Are you doing a holiday cookie swap this season? We suggest this recipe for lightly spiced sugar cookies from our Cooking Class program—you can form the dough into whatever shapes you want, and the cardamom notes add an unexpected something to an otherwise simple, but yummy, sugar cookie. You’ll find our recipe below, plus links to more of our favorite holiday cookie recipes after that. Happy baking! (And swapping!)
Two Recipes for Using Up Leftover Halloween Candy
Today’s post comes to us from Food Fighters contestant and lifestyle guru Cortney Anderson-Sanford. An avid home cook and mother of two, Cortney gets a kick out of cooking with her kids and taking inspiration from them.
Boo! The leaves have fallen, there is a chill to the night air, and pumpkins are popping up on porches left and right. This means that Halloween is here and it’s time for the bags upon…
Adventures in Baking: Rugelach
Up until about six months ago, I thought of rugelach as the factory-produced, Fig Newtonish, dry-as-yesterday’s-toast-looking cookies often seen gathering dust in supermarket “bakery” sections. It never occurred to me to actually eat one.
Enter Mindy Segal, author of Cookie Love, and the folks at Seattle’s Book Larder who hosted an evening that forced this particular cookie lover to completely rethink rugelach. I admit, I was skeptical…
Recipe: Boo-tiful Ghost Cookies
Boo! Halloween is creeping around the corner, giving you the perfect excuse to make a few batches of cute-but-creepy ghost sugar cookies. Or pumpkin-shaped? Or maybe bat-shaped? However you want to dress them up, be sure to serve them with a cup of something warm and spicy. And if you want a little expert help on your Halloween baking projects this season, we’re serving…
Mastering the Art of French Cookies, Part Deux: Madeleines
After my macaron manifesto in the spring, I thought I’d ease into autumn baking with simpler, but still quintessentially French, cookies—madeleines.
Unlike Proust, I have no childhood memories of madeleines, so this post will not swell into a seven-part novel. You’re welcome. If I recall correctly, I first encountered the shell-shaped cookies in an L.A. coffeehouse during the mid ’90s. A few years later, I…
Mastering the Art of French Cookies
I’ll start with a confession. I spent a week in Paris and did not sample even one macaron. Yes, I was a maca-moron. But this was seven years ago, back before macarons took over as the new cupcake. When I encountered the adorable pastel confections in patisseries, I couldn’t stomach forking over two or three Euros for a single cookie. “What?” I thought, “Are these…
Spritz Cookies: Like Easter Eggs, Only Tastier
When it comes to Easter craft projects, I say don’t put all your eggs in the hard-boiled-and-dyed basket. Save at least a couple (actually just the yolks) for these scrumptious and festive butter cookies. Spritz—they’re not just for Christmas anymore.
One of my favorite pastimes as a child was perusing Betty Crocker’s Cooky Book, putting check marks on any cookie (or “cooky” as Betty…
Meet Dorie Greenspan
We recently checked in with James Beard- and IACP-award-winning cookbook author and all-around baking genius Dorie Greenspan to chat about her new book, Baking Chez Moi, her approach toward cooking and food, and what it’s like to have three kitchens on two continents. (And don’t forget to try her recipe for canistrelli, a cookie native to Corsica.)
You didn’t set out to be a cookbook author. What drew…
Dorie Greenspan at Union Street + Recipe
Dorie Greenspan, James Beard award-winning cookbook author and baker extraordinaire, dropped by our Union Street store in San Francisco for a very special event. She signed copies of her new book, Baking Chez Moi, demonstrated a recipe, chatted and answered questions about baking, cooking and living her dream life in both the United States and France.
Her recipe was one for canistrelli, a simple, not-too-sweet…
Tips Cooks Love: Cookie Storage
To help soft cookies keep their texture, store them in an airtight container with a ceramic brown sugar softener. – “Tips Cooks Love” Andrews McMeel
Cookie Bottoms too brown?
To discourage overbrowned cookie bottoms (which can happen when an oven heats unevenly), insulate the baking sheet by placing it inside a second baking sheet of the same size. The thin layer of air between the sheets will protect the top sheet from getting too hot. – “Tips Cooks Love” Andrews McMeel