December 19th, 2016 § 0 comments § permalink

I love this recipe. These cookies are light, flaky & nutty, with a touch of sweetness from the raspberry jam. It is no doubt the best linzer cookie I’ve made.
(recipe Soo-Jeong Kang/The New York Times)

2 1/2 sticks, softened
⅔ cup sugar
2 ⅓ cups all-purpose flour
½ cup finely ground, roasted almonds
1 teaspoon cinnamon
¼ teaspoon kosher salt
1 cup good-quality raspberry jam, preferably seedless
Powdered sugar for dusting

Heat oven to 350 degrees. Line baking pans with parchment or silicone baking mats.
In a bowl or stand mixer, mix butter and sugar on medium speed until smooth. In a separate bowl, whisk together flour, almond meal, cinnamon and salt. Slowly add dry ingredients, a half-cup at a time, to butter mixture.
Divide dough into 3 balls. Place each ball between parchment paper (nonstick works best) and roll into a thin circle, about 11 inches in diameter and just over 1/8-inch thick. Refrigerate flat for at least 15 minutes.
Working quickly with one sheet of dough, remove top layer of parchment, then flip onto a clean sheet and remove the bottom layer. Using a tree-shaped cookie cutter, cut 30 shapes for the bottoms of the cookies and place on prepared baking sheets. Reserve scraps to reuse for more cookies.
Bake cookie bottoms for about 10 to 12 minutes, or until the edges just begin to brown. Rest for a couple of minutes on the tray, then carefully transfer to a cooking rack. Repeat the process to create the tops, using a pastry tip or a straw to cut out 5 to 7 holes on the trees to resemble ornaments. Open any holes that close during baking.
Meanwhile, melt jam with 1 teaspoon of powdered sugar and boil lightly for about a minute. Cool slightly. Assemble cookies by flipping the bottoms, spreading them with a scant teaspoon of jam, dusting the tops lightly with powdered sugar and then gently pressing the tops onto the bottoms. Store airtight between layers of wax paper or parchment for 3 days. Freeze for up to a month.

FREGOLATA (crumb cookie)

October 25th, 2013 § 0 comments § permalink

This weeks “Cookie of the week” is FREGOLATA. (crumb cookie) I believe it’s from the Veneto region of Italy. It’s one big cookie that’s places on an upside down cup then broken into pieces by whacking it with the back of a spoon. They’re nutty, crunchy and fun!….so good.



September 24th, 2013 § 0 comments § permalink

These peanut butter sandwich cookies, are reminiscence of the long time favorites, Nutter Butters. They’re simple but, delicious peanut butter cookies with peanut butter filling. These are without a doubt, cookies that need to be accompanied by an ice cold glass of milk!

CHERRY-NUT MUDSLIDE COOKIES (cookie of the week…week 1)

September 15th, 2013 § 0 comments § permalink

Cherry-Nut Mudslide Cookies have rich, fudgy center with a slightly crisp outside. They’re full of dried cherries that bring a nice tartness to the cookies. They’re also packed with salted pistachios and toasted hazelnuts. These cookies are keepers.



June 11th, 2013 § 0 comments § permalink

My friends and family know that I have a cookbook obsession; so when they find one that they think I might like, they buy it for me. I lost track of how many books I actually have. Soon, I’m going to have to build a room in my house just for them! Some people read novels before they go to bed…I read cookbooks.

Recently, my dear friend Laura, gave me “One Sweet Cookie,” by Tracey Zabar. It’s a book full of cookie recipes by pastry chefs from Manhattan restaurants. Flipping through the book, I came across the recipe for these “lemon poppy seed linzer cookies.” Every time I picked up the book, I always seemed to stop on that recipe. That meant one thing…I needed to bake these. I did, I loved them and wanted to share the recipe with you, so here it is.
continue for the recipe>>


March 4th, 2013 § 0 comments § permalink

I’m a cookie monster. I have an insatiable sweet tooth, so of course I love all types of desserts. When I want something sweet to munch on while plopping myself in front of the TV, I always reach for a cookie; preferably homemade!

The cookies I’ve posted here, are my latest treat. They’re hazelnut sandwich cookies filled with Nutella. SAY NO MORE…Nutella, rules supreme. I can eat it by the spoonfuls, right out of the jar. I will admit, there have been a few sleepless nights, when I sat on the kitchen floor doing just that. It’s one of my guilty pleasures.

The original recipe for these cookies, use chocolate ganache for the filling. Chocolate is yummy, but I couldn’t see the cookies filled with anything other than Nutella; it just made sense. It made sense to my taste buds as well. With one bite, I became the happiest cookie monster around.
continue for recipe>>

Peanut Butter & Nutella French Macarons

April 17th, 2012 § 0 comments § permalink

Oh…French macarons, the little cookie that’s causing quite a stir everywhere. With it’s slightly nutty, crunchy exterior, chewy center & their eye-catchinglly beautiful colors, that one can’t help but love.

Even though the macaron was born in Italy, they became popular all over France, especially in Paris, when Catherine de Medicis (from Italy) married Henry II (the king of France) in 1547. Catherine’s chef brought them to France when he made the cookies for their wedding. It wasn’t until the grandson of Louis Ernest Laudree, a pastry shop owner in Paris, decided to stick 2 cookies together with a bit of ganache in the center. He eventually added different flavors & to differentiate these flavors he added color.

They never really caught on here in the states until recently. I’m not quite sure what sparked this trend, but macarons now have a cult following in the U.S. In New York over the past few years, more & more shops selling these delicate little cookies have popped up; but none as popular as Laudree’s. A few months ago, the wildly popular Laudree from Paris opened a shop in Manhattan. This shop has caused a frenzy. At any given time, there’s a long line that extends from the shop door to well down the street. Now we Americans, can taste a bit of Paris history in this one little cookie without leaving the country.

Many home cooks are now trying their hand at making French macarons, including myself. As you probably know, they are known to be a very temperamental little cookies!!!! I think that the difficulty in making them is part of their appeal. I must say I’ve made them many times, sometimes with disappointing outcomes & some with great success. When they come out right, I get this overwhelming feeling of joy, that makes me do the happy dance around my kitchen! It’s kind of silly to get that excited over cookies, but because they’re so difficult, it’s a great accomplishment when you get it right!

I had some egg whites left over from some pasta dough I made & decided it was time to make macarons. The fun part in making them is deciding on the flavors. This time I used one of my favorite combos…peanut butter & Nutella. You can say, I married America, Italy & France all in one delicious cookie. It’s my ode to where they started, where they’re coveted & where they are now.
continue for the recipe>>

Toffee Bars

March 1st, 2012 § 0 comments § permalink

Whenever I’m in the Chelsea section of Manhattan, I have to go to the Chelsea Market. For those of you who don’t know, Chelsea Market is an indoor market with retail stores, restaurants & specialty food stores on the bottom floor & the Food Network Studios are on the upper floors. I have on occasion caught a glimpse of a Food Network star or 2.
When I walk into the market there are alway a few must go places I head to. “Boun Italia” the Italian specialty store, to buy Setare pasta, which could only be bought there. “Eleni’s”, for one of their banana cupcakes & of course “Fat Witch Bakery” for the most delicious little brownies I’ve ever tasted.
The first time I had a Fat Which brownie was many years back; we were having a dinner party & a friend brought them to our house. She said “this place just opened, I haven’t tasted these, I hope they’re good.” Good!! I have been a fan ever since & apparently so is all of New York & beyond. Fat Witch Bakery has been in the Chelsea market since 1998 & still gong strong. So of course, when I saw their cookbook I just had to buy it. Skimming through it, there were so many recipes that I wanted to try, but the toffee bars kept calling out to me.
The first time I made the bars I loved them & so did my son & his friends. They ate them all before I got a chance to photograph them for Diva Eats World. This time, I didn’t take any chances; I made sure that no one would be home. They are ALL mine!!!
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