As you may remember, I have a blog dedicated exclusively for cookies (click here), but it does not include recipes. It is a venue to document my path through cookie decorating. Come to think of it, check out my 3D macs that were published yesterday...) When I try a new, blog-worthy recipe, it will be shared right here. Today I offer you three recipes, all from bloggers I follow and love. They are listed in chronological order, the last one I made last weekend.
SPRITZ BARS
(from Helen Fletcher)
I made these cookies in October last year, and they were a huge hit. The instructions in Helen’s site are super detailed, and you’ll end up with little cookies that look very professional, uniform in size, the type of bake that makes me think of a certain tent of my past. For the full recipe, visit this post. I just love the use of Swedish pearl sugar.
CREAM CHEESE SUGAR COOKIES
(by Tanya Ott)
When Tanya raves about a sugar cookie, I listen. She knows her cookies well… The addition of cream cheese tames the sweetness and gives it a wonderful texture. She mentioned they hold the shape well – notice the recipe does not call for leavening agents – so I put it to a harsh test, using a patterned rolling pin. As you can see, the recipe passed the test with no issues! This batch was made in November last year, right after Tanya blogged about it (for the full recipe, click here)
The cookies would be perfect without any adornment, but I could not resist brushing a little pink luster dust and then some pearl. Just because…
TOFFEE SANDWICH COOKIES WITH BROWN BUTTER BUTTERCREAM FILLING
(from Josette, TheBrookCook)
If you read Josette’s post about it, you’ll understand why I jumped on making them right away. I was intrigued by the use of Toffee bits in the dough. Works like a charm. And the combination of cookie plus brown butter buttercream is outstanding. Make them, you won’t be disappointed. I changed the decoration to a drizzle of chocolate, but check her version for the authentic recipe (click here).
These three blogs are a constant source of inspiration for me,
and I am sure they will be for you also!
ONE YEAR AGO: The Many Faces of Brownie Cupcakes
TWO YEARS AGO: Olive Oil Brioche
THREE YEARS AGO: Coconut and Lime Macarons
FOUR YEAR AGO: Flank Steak Carnitas
FIVE YEARS AGO: Sesame and Poppy Seed Sourdough
SIX YEARS AGO: Pecan-Crusted Chicken from Southern at Heart
SEVEN YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée
EIGHT YEARS AGO: Chestnut Brownies and a Blog Award!
NINE YEARS AGO: Quinoa with Cider-Glazed Carrots
TEN YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show
ELEVEN YEARS AGO: Pain de Provence
TWELVE YEARS AGO: Golspie Loaf, from the Scottish Highlands
Bewitching Kitchen 
Sally, do you freeze or refrigerate your patterned dough before baking? Dumb thing it took me 20 yrs to figure out with my molded sugar cookies, I found a tip to always use plain baking sheets. I’d always used “airbake” cookie sheets and it made all the difference. Also, I’ve been experimenting with patterned pie dough and freezing the entire pie tops, then sliding on right before baking, kept everything in perfect shape.
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I freeze all my cookies, including choc chips – no matter what the recipe says. They all go in the freezer for 10 min minimum and then get baked from frozen. Just yesterday I baked choc chips and forgot to freeze the first batch, the difference in the tops was striking.
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ALL absolutely gorgeous!! I love Tanya’s cream cheese sugar cookie dough too- so beautiful with your patterned rolling pin.
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worked great that one indeed…. I just make sure to freeze them before baking for extra safety
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