1 C cold unsalted butter, cut into 1/2 inch pieces 9 1/2 ounces unbleached all purpose flour 3/4 C cornmeal 3/4 C powdered sugar Instructions In a small bowl, whisk the egg yolks, milk, vanilla, sugar, and salt together until full incorporated. In the bowl of a food processor, pulse the butter, flour, cornmeal, and powdered sugar until crumbly. In a large shallow bowl, combine the two mixtures and knead until all of the ingredients are combined. Divide the dough in half and roll each piece between two pieces of wax or parchment paper until 3/8 inch thick. Place each piece of dough, still between two pieces of paper, into the freezer for 30 minutes. Place a rack in the upper third of the oven and preheat it to 350 degrees F. Line a baking sheet with parchment paper. Remove one of the rolled out pieces of dough and remove one of the layers of paper. Place the paper back onto the dough and flip it over. Remove the (now) top piece of paper and, using a 2 inch round cookie cutter, cut the dough into circles and place them onto the baking sheet. Re-roll the leftover pieces and cut them into cookies. Bake the cookies, one baking sheet at a time, for 12 to 16 minutes, rotating the sheet halfway through. The cookies should be barely browned at the edges. Continue working with the dough in the freezer as the oven becomes available. Cool the cookies for 2 minutes on the baking sheet, and then move them to a cooling rack with a thin spatula. Store in an airtight container at room temperature. Linked to the Weekend Re-Treat
Make this quick and easy sand dough recipe. Sand dough is a unique sensory play material that molds and shapes and doesn't dry out!
When you can’t be frolicking at the beach, why not bring the beach home to you with these festive sand dollar shortbread cookies.
These sand dollar cookies are the perfect summery beach cookie! They are simple yet adorable and only need a few extra steps to create the look of a sand dollar. I used a classic soft sugar cookie …
Drool over these 33 delicious Croatian desserts! From creamy Croatian cakes to traditional Croatian cookies, these are the best sweets in Croatia to try.
Ganz langsam beginnt die Plätzchen-Saison. Da das Lavendelmädchen den Startschuss zum Kekse backen nicht mehr abwarten konnte, habe ich mit ihr vor ein paar Tagen die Plätzchen-Saison eingeläutet und habe mit ihr Heidesand-Kekse gebacken. Heidesand gibt es auch beim Bäcker das ganze Jahr. Für mich ein Grund, wieso man sie auch Mitte November ohne schlechtes […]
Delightfully crispy.
The Premise *UPDATE 10/5/20* I remade the Bravetart dough and rebaked the top 4 cookies in order to accurately rerank them Pre-quarantine my partner and I were watching Cupcake Jemma’s “NYC cookie” video and they off-handedly remarked that we should roundup all the copycat Levain Bakery recipes and try them all. You can’t just say things like that and not expect me to take it seriously so I got to work gathering 7 recipes and created a spreadsheet of all the main ingredients (flours, sugars, butter, eggs, chocolate, and walnuts). I also added the number of cookies, the size of the cookie dough balls (if stated), chill time, oven temperature and bake time to the sheet to help me keep track of everything at a quick glance. I’m an average baker—I can follow a recipe and end up with a great final product but I don’t necessarily understand the science behind what I’m doing. I chose these 7 different-enough recipes to give me a good variety of flours, weights, chill times, etc. The Levain cookie is a very specific cookie and I wanted to know if all these differing factors would, like, cancel themselves out and we’d end up with 7 true dupes for the classic cookie or if we’d end up with 7 distinctly different cookies. I’ve been waiting until the supply chains seemed to have steadied because I didn’t want to waltz into the grocery store and clear them out of all the ingredients everyone’s scrambling to get their hands on and last week I felt comfortable enough to go ahead. I used all Good & Gather ingredients from Target except for the flours and chocolate. The flours were Gold Medal AP, Softasilk Cake Flour, Pillsbury Best Bread Flour and Martha White Self-Rising flour. The chocolate was Ghirardelli 60% chips for all the recipes that called for dark chocolate chips. I used Ghirardelli 60% bars to chop for Joshua Weissman’s recipe, Ghirardelli milk chips for Cupcake Jemma’s, and a mix of Market Pantry semi-sweet mini chips, Ghirardelli Grand semi-sweet chips and Guittard extra dark chips for Bravetart’s. The Lineup Here were my contenders: Joshua Weissman (JW), Cupcake Jemma (CJ), Broma Bakery (Broma), Brown Eyed Baker (BEB), Modern Honey (MH), Bravetart, and Delish. I chose this assortment because some of these bakers I already follow and also because they gave me a wide assortment of variables to “test.” Note 1: I made Modern Honey’s recipe last year and very much enjoyed it. I was interested in repeating her recipe and comparing it to the others to see where it fell in the rankings. Note 2: Broma Bakery and Brown Eyed Baker’s recipes are basically the same. Broma attributes her recipe to BEB and with a few tweaks included. Most notably Broma calls for AP flour instead of bread flour and no walnuts. Broma also recommends chilling for 30 minutes to 12 hours while BEB gives a hard and fast 30 minute chill time. I chose to do these two basically identical recipes to mostly see the differences, if any, between the two flours. There are several, I think, major variables: Types of flours: bread, cake, AP, and self-rising all make an appearance. BEB uses only bread, Bravetart uses on AP, CJ uses a combo of AP + self-rising flours, the other 4 use a combo of AP + cake flours. Butter: 5 recipes called for cold cubed butter while JW calls for melted and Bravetart calls for softened. Eggs: 6 recipes call for 2 eggs, JW calls for 2 whole + 3 yolks. Chocolate: 6 recipes call for chips–JW calls for chopped, 4 recipes call for dark chocolate–CJ calls for milk, Bravetart an assortment and MH doesn’t specify. Walnuts: Broma leaves them out entirely, Bravetart calls for untoasted walnuts or toasted pecans, MH doesn’t call for toasting. Chill Time: MH requires no chill time, Bravetart calls for at least 12 hours and everyone else is somewhere between 30 minutes to an hour and a half. Oven Temp: 3 at 375, 1 at 365, 1 at 350, 1 at 410 and 1 at 425. Bake Time: everything from 9 to 26 minutes. Each recipe uses a combo of white and light brown sugar. Delish, CJ, and Bravetart (close enough) use a 1:1 white to light brown sugar combo—Bravetart recommends toasted white sugar which I did. Broma, BEB, JW, and MH use more brown than white sugar. JW and MH add cornstarch and skip baking powder. The other 5 recipes use a combo of baking powder and baking soda. Bravetart adds a pinch of nutmeg. It’s widely rumored that Levain doesn’t use vanilla extract in their dough but Bravetart, BEB, and Broma call for it. 4 recipes call for 1 cup (2 sticks) of butter (CJ is close enough to 1 cup for me). Bravetart calls for ½ cup (1 stick), and JW 1.25 cups (1 ½ sticks). The Doughs 5 of the doughs were your standard soft-ish cookie dough. Delish and CJ save the addition of the eggs for the last step and create a pie dough/wet sand dough that clumps together when smooshed in your hand. Bravetart, Delish and JW have you weigh out 6oz dough balls. For Bravtetart and Delish that yielded 8 cookies while JW yielded 11. JW also specifically mentions using a 4oz cookie scoop to get the desired cookie dough ball weight which I had and used. CJ’s dough balls weigh 125g or about 4.5 oz and that yielded 13. Broma and BEB have you divide the dough into 12 balls while MH calls for 8 balls. I did attempt to keep the dough balls a little rough in hopes of helping create that kind of craggly look/texture. Using the scoop for JW kind of negated that and some of the others I got carried away and rolled them smoother. Other than size differences, all the dough balls looked pretty similar other than JW’s because of the chunks and shards of chopped chocolate. The Method I created a schedule around how long each dough needed to chill before baking. Thursday night: Measure and label all flours, sugars, chocolate and nuts (toasting if required). Make Bravetart dough and chill in fridge. (Bravetart calls for at least a 12 hour chill time so it made sense to do this one the night before) Friday: Make and chill Broma dough in fridge. (Broma calls for 30 minutes to 12 hours of chill time so getting it into the fridge first would allow me to fit it in anywhere should the schedule change) Make and freeze CJ dough (90 minutes in freezer) Make and freeze Delish dough (90 minutes in freezer) Make and fridge JW dough (45+ minutes initially, then scoop it and fridge again for 25 minutes) Bake CJ dough Bake Delish dough Bake JW dough Make and fridge BEB dough Bake Broma dough Make and bake MH dough Bake Bravetart dough Here’s how the schedule actually turned out as we went through the day: Make and chill Broma dough in fridge Make and freeze CJ dough Make and freeze Delish dough Make and fridge JW dough Bake Broma dough (chilled for 95 minutes) (baked for ~18 minutes) Bake CJ dough (chilled for 95 minutes) (baked for 24 minutes) Scoop JW dough and fridge again Bake Delish dough (chilled for 95 minutes) (baked for 24 minutes) Bake JW dough (chilled for 85 minutes total) (baked for 14 minutes) Make and fridge BEB dough Bake Bravetart dough (chilled for 22 hours) (baked for 22 minutes) Bake BEB dough (chilled for 35 minutes) (baked for 17 minutes) Make and bake MH dough (no chill) (baked for 15 minutes) Thursday night’s prep work took about 3 hours total between toasting/chopping walnuts, portioning all the dry ingredients, and making Bravetart’s dough. Friday I got started at 8:30AM, took about an hour break for lunch and was done by 3:30PM—so about 6 hours of work for the day and 9 hours in total. I have 2 bowls and 2 paddles for my stand mixer so I was easily able to go from one dough to the next with plenty of time for my partner or I to wash the dirtied dishes and have them ready for the next batch. I had a sticky note on a cabinet door where I kept track of when a dough went into the fridge/freezer and also when it went into and came out of the oven so I could compare actual cook times to what the recipes stated. It was honestly a very low stress day thanks to having done as much prep as possible the night before. I baked 3 cookies from each batch and then froze and bagged the remaining cookie dough balls to hoard in my freezer. The Results Did we end up with 7 Levain cookie dupes? No. In appearance, Delish, CJ, BEB, Bravetart, and MH either nail it or get pretty dang close—Delish and CJ being the closest. Broma and JW spread and flattened and smoothed out more and looked like a standard chocolate chip cookie. Several of the cookies had that crisp scone-like shell with the slightly gooey center—Delish, CJ, Bravetart, and MH. While the BEB cookie looks very similar to the Levain, the inside was more fluffy/cakey than the Levain cookie which is not the texture we were after and not a texture I personally desire from a cookie. This could have perhaps been improved by a slightly shorter bake time. The edges did spread a bit and browned quicker than the rest of the cookie but it wasn’t enough to really notice a difference when eaten. Broma and JW’s were soft and dense throughout like you would likely want from a traditional chocolate chip cookie. Because JW uses chopped chocolate, the main texture and flavor you get from the cookie is puddly chocolate and it obscures any potential gooeyness or flavor of the dough. It’s a delicious cookie but there’s no distinction between the chocolate and the dough like you would get with chips that retain more of their structure. The Broma cookie spread quickly in the oven so the thinner edges browned very quickly, similarly to the BEB cookie. As mentioned, the Broma and BEB recipes are essentially the same—BEB uses all bread flour while Broma uses AP and BEB calls for a half hour chill time while Broma calls for 30 minutes up to 12 hours. I thought it was interesting that the Broma dough was chilled for about 90 minutes and the BEB only for 30 and yet the Broma dough still spread and flattened out while the BEB dough maintained more height. I’m assuming this, along with the texture differences, is because of BEB using all bread flour? Bravetart has a 22 minute bake time which is what I did and although they were still nice and gooey in the center, they got a little extra brown on the outside and I thought I’d overbaked them. Looking back at her video however, her cookies are very brown so that may be just a byproduct of using toasted white sugar. Bravetart’s dough had a very unexpected “warmth” that we didn’t like. I assumed the culprit was probably that my pinch of nutmeg was likely bigger than Bravetart’s. Again, looking back to her video, she says if you can taste the nutmeg you’ve done too much so I need to work on my pinching. It was a great cookie that absolutely warrants a redo, either with the tiniest pinch or just eliminating it entirely. The Delish cookie was a perfect balance of crispy shell and gooey center. It had a very balanced flavor overall and wasn’t intensely sweet. It nailed that super thick chonkiness that I think we all associate with the Levain cookie. It was just a great cookie and I think it truly did nail its goal. The CJ cookie was the sweetest cookie of the bunch, I’m guessing because of the use of milk chocolate chips in tandem with the 1:1 ratio of the white...
Les sablés du millionnaire (ou millionaire’s shortbread) sont des biscuits composés de trois couches : une base de biscuit sablé, une autre de toffee (confiserie fabriquée en faisant bouillir du sucre ou de la mélasse dans du beurre en présence ou non de farine) et une dernière de chocolat. Le sablé tire sa texture du […]
Ein klassischer Sandkuchen nach Großmutters Art. Der Kuchen schmeckt sehr gut, ist sehr fein, locker aber eher trocken. Das Rezept ist ein Grundrezept. Man kann den Grundteig variieren. Je mehr Speisestärke, desto sandiger wird der Kuchen. Man kann auch das ganze Weizenmehl durch Stärke ersetzen. In diesem Fall bekommen wir einen Kuchen, der eine ganz trockene Beschaffenheit hat, auf der Zunge zergeht und zusätzlich glutenfrei ist.
Enjoy the amazing tuiles in many ways; basic cigarette cookies, lace cigarette cookies, almond tuiles, cookie sand, cones, and so much more!
This time, I propose a recipe of small salted shortbreads with thyme and rosemary. They are ideal to accompany aperitifs, with a glass of wine or champagne! These little…
Simple, fragrant and inexpensive, this spaghetti with garlic and olive oil is so good, cheap, satisfying and ready in a flash! Recipe updated: originally posted in November 2018, I've tweaked the post adding more notes and new pictures.
These sand dollar cookies are the perfect summery beach cookie! They are simple yet adorable and only need a few extra steps to create the look of a sand dollar. I used a classic soft sugar cookie …
Much like red velvet cake, these cookies are vanilla based with a hint of chocolate, just enough for you to notice that it's there. We stuff each dough ball with a cream cheese frosting centre and roll it in red coarse sanding sugar to amp up the colour and to give them the sparkle that they deserve. These cookies are great warm, but once chilled, the cream cheese centre becomes cheesecake-like, so you get two desserts in one.
These sugar-free peanut butter cookies are gluten free too. With just three simple ingredients you can satisfy your sweet tooth with no sugar.
Shrimp saganaki is a Greek dish that combines plump, pillowy shrimp with savory tomato sauce and feta cheese. Serve it with crusty bread to sop up all the flavorful sauce.
Die leckeren Heidesand Plätzchen sind ein absoluter Klassiker in der Weihnachtszeit oder das ganze Jahr über zum Kaffee oder Tee. Die Kombination aus gebräunter Butter und Zucker verleiht diesen Plätzchen eine himmlisch süße und nussige Note. Mit einem knusprigen Biss zergehen sie bröselig im Mund. Die sandige Textur erinnert an ihre norddeutsche Herkunft und den sandigen Boden in Heidelandschaften, dem sie auch ihren Namen verdanken.
Do you love sand dollars as much as me?! Try these easy to make sand dollar cinnamon sugar cookies - that look just like the real thing! Yummy & perfect!
