Archive for the ‘cookies’ Category



Best. Hamentashen. Ever. Made these last week. The crust on these is amazing. The filling is fantastic (I used almond butter instead of peanut butter), and I will definitely be trying other fillings with this amazing recipe, too.

Chocolate almond butter hamentashen (from one of my favorite blogs, Couldn’t Be Parve)


6 tablespoons almond butter

1/4 cup powdered sugar

1 stick (4 ounces) unsalted margarine

4 ounces unsweetened chocolate, coarsely chopped

3/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 eggs, cold

2 tablespoons AP flour


2 cups AP flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 stick (4 ounces) unsalted margarine

1 cup sugar

1 egg

2 teaspoons vanilla extract

To make filling: Combine the almond butter and powdered sugar. Stir until well mixed. Set aside. Melt the margarine and chocolate over a double boiler, stirring frequently until smooth. Alternatively, melt in a microwave in a medium bowl at 50% power, stirring every 30 seconds until melted. (this is what I did). Stir in the sugar, vanilla, and salt. Add the eggs, one at a time, stirring until fully incorporated before adding the other egg. Add the flour and stir with a spoon until the mixture is smooth and glossy, and the batter comes away from the side of the pan. Pinch off pea-sized pieces of the almond butter mixture and add to the chocolate batter. Repeat until the almond butter is used up. Stir the batter well to distribute the almond butter.

To make the dough: Thoroughly mix together the flour, baking powder, and salt. In the bowl of an electric mixer, cream together the margarine and sugar until light and fluffy. Beat in egg and vanilla extract. On low speed add flour mixture and beat until just incorporated. Form the dough into 2 flat patties. Wrap and refrigerate the patties until firm enough to roll, preferably several hours or overnight.

To make the cookies: Preheat the oven to 350 degrees F. Remove one of the dough patties and let it sit until soft enough to roll, but still firm. Roll the dough between two pieces of waxed or parchment paper until it is 1/8″ thick. Cut out rounds using a 3″ round cookie cutter or the rim of a drinking glass, dipping the edges of the cutter in flour as necessary to prevent sticking. Repeat with the remaining disk and the scraps.

Place the cookies 1/2″ apart on a parchment-lined cookie sheet. Scoop and place 1 level teaspoon of filling in the center of each cookie. Fold up the three sides of the cookie to make a triangle with the filling visible in the middle. Pinch the edges well to seal the corners.

Bake hamentashen until pale golden at the edges, about 12 minutes. Let sit for 2 minutes and then transfer to a cooling rack and let them cool completely.

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These amazing little cookies require no flour, which makes them good for Passover. Or anytime.

Crispy chewy almond cookies (from KeepItSimpleFoods blog) – check out the nice instruction photos there

4 egg whites

2 cups powdered sugar

1 cup almonds (ground)

1 tablespoon almond extract

1 pinch salt

Preheat oven to 350 degrees F. Pulse almonds in a food processor until coarse.

Toast almond bits on the stove top over low heat, until fragrant. This only takes a few minutes. Set aside to cool.

In a mixing bowl, combine egg whites, powdered sugar, and almond extract. Whisk together briskly. Once cooled, add the almond bits. Combine and add a scant pinch of salt.

Line a cookie sheet with parchment and spoon the batter onto the paper. The batter will be very runny and rather unruly, so leave plenty of room between cookies and be gentle when sliding the cookie sheet into the oven.

Bake for approximately 13 minutes. The cookies turn a nice golden brown when done. They will also be fragile, and a little sticky, so be careful when removing from the parchment. Makes about a dozen cookies.

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With my appreciation and a great big Shout-Out to Shoshana at Couldn’t Be Parve blog. These cookies rock. And so easy to make. I must admit, I was a disbeliever that you could actually make cookies without flour, but let the record show that this recipe is for real. I used crunchy almond butter instead of peanut butter, and a combo fruit jam of strawberry, blueberry, and pomegranate. These are fantastic. As Shoshana suggested, these would work great for Passover, and for all of my gluten-free friends, too.

Almond butter and jelly sandwich cookies

1 cup almond butter, plus additional for making the sandwiches

1 cup brown sugar (a combination of white and brown will work well too)

1 egg, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla


almond butter

your favorite jam

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Combine all of the cookie ingredients in a large bowl and stir well. Scoop out teaspoon sized balls of cookie dough and space them two inches apart on the cookie sheets. Using a fork dipped in sugar, gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie pattern. The dough is quite sticky so it is important to keep re-sugaring the fork to keep it from sticking. Bake the cookies for 10 – 12 minutes, or until lightly set and browning around the edges (mine were actually done in 9 minutes!). The tops should still be light.

Remove pans from the oven and let cool for a couple of minutes. Transfer cookies to a cooling rack and let cool completely.

Turn half of the cookies over and spread the bottoms with a thin layer of almond butter. Top with a teaspoon of jam and spread almost to the edges of the cookie. Top with remaining cookies. Makes 12 or 13 sandwiches, depending how big you made your cookies (I only had 12, original recipe called for 13).


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Simply awesome dessert. Dig in, all you non-dairy fans.

Apple pie in a goblet (modified from Taste of Home)

3 large tart apples, peeled and coarsely chopped

1/4 cup sugar

1/3 cup water

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

12 shortbread cookies (or nondairy cookie of your choice), crushed

2 cups of your favorite vanilla soy (or rice or coconut or almond) ice cream

soy or rice whipped cream

In a large saucepan, combine the apples, sugar, water, cinnamon, and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until apples are tender. Uncover, cook 9 – 11 minutes longer or until most of the liquid has evaporated. Remove from heat.

In each of 4 goblets or parfait glasses, layer 1 tablespoon cookie crumbs, 1/2 cup ice cream, and a fourth of the apple mixture. Top with remaining cookie crumbs and whipped cream. Serve immediately. Makes 4 servings.

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Adapted from Martha Stewart to be nondairy, and subbing peaches for strawberries, these are more cake-like than cookie-like. But we still liked them all the same.

Peach shortcake cookies

2 cups chopped peaches

9 tablespoons sugar

pinch of nutmeg

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

6 tablespoons cold margarine, cut into small pieces

2/3 cup nondairy creamer

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Toss the peaches with 2 tablespoons sugar. Set aside.

Whisk together the flour, baking powder, salt, nutmeg, and 7 tablespoons sugar in a large bowl. Add the margarine and mix with the flour mixture til it looks like coarse crumbs. Gently stir in the creamer, and then the peaches.

Use an ice cream scoop and drop the dough onto the parchment paper-lined baking sheets. Space 2″ apart. Bake for about 20 minutes, or until the edges begin to brown. Cool on a wire rack. Makes about 2 dozen cookies.

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Sexy and delicious. I can’t believe I’ve never tried making these!

Coconut macaroons (modified slightly, using matzo meal cake flour)

4 large egg whites, at room temperature

1 cup granulated white sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup matzo meal cake flour, sifted

3 cups sweetened, shredded coconut

In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When the mixture is warm to the touch, and nice and creamy, remove from heat and stir in vanilla, cafe flour, and coconut. Cover and refrigerate for about 2 hours, or until firm.

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.

Place small mounds (heaping tablespoons) of batter on the parchment-lines baking sheets, spacing several inches apart. Bake for about 15 – 20 minutes, until golden brown. Remove from oven and let cool on baking sheet for 10 minutes then place on wire rack to cool. Makes 2 dozen macaroons.

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Maybe it was because I substituted dairy-free ingredients, but we found these cookies to be just “meh”. Also, despite refrigerating them before rolling out, the dough was quite sticky and hard to transfer to the cookie sheet.

Cinnamon sour cream cookies (adapted from Italian Dessert Recipes)

1/2 cup margarine at room temperature

1/2 cup sugar

2 tablespoons Tofutti (or any nondairy) sour cream

1 large egg yolk

1 teaspoon vanilla

1 1/2 cups flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Cream margarine, sugar, and sour cream in a large bowl. Beat in egg yolk and then vanilla. Add remaining ingredients just until combined.

Roll dough until 1/4″ thick. Sandwich between two pieces of wax paper. (I chilled the dough for about an hour before working with it). Cut into desired shape with cookie cutters.

Place 1″ apart on ungreased cookie sheet. Sprinkle tops with sugar if you wish. Bake for 8 – 10 minutes until JUST set and edges are lightly golden. Makes about 2 dozen cookies.

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The Jewish holiday of Purim was celebrated this past week, and the traditional three-cornered cookie is a big favorite in our house. Instead of the traditional jam or lekvar filling, I opted to make my own concoction, from prunes, apricots, and pecans. The results were nice. Recipe for the dough was adapted from SmittenKitchen. Enjoy!


8 tablespoons softened margarine

3 ounces soy cream cheese

3 tablespoons sugar

1 egg

1 teaspoon vanilla extract

1 1/3 cups plus 4 teaspoons flour

1/4 teaspoon salt


6 ounces pitted prunes

2 ounces dried apricots

1/2 cup chopped pecans

1 tablespoon lemon juice

Cream the margarine and cream cheese together until smooth. Add sugar and mix together, then egg, vanilla, and salt. Then add the flour. If the mixture feels a little sticky, add a little flour.

Form dough into a disc, wrap in plastic, and refrigerate for at least an hour.

Meanwhile, place all the filling ingredients in the bowl of your food processor. Process until everything is chopped and incorporated.

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Roll out the dough on a floured surface until it is 1/4″ thick. You can use a round cookie cutter, or a 3″ diameter cup, and cut circles in the dough. Spoon a teaspoonful of filling into the center of each circle, and fold in the dough up from 3 sides. Crimp the corners if necessary. The filling will be open in the center. Place on baking sheets and bake for 20 minutes until lightly browned. Cool on racks. Makes about 20 hamentashen.

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I’m a big fan of Israeli Kitchen blog, and when I saw this recipe, I immediately got hungry. I used almond meal instead of crushing my almonds, and margarine, of course, instead of butter. These are scrumptious – we loved them. Enjoy!

Almond crescent cookies (warning: addictive)

1/2 cup margarine

1/2 teaspoon vanilla

1 cup powdered sugar

a pinch of salt

1 cup sifted all-purpose flour

1 1/3 cups almond meal, or finely ground almonds

more powdered sugar for sprinkling on the cookies

Preheat oven to 325 degrees F.

Cream the margarine with the vanilla until it’s light and creamy. Add the powdered sugar and beat again till the mass is light. Add the rest of the ingredients, beating to mix thoroughly.

Knead the dough briefly. It should feel smooth and firm. It if doesn’t hold together, cautiously add flour by tablespoons, to achieve firmness.

Take pieces of dough the size of a tablespoon and roll them into thick strands, about 3″ long, and shape into crescents. The dough is somewhat delicate, so roll with your fingertips. Try to handle briefly to avoid breakage. If it crumbles, just squash it up and start over. The middle of the strand will be a little fatter than the tips. 

Place each crescent on your baking pan as it’s finished, spacing them well apart. Bake for 15 minutes. The cookies should still be pale, or only a little brown at the tips. 

Sift powdered sugar over the cookies while they’re still on the pan. Put them on a wire rack to finish cooling completely. Makes about 2 dozen.

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Add my name to the legions who are so glad to see Gina De Palma back on SeriousEats and posting more of her delicious recipes. These cookies looked so sweet (pun intended) and totally seasonal, too. For some unknown reason, mine didn’t flatten out in the oven during baking. But I still like how they look, and even more, how they taste. 5-star approval from my taste-testers tonight, too. 

Her original recipe called for butter, which I subbed with margarine, to make it dairy-free. Also, I had no pistachios on hand, so I chopped some pecans instead. I also left out the grated orange. Maybe these are the reasons why my cookies didn’t look like snowflakes? I may never know… until the next time I make these yummy bites. Enjoy!

Cocoa snowflakes

1/2 cup chopped pecans (or pistachios, as originally called for)

1 cup all-purpose unbleached flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

5 tablespoons margarine

6 tablespoons unsweetened cocoa powder

1 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon golden rum

1 cup confectioners’ sugar for rolling

In a medium bowl, mix the flour, baking powder, and salt. Set aside.

Melt the margarine (don’t let it boil), and place it in the bowl of an electric mixer. Add the cocoa powder and mix on medium speed to thoroughly combine the ingredients. Beat in the granulated sugar, and then beat in the egg. Then beat in the vanilla and the rum, scraping down the sides to make sure everything is well incorporated.

On low speed, beat in the flour mixture halfway, then add the nuts, beating on low speed to combine the ingredients and form a soft dough. Switch to medium speed and beat for about 30 seconds to strengthen the dough and thoroughly incorporate the dry ingredients. Scrape the dough onto a sheet of plastic and wrap to form a neat package. Chill the dough for at least 4 hours or overnight.

When you are ready to bake the cookies, remove the dough from the fridge to slightly soften, and turn your oven on to 325 degrees F. Spray two cookie sheets or rimmed pans lightly with non-stick cooking spray and line them with parchment paper. Place the confectioners’ sugar in a shallow bowl.

Break off small pieces of dough and roll them in the palms of your hands to form 1/2 to 3/4″  balls. Roll the balls in the confectioners’ sugar to give a generous coat. Place the cookies on the prepared pans, and space them 1″ apart.

Bake for 8-10 minutes. Allow the cookies to cool on the sheets for 1 minute, then use a spatula to gently transfer them to cooling racks. Store in airtight container, for up to a week. Makes 3 1/2 to 4 dozen cookies.

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