Cookie of the Month: Milling around California history

Our lack of rain this winter had me nervous and twitchy. I wanted to inspire more precipitation and thought I might get some sort of magic from visiting a place where water was not only flowing, but a source of power and purpose.

Iturned to the Bale Grist Mill Historic Park just beyond . . . → Read More: Cookie of the Month: Milling around California history

Cookie of the Month: Going old-school oatmeal

Back in the day, the cookies — dropped from a teaspoon — were softer, rounder and, yes, smaller, and the world was good. I discovered this recently when I revisited a retro recipe for oatmeal cookies.

A wee bit of ground cloves (along with a generous dose of cinnamon) gave the Old-Fashioned Oatmeal . . . → Read More: Cookie of the Month: Going old-school oatmeal

Cookie of the Month: Loading my cookie press

Of all the cookies I’ve wanted to make, Spritz have been on my list the longest. I studied photos and recipes for Spritz as a child…I emerged from childhood, and still I was un-spritzed (I believe we had a cookie press, but it went unused). Young adulthood came and went, and still no . . . → Read More: Cookie of the Month: Loading my cookie press

Cookie of the Month: Dipping into graham cracker territory

Over the years, I’ve been known to eat a graham cracker or two. Actually, that’s an understatement. Graham crackers are as much of a staple in my home as flour, butter and coffee. My bedtime snack is often a graham cracker smeared with nut butter. The crackers (a childhood favorite), come in plentiful . . . → Read More: Cookie of the Month: Dipping into graham cracker territory

Cookie of the Month: Folding a homemade Fig Newton

A Fig Newton is one cookie I don’t feel too guilty about eating. It’s filled with dried fruit filling, right? And it’s not terribly sweet, its modest cookie crust is minimal, so you almost feel as if you are eating something more akin to a granola bar.

I won’t dissect the truth to . . . → Read More: Cookie of the Month: Folding a homemade Fig Newton

Cookie of the Month: Bringing best of everything to bars

A couple of years ago, or so it seems, I saw a video recipe for something that looked extra delicious. The recipe, from Bob’s Red Mill (https://www.bobsredmill.com/recipes/how-to-make/cherry-lime-butter-bars/), featured an almond-y cake type of crust (made with almond flour, lots of butter and lime zest). On top was a filling of a cream cheese . . . → Read More: Cookie of the Month: Bringing best of everything to bars

Cookie of the Month: Comforting with softness and sprinkles

Nearly every grocery store I’ve ever entered has had some version of a Lofthouse cookie. It seems to be standard to carry these ultra-soft, ultra-sweet vanilla cookies topped with fluffy frosting in an array of pastel colors, embellished with a finish of sprinkles.

I’ll admit that I’m neither much of a frosting nor . . . → Read More: Cookie of the Month: Comforting with softness and sprinkles

Cookie of the Month: Snazzing up the snickerdoodle

My first snickerdoodle was given to me by a primary schoolmate, not much older than I. The cookie was pale golden perfection, much like its baker,  who was, despite her young years, full of enviable poise, confidence and beauty (who later in high school became, of course, quite popular, a cheerleader and homecoming . . . → Read More: Cookie of the Month: Snazzing up the snickerdoodle

Cookie of the Month: Imagining carrots in more than cake

There are many mystery recipes in my mom’s little cedar recipe box. The sources of many of the handwritten cards remain unnamed, although I know that if my mom took the time to write down a recipe, it came from someone. More than that mystery, I don’t have a firm recollection of her . . . → Read More: Cookie of the Month: Imagining carrots in more than cake

Cookie of the Month: Fulfilling Hamantaschen

Hamantaschen, another cookie with Jewish heritage, also falls into the “cookie pastry” category. I would dare say that these little tri-cornered pockets, filled with preserves or homemade fillings, almost seem of their own type of “cookie tart” and could find their place rightfully in that role on any teatime table.

I first tasted . . . → Read More: Cookie of the Month: Fulfilling Hamantaschen