Archive for the ‘Cookies’ Category

Tasteful Tuesday: Cookie Recipes

Tuesday, October 22nd, 2019

Today we’re compiling a list of the classic cookie recipes featured here on the blog (in alphabetical order). As we add more of these recipes to our collection we will link them here, so feel free to bookmark this page for future reference. And if you have a favorite kind of cookie, share it with us in the comments!

Tasteful Tuesday

Apple Cookies

Basic Sugar Cookies

Chewy Blueberry Chocolate Chunk Oatmeal Cookies

Coconut-Almond Chocolate Chip Cookies

Loaded Pretzel Cookies

Maple-Nut Diamond Cookies

Personalized Cookie Jars

Peanut Butter No-Bake Cookies

Sour Cream Cookies

Spicy Hermit Cookies

Spritz Cookies

Tea Party Cookies

Thumbprint Cookies

Thumbprint Cookies

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Tasteful Tuesday: Lemon Cranberry Shortbread

Tuesday, July 9th, 2019

This week we’re adding a new shortbread recipe to our collection. Although we do recommend using one of our Shortbread Pans for an even more delightful dessert, standard cookie sheets will work just fine for baking this timeless treat.

Meadow Flowers Shortbread Pan

What You’ll Need:

  • 1 cup unsalted butter
  • 1¼ cup confectioners’ sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoon lemon peel
  • 1 tablespoon lemon juice
  • 2¼ cups all-purpose flour
  • 1 cup dried cranberries


  1. In a large bowl, beat butter, sugar and salt on medium speed until smooth and creamy.
  2. Beat in egg, then lemon peel and juice. Scrape the sides and bottom of the bowl to fully incorporate ingredients.
  3. Add flour a little at a time and beat on low until just combined. Stir in cranberries.
  4. Divide dough into three parts and roll into 1-inch logs. Wrap in waxed paper and refrigerate for at least 45 minutes.
  5. Preheat oven to 300°F. Line two cookie sheets with parchment paper, or prepare a ceramic Shortbread Pan. Remove dough from refrigerator.
  6. Cut logs into ¼-inch thick slices. Place two inches apart on cookie sheets and bake 25-30 minutes, or until golden brown.
    If using a Shortbread Pan, spray with non-stick spray and lay out dough to desired thickness.
  7. Cool cookies on wire racks and serve.

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Tasteful Tuesday: Whoopie Pie Recipe

Tuesday, June 11th, 2019

Today we’re posting an updated version of our Whoopie Pie Recipe from 2011. This update is void of shortening and uses granulated sugar instead of brown sugar for the cookies, but we’re sticking to the same filling (find an alternative here). Feel free to try either (or both!) and browse our whoopie pie variations here.

Whoopie Pies by Flickr user JoyWhat You’ll Need:

  • 2 cups
    all-purpose flour
  • 1/2 cup
    Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup unsalted
    butter, softened
  • 1 cup
    granulated sugar
  • 1 large egg
  • Whoopie
    Pie Filling


  1. Preheat oven to 350°F. Butter two baking sheets and line with parchment paper.
  2. In a large bowl, whisk together flour, cocoa, baking soda, and salt until combined. In a small bowl, stir together buttermilk and vanilla. Set both aside.
  3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 4 minutes. Add egg, beating until combined. Reduce speed to low and alternately mix in flour mixture and buttermilk mixture in batches, beginning and ending with flour. Scrape down sides of bowl intermittently and fully mix until smooth.
  4. Spoon sixteen 1/4-cup mounds of batter about 2 inches apart onto prepared baking sheets. Bake for 11-13 minutes, or until tops are puffed and cakes spring back when touched. Remove from oven and cool for about 5 minutes, then transfer to a rack to cool completely.
  5. Once fully cooled, spoon filling onto flat side of half the cookies, then top with remaining eight and serve. For extra firmness, refrigerate first for 15-20 minutes.

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