This is it y’all, this is the cookie recipe. The one I’ve been working on for two years. My beloved dough is all dressed up for spring here with tangy berry and lemon flavors and I couldn’t be happier about how these turned out. This recipe makes a perfect cut out cookie that is tender…
I have been working on these delightful treats for a long time now and I'm really excited about these forthcoming posts. I will post about each recipe separately so the series will have three parts--what follows is a general overview, and I'll be sure to keep this page updated with links as they appear. Wagashi…
In late February, summer could not feel farther away. One requires summer's official flavor at times like these: strawberry. The subdued pink tone of these cookies belie a truly intense and completely natural strawberry flavor. Soft and tender with the slight crunch of strawberry seeds, these cookies also retain their shape when baked which makes…
Over in the Buy a Recipe section of Kookie House I sell a very good and special recipe that I typically have spent months/years developing. These recipes will change in inconsistent amounts of time since time is arbitrary here at Kookie House. Each recipe is available for a limited time only and I can't sell…
Brittle is one of those dusty dinosaurs I pass up in the candy shop. Who wants that overly-sweet and dull filling-puller anymore? Those flavorless untoasted, unsalted peanuts staring at you from their sugar-glass tombs like a thousand sad eyes? Yeah no. It's the bottom of candy mountain. Maybe it is because we are just starting…
Poundcake is the shortbread of the cake world. But despite its apparent simplicity, it's not necessarily easy to master. Both are best plain, without any bits or babs mucking things up because, all in all, both are really just an excuse to eat butter. Bundt cake is poundcake, btw, just baked in a bundt pan.…
Let me just get this out of the way right off the bat: I don't really like chocolate cake. It's always just a little wrong somehow--too dry, not chocolately enough (just, you know, chocolate-colored), too rich, too sweet, too something. I needed to make my peace with chocolate cake. There are so many kinds of…
It's been a tough year. I know I'm not alone in feeling this. Maybe that's why I decided this year to saturate myself in Christmas cheer--a holiday I usually feel pretty neutral about. Last year at this time my Mom and I were in Iceland, and there was something so much more special about holiday…
Madeleines seem like a good place to start. Both a cake and a cookie, they satisfy on all counts. And these delicate Orange Cinnamon beauties are the most tender, melt-in-your mouth madeleines you will ever taste.
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I realized recently I have been doing so much cake-work in my sweetcraft practice. Time to get back to basics. The most basic of all basics, shortbread, which is, if executed well, hardly basic. Recipes for shortbread should be, well, pretty short--this is a recipe about butter, and if you start mucking things up with…