Pecan Sandies

I had some ground pecans in my cupboard that I bought earlier this year for Pecan Scones.  I found this #simpleanddelicious cookie recipe online.  I was not so sure about this recipe but they turned out great.  (If you have whole or chopped pecans you can toast at 350 degrees for 5-10 minutes. Be sure to watch so they don’t burn.  Then place in food processor and pulse until finely ground.)

Pecan Sandies
(compliments from


1 cup all purpose flour
1/8 teaspoon salt
1/2 cup butter, softened (4 ounces)
1/3 cup sugar
1/2 cup ground pecans
1 teaspoon vanilla
(I know – NO eggs)


  1.  Preheat oven 350 degrees
  2.  In a large mixing bowl cream together butter and sugar.
  3. Add vanilla and mix together
  4. Add flour, ground pecans and salt and mix together.  It will form a slightly crumbly dough.  Do not over mix.
  5. Roll into a log.   Wrap in plastic or parchment paper.  Put in freezer for 15 minutes.
  6. Take out of freezer.  Slice into 1/4 inch rounds and place 1″ apart on parchment lined cookie sheet.
  7. Bake for 12-15 minutes.  (I always rotate my cookie sheet 1/2 way through baking time.) Absolutely no longer than 15 minutes.
  8. Remove from oven and cool for 10 minutes.





Rosemary Butter Cookies!!

I saw this recipe in my Costco Connection magazine. I love butter and rosemary.  The rest of my family, not so much.  I baked these cookies this morning and they are delish!  I will absolutely enjoy these cookies.  I shall put in the freezer and take out as needed!!

Rosemary Butter Cookies
(Costco Connection – December 2019)


1 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 Tablespoon finely chopped fresh rosemary
3/4 teaspoon salt


  1.  Mix together butter and sugar on medium speed until pale and fluffy.
  2. Mix in egg and vanilla. Reduce to low speed and mix in flour, rosemary and salt.
  3. Roll dough into 8-10 inch log and freeze. (I put in freezer for 1 hour)
  4. Preheat oven to 375 degrees.
  5. Take out of freezer.  Cut into 1/4 inch rounds.
  6. Bake 15-18 minutes, until edges are golden.

Simple and Delicious!!


Indian Tea Biscuit Cookies – Simple and Delicious

Martin and Roko took a road trip from NYC to come home for a few days.  Martin loves cardamom. These cookies are one of his favorites and he requested a batch for the trip back to NYC.  Give them a try.  I think you’ll love them too!

Indian Tea Biscuits

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2 cups (10 ounces) all purpose flour
1 teaspoon ground cardamom
1/2 teaspoon baking powder
1/4 teaspoon salt
16 Tablespoons unsalted butter, softened
1 cup (4 ounces) confectioner’s sugar
1 1/2 Tablespoons plain whole milk or low fat yogurt
1/4 teaspoon vanilla

(Preheat oven 350 degrees)

1.  Combine flour, cardamom, baking powder, and salt in bowl; set aside.
2.  Using stand up mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yogurt and vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed.
3.  Divide dough in half and form each half into 5-inch disk. Wrap disks in plastic wrap and refrigerate until firm, about 4 hours, or up to 2 days.
4.  Preheat oven 350 degrees.  Line baking sheets with parchment paper.
5.  Take dough out of fridge and allow the dough to soften slightly on counter.  Working on a lightly floured counter, roll each disk into 1/8 inch thick circle. (I used parchment paper to roll out and no flour.  I got as close to 1/8 inch as I could.)  Using a 2 1/2 inch cookie cutter, cut out rounds and place on parchment lined baking sheet, 1 inch apart.
6.  Bake until lightly browned,  10-12 minutes, rotating sheets halfway through baking.  Let cookies cool on sheets for 5 minutes and transfer to wire rack to cool completely.  (Cookies can be stored a room temperature for up to 3 days.)

Hope you give this recipe a try.  Ciao!!

Faux Oreos – Simple and Delicious

Everyone in our home enjoys these cookies!

Faux “Oreo” Cookies

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For the Dough:

1 1/3 cups Dutch-process cocoa powder (Hershey’s is just fine)
1 1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract

For the filling; (this is fabulous!!)

1 stick unsalted butter
1/2 cup vegetable shortening (Yup, Crisco Shortening)
3 cups of confectioners sugar
1 teaspoon vanilla extract


Preheat oven to 325 degrees

  1. Using mixer, cream the butter and sugar. (I used my Stand Up Mixer)
  2. Add eggs one at a time, then the vanilla.  Add the dry ingredients and mix together.  You need to scrape the bottom of the bowl to be sure all ingredients get mixed together.
  3. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into 1/4 inch thick rectangle.  (Mine was more of an oval, sort of kind of rectangle).  Repeat with the other piece of dough.  Refrigerate both rectangles, covered with the parchment sheets, until firm.  About an hour.  You could also keep in the fridge a few days until you are ready to use it. (I do that often)
  4. Using a 2-inch round cutter cut the dough into circles.  You can reroll the scraps.  Place the cookies about 2 inches apart on ungreased baking sheet or line with parchment paper.  I line with parchment.
  5. Bake the cookies for about 20 minutes.  They should be slightly darker around the edges.
  6. Meanwhile, prepare the filling; using a mixer, cream the butter and shortening until fluffy.  Beat in the confectioners’ sugar and vanilla.
  7. Flip half the cookies upside down and top each with 1 level tablespoon of filling. (I don’t use a Tablespoon.  I just spread filling with a knife and put a cookie on top.)


Lemon White Chocolate Chip Cookies

Whoa.  That’s a long name.  I saw these in June’s Food Network Magazine.  I just can’t resist a lemon recipe, especially lemon cookies.  I may be watching what I eat but I can still have a cookie once in awhile.  Hmmm, maybe two.  These are simple and deeeelicious!

Lemon White Chocolate Chip Cookies



2 1/4 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 sticks(12 Tablespoons)  butter, softened
1 cup sugar
1 Tablespoon lemon zest (I used zest of one lemon)
1 Tablespoon lemon juice
2 eggs
1/2 teaspoon lemon extract (or vanilla)
12 ounce bag white chocolate chips


  1.  Preheat oven 350 degrees.  Line 2 baking sheets with parchment paper.
  2. Whisk flour, baking soda, cream of tartar and salt in medium bowl.  Set aside.
  3. Beat butter, sugar and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
  4. Beat in eggs, lemon juice and extract.
  5. Reduce to low and add flour mixture until combined.
  6. Add white chocolate chips and mix together until combined.
  7. Drop heaping tablespoonfuls of dough about 2 inches apart on baking sheet.
  8. Bake for 4 minutes, turn baking sheet around, bake 4 minutes.
  9. Remove from oven, let cool and EAT!

Great summer cookie.  Enjoy!!

Lemon Pistachio Macaroons

Found this “Simple and Delicious” recipe in April’s Food Network Magazine. They went fast!

Lemon Pistachio Macaroons



1/3 cup shelled unsalted pistachios (I did use salted)
3 large egg whites
1/2 cup sugar
1 Tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract (I used lemon extract)
1/8 teaspoon salt
1 14 ounce package sweetened shredded coconut (about 3 packed cups)


  1.  Preheat oven to 325 degrees.  Line 2 baking sheets with parchment paper.
  2. Pulse the pistachios in a food processor until finely ground but not powdery.  (you could finely chop if you do not have a food processor)
  3. Whisk the egg whites with the sugar, lemon zest, extract and salt in a large bowl until frothy.  Stir in the ground pistachios, then stir in the coconut until completely combined.
  4. Scoop heaping tablespoons of the coconut mixture onto the prepared baking pans.
  5. Bake, switching the pans halfway through, until the macaroons are golden, 25-30 minutes.
  6. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.


Triple Chocolate Hazelnut Cookies

Rachel and I had our Christmas Cookie Baking Day yesterday.  We baked our usual suspects the Italian Lemon cookies, Almond Paste cookies and our new one this year…Triple Chocolate Hazelnut cookies.  As always, we listened to our Christmas music (Funny, Kent and Eric do not enjoy as much as we do.), chatted about all kinds of stuff and as always Rachel loves to sneak cookie dough.  I used to give her the Caruso eye on that but 8 years of it, I decided this year to just let it go.  😉

Triple Chocolate Hazelnut Cookies


(Compliments, Food Network Magazine – December issue)

1 cup blanched hazelnuts, chopped
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped (we used 10 ounce bag of Ghirardelli Bittersweet Chocolate Chips)
6 Tablespoons butter
1 teaspoon vanilla extract
2 large eggs
3/4 cup sugar
1 cup milk chocolate chips
1 cup white chocolate chips


  1.  Preheat oven 350 degrees.  Spread hazelnuts on baking sheet and bake on the upper rack until golden, about 8-10 minutes. After they cool – 5 minutes, try to get as much of the skins off as possible. ( Just know it is kind of difficult to get the skins off hazelnuts.  Do the best you can.  No big deal leaving the skins on.)
  2. Whisk the flour, baking powder and salt in medium bowl, set aside.
  3. Combine the chopped chocolate (or chips) and butter in a microwave safe bowl and microwave in 30 second intervals, stirring, until melted.  Add the vanilla and whisk until smooth, set aside.  (Rachel loves this job.  She can taste every 30 seconds!)
  4. Beat the eggs in stand up mixer (or large bowl with electric mixer) on medium speed until foamy, about 2-3 minutes.
  5. Medium speed, add sugar and beat until thick and pale yellow, about 5 minutes.
  6. Medium speed, gradually add the melted chocolate mixture and beat until combined, about 1 minute.
  7. Reduce speed to low. Add flour mixture, beat until combined, about 1 minute.  Fold in chips and hazelnuts.
  8. Line 2 baking sheets with parchment paper.  Drop heaping tablespoons of batter 2 inches apart on the baking sheets.
  9. Bake until the cookies are slightly puffed and crackly, 12- 15 minutes.  Let cool 5 minutes on baking sheets, then transfer to a rack to cool completely.

These are really delicious especially after they cool.  Enjoy!


Molasses Cookies

In celebration of my Dad’s birthday and parent’s anniversary I decided for a sweet treat to make Molasses Cookies.  Both my parent’s enjoyed these cookies over the years.  Mom would always buy the Archway brand Iced Molasses cookies.  Here is a version I made for my family today.  I found this recipe on America’s Test Kitchen website.

Molasses Cookies



12 Tablespoons butter, softened but still cool
1/3 cup sugar
1/3 cup dark brown sugar (I only had light brown)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses, light or dark
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt


1.  Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Place 1/2 cup sugar for dipping in a 9″ cake pan.
2.  Whisk flour, baking soda, spices and salt in a medium bowl until thoroughly combined.  Set aside.
3.  In stand up mixer beat butter with sugars at medium high speed until light and fluffy, about 3 minutes.  Reduce speed to medium low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds.  Reduce speed to medium low and add molasses, beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl with rubber spatula.  Reduce speed to lowest setting and add dry ingredients until incorporated.  Be sure to scrape sides and bottom of bowl so all is blended together.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll palms into a
1 1/2 inch ball; drop ball into cake pan with sugar.  Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 3 inches apart.  Repeat with remaining dough.  Bake at 375 for 11 minutes rotating baking sheet halfway through baking. Do not overbake.
5.  Cool cookies on baking sheet 5 minutes, then place on wire rack; cool to room temperature and serve.  If you want you can put glaze on them.

Glaze;  1 cup confectioners sugar, 2 Tablespoons milk.  Whisk together.  Drizzle on cookies.


Chocolate Croissant Cookies

Martin has been bugging me to make Chocolate Croissants.  If you checked into making croissants you would know it is a 3 day ordeal to make these baked goods.  I am sure I will do these someday but not quite yet.  Maybe in the dead of winter.  These cookies were super simple and very delicious. I don’t think he shared these cookies with anyone!  No one!!

Chocolate Croissant Cookies



1 cup all purpose flour
1/8 teaspoon salt
8 Tablespoons unsalted butter, softened
4 ounces cream cheese, softened
2 Tablespoons sugar
1/2 teaspoon vanilla extract
6 (1.55 ounce) Hershey’s milk chocolate bars
1 large egg, lightly beaten
3 Tablespoons sugar

Directions1.  Whisk flour and salt together in bowl.
2.  Using stand mixer fitted with paddle, beat butter, cream cheese, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Add vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 2 additions, until just combined, scraping down bowl as needed.
4.  Form dough into 6-inch disk. Wrap disk in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (2 hours worked for me)
5.Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
6.  Break 5 chocolate bars crosswise along their 3 seams to yield 4 rectangles. (You should have 20 chocolate pieces in total.)
7.Roll dough into 20 by 8-inch rectangle on lightly floured counter. Cut dough into twenty 4 by 2-inch rectangles. Working with 1 dough rectangle at a time, place 1 chocolate piece crosswise across dough so chocolate overhangs edges. Fold dough around chocolate. Repeat with remaining 19 pieces of dough and chocolate and place cookies seam side down, 1 1/2 inches apart, on prepared sheets (10 per sheet). Brush tops with egg and sprinkle with sugar.
8.  Bake until golden brown, 18 to 20 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely.
9.  Break remaining 1 chocolate bar into pieces and microwave in bowl at 50 percent power, stirring occasionally, until melted, about 1 minute. Using spoon, drizzle chocolate over tops of cookies. Let set for at least 30 minutes before serving.


Raisin and Fruit Oatmeal Cookies

Too lazy to make Fruit and Nut bars.  Found this recipe at Penzey’s and thought I would give it a try.  These are simple to make and very flavorful.

Raisin and Fruit Oatmeal Cookies


2 cups Old Fashioned Oatmeal (not instant or quick cooking)
1 1/4 cups mixed raisins and dried fruit (I used dried mixed berries and raisins), chopped
1 cup nuts (I used mixed unsalted nuts), chopped
1 cup brown sugar, packed
1 cup sugar
1 cup butter
1 egg
1/4 cup water (you can use fruit juice.  I used apple juice)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
1/4-1/2 teaspoon ground cloves (I used 1/2)
1/2 teaspoon baking soda
1 1/2 cups all purpose flour


  1. Preheat oven to 350 degrees
  2. Place oatmeal in the food processor or blender and pulse into fine crumbs.
  3. Add chopped raisins, dried fruit and nuts to oatmeal in processor.  Pulse until nuts break up.  Set aside.
  4. In a mixing bowl cream together the sugars and butter until fluffy.  (I used my stand up mixer).
  5. Add egg, water (or juice), vanilla, salt, cinnamon, cloves, baking soda and flour – mix well.
  6. Fold in the oatmeal/fruit/nut mixture.  Let sit for 15 minutes for the oatmeal to absorb the liquid. If the batter becomes too stiff add 1-2 Tablespoons of liquid (this did not happen to me).
  7. Drop the batter by the Tablespoon onto parchment lined cookie sheets (or greased per Penzey’s recipe.  I haven’t greased a cookie sheet in years.)  Flatten slightly.
  8. Bake 10-12 minutes.
  9. Remove from oven and let cool to firm up (about 3-5 minutes) then transfer to rack to cool

I ended up freezing half the batch.  They hold up very  well in freezer.  If I left them all out they would be eaten up….by ME!  Simple and Delicious!!