Tag Archives: eggs

Springerle

The recipe for Springerle is centuries-old. It originated in the German duchy of Swabia. Flavored with anise and lemon zest, the white cookie is deeply embossed with a carved rolling pin or by pressing into a mold. After forming, the … Continue reading

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Black bottom white-chocolate bars

Light, chewy, dark and sweet, these bar cookies are nigh unto brownies if not outright cake, and they are delicious and almost the most satisfying route to chocolate satiation I have made from The Joy of Cookies yet. Awesomesauce! One … Continue reading

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Косички

Косички. Kosichki. Literal translation? Pigtails or braids. Or as I like to call them, another installment of cookies interruptus. Once again, I baked cookies in the fragments of time scattered over the course of a couple of days. Fragments of … Continue reading

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Madeleines

About two weeks ago, thinking of Kate and her impending return home from 10 days in France, I took myself to a nearby shop for cooking and baking supplies and bought myself a pan of “special shell-shaped molds” for making … Continue reading

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Spicy date cakes

Sharon Tyler Herbst calls these cookies spicy date cakes, or tamriah from Saudi Arabia. She also, in her description, briefly mentions the etymology of the word date. All of which conspired to cause me to waste half an afternoon researching … Continue reading

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Triple chocolate drops

There is only one word to describe the latest installment in baking our way through Sharon Tyler Herbst’s The Joy of Cookies, and that is decadent. I have let Ms. Herbst talk me through gilding the lily before, but this … Continue reading

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