Almond Thimble Cookies

Filed Under (Cookies) by Lisa on 18-11-2009

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A few days ago I was browsing though one of our cookie recipe books (Magnificent Cookies by Kathryn L. Ramsay). I came across a recipe that struck my interest. It was for almond thimble cookies. I was interested in this recipe, for two reasons. First it was a jam cookie and I had never made any type of jam cookie before. Second this recipe called for almond extract. For years I use to think I was allergic to almond extract because of a reaction I had to something that may have been almond extract many years ago. I had since consumed pastries that did have almond extract in it, with no apparent reaction, so I figured it was safe to give baking with it a try.

I followed this recipe to the book.

The cookies tasted very yummy, but there were some issues with them. I suspected there would be problems with them once they were in the dough stage right before baking. The dough was way too crumbly. It stuck together (just barely), enough to roll the cookies into balls. However when I tried to use to thimble on them (as instructed) the cookies really crumbled when pressed. Consequently I ended up pressing the cookies lightly with my fingers instead, but that didn’t create enough of an indent to insert the jam properly after baking. I think using more egg and maybe more margarine too would solve this issue.

I’m not going to post the recipe yet, because this recipe does need some modifying. I will make this recipe again one day, since I love the taste, I just need to work on the texture.

Here is a photo.
Note the cookies should be twice as flat but because of the crumbliness I was not able to flatten them more


Kiss Smartie Cookies

Filed Under (Cookies) by Lisa on 16-03-2009

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Lately I have been in the spring cleaning mood. I had been thinking about cleaning out one of the cupboards (the cookie/cracker treat cupboard) for quite awhile. There were a few small Halloween size boxes of Smarties from Halloween and a few Hershey’s Kisses that had been in the cupboard for a least a year. Since no one in our house likes to waste anything unless it is moldy or otherwise compromised, I decided to search for a recipe to turn the Smarties, and Kisses into some cookies.

I found a recipe on this website

I modified the recipe only slightly. I added some rum extract for extra flavor, I also used more vanilla extract then the recipe indicated. With the smarties I cut each one in half (since I don’t like big chunks and I had very few smarties), I also used Hershey’s chocolate kisses. I cut the kisses into small pieces. I used a total of 1 cup of smarties combine with kisses.

The cookies turned out very well. The are soft, and a little bit chewy from the oatmeal (in a good way). They also have a small amount of crunch from the smarties. The combined textures make a very delightful cookie.

Here is my modified recipe:

Kiss Smartie Cookies

1 ½ cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup olive oil margarine

¾ white granulated sugar

½ cup lightly packed brown sugar

2 tsp vanilla extract

1 tsp rum extract

3 large eggs

2 cups rolled oats

Smarties (desired amount)

Kisses (desired amount)

Preheat oven to 350 degrees F. In a large bowl combine the margerine, vanilla and rum extracts, and eggs. Beat well. Add the sugars and beat well. Add the flour, salt and baking soda. Beat until smooth. Now prepare the smarties and kisses (cut to desired size). Add the oats and the smarties/kisses mixture. Blend. Drop by teaspoonfuls onto prepared cookie sheets. Bake for 12-13 minutes in your preheated oven. Enjoy.

This recipe makes about 50 medium sized cookies.

On a Cookie Quest

Filed Under (Baking, Random) by Lisa on 27-02-2009

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About a week ago my boyfriend and I had Subway for dinner. We bought two of Subway’s white chocolate macadamia nut cookies for dessert.

I treasured every last crumb of my cookie. I’m not normally a fan of white chocolate, but in the Subway white chocolate macadamia nut cookies I love it! It is divine.

My Subway cookie experience inspired me to try to make the marvelous white chocolate macadamia nut cookies myself. I found a recipe online that seemed like it would be really good and made it.

The cookie dough turned out very good and flavorful. I was sure the cookies would be the same. However when I tried them I was disappointed. The cookies were good, but much more bland then the cookie dough had been. Consequently I am now on a quest for a recipe for white chocolate macadamia nut cookies that taste like the ones at Subway.

If you have a recipe that fit’s the bill please post it on your blog!



Here is a photo of the white chocolate macadamia nut cookies that I made.

English Bay Chocolate Cookies

Filed Under (Baking, Cookies, Review) by Lisa on 06-02-2009

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Tonight I was in the baking mood. However I didn’t have much energy or ambition, so I decided to defrost some cookie dough. I made my favorite cookie dough; English Bay Double Chocolate Chip Cookie dough into wonderful cookies.

I baked these cookies for 14 minutes. They turned out soft, but slightly crunchy on the bottom. I prefer my cookies very soft. The container says to bake them for 10-15 minutes. Consequently I think next time I will bake them for 12 minutes.

Despite the cookies not being ultra soft, they were still an exquisite treat for the taste buds.

I had my cookie with a small glass of skim milk.

I would recommend this cookie dough to all chocolate lovers! It is a must try.

Shortbread Cookies Yummy

Filed Under (Cookies) by Lisa on 19-12-2008

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This evening I was in the mood to do some Christmas baking. I decided to make some shortbread cookies. I compared three recipes, and in the end came up with my own. Here it is.

Shortbread Cookie Recipe

(Makes about 60 cookies depending on the size)

4 cups all purpose flour

4.3 oz olive oil margarine

2/3 cup not packed brown sugar

3 tsp vanilla extract

5-6 tsp semi warm water (as needed)

Combine the flour and sugar, and mix well (make sure there are no clumps of sugar). Add the vanilla extract and margarine. Beat the dough with an electric mixer. Now knead the dough until it is a consistency that allows for it to be rolled. You will likely need to add the water at this point. Add enough water to just make it a consistency that allows for it to be rolled (knead it into your dough). Preheat your oven to 320 degrees F. Roll dough into snake like rolls. Cut cookies to desired thickness (I made mine on the thick side so they were less likely to burn). Bake for about 15-20 minutes in your preheated oven (I baked mine for 17 minutes and they were the perfect texture). Enjoy.

Hazelnut Cookies

Filed Under (Cookies) by Lisa on 23-11-2008

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Here is a recipe I tried from fellow blogger friend Fahriye. The cookies turned out yummy. Crunchy, yet soft, and not too sweet. The recipes makes about 40 cookies. Enjoy.

I did modify the recipe slightly. I searched all over the small city where I live and was unable to find rose water. Instead I made a very concentrated rose hip tea and used about ¼-½ cup of this instead of the 2 tbsp rose water.

I also used 4 tbsp raisins instead of two, and 4 tbsp hazelnuts (flaked) instead of two.

I used strawberry and raspberry yogurt because we didn’t have any plain yogurt.

Finally I added baking powder 3 tsp, because we don’t have self rising flour (only all purpose).

Here is Fahriye’s Blog.

Hazelnut Cookies

1 cup natural yogurt

1 cup sugar

2 eggs ( keep one yolk for the top of the cookies )

Half a cup vegetable oil

2 tbsp chopped hazelnuts

2 tbsp raisins

2 tsp cinnamon

2tbsp rose water

4 cups self raising flour


First mix the sugar and oil well together, add the beaten eggs. Mix well. Add the hazelnuts, raisins, cinnamon to the flour and mix with all the ingredients into a smooth dough with the rose water. Shape into rounds, brush it with egg yolk and decorate with whole hazelnuts. Cook in pre-heated oven on 175C for 10-15 minutes. Serve warm.

Baking Cookies

Filed Under (Cookies) by Lisa on 03-09-2008

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This evening I was in the mood for baking. I searched for a cookie recipe that appealed to me. I found a recipe that I liked at in the southern food section titled: Chocolate Chip Cookies with Oatmeal. I modified the recipe greatly, and came up with my own version. Here it is.

Oatmeal Chocolate Chip Cookies

2 cups all purpose flour

1/8 tsp salt

1 tsp baking soda

¾ cup margarine

1 ½ cups brown sugar

3 eggs

¾ cup unsweetened shredded coconut

½ cup semi-sweet chocolate chips

2 cups uncooked rolled oats

2 tsp vanilla extract

1 tsp Kahlua liquor

Preheat oven to 350 degrees. In a bowl combine flour, salt and baking soda. Blend. Add the margarine and brown sugar (cream this mixture). Add vanilla, eggs, Kahlua, and beat well. Add rolled oats, and mix well (you may need to knead the dough). Once the dough is well formed knead the coconut and chocolate chips into the dough. Drop the cookie dough onto cookie sheets and bake until slightly golden in color (about 12 minutes). Makes about 36 medium sized cookies.

The cookies turned out well and were a household hit.

Below is an image of one of the cookies.