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    Easy Toffee Walnut Bars

    Easy Toffee Walnut Bars are crowd-pleasing treats and only require a few ingredients! Add them to your cookie baking roster this holiday season.

    If you like to bake-and-give for the holidays, then you should add these to your short list. One pan makes a whole bunch of servings, and everyone loves them. They are chewy and chocolaty with a crumbly shortbread base. I make them year-round, because they are one of my husband’s favorite treats, plus they are SO EASY. Casual as they may be to make, they still taste special enough to make an appearance on fancy Christmas cookie trays.

    Shortbread base.
    Whisk together flour and confectioners’ sugar. Then blend a whole cup of butter into the flour mixture. I used a big serving fork’s tines to mash the butter into the flour to fine crumbs. But you could use a pastry blender if you have one.

    Press the crust mixture into the bottom of an aluminum foil-lined and greased 13×9 baking pan. The flour mixture packs well under your palms, or use the flat bottom of a measuring cup.

    The easiest filling!
    In a separate bowl, beat together sweetened condensed milk, an egg, vanilla extract and a pinch of salt.

    Add to this mixture a bag of milk chocolate-covered toffee bits (such as Heath Milk Chocolate Toffee Bits) and chopped English walnuts. Mix this all together until all the bits are well dispersed.

    Next, pour the mixture over the crust and and bake. The Heath bits and sweetened condensed milk mixture will puff and turn golden as it bakes, creating a chewy crave-worthy toffee topping.
    Easy Toffee Walnut Bars

    I couldn’t help but add an extra drizzle of chocolate on top of each square. This can be optional, but it makes a really pretty presentation. When the chocolate is set, they package up neatly in cellophane bags for gift giving. They also look really pretty on a dessert buffet arranged with some Florentine Cookie Bars.

    Easy Toffee Walnut Bars

    Heather Baird

    These bars are always a hit with their buttery shortbread crust and chewy toffee topping. Made with mostly pantry staples, they come together quickly and are easy to package for holiday gift giving.You can find the Heath milk chocolate-covered toffee bits in the baking aisle at most US grocery stores next to the chocolate chips. If you can’t find the bits, you may buy Heath milk chocolate-covered toffee bars and crush them with a rolling pin to create the 8 oz. of bits needed for the recipe.

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    Prep Time 10 minsCook Time 40 minsTotal Time 50 mins

    Course DessertCuisine American

    Servings 30

    Equipment13×9 inch panzip top bag optional
    Ingredients US CustomaryMetric 2 cups all-purpose flour1/2 cup confectioners’ sugar1 cup cold butter at room temperature1 large egg at room temperature14 oz. sweetened condensed milk one can1 teaspoon vanilla extract1/4 teaspoon fine grain sea salt8 oz. milk chocolate covered toffee bits one package1 cup chopped English walnuts3 oz. melted semisweet chocolate optional
    Instructions Preheat oven to 350°F. Line a 13×9-inch baking pan with aluminum foil that overhangs the edges and grease the foil with nonstick cooking spray.In a large bowl, whisk together flour and confectioners’ sugar. Mash the butter into the flour using the tines of a fork, or with a pastry blender. Combine until crumbly.Press the crust mixture into the prepared baking pan. Bake 15 minutes.Meanwhile, combine the egg, sweetened condensed milk, vanilla, and salt in a medium bowl. Fold in toffee bits and walnuts.Spoon the mixture over the baked crust. Bake for 22-25 minutes, or until the topping is golden brown and slightly puffed.Cool in the pan about 15 minutes, then refrigerate until firm. Lift the slab from the pan using the overhanging aluminum foil. Cut into 30 pieces.If using the chocolate drizzle, place the melted chocolate in a zip top bag with a tiny hole in the corner snipped. Lay the bars on a parchment-covered work surface and drizzle each bar with chocolate. Let stand until set, about 20 minutes.Package bars in cellophane bags for gift-giving, or store them airtight between waxed paper.
    NotesA delicious variation to this recipe is to swap in pecans for the walnuts.

    Keyword 13×9 dessert, easy toffee walnut bars, Heath mik chocolate-covered toffee bits, shortbread crust, toffee bar recipe, toffee bars

    You may also enjoy: LEGGI TUTTO

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    Earl Grey Shortbread Cookies

    Earl Grey Shortbread Cookies are buttery beyond words! The cookies are speckled with black tea and fragrant with bergamot notes.

    This is an easy riff on my favorite classic shortbread recipe. With just five ingredients, it’s so wonderfully uncomplicated. Earl Grey tea gives it refined flavor and beautiful fragrance, I may just add these to my holiday cookie giveaway trays!
    To make these cookies extra-special, I used a fondant impression mat to make them a little fancier than usual. (I think they look like millwork!) Shortbread, when handled just so, molds so beautifully. It’s not difficult, and I’ll show you how in the video at the end of the blog post. However, if you’re not into molding the cookies, there are also simple slice-and-bake instructions in the recipe notes.

    My current favorite offshoot of the Earl Grey family is Empress Grey. It’s a bit bolder and has a more pronounced orangey flavor than regular Earl Grey. I also really love using Earl Greyer by Republic of Tea in baked goods. It has bergamot oil added to the leaves (see this Earl Grey au Lait Cake). I recommend using your favorite variety in this recipe.

    The dry ingredients.
    First, open up about 8 Earl Grey tea bags. Pour them out into a bowl and give the tea mixture a good look. The tea should be fine, but if you see any large dry leaves floating around, grind them finer in a mortar and pestle (or put the tea in a zip-top bag and crush with a rolling pin).
    Pour the fine tea into some all-purpose flour and whisk to distribute the tea evenly throughout. Additionally, add in some fine grain sea salt and confectioners’ sugar.

    Cream the butter.
    Butter is such an important ingredient in this recipe because it imparts so much flavor. The ratio of butter to flour also gives the shortbread its unsticky texture. Cream 1 pound of room temperature butter well in a standing mixer before adding the dry ingredients.

    As the mixer blends the dough together, it will clump around the beater. This is a good sign that you’re on the right track. Mix it until the dough becomes so cohesive that the motion of the mixer beater begins to clean the sides of the bowl. Transfer the dough to a piece of plastic wrap and pat it into a disk shape. Cover and refrigerate for 10 minutes.

    Molding the shortbread.
    I really wanted to make this shortbread look as beautiful as it tastes. My initial plan was to use my new patterned rolling pin to give the dough surface a gorgeous baroque pattern. Well, in full disclosure – and after many tries – I just couldn’t get it to work right. I received a faulty rolling pin with too shallow a pattern and wobbly handles. What a disappointment!
    As I rolled and re-rolled in frustration, I thought to myself “This is awful, I’d have more luck with an impression mat”. Which was a real lightbulb moment. Then I remembered this Baroque Scroll Relief Mat I purchased for wedding cake-making. It was perfect and turned out flawless tablets of dough.

    How to help molded shortbread cookies keep their shape.
    First of all, and especially with molded shortbread with this amount of detail, you need to freeze the cookies. If molding tablets as I have, freeze the tablets before cutting them into smaller cookies. The edges will be sharper and the cuts will be cleaner. Then transfer them to a cookie sheet.

    Second, bake them from their frozen state. Cold butter releases its water content slower and the cookies won’t puff out of shape.
    Third, bake them at a lower temperature for longer. 300F for 20 minutes was perfect for these 3 to 4-inch cookies. A lower temperature ensures the cookies stay beautifully pale, and the steam escaping from the butter does so slowly. Again, this helps the cookies from distorting or puffing too much.

    From the oven, the cookies will be slightly puffed and lightly golden around the bottom edges. The cookies should have a matte appearance when they are done. I just love how architectural they look!
    Sidenote: These cookies remind me so much of the edging and millwork on the Wedgwood-inspired Tree we put together for a Confetti Fix blog post last year (you can see that post here). I’m obsessed!
    Earl Grey Shortbread Cookies

    I’ve eaten more of these than I care to admit, but they are too good to resist! They make excellent company with a cup of hot tea and a good book. The molded cookies make a fancy-looking gift presented in a little bag tied with ribbon. However, if you’re not inclined to go that route, see the easiest instructions for slice-and-bake cookies in the recipe notes.

    Earl Grey Shortbread Cookies

    Heather Baird

    Earl Grey Shortbread is buttery and rich with delicate notes of bergamot and black tea. Use the tea in sachets, which hold finely ground tea instead of large loose leaves. If using loose-leaf tea, grind the tea to fine consistency in a mortar and pestle, or put the tea in a zip-top bag and crush with a rolling pin.This dough molds beautifully as pictured, or use the slice-and-bake instructions in the notes of this recipe. The silicone impression mat I used is linked in the blog post and recipe. Be sure to note that when baking molded cookies, the temperature and time is low and slow: 300F for 20-22 minutes.This recipe yields about a 2 ½- 3 dozen molded cookies. However, if you’re going the slice-and-bake route you’ll end up with about 4 dozen. Please note the change in temperature and baking time for the slice-and-bake version.

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    Prep Time 40 minsCook Time 20 minsTotal Time 1 hr

    Course DessertCuisine Scottish

    Servings 3 dozen

    Ingredients US CustomaryMetric 4 tablespoons Earl Grey tea about 8 teabags4 cups all-purpose flour plus extra for dusting1 teaspoon fine grain sea salt1 1/2 cups confectioners’ sugar2 cups unsalted butter at room temperature
    Instructions In a large mixing bowl, combine the Earl Grey tea and flour. Whisk together to disperse the tea throughout the flour. Add the salt and confectioners’ sugar. Whisk until well blended.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 30 seconds. Add the dry ingredients and mix on low speed. The dough will slowly form as the beater turns. When the dough is well formed it should not be sticky, and it will be thick and clump on the beater.Remove the dough to a piece of plastic wrap and pat into a disk. Refrigerate for 10 minutes.Dust a work surface with flour. Remove the dough from the refrigerator and cut into quarters. Place a quarter on the dusted work surface. Dust the dough and a rolling pin lightly with flour. Roll the piece to a little greater than 1/2-inch thickness. Pick up the dough as you roll to make sure it isn’t sticking to the work surface. If it is, gently prod it loose with a spatula and throw a little more flour underneath it. Lightly re-roll.Use an art brush (or pastry brush) loaded with flour to liberally flour the silicone impression mold. Turn the mat over and tap out excess flour. Lay the rolled dough over the impression mat and press the dough into the cavities with your fingers. Then, use the rolling pin to roll the dough flat to about 1/4 inch. Flip the mold over onto a parchment sheet and gently peel the mold away from the dough revealing a tablet design. Cut away the excess dough from the edges and transfer the molded piece to the freezer to stiffen completely (about 10 minutes). Meanwhile repeat the molding process with the remaining dough.Preheat the oven to 300F.Remove the frozen dough tablets from the freezer and cut into 3-4-inch lengths. Bake the cookies from their frozen state for 20-22 minutes, or until they are very slightly puffed and have a matte surface. The cookies should be pale with the bottom edges very light golden in color.Let the cookies cool on the pans until they are firm enough to move, about 10 minutes. Remove to a wire rack to cool completely. Keep shortbread in an airtight container at room temperature for up to 6 days.
    NotesSlice-and-Bake Version:
    Mix the dough as directed. Divide the dough into two portions. Roll each portion into a log shape about 12 inches long and roll in plastic wrap. Chill until firm, about 1 hour.
    Preheat the oven to 375F.
    Slice the logs into 1/3 inch coins. Transfer them to parchment-lined baking sheets and bake for 12 minutes, or until the edges are lightly brown. Let cool on the baking sheets until they are firm enough to transfer to a wire cooling rack. Cool completely. Store airtight at room temperature.

    Keyword Earl Grey Cookies, Earl Grey Shortbread Cookies, molded shortbread, shortbread, slice-and-bake cookies

    You may also enjoy: LEGGI TUTTO

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    The Best Pumpkin Recipes for Fall

    Embrace the flavors of the season with the Best Pumpkin Recipes for Fall! I’m sharing some of my favorite pumpkin treats, from pumpkin cakes and cookies to pumpkin bread, and more. All easy to make and brimming with the festive flavors of warm, savory-spiced pumpkin!

    Pumpkin Dump Cake
    Table of Contents

    Bring On The Fall Vibes with These Cozy Pumpkin Recipes

    Who else has waited all year for pumpkin season? Because, same. For pumpkin lovers like yours truly, I consider fall our Superbowl.  
    With the most pumpkin-full time of the year rolling around soon enough, today I’m sharing my favorite treats featuring the fall season’s star ingredient.
    I’m dishing some of my all-time best pumpkin recipes. From cozy pumpkin cookies to pumpkin loaves, muffins, and even a pumpkin cake or two for good measure. Get ready for your kitchen to smell like a sweet and toasty pumpkin spice dream!
    What Makes These Recipes the Best?
    Everyone loves a good pumpkin recipe, but what makes these ones better than good? These pumpkin baking ideas are:
    Easy. As always, it’s my mission to share the best baking recipes that any home baker can whip up when a craving hits! These pumpkin recipes are easy AND delicious.Full of pumpkin flavor. Warm and cozy, sweet and spicy – my pumpkin recipes don’t fall short on all the classic flavors we know and love. Perfect for the season. Fall means the festive season is just around the corner! I’m sharing goodies that are great for everyday baking, but also just as perfect for sharing with friends and family come the holidays. 
    Tips for Cooking with Pumpkin
    Some added guidance when turning pumpkin into the best fall treats:
    You Can Use Canned or Homemade – Sort Of. Most pumpkin recipes will turn out just as great with fresh pumpkin puree made from scratch as they would with canned pumpkin. However, the flavor and texture of fresh pumpkin can vary, so that’s something to keep in mind when baking. Pumpkin pies, for example, usually come out the best when made with trusty, canned pumpkin.Speaking of Canned Pumpkin… Pumpkin puree in a can isn’t the same as canned pumpkin pie filling. If your recipe calls for canned pumpkin, make sure you’re using the right ingredient!Swapping Pumpkin for Eggs, Oil, or Butter: You can swap 1/4 cup pumpkin puree for one egg in most baking recipes. You can also substitute pumpkin puree tablespoon for tablespoon in place of oil/butter.Bake Thoroughly. Because pumpkin is so moist, it’s important to keep an eye on the baked goods while they’re in the oven, and after they come out. Make sure the centers aren’t still raw/gummy after baking.Pumpkin Puree Substitutes: Run out of pumpkin puree? Or maybe you forgot to add it to your shopping list, or you’re just after something different. Good alternatives to pumpkin are mashed/pureed sweet potatoes, canned yams, or butternut squash. These can be substituted 1:1 for pumpkin puree in most recipes!
    14 Recipes You Have to Try
    Have your pumpkin puree at the ready for these festive recipes that are perfect for fall baking!
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    Pumpkin Cookies
    Let’s start with a true classic: rich and tender, delicious and spiced pumpkin cookies. I’ve frosted these with a decadent melt-in-your-mouth brown sugar icing. A bite out of one of these is the definition of bliss!

    Pumpkin Chocolate Chip Cookies
    A soft and chewy chocolate chip cookie with a fun fall twist. These pumpkin chocolate chip cookies are loaded with rich pumpkin spice flavor, made extra moist and tender thanks to real pumpkin puree.

    Perfect Pumpkin Cake with Maple Frosting
    Light and fluffy pumpkin cake is layered with the flavors of fall in this easy pumpkin dessert. Filled with buttery frosting enriched with browned butter plus a touch of pure maple syrup.

    Pumpkin Apple Muffins
    Two autumn favorites come together in these easy pumpkin apple muffins! Soft and pillowy pumpkin muffins are filled with sweet apple chunks and cinnamon spice. This recipe instantly puts everyone in a fall mood!

    Salted Honey Chewy Pumpkin Cookies
    These chewy pumpkin cookies are just the best, with all their buttery, spicy deliciousness and whatnot. Just TRY to resist having a second or third. Perfect for a Thanksgiving or Halloween cookie platter!

    Pumpkin Dump Cake
    This pumpkin dump cake might just be one of my all-time favorite fall desserts. I always come back to this moist cake recipe that’s choc full of real pumpkin flavor, prepared with a boxed yellow cake mix and a crunchy, nutty graham cracker topping.

    The Best Easy Pumpkin Bread
    The perfect quick bread loaf to bake this fall! You’re going to love this classic pumpkin bread recipe as much as I do, I just know it. I can’t think of many people who can resist a soft and tender slice of this pumpkin-spiced loaf.

    Easy Pumpkin Blondies
    Serve these easy pumpkin blondies at all your fall gatherings and watch them vanish from the plate! This blondies recipe is packed with pumpkin flavor (not to mention, melty white chocolate chips!) and is super simple to make.

    Pumpkin Scones
    These flaky and moist pumpkin scones are exactly what I’ll be having with my morning coffee all season long. Drizzled with brown sugar icing and so buttery!

    Easy Pumpkin Roll
    Roll up all the scrumptious flavors of pumpkin and spice into an impressive yet easy dessert. This pumpkin roll is creamy, it’s tender, and just an all-around winner.

    Easy Pumpkin Cinnamon Roll Cake
    This breakfast dessert starts with a store-bought cake mix and ends with the most incredible pumpkin cinnamon roll cake. This easy cake recipe is a go-to treat for fall mornings, made from moist cake swirled with cinnamon and drizzled with glaze.

    Pumpkin Molasses Cookies
    If there was ever a recipe to make you feel like a frolic through your local pumpkin patch, this is it! These pumpkin molasses cookies are so soft, sweet, and tender, and taste just like they came from a bakery.

    Pumpkin Cheesecake Recipe
    Creamy cheesecake with tons of pumpkin flair! My pumpkin cheesecake recipe is the best for fall entertaining as it never fails to wow. The texture is divine and the flavors are a pumpkin lover’s dream come true.

    Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
    If you love those soft pumpkin cream cheese muffins from Starbucks, wait until you’ve tried this homemade version. This copycat recipe inspired by the classic coffee shop treat tastes a million times better when it’s fresh from the oven!

    PIN for later: LEGGI TUTTO

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    Photo Journal: Summer Silver Linings

    Hello, hello! Today I’m sharing a few personal updates, along with some recipes I’ve been working on that are featured elsewhere on the web. I hope you enjoy reading about what I’ve been up to this summer!

    I’ve surprised myself, making time for another personal update here. Our summer so far has been hot and muggy (and buggy!) as it usually is in the southern US. Swarms of June bugs are flying aimlessly across the lawn like they are drunk on the humidity. It’s kind of miserable outside. But July is my birthday month. To celebrate, I might visit a gem and fossil shop and add another rock to my collection. And maybe get myself a donut while I’m in that neck of the woods.

    As you can see from the lead photo, I’ve been painting again. Before baking became my life, I’d planned to be a fine artist of some sort. I haven’t made a piece of art on canvas in more than a decade. But lately, my soul has needed the kind of therapy that can only be had by putting brush to canvas. I’ve been missing my Churro so much. So I decided to paint his portrait. He loved bananas and the teddy he came with from the rescue. So I included them in the composition.
    Although I’ve taken Churro’s passing pretty hard, it has made me rediscover my love for painting. A silver lining if ever there was one.

    A new face.
    Now, this seems like an opportune time to tell you about my new helper. Chico is a little black jelly bean of a dog. Cute as a button with a tail that never stops wagging, except when it thunders. My husband fell in love with him at the shelter, and although I didn’t think I was ready for a new dog, it turns out that I needed Chico very much. And he needed us. too.
    He’s an older dog. It seems that’s what we’re drawn to rescue. So I’ve pretty much resigned myself to the fact that I’m running an old folks home for dogs. All the while following my rescue heroes with more experience than I have, Steve Greig and Peabody Johanson (of Sweet ReciPEAs).

    You can read a little bit more about Chico in this Instagram post.

    My work elsewhere.
    A couple of months ago I whipped up some Spicy Mango-Tamarind Ice Pops to help promote Food Network’s Great Food Truck Race on social media. You can watch me make them right here on Facebook or on Inspired by artisanal Mexican paletas, these treats embrace sweet and spicy with a sprinkle of chile-lime seasoning on each ice pop.

    This is another chilly treat I made for Food Network – Strawberry Shortcake Ice Cream Sandwich Cake! You can find the recipe right here. It’s a lot like my Easy Ice Cream Sandwiches Cake, but with a strawberry crunch spin. I love recipes like this for summer. Some assembly required, but no cooking or baking!

    Kitchen storage.
    I shared this on social media a while back, but some of you may not have seen it yet. Check out this article I wrote for HGTV: Create a Chef-Worthy Kitchen With Our Storage Secrets. All of these photos are from my workshop, and are my storage methods that are easy to employ in your own kitchen. While browsing through you’ll find a couple of recipes. Don’t miss my Chocolate Chunk Cookies with Caramel and Peanuts! They taste like a Snicker’s bar in cookie form.

    Southern summers force me into a slower pace. One that makes me want to recharge by spending time alone thinking, baking, taking pictures, and now painting. And so I will.
    I hope summer has been kind to you so far. Onward and upward!

    You may also enjoy: LEGGI TUTTO

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    Flourless Almond Butter Kiss Cookies (Just 4 Ingredients!)

    Flourless Almond Butter Kiss Cookies require only 4 ingredients to make! Ready in about 30 minutes from start to finish.

    I’m a baker for every season, but in summertime I don’t want to spend all day in the kitchen. Flourless Almond Butter Kiss Cookies are the easiest, quickest scratch-made treat. The recipe only requires four ingredients, and they’re ready in about 30 minutes. They are rich and satisfying, and they also happen to be gluten-free. Hooray – cookies for everyone!

    The magic ingredients.
    The batter consists of almond butter, granulated sugar, and one large egg. So easy, it’s genius! I used shelf-stable (no-stir) almond butter that you can find next to the peanut butter in the grocery store. Most natural almond butters will work, too. Just be sure to give them a good stir before using in this recipe.
    I took inspiration from classic peanut butter blossoms, and added an almond kiss to each cookie. According to Hershey’s website, Hershey’s Kisses with Almonds are gluten-free.

    First, beat together the 3 ingredients to make the cookie dough. Use an electric or hand-held mixer to effectively get all the ingredients incorporated.

    The batter will be thick and unsticky. You should be able to pick up a bit of dough and roll it between your palms without it sticking.

    Use a cookie scoop!
    A small cookie scoop makes for the quickest portioning. Level scoops will give you about 18 dough balls. Roll the balls between your palms, then roll them in granulated sugar. This gives the baked cookies a crackling sugar crunch around the edges – so good!

    Place the rolled dough balls on parchment-lined baking sheets. Flatten them slightly using the bottom of a flat glass or cup. The edges will split a little, so you should expect this. Totally normal and part of their natural beauty.

    Bake the cookies for about 10-12 minutes. They will puff slightly with set edges and a soft middle. Let them cool for 2 minutes before placing a Kiss gently into the middles of each cookie. Let them cool on the pans until they’re firm enough to transfer to a wire rack. Because they don’t have any flour in them, they’re a little delicate just out of the oven. But they firm up nicely in about 5 minutes.

    These are so delicious, SO simple. And I think they’re pretty enough for the holidays (bookmark this recipe for a QUICK Christmas cookie).

    You could easily make these with peanut butter instead of almond butter, and top them with a plain Hershey’s Kiss for a take on flourless Peanut Butter Blossoms. Cashew butter, sunflower butter – nearly any shelf-stable butter will work in this recipe.
    Related recipe: Christmas Kiss Cookies

    Flourless Almond Butter Kiss Cookies (Just Four Ingredients!)

    Heather Baird

    Need a batch of cookies without a big commitment? This is it! Just four ingredients will create a pan of scratch-made cookies with big flavor. Use a cookie scoop for quick portioning, and you’ll be done in about 30 minutes, start to finish.See the recipe notes for swapping out other nut butters in place of the almond butter.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 15 minsCook Time 12 minsTotal Time 27 mins

    Course DessertCuisine American

    Servings 18 cookies

    Equipment2 cookie sheets 13×9 inches eachcookie scoop 4 teaspoon capacity
    Ingredients  18 Hershey’s Kisses with Almonds1 1/4 cups granulated sugar divided1 cup almond butter shelf stable recommended1 large egg at room temperature
    Instructions Preheat the oven to 350°F. Line two cookie sheets with parchment paper.Unwrap all of the Hershey’s Kisses ahead of time and keep them on a plate away from the oven so they don’t get soft or melt.Place 1/4 cup of the granulated sugar into a small bowl and set aside.In a mixing bowl, combine the almond butter, the 1 cup of remaining granulated sugar, and the egg using a hand-held mixer. Beat until the mixture is well combined and thick. The dough should not be sticky.Using a cookie scoop (4 teaspoon capacity, or a slightly heaping tablespoon) portion dough and roll into a ball between your palms. Roll the dough balls in the 1/4 cup bowl of sugar and place them, well-spaced, on the baking sheets. Lightly flatten the cookies with the bottom of a cup or with your fingertips, so they have a fat coin shape. The edges will bark (split) slightly at the edges as you flatten them. This is normal.Bake for 10-12 minutes, or until well set around the edges and soft in the centers. Let cool on the pans for 2 minutes, and then lightly press a single kiss into the center of each cookie. Don’t press it all the way through to the bottom of the cookie or the cookie will break apart. Just set it on the cookie and press lightly. The chocolate kiss will melt slightly and hold to the cookie on its own. When cookies are firm enough to move, transfer them to a cooling rack to cool completely.
    NotesThe Hershey’s kisses will turn shiny with the heat from the cookie but should hold their shape. If they start to puddle or melt too much transfer the kiss-topped cookies on the cookie sheets to the refrigerator or freezer to stop them from melting. This can happen if you kitchen is warm (more than 70F room temperature). Remove the pans from the fridge when the cookies are cool.
    Other nut and seed butters can be used in equal amounts to the almond butter. Try cashew butter, pistachio butter, sunflower seed butter, and peanut butter. Natural butters that require stirring can also be used. Be sure to stir them well before using. If a natural nut butter seems runny or lax in texture, don’t use it. The texture of the butter should closely resemble that of shelf-stable butters when stirred.
    If making these for people with gluten intolerance, be a label reader. Make sure all of the products used clearly state they are gluten-free.

    Keyword almond butter, almond butter cookie, easy cookie recipe, extra fine granulated sugar, gluten free cookie recipe, hershey’s kisses

    You may also enjoy: LEGGI TUTTO

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    Chocolate Covered Cherry Cookies

    Inspired by the classic candy, these Chocolate Covered Cherry Cookies are rich and decadent. A maraschino cherry is planted in the center of each cookie before baking.

    Chocolate-covered cherries are usually my first pick from a box of chocolates. But only if it’s the kind with the liquid center – yum! These Chocolate Covered Cherry Cookies give the classic candy some new competition. They are soft and chewy, with deep chocolate flavor. The maraschino cherries are covered with fudgy frosting that makes them taste like the classic bonbon.

    Begin these cookies by whisking the dry ingredients together in a large bowl. There’s just four ingredients: flour, dark cocoa powder, baking powder, and salt. Always remember the salt! I can usually tell when baked goods are missing this ingredient. It’s so important to enhance and bring forth all the flavors.

    The secret ingredient!
    Almond paste really boosts the maraschino cherry flavor. And it makes the baked cookies so chewy! You can find it at the grocery store in the baking aisle. Sometimes it’s in a can, and sometimes a box with a tube inside (or order some right here).

    Place the almond paste in the bowl of an electric mixer and whip it with sugar, and then beat in butter. I also added a splash of homemade cherry liqueur. (Which is excellent and appropriate in these cookies, but you could use cherry extract or vanilla extract instead!) Beat the mixture until it becomes fluffy, then you’re ready to add the dry ingredients.

    When the dry ingredients are incorporated, portion out the dough onto parchment-lined baking sheets (slightly larger than 1 inch balls). Use a cookie scoop if you have one, otherwise portion onto cookie sheets with a tablespoon for about 24 cookies.

    Roll each dough ball between your palms and then plant a maraschino cherry right in the center of each ball, thumbprint cookie style. And save the cherry juice! You’ll use the reserved cherry juice in the glaze recipe. I used cherries with stems, but it’s totally optional. Maybe you’d prefer a stem-less cherry. Either way the cookies will look cute and taste great! After baking, let them cool on the pans completely, or after 5 minutes you an transfer them to a wire rack.

    Let’s talk about the frosting for a quick moment. It’s so fudge-like, made on the stove top with sweetened condensed milk, chocolate, and maraschino cherry juice. Pipe or spoon some on top of each cookie. You can completely cover the cherries with the frosting, but I chose to just half cover them. I think they look beautiful on a cookie tray with the cherry tops peeking out.

    These cookies are deeply chocolaty with a slight chew and bright maraschino flavor from the almond paste. The middles are soft and moist around the cherry. They look so adorable placed in cupcake papers. It gives them the appearance of chocolate bonbons. I may have to make another batch just box up for sweetheart gifts on Feb. 14th!

    Chocolate Covered Cherry Cookies

    Heather Baird

    Inspired by the classic candy, these Chocolate Covered Cherry Cookies are rich and decadent. A maraschino cherry is planted in the center of each cookie before baking.I used maraschino cherries with stems in this recipe, but stemless can be used instead. I also piped the chocolate glaze around the cherry so it is visible in the finished cookie, but if you use stemless cherries, you could cover the entire cherry for a hidden cherry surprise. The cherry liqueur can be omitted if desired, or replace it with cherry extract.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 20 minsCook Time 15 mins45 minutes chill time 45 minsTotal Time 1 hr 20 mins

    Course DessertCuisine American

    Servings 24

    Equipmentcookie scoop 4 teaspoon capacitydisposable piping bag
    Ingredients US CustomaryMetric Cookies1 cup all-purpose flour1/2 cup dark unsweetened cocoa powder sifted1 teaspoon baking powder1/2 teaspoon fine grain sea salt4.5 oz. almond paste about 6 tablespoons1/2 cup sugar6 tablespoons unsalted butter at room temperature1/2 teaspoon almond extract1 large egg1 teaspoon cherry liqueur or kirsch24 maraschino cherries well drained and patted dryGlaze and décor1 cup semisweet chocolate chips1/2 cup sweetened condensed milk1 tablespoon maraschino cherry juice from the jar of cherries2 tablespoons white nonpareils optional
    Instructions CookiesPreheat the oven to 350 degrees F. Line two baking sheets with parchment paper.In a medium bowl, whisk together the flour, dark cocoa powder, baking powder and salt. Set aside.Place the almond paste in the bowl of an electric mixer fitted with the whip attachment. Turn on low speed and gradually add the sugar and mix until crumbly. Beat butter in one cube at a time, beating well until the mixture becomes lightened and fluffy, about 3 minutes. Scrape down the bowl and mix again to make sure no lumps or almond paste are hiding in the bottom of the bowl. Add the almond extract, the egg, and the cherry liqueur, if using. Beat until smooth. Stop the mixer and add the dry ingredients. Mix on low until just combined. If the dough feels sticky, refrigerate for 15 minutes.Using a cookie scoop (4 teaspoon capacity) portion 24 level scoops of dough on the parchment sheets. Alternatively use a slightly heaped tablespoon to scoop. Roll the dough into balls between your palms and return them to the baking sheets. Press a maraschino cherry in the center of each ball. Refrigerate the cookies on the sheets for 30 minutes.Bake for 13-15 minutes, or until the cookies are well puffed and fragrant. Cool the cookies on the baking sheets completely.GlazePlace the chocolate chips and sweetened condensed milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the maraschino cherry juice. Pipe or spoon the frosting onto a cookie and immediately sprinkle with nonpareils, if using. This frosting sets quickly, so pipe and sprinkle each cookie as you work.Store cookies in the refrigerator for longevity. Bring to room temperature before serving.
    NotesWhat to expect:
    These cookies are deeply chocolaty with a slight chew from the almond paste. The middles are soft and moist around the maraschino cherry. The glaze is rich and sets quickly like fudge. Yield is approximately 22-24 cookies using a level cookie scoop.
    Canned sweetened condensed milk is used in the glaze. Condensed milk is thick, viscous, and sweet. Be sure to get the right canned milk. Canned evaporated milk is thin and pourable, which is not the correct milk.
    The cookie recipe is adapted from Food Network, with a Taste of Home chocolate glaze. 

    Keyword almond extract, almond paste, cherry liqueur, chocolate glaze, maraschino cherries

    You may also enjoy: LEGGI TUTTO

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    Ginger Snickerdoodle Cheesecake Bars

    Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!

    It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!

    Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.

    We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.

    Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.

    Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.

    Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.

    Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.

    Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.
    This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

    Ginger Snickerdoodle Cheesecake Bars

    Heather Baird

    These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 20 minsCook Time 30 minsTotal Time 50 mins

    Course DessertCuisine American

    Servings 24

    Equipment13×9 inch dish
    Ingredients US CustomaryMetric Gingersnap cookie crust1 1/2 cups ginger snap cookie crumbs1/2 cup chopped pecans1/4 cup granulated sugar1/2 cup unsalted butter meltedCheesecake filling16 oz. cream cheese softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon cinnamonGinger snickerdoodle layer3/4 cup unsalted butter softened1 1/2 cups granulated sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/4 teaspoon fine grain salt2 cups all-purpose flour sifted1/2 teaspoon cinnamon1/2 teaspoon ground gingerCinnamon-sugar topping1/4 cup granulated sugar1 teaspoon cinnamon
    Instructions Gingersnap crustPreheat the oven to 350°F.Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.Cheesecake fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.Snickerdoodle cookie layerIn the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.Cinnamon-sugar toppingStir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.

    Keyword cheeecake filling, cream cheese, gingersnap crust, ground ginger, snickerdoodle topping

    You may also enjoy: LEGGI TUTTO

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    Florentine Cookie Bars

    These Florentine Cookie Bars are heaped with a candied mixture of nuts and dried fruits. A shortbread crust provides a buttery base for all of those sweet toppings.

    You may be familiar with Florentine cookies, which are delicious lacy European cookies topped with dried fruits and toasted nuts. These bars are similar. But instead of baking individual cookies, a whole sheet of shortbread is loaded with the traditional Florentine candied fruit and nut mixture, then baked. It’s a nice way to make a bunch of tasty cookies without having to do lots of scooping.

    Begin with a simple shortbread crust. It’s an easy dough to mix up and roll out. If you have a fluted pastry wheel, then use it to ruffle the edge of the dough. Otherwise, square up the edges with a sharp knife.

    Save the scraps and re-roll them for some cute star toppers! Bake the base and the cookies and let them cool while you prepare the topping.

    Bubble up!
    Next, cook up butter and sugars together. You’ll need to bring the mixture to about 250°F on a thermometer.

    Toss together the dried fruits and nuts. This recipe uses about 1 1/2 cups of sliced almonds alone, which seems like a lot when you pour it into the bowl. I was a little shocked – but not at all deterred!

    When the mixture comes to temperature, pour the candy over the fruit and nuts. Stir together well. If you spray a rubber spatula with cooking spray, then you’ll have an easier time mixing everything together.

    Spread the mixture over the crust and bake for a second, short time. This adheres the fruit and nut mixture to the shortbread and makes the whole thing chewy and awesome.

    After the second bake, cut the sheet into bars. The serving size is variable here, but just a small bar packs a punch. Aim for about 24 slices, although you could go as high as 36.

    Top the bars with the star shapes and serve. You can also package them in a beautiful cookie tin, just layer between sheets of wax paper so they don’t stick to each other.
    Loaded with candied fruit and nuts, Florentine Cookie Bars definitely have lots of holiday appeal.

    Florentine Bars

    Heather Baird

    These bars hold and abundance of fruit and nuts on a buttery shortbread base. Serving a platter full is a wonderful way to celebrate the season, and they also make a tasty homemade gift. I usually cut the cookie sheet into 24 pieces, but you can make them smaller. There’s a lot of flavor packed into each bar, so even a small piece can be very filling.

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    Prep Time 20 minsCook Time 30 minsTotal Time 50 mins

    Course DessertCuisine American

    Servings 24

    Equipment1″ star cookie cutter, optional
    Ingredients US CustomaryMetric Shortbread crust1 cup salted butter at room temperature1/2 cup sugar1 egg1 egg yolk2 1/2 cups all-purpose flour plus more for rolling out1/4 teaspoon fine grain saltFruit and nut topping1 1/4 cups sugar14 tablespoons unsalted butter 1/2 cup plus 6 tablespoons1/3 cup honey1/3 cup heavy cream3/4 lb. sliced almonds1/2 cup dried cranberries1/2 cup dried apricots finely chopped1/2 cup dried cherries finely chopped
    Instructions CrustIn a large bowl, cream the salted butter with 1/2 cup of sugar until light and fluffy. Add the egg and egg yolk and beat to combine. Gradually add the flour and salt; mix well. The dough will be very soft.Spread a sheet of 16×11 inch parchment paper on a work surface and dust with flour. Roll the dough out on the paper using a floured rolling pin to 1/4 inch thickness. Using a fluted pastry wheel or a large chef’s knife, trim the overhanging dough to about 15×10 inches, just inside the parchment paper. Transfer the dough on the parchment to a rimmed baking sheet. Bake until golden brown, about 12 minutes. Remove from the oven and set aside. Leave the oven on.Re-roll the scraps and cut 1” star shapes out; place on a parchment lined baking sheet. Chill the shapes for 5 minutes in the freezer then bake for 5-7 minutes or until golden brown. Let cool completely and set aside for decoration.Fruit and nut toppingPlace the almonds, cranberries, apricots and cherries in a large bowl. In a medium saucepan over medium heat, stir together the unsalted butter, sugar, honey, and cream. Cook the mixture, stirring frequently, until the temperature registers 250°F on a candy thermometer. Remove pan from the heat and pour over the nut and fruit mixture. Mix well. Using a spatula gently spread the warm topping over the shortbread crust. Bake until the fruit and nut topping is caramelized and the almonds are lightly browned, about 10 minutes. Remove from the oven and slice into squares while still warm. Top each square with some of the cut-out shortbread stars. Cool completely before serving.

    Keyword craisins, dried apricots, shortbread crust, sliced almonds

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