These cookies are bumpy, and nutty, and ugly, and … so good! Despite a generous amount of nuts, they are as light as feathers. And may be because of this lightness (not to mention-flavor), I can finish a half of… Continue reading →
It can’t be easier than that. You don’t have to roll the dough or shape the cookies. The baked dough is cut into diamonds or squares. The cookies are buttery and almost shortbread like in texture, but with middle-eastern character.
These cookies are certainly eye catchers. The dough is very forgiving, a pleasure to work with – it makes it perfectly suitable for a “bake together with kids” project. If you like your cookies crisp, bake them a bit longer…. Continue reading →
These are the cookies I always use for my cheesecake crusts since they are so easy to make and the flavor is nothing comparing to store bought cookies. Crispy throughout, the wafers are also great accompany to a cup of… Continue reading →
These are classic Italian wafers. They are good as is, or shaped into cones or cylinders and filled with a filling of your choice. The pizzelle can be draped over bottom of a glass and used as edible bowls for… Continue reading →
This is my variation of Nick Malgieri’s recipe for Vanilla Pretzels, from his “Cookies Unlimited”. The cookies are not as hard and crunchy as the most of similar shaped cookies. They even stay cakey and tender in the middle.
These are sooooo good! They are actually among my favorite cookies and I have to admit I’m quite picky… The cookies are easy to prepare but they are the best the day they are baked. This way they are crispy… Continue reading →