Tag Archives: cookies
2/8/15

Guava Shortbread Cookies

guava shortbread cookies

You may have noticed that I love posting recipes for Valentine’s Day. I swear I’m not one of those lovey-dovey cheeseballs. But, I can’t help but get excited about a holiday that’s semi-revolved around sweets. Frankly, I can use all the excuses I can to bake. And, uuum, eat.

In the past I’ve made lots of delicious sweet treats like…

Conversation Heart Cookies..

Brownie Marshmallow Sandwiches with Strawberry Sauce

and His n’ Hers Ice Cream Floats.

All of these were fun, but this year I recreated my Chocolate Dipped Macadamia Nut Shortbread recipe with a new twist: the sweet and tangy flavor of guava. And with that, I give you… drumroll… Guava Shortbread Cookies. Ta dah!

guava shortbread cookie

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2/1/14

Conversation Heart Cookies

conversation heart cookies

A few years ago I made my first batch of Conversation Heart Cookies. Because, even though I try to every year, I really don’t like the taste of Conversation Heart Candies. So I made a cookie-lookalike, and the craziest thing happened. It went viral on Pinterest. As in, featured on the “most popular” category and all. It was a big surprise, in a crazy cool kinda way. To this day, it’s still one of my most-viewed posts. Continue reading

1/7/14

Chocolate Coconut Cookies {Vegan + Gluten-Free}

Chocolate Coconut Cookies {Vegan + Gluten Free}

Do you ever wonder what happens to all the food showcased on this blog? I absolutely hate to waste, but I’ve gotten in the habit of offloading many of my recipes – particularly bite-sized desserts, which have a habit of disappearing far too quickly. This recipe for Gluten Free + Vegan Chocolate Coconut Cookies was no exception, and I was happy to bring a tupperware o’ treats to share with my colleagues. Not only because Mondays are hard, and cookies make it better, but also because these cookies are simply delicious. If I do say so myself.

And speaking of saying so… so did my manager’s manager’s manager (the director of my whole department!), who promptly shouted across the office: “YUM! You’ll always have a job here, Marisa!”

SO I thought I’d get it down in writing. *wink* Continue reading

11/29/13

Pistachio Cranberry Christmas Crisps

Pistachio Cranberry Christmas Crisps

How’s your day-after Thanksgiving food coma going? Mine is pretty intense! So much so that I’m ready to move on and talk about Christmas. Are you with me? I’m excited to share this delightful holiday recipe for Pistachio Cranberry Christmas Crisps.

But wait – I have some explaining to do. See, this isn’t exactly my recipe. I’m participating in a Holiday Cookie Contest with Miss Maki of the Simple Kitchen. Miss Maki’s readers submitted their all time favorite cookie recipes, and she promptly distributed them (anonymously!) to several local bloggers. I’ll be making another batch of these and bringing them to the official taste tasting and winner selection on the Simple Kitchen radio program on Sunday, December 1. So tune in and see how these puppies fare.  Regardless, I’ll tell you that they disappeared in my office in about… 30 seconds. So I think it’s a winning recipe, regardless.

Pistachio Cranberry Christmas Crisps

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11/5/13

Salted Chocolate Chunk Macadamia Nut Cookies

Salted Chocolate Chunk Macadamia Nut Cookies

My parents divorced when I was just a baby. WAIT – this isn’t a sad story, so don’t leave. See, they both remarried and had more children. After a few years, my father moved from Oahu to the Big Island, and I became what he likes to call  their “back and forth kid.” I spent weekends bouncing between airports to see my two families. Between the time I was 5 and 12, I flew as an “unaccompanied minor,” which meant my parents were able to walk me onto the flight (back in the days that your family could walk you to the gate, instead of leaving you at security. Remember that?!). Oh, and I had to wear those clip-on wings (which were embarrassing for longer than they were cool). Another perk was that I was almost always bumped to first class. See, when you’re a cute 5 year old with a Hello Kitty suitcase, and you fly every other weekend – and you’re probably the youngest member of the Aloha Airlines frequent flier club – flight attendants know you.

In first class, the inter island flights used to serve little packs of macadamia nuts. I’d spend the 26 minute flight sucking on the salty macadamia nuts. I never actually ate the nuts, and I’m sure I didn’t spit them out so discretely. Gross, I know you guys. But kids are weird.  I’m sure the flight attendants and the other first class guests – who had actually paid for their seats – thought I was a little nuts. Um, no pun intended.

Salted Chocolate Chunk Macadamia Nut CookiesSalted Chocolate Macadamia Nut Cookies

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8/27/13

Facebook Sugar Cookies

facebook sugar cookies

This wee little blog is only a part time hobby for me. Monday through Friday, I work full time as a social media marketer. And so it wasn’t a huge surprise for many of you when I posted pictures on Instagram last week of Facebook-themed cookies that I prepared for a team meeting. I am a foodie AND a social media geek, after all. Anyway, I instantly had lots of great feedback on the post – including someone asking whether I had actually made these cookies – so, I figured I’d share the recipe to show you just how easy (and delicious!) it is. Not only are these cookies pretty adorable, but they taste great. I’m not normally a sugar cookie fan – but these cookies are slightly addicting. So get out a glass of milk and your blue food coloring. You’re going to “Like” this recipe. A lot.

facebook sugar cookiesfacebook sugar cookies

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3/19/13

Apple Butter Thumbprint Cookies (Gluten Free AND Vegan!)

I think I may be the only person in Portland without dietary restrictions. I swear, everyone here is either vegetarian or flexitarian or gluten intolerant… it’s like an episode of Portlandia. But real life.

I recently made dessert for a get-together where I knew there would be vegan and gluten-free eaters. Now, I make tons of recipes that are gluten free. Or vegan. But not both – and I figured out why when I was trying to decide what to bring to the party. It’s hard to find a good recipe that follows both restrictions! Luckily I found a yummy-looking thumbprint cookie recipe after some intense google searching, and put my own twist on it – including adding the homemade apple butter that I can’t get enough of.

And seriously, you wouldn’t have known these treats were vegan or gluten free! They were a huge hit, and I can’t wait to make them again with different jam and butter flavors.

Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free + Vegan Apple Butter Thumbprint Cookies

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Ingredients
2 1/2 cups Arrowhead Gluten-free all purpose baking mix
1 1/2 tsp baking powder
1/2 tsp course salt
1 cup vegetable shortening
1 1/2 cups light brown sugar
1 T vanilla extract
1 T agave nectar
2 T Bob’s Redmill egg replacer mixed with 6 T warm water until frothy (should be equivalent of 2 eggs)
3-5 T vanilla almond milk (can replace with soy or whatever you have on hand)
About 1 cup of apple butter for filling

Instructions
Whisk together flour, baking soda and salt. Beat in shortening, sugar, vanilla, agave and egg replacer. Add in almond milk as needed to make dough smooth. Cover dough and let chill for 1 hour. In the meantime, line a baking sheet with parchment paper and preheat oven to 350F. Once dough is chilled, roll small balls of dough (approx 1 heaping T) and place on parchment paper-lined baking sheets. Gently press down on the ball with your thumb to form an indent, and dollop your apple butter – or jam of any kind – into the indent. Bake for 20-23 minutes until cookies are golden. Cool on a wire rack.

Margaritas in the Rain http://margaritasintherain.com/

Recipe adapted from the Gluten-Free Goddess’ Thumbprint Cookies with Buckwheat Flour and Brown Sugar.

2/25/13

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

 
Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

Does anyone have a trick for saying “no” to Girl Scouts?

Seriously guys, it’s a problem for me every February. I’m a total sucker. From thin mints to tagalong, we’ve already purchased about a dozen boxes. And I’ve probably eaten about 11 of them. Bad news. 

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

But here’s the silver lining. I discovered a pretty scrumptious new recipe to make use of the cookies. You see, I figure the quicker we can eat all the boxes, the quicker they’ll be out of the house. Logical, yes?

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding
Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

So here it is: lemon cookie trifle with vanilla rum pudding using the Savannah Smiles lemon cookies. On their own, these cookies are just a tad too zesty for me. So the rich vanilla rum pudding is the perfect combination to balance the citrus. Plus, I love the texture combination of the crunchy cookie and the creamy pudding. 

Take that, Girl Scouts.

 
Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding
Serves 2

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Ingredients
1 box Girl Scout lemon cookies (“Savannah Smiles”)
2 2/3 cups 2% milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 tsp of vanilla extract
1 tsp dark rum
1 large egg

Instructions
Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, and salt in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract and rum, and pour into a bowl. Cover to avoid skin, and chill for approximately an hour in the refrigerator.
While pudding is chilling, crush 3/4 of the cookies in food processor or by hand. Save the remaining 1/4 for garnishes. Then layer pudding and crumbled cookies in individual dishes or one large pie pan. Top with garnish cookies. Enjoy immediately.

Margaritas in the Rain http://margaritasintherain.com/

 

1/16/13

I ♥ Chocolate Dipped Macadamia Nut Shortbread

Dark chocolate dipped macadamia nut shortbread cookies

I have a very eclectic selection of cookie cutters.

Some of the most random ones include: squirrels and greek letters. These are unrelated. Promise.

Dark chocolate dipped macadamia nut shortbread cookies

Although the heart cookie cutter is probably the most normal one, it only comes out once a year, in February.

Last year for Valentine’s Day I made Conversation heart cookies that my friends and colleagues loved. This year I made a personal favorite: macadamia nut shortbread dipped in dark chocolate.

Dark chocolate dipped macadamia nut shortbread cookies
 
I didn’t make up this combination, but I can certainly appreciate it.

Life sure is sweet. xo

Dark chocolate dipped macadamia nut shortbread cookies
 
Chocolate Dipped Macadamia Shortbread
Serves 2

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Ingredients
1 cup butter, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 cup flour
1 cup macadamia nuts, coarsely chopped
An extra 1/4 cup macadamia nuts finely chopped to use as a topping
8 oz. chocolate (I prefer dark)
1/4 cup shortening

Instructions
Cream the butter until smooth. Beat in the powdered sugar and vanilla. When combined, slowly add the flour and beat until incorporated. Mix in the coarsely chopped mac nuts. Pat the dough into a ball and refrigerate in a large ziplock bag or plastic wrap for 2 hours. Heat the oven to 300 degrees F and remove dough from refrigerator. Roll out to 1/4-1/2 inch, and stamp with cookie cutters (or, simply roll into log and slice). Place pieces on ungreased baking sheet, and bake for 20 minutes or until the cookies turn golden around the edges. Remove from oven and place cookies on a cooling rack. In the meantime, melt the chocolate and shortening, and dip (or drizzle!) over cookies. Sprinkle with finely chopped mac nuts, if desired, and let cool.

Margaritas in the Rain http://margaritasintherain.com/

Chocolate Dipped Macadamia Shortbread

Makes approx. 2 dozen large cookies
Adapted from Use Real Butter

Ingredients:
1 cup butter, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 cup flour
1 cup macadamia nuts, coarsely chopped
An extra 1/4 cup macadamia nuts finely chopped to use as a topping
8 oz. chocolate (I prefer dark)
1/4 cup shortening

Instructions:
Cream the butter until smooth. Beat in the powdered sugar and vanilla. When combined, slowly add the flour and beat until incorporated. Mix in the coarsely chopped mac nuts. Pat the dough into a ball and refrigerate in a large ziplock bag or plastic wrap for 2 hours. Heat the oven to 300 degrees F and remove dough from refrigerator. Roll out to 1/4-1/2 inch, and stamp with cookie cutters (or, simply roll into log and slice). Place pieces on ungreased baking sheet, and bake for 20 minutes or until the cookies turn golden around the edges. Remove from oven and place cookies on a cooling rack. In the meantime,  melt the chocolate and shortening, and dip (or drizzle!) over cookies. Sprinkle with finely chopped mac nuts, if desired, and let cool.

5/27/12

Grandma’s Oatmeal Wafer Cookies

There’s nothing like a little comfort food when you’re feeling far from home.
One of my favorite family recipes – and a total comfort food – is an Oatmeal Wafer Cookie recipe from one of my (four) grandmothers. As far as oatmeal cookies go, this recipe makes an unusually crunchy, raisin-free version. 
Pair this crispy treat with a glass of cold milk and I promise that you’ll be comforted, too.
Grandma’s Oatmeal Wafer Cookies
  • 1/2 cup butter, at room temperature
  • 1/3 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup flour
  • 1/2 teaspoon vanilla
  • 1 cup oatmeal
  • 1/2 cup wheat germ
Heat the oven to 350F. Cream the butter and sugars until light and fluffy. Stir in the beaten egg. Mix the salt and baking soda in with the flour, then add the flour 1/4 cup at a time, stirring only enough to incorporate fully. Mix in the vanilla, then gently fold in the oatmeal and wheat germ. Using a wet teaspoon, drop little mounds onto baking sheets lined with parchment paper, spaced well apart. Using the back of a spoon or the bottom of a drinking glass, dip in water and use to press the dough into an 1/8-inch-thick round. Chill 5 minutes in the freezer, then bake until the cookies are a deep golden brown, rotating once, about 12 minutes. Slide the whole sheet of parchment paper off the baking sheet and onto a cooling rack.