Tag Archives: walnuts

Доцци бојаи

Posted on 12 November 2013 by pattiblaine

Доцци бојаи is my guess at the reverse transliteration of Sharon Tyler Herbst’s docci bojai. These cookies are Yugoslavian (remember that erstwhile republic?) in origin, and with their walnut-studded base, they are rich and crunchy. On top of that cookie … Continue reading →

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Масни курабии

Posted on 9 November 2013 by pattiblaine

Масни курабии, or masni kurabii, are Bulgarian yogurt cookies. A literal translation might be fatty cookies. These delicate nut balls (can I say that on WordPress?) are a Christmas favorite in Bulgaria, according to Sharon Tyler Herbst. They are tender … Continue reading →

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Pumpkin Halloween cookies

Posted on 21 October 2013 by pattiblaine

Here we are, deep in October and well on our way to Halloween, so I have set aside all the other holiday cookie recipes in The Joy of Cookies and baked something more appropriate to the season. I was compelled … Continue reading →

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Κουραμπιέδες

Posted on 16 October 2013 by pattiblaine

Κουραμπιέδες — or Kourabiedes — are shortbread, or more literally, sugared buns. They are delicious, and not at all unlike polvorones (remember them?). Baked for festive occasions, they are a quintessentially-Greek, year-round, any-special-occasion cookie, according to Sharon Tyler Herbst. And … Continue reading →

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Sint Nikolaas Koekjes

Posted on 17 September 2013 by pattiblaine

Sharon Tyler Herbst says right up front on this Dutch recipe that before trying Sint Nikolaas Koekjes she did not care much for spice cookies, but that these won her over. Well. Imagine how much those of us who enjoy … Continue reading →

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Rocky road bars

Posted on 27 June 2013 by pattiblaine

These cookie bars have a fudge-like brownie base that is started and mixed in a saucepan. Easy peasey. According to Sharon Tyler Herbst, rocky road “is the American appellation given to a ‘bumpy’ candy composed of chocolate, nuts and marshmallows.” … Continue reading →

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Chocolate-caramel chews

Posted on 1 June 2013 by pattiblaine

These bars give the word decadent a whole new, deep dark level of meaning. A chewy brownie base made of bittersweet chocolate, butter and brown sugar, topped with creamy, gooey caramel studded with toasted chopped walnuts and drizzled with a … Continue reading →

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No-bake rum-raisin balls, or beginning Lent well

Posted on 14 February 2013 by pattiblaine

Sharon Tyler Herbst credits a friend in Christchurch with this recipe. She describes them as “freighted with raisins and coconut” rather than the cookie crumbs used in American rum balls. And they are. Rum, oatmeal, coconut, raisins, cocoa, powdered sugar, … Continue reading →

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Jevisli

Posted on 13 February 2013 by pattiblaine

As linguistic puzzles go, jevisli is a knotty one. Jevisli, if indeed that is their real name — or is even a real word, for that matter — are Armenian in origin. Nut-filled, cigar-shaped cookies fragrant with orange blossom water … Continue reading →

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Soft gingerbread drops

Posted on 28 December 2012 by pattiblaine

My ankle kept me from baking much for a couple of weeks. Well, not directly. Truth is, the hassle, pain, awkwardness and general tedious bother of moving around with it, or not and just sitting still with it elevated, makes … Continue reading →

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