Category Archives: Cookies

Martha Stewart’s Earl Grey Tea Cookies

  Martha Stewart Earl Grey Tea Cookies

Earl Grey Tea Cookies!  How Pride & Prejudice sounding!  

I wonder if they actually taste like Earl Grey tea?

Basket of Cookies
Nope!  Not really.  But they are good, basic shortbread-type cookies.  Next to the Chocolate Anise

Biscotti on the left and the Iced Ginger Hermits on the right, they faded into the background.

Earl Grey Tea Ground
But with hot tea, sliced oranges, other delicate tea cookies, they'd be much more at home.

Earl Grey Tea Cookies Dough

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Earl Grey Tea Cookies
Compliments of JennaDish

from Martha Stewart's Cookies

MAKES 3 DOZEN SMALL COOKIES

2 cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon finely grated orange zest

Whisk flour, tea, and salt in a small bowl; set aside.

Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.

Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.

Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.

Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

Dark Chocolate and Anise Biscotti from Joy the Baker Cookbook

 Joy the Baker Chocolate and Anise BiscottiJoy the Baker Dark Chocolate Anise Biscotti

 

I learned something today. I learned that dark chocolate is "synonymous with" semi-sweet chocolate.

I thought dark chocolate was dark chocolate and semi-sweet was semi-sweet.  Dang.  I was going to

correct Joy the Baker for offering up a Dark Chocolate and Anise Biscotti recipe, then listing semi-sweet

chocolate chunks in the ingredients list. 

 

Chocolate Anise Biscotti

 

I've only made biscotti once before, about 7 years ago.  I've avoided it for some reason.  I guess it was a

scary experience.  Wait.  I just remembered it was from a Mary Engelbreit's Cookies Cookbook.  So it

can't be that.  I am not askeered of Mary Engelbreit.

Anyway, Joy the Baker is an up and coming baker, blogger and cookbook author.  She's cute.  And she has

tattoos.  So….gosh I'm feeling really old right now.

 

Here's the Recipe Overview

 

Anise Seeds Mortar Pestle

 

Lightly crush anise seeds with mortar and pestle, or put in a baggie and use a rolling pin, or place it on

your driveway and run over it. Come back in the house and mix anise with dry ingredients in a bowl.

 

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Cream butter and sugar until fluffy, add eggs and mix thoroughly.

 

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Add dry ingredients and mix until combined.

 

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Mix in chocolate chips.  I used Enjoy Life Vegan Semi-Sweet Chocolate Chips.  I like them better than

regular chips. I have my reasons. 

 

Dark Chocolate Anise Biscotti Dough

 
Divide dough and place the halves on separate baking sheets. I actually used a scale to be accurate.

One half was about 12.5 ounces.

 

Anise Chocolate Biscotti

 

Shape each half into a log about 8 inches long and 1 1/2" tall.  The width may be about 2 inches. 

Beat an egg and brush lightly onto each half.  Sprinkle logs with sugar.  Bake awhile, switch the two trays

around in the oven, bake a bit longer.

 

How to Make Biscotti

 

This reminds me of a crocodile.  Remove logs from oven to cool until able to handle.  Cut in 3/4" to 1"

widths.  Note to self: 1" thick was a tad too wide for me.  Another note to self:  1 cup of mini chocolate

chips would have been enough vs. the 1 1/2 cups called for.  Either way.

 

Joy the Baker Dark Chocolate Anise Biscotti

 

Lay these biscottis cut side down on baking sheet and place back in oven to finish baking.  Let cool.

And yer done.

 

Dark Chocolate and Anise Biscotti
Compliments of JennaDish

from Joy the Baker Cookbook, 100 Simple and Comforting Recipes

MAKES ABOUT 3 DOZEN BISCOTTI (depends on size of logs – mine made less)

2 cups all-purpose flour
1 1/2 teaspoons anise seeds, slightly crushed
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling
2 large eggs
1 large egg yolk
3/4 cup semisweet chocolate chunks (I used Enjoy Life mini vegan choc chips)

Place a rack in the center and upper third of the oven and preheat oven to 325 degrees F.  Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, anise seeds, baking powder, and salt.  Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 3 to 5 minutes.

Reduce mixer speed to low, and add 1 of the eggs and egg yolk and beat until well incorporated, about 2 minutes. 

Add the flour mixture, all at once, to the butter mixture and beat on low speed until well combined.  Mixture may seem a bit dry, but that's ok. (Mine didn't.)  Add chocolate chunks and blend.

Divide the dough between the prepared pans,  If the dough is shaggy and crumbly, that's fine – just knead it together.  Shape dough into logs about 1 1/2 inches wide (high) by 8 inches long. (This is where I felt uncomfortable with the directions.  I think it could easily be about 10"-12" long by 1 1/2" wide).  Beat the remaining egg and brush over the logs, and sprinkle generously with sugar.

Bake biscotti on both racks for 20 minutes.  Swap racks and bake for another 15-20 minutes, until golden brown and baked through.  (Since I used my convection oven at 300 degrees, I probably didn't need to swap the sheets, but I did need to rotate them 180o because the back browned more than the front). 

Let biscotti rest until cool enough to handle. (Careful, it looks sturdy but will break easily if you lift it by it's ends.)  Use a serrated knife to gently slice biscotti into (3/4" thick) slices. Flip cut side up onto the baking sheet and bake for another 10 to 15 minutes.  Biscotti will still be slightly soft to the touch (mine eventually cooled to a very firm bite, so…less time?)

Store in airtight container at room temperature up to 2 weeks. 

 

 

 

Martha Stewart’s Iced Hermits

Iced Hermits or Ginger Bars

 Iced Hermits could also be called Iced Ginger Bars.

Crystallized Ginger. Raisins. Molasses.

Fun to make.

 

Iced Hermits

Fun to stack.

Martha Stewart's Iced Hermits

And fun to get a kid's eye view of.

 


Iced Hermits

Compliments of JennaDish

from Martha Stewart's Cookies

Makes about 3 dozen small squares

For the Cookies

1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheet
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
1 1/4 cups packed dark-brown sugar
1 large egg, plus 1 large egg yolk
1/4 cup unsulfured molasses
1 cup chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins

For the Icing

1/4 cup packed light brown sugar
2 tablespoons whole milk, plus more if needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioner's sugar, plus more if needed

Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.

Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.

Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. (Mine took only 18 minutes). Let cool completely in baking sheet on a wire rack.

Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.

Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

Vegan Whole Wheat Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

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Finally found some vegan chocolate chips.  That means only one thing.  Vegan Chocolate Chip Cookies!

 

Heart Shaped Chocolate Chip Cookie

 

… and heart-shaped chocolate chip cookies …

 

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…and big, fat round chocolate chip cookies.

These are cakey cookies, which I love.

 

Whole Wheat Chocolate Chip Cookies
Compliments of JennaDish

from Vegan Cookies Take Over Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

MAKES ABOUT 2 DOZEN COOKIES

1/3 cup sugar
1/3 cup brown sugar
1/2 cup canola oil
1/2 cup almond milk (or nondairy milk of choice)
2 Tablespoons tapioca flour (you can sub arrowroot powder or cornstarch – I used arrowroot)
2 teaspoons pure vanilla extract
2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350oF.

In a mixing bowl, mix together the sugars and oil for about a minute.  Add the almond milk and tapioca flour and beat vigorously until there are no clumps of tapioca left.  Mix in the vanilla.

Add half the flour, the baking soda, and salt and mix well.  Mix in the remaining flour.  Fold in the chocolate chips.

Drop dough by rounded tablespoons onto baking sheets lined with parchment paper, or lightly greased.  Space the cookies about 2 inches apart and flatten them down a bit with your fingers.

Bake 10 minutes for soft, chewy cookies, 12 minutes for crispier ones.  When they're done baking, let th cookies rest on the sheets for about 5 minutes before transferring them to wire racks to finish cooling.

 

Sweet Wine Biscuits with Sesame

 Vegan Sweet Wine Cookies with Sesame

Sweet Wine Biscuits with Sesame

This recipe post is more of a report, not a ringing endorsement.  These cookies confuse me.  They taste OK, especially the sesame seeds.  But they just beg, "Improve Me," "Change Me."  Plus mine are tinged green inside…

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I think it might be the olive oil.  Maybe I'll use walnut oil next time. 

 

Sweet Wine Biscuits with Sesame
Compliments of JennaDish

from Vegan Cookies Take Over Your Cookie Jar by Moskowitz and Romero

1/2 cup sweet port wine
1/2 cup extra virgin olive oil
3/4 cup sugar
1/2 teaspoon finely grated lemon zest
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup white sesame seeds, for rolling

Preheat oven to 350oF.  Line two medium-size baking sheets with parchment paper.

In a large bowl, whisk together port wine, oil, sugar, and lemon zest until thick.  Sift in the flour, aking soda, and salt.  Mix until the dry ingredients are completely moistened and a thick dough forms.  The dough will be very sticky, so cover it with plastic wrap and let it chill in the refrigerator for at least 1 hour.

When ready to bake the cookies, pour the sesame seeds into a shallow bowl.  Scoop chilled dough into generous teaspoons, roll it into balls with lightly moistened hands, drop the balls into the sesame seeds, and roll to coat.  Place the dough balls on the baking sheets about 2 inches apart, and bake for 12 to 14 minutes until the edges are browned.  Using a spatula, transfer the cookies to wire racks to cool.  Store in a tightly covered container.

Vegan Roll-And-Cut Sugar Cookies

Vegan Sugar Cookies

I was very curious to find out what vegan sugar cookies would taste like and crunch like.  They are very good, very crunchy, and as I like to say, Not Cloyingly Sweet.

I sprinkled some with sanding sugar, and some with cinnamon sugar, since that's what Jillian requested.  The cinnamon sugar caramelizes just enough to crackle the top and look rustic. 

 Dairy-Free Sugar Cinnamon Cookies

The sugar cookies make a better presentation.  My shapes included ribbons (as in pink ribbons), flowers, teapots, elephants, donut shapes, donut holes, and finally, the State of Ohio.  We live about where the bottom-most, left sprinkle is – not the dark sprinkle.  That's a rogue black sprinkle from another cookie.   

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The dough is much softer than a regular sugar cookie dough.  I was able to push the dough in a Springerle form, but once it baked, you could barely tell the cookie had a design at all. 

The dough is also sensitive to overworking.  So the trick is to try to roll the dough out once, and be very efficient with how you use your cutters.  When you gather the remaining dough and re-roll it, it's those cookies that are a bit chewier.

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My elephant, teapot and state of Ohio shapes turned out great, but the most crispy was the ribbon because the hole in the middle allows for more crisp edges.

Icing would also be nice.  Maybe next time.

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 Vegan margarine on the left, vegan shortening on the right.  Whole Foods. 

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Roll-and-Cut Sugar Cookies
Compliments of JennaDish

from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

MAKES ABOUT 3 DOZEN COOKIES depending on the size of your cutters

2 1/3 cups all-purpose flour
2 Tablespoons cornstarch
1/4 teaspoon salt
1/4 tesaspoon baking powder
1/2 cup nonhydrogenated margarine, slightly softened
1/2 cup nonhydrogenated vegetable shortening
1 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond, lemon, maple, or other flavor extract (I used lemon extract)
1/4 cup vanilla nondairy milk (I used vanilla almond milk)

In a mixing bowl, sift together the flour, cornstarch, salt, and baking powder. Set aside.

In a large mixing bowl, use electric beaters to cream together the margarine, shortening, and sugar until light and fluffy, at least 4 minutes.  Scrape the sides of the bowl occasionally with a rubber spatula.  Beat in the vanilla extract, the flavor extract, and the nondairy milk to combine.  Beat in half the flour mixture until moistened, then carefully mix in the remaining flour mixture to form a soft dough.

Divide the mixture in two and pat into discs about 1" thick. Wrap each disc in plastic wrap and chill for several hours or overnight.

Preheat oven to 350oF.  Line two baking sheets with parchment paper.  Lightly flour a large, clean work surface.  Roll the dough to a 3/8" thickness and cut into shapes with cookie cutters.  If the dough seems too stiff to roll or cracks too much, let it rest at room temperature for 10 minutes, then try rolling again.  Pull away excess dough and use a thin metal spatula to carefully lift cookies onto cookie sheets, leaving an inch of space between cookies.  Bake for 8 to 10 minutes or until the cookies have just started to turn golden around the edges.  Remove the cookies from the oven and let them cool on sheets for 5 minutes before using that spatula again to transfer them to wire racks.  Use only completely cooled cookies for decorating or filling.  Store in a tightly covered container for softer cookies; store loosely covered for crisper cookies.

Cinnamon Variation: Brush dough cut-outs lightly with non-dairy milk and sprinkle withcinnamon sugar mixture (3 Tablespoons sugar plus 1/2 teaspoon ground cinnamon.  Bake until edges are golden, but not too brown.  Start checking at 6 minutes (although mine took 10+ minutes on convection setting).

Vegan Banana Everything Cookies

 Vegan Banana Everything Cookies

I'm not vegan, but I'm intrigued by the idea of making cookies out of ingredients that don't rely on animals. Allen likes to mispronounce vegan just to get on my nerves.  His version sounds like they are cookies from Las Vegas.

These are from a neat little cookbook called Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero. Some of the vegan ingredients are foreign to me, so I started with a recipe that called for common cookie ingredients.

 Banana Everything Cookie Variations

And just to prove I had a limited social schedule on January 15, 2012, the day I made these, I made 8 variations of Banana Everything Cookies. 

All had chopped pecans.  So my variable ingredients were cinnamon chips, semi-sweet chocolate chips,  bittersweet chocolate chunks …

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 … or rolling them in crushed pretzels, or ground nuts/sugar.

Here's the basic recipe, then I'll reveal my findings.  The bottom line is, out of my 8 versions, 2 really shined.  This test kitchen method really helps you to learn, with one dough mix and one sitting, what works and what doesn't as far as combinations, so that you can learn those basic rules and transfer that knowledge to other similar recipes.

P.S. I did not use vegan chocolate chips because I just hadn't found them yet, and I don't think they make vegan cinnamon chips at all.  There is one maker of vegan white chocolate chips but you will likely have to order them online. 

Banana Everything Cookies
Compliments of JennaDish

from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

MAKES ABOUT 2 DOZEN

1 very ripe medium banana (I used 1 small frozen ripe banana + 1/4 ripe fresh)
1/3 cup canola oil
2/3 cup sugar (I used raw sugar)
1 teaspoon vanilla (whoops forgot this, and lived to tell about it)
3/4 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon (I used Vietnamese cinnamon)
2 cups quick-cooking (not instant) oats or old-fashioned rolled oats (I used the latter)
1/2 cup chopped walnuts (I used pecans)
1/2 cup chocolate chips (or cinnamon chips if you're not really vegan, or white chocolate chips)

Preheat oven to 350o.  Lightly grease two baking sheets.

In a mixing bowl, mash the banana well.  You can use a fork for this, or your hands (I used a potato masher).  Add the oil, sugar, and vanilla and mix with a strong fork.  Add the flour baking soda, salt, and cinnamon and mix until the dry ingredients are just moistened.  Add the oatmeal, walnuts, and chocolate chips and mix well.  It's actually good to use your hands for misxing when using oatmeal, that way you make sure that the oats get nice and moist.  If the dough is very slippery, you might want to add a few tablespoons extra flour – it depends on how big your banana was.

Clean your hands and roll the dough into balls slightly smaller than a golf ball.  Flatten it a bit in your hands and place each ball about 2 inches apart on the cookie sheet.

Bake for 10 to 12 minutes, until lightly browned.  Let the cookies cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack.

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*Variation 1: with cinnamon chips only
Very good, consider using less chips to allow banana flavor to come through. Careful to tuck in chips so they don't get burnt.

Variation 2: no chips, just pecans
More banana taste, but plainer and dryer.

Variation 3: no chips, but rolled in mixture of wheat germ, ground nuts, brown sugar
Much better than #2 but would be better with raisins for sweetness and texture.

*Variation 4: no chips, rolled in crushed pretzels
Very good, pretzels are better to roll in.  The salt helps, no raisins needed because you can taste the banana more.

Variation 5: with chocolate chips only
Very good but chocolate overpowers.  Hardly any banana taste.

Variation 6:  with cinnamon chips and bittersweet chocolate chunks
YUK.

Variation 7:  with only bitterweet chocolate chunks
Better than above but too bitter and no banana taste.

Variation 8: with chocolate chips, rolled in crushed pretzels
No, can't taste banana much, the salt is nice though.

Chocolate Orange Espresso Thins

Chocolate Orange Espresso Thins
These are small cookies.  One and a half inches in diameter.  Tastes deeply chocolatey and melts in your mouth – like shortbread.

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When I look at this picture, I keep wanting lean to the right to move the shadow.  But that doesn't work.  Ah.  Good times. I couldn't take the time to pose my roll because I made 4 cookie doughs this day and if I took the time to get the right lighting, I would be up to my eyeballs in confections til midnight.

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Chocolate Orange Espresso Thins
Compliments of JennaDish

from Martha Stewart's Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons good-quality instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract

Coarse sanding sugar, for sprinkling

1. Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl.

2. Put butter, confectioners' sugar, orange  zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium sped until pale and fluffy, about 3 minutes.  Reduce speed to medium-low, and gradually add flour mixture until just combined.

3. Transfer dough to a 12 16-inch piece of parchment paper; shape into a log.  Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air.  Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.

4. Preheat oven to 350oF.  Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper.  Brush tops with water; sprinkle with sanding sugar.  Bake until set, 15 to 17 minutes.  Cool on sheets on wire racks.  Cookies can be stored in airtight containers at room temperature up to 1 week.

Peanut Butter Bacon Cookies

Peanut Butter Bacon Cookies

 

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Peanut Butter and Bacon
Peanut Butter Bacon Cookies
Compliments of JennaDish

from Joy the Baker and the Gourmet Cookbook

MAKES 15 COOKIES

1 cup all-natural chunky or smooth peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon baking soda
6-7 slices cooked bacon, cooled and chopped

Fry or bake bacon until crispy.  Cool on paper towels.
(I baked at 400oFon wire rack over shallow baking sheet, about 10-15 until crispy.)

Preheat oven to 350oF. 

Grease baking sheet or line with parchment paper.  In a mixer, combine peanut butter and sugars until well combined, about 1-2 minutes.  Add egg and baking soda and mix for another 2 minutes.  Fold in cooked bacon.  Roll into 14-15 equally sized balls, or to be exact, one ounce balls.  Roll in sugar if desired.  Place about 2 inches apart on cookie sheet.  Press down with fork or bottom of glass.  Bake 10 minutes until lightly browned.  Cool on baking sheet until cooled and firmed up.

Happy Anniversary JennaDish!

I started this website to nourish my creative soul while getting my Master’s Degree in Education.  It kept me excited to learn many new dishes and to create a journal that my kids and grandkids may be interested in some day.

It was so much fun but now I’m on to new things.  Here are my two short anniversary videos of the fun food I created in my first 2 years. (spoiler alert: cute dog at the end of 1st Year video.) I hope you are fortunate enough to find time to do the things that make you happiest.  Because…

Everybody Has Something They Love to Do.

 

My Animoto Video