Tag Archives: Cookies and Bars

Caramelly Honey Nut Squares

Today is all about nuts.  Lots and lots of nuts — which is perfect for me about now as I listen to the painters downstairs finally, finally ripping the paper off the floor which has been taped on for more than a week.  I thought yesterday they’d be done, but they’re putting finishing touches here and there.  Clearly, they’re very thorough, which I’m grateful for.  I’m so ready to roll up my sleeves and rearrange my things again.

Dust.  Vacuum.  Hang pictures.  Tackle the pile in the garage to unbury my books.  Gather things for one last big donation of the year…

…then decorate for Christmas.

Like I said — NUTS!  Or in this case, Biscotti Quadrati al Miele e alle NociHoney Nut Squares, Gourmet’s Favorite Cookie from 2003.  These are a delightful bite of flaky cookie crust, creamy honey caramel and three kinds of nuts.  You can’t get much easier for something pleasant, crunchy, and surprisingly, not too sweet.

That makes eleven cookies with one left to go.  Here’s nuts to you! 

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GingerDoodz: Gourmet’s Favorite Gingerbread Men

Yesterday I was a baking maniac, working to finish working on the remainder of my 12 Days of Cookies, belatedly.  With our bedroom in decent order, and the family room beginning to resemble a place where we can relax again, I was able to put in a full day while the resident hunkster kept one eye on the television and football, and worked through his honey-do list — laundry included.

I asked my 16-year-old to design some faces for Gingerbread Men, one of Gourmet’s Favorite Cookies from December 1959.  Of course you’d never find gingerbread men looking like this in the time of “Leave it to Beaver,”   so I’m thinking Gingerdoodz would be more appropriate.

Well, except for the one I designed.

He’s a bit on the happy side…or just plain loopey.  After all, no one sane would wear an outfit like that, would they?  Definitely a candidate for “What Not to Wear.”

But every group needs a cheerleader, right?

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Spiced Sugar Cookies

I’m late, I’m late, for a very important date.  No time to say “hello,” “goodbye,” I’m late, I’m late, I’m late, I’m late…and if I could find my head, I’d scratch it and say that, sure.  I feel a bit like Alice in Wonderland, sitting here in a house shrouded in plastic.  I left early this morning, knowing that primer would be going up today, and when I returned, the painters were still busy, so I spent time on my patio trimming bushes, cutting trees, and raking leaves until they were done for the day.  Before they left, I was asked if we were sleeping here tonight.  Um, yes? The guy told me to “swish” the plastic our bed is wrapped and attached to the floor in.  Swish?

Ah…adventure.  Life is certainly never dull.

Last night after they left, I got out the dough I’d made the day before for Gourmet’s Favorite cookie from 1946:  Moravian White Christmas Cookies.  I’d nibbled on enough of the dough when I made it to know that it was wonderful so couldn’t wait to make the cookies.  I love sugar cookies and have a favorite recipe which will never be replaced, but this is a close second.

I’ll confess that I had to do some research to locate Moravia, which is in the Czech Republic, very close to the borders of Slovakia, Austria, and Germany.

If the guys asking, “Can we eat one yet?” is any indication of this recipe’s promise, then I’d say they’re worth trying.  The scent while they’re baking is absolutely wonderful.

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Apricot Cookie Tarts

Day 6 of The 12 Days of Cookies brings a recipe featured in the September 1966 issue of Gourmet magazine.  In 1966, I was in the 4th grade at John F. Farragut School in Rota, Spain where my father was stationed.  It was our second year there of a four year assignment and the first that we lived on base.  Days were full of playtime outside after school until we were called in for dinner, and weather very much like what we enjoy here in San Diego.  I’d have another year with my best childhood friend who lived three houses up the street, and two to enjoy some of the most pleasantly memorable years of my life.

Apricots have always been something special to me, and although I prefer them ripe from the tree, I grew up loving them right from the can.  This recipe calls for dried apricots simmered in a simple syrup spiked with a bit of liqueur.  Regardless of the form they take, apricots will always be something I enjoy — especially baked between layers of a brown sugar crumble.  Nothing compares to their perfectly sweet tartness.

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Thumbprint Cookies with Jam

Everyone sing along:  On the Fifth Day of Cookies, my oven gave to me….another batch of yucky looking discs.

Wait.  I'm not blaming this one on my oven.  In fact, I'll never blame anything on it. 

They taste great, as long as you don't mind biting into something that looks like a fried egg with a pink center.  Light, slightly crisp at the edges, and oh so buttery.  And then there's that little taste of jam.  Nice.

But I'm not loving the recipe:  Aunt Sis's Strawberry Tart Cookies, Gourmet's favorite from 1993.  Sorry Aunt Sis.  Honestly.

Ugly little cookies...

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