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.

(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.

(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…

(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

4 thoughts on “A TRIO OF COOKIES

  1. 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.

    Liked by 1 person

    • 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.


Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.