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August 2018
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Lemony Slice-And-Bakes

This one also comes from Bon Appetit’s holiday gift edition and I wouldn’t change much.  The one change I would do for sure is instead of forming a long, I would form dough into a ball and chill in refrigerator for an hour then roll the dough out and use a cookie cutter to get nice rounds.  Maybe I am lazy but I found it hard to roll nice logs out.

I had extra chocolate left from the almond cookies so I drizzled that on top as well, turned out wonderful and these cookies were a hit.  I took

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Almond-Oat Lace Cookies

I made some cookies as well, both came from Bon Appetit’s bonus publication “Our guide to an easy, stress-free Christmas party” edition.

Here is the first one I made, note gray text is quoted from BA.

Ingredients 1/2 cup whole natural unsalted almonds with skins 2 tablespoons old-fashioned oats 6 tablespoons (3/4 stick) unsalted butter 6 tablespoons superfine sugar 2 tablespoons (packed) light brown sugar 1 1/2 teaspoons honey 1 tablespoon all-purpose flour 1/4 teaspoon kosher salt 4 ounces bittersweet chocolate, melted Preparation Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 rimless baking sheets

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