Salivation Sunday

"Stressed spelled backwards is desserts. Coincidence? I think not!"
-Author Unknown

Hello! All my best to those of you in Irene's path, be well! Once you have recovered, I think a nice dessert is in order and what can be better than Tiramisu? After all it means, 'Pick Me Up' in Italian!! Enjoy!

“Life is uncertain. Eat dessert first.”
-Ernestine Ulmer

Tiramisu

Ingredients:

* 1/2 cup granulated Sugar
* 3/4 cups espresso or strong regular coffee
* 2 Tbsp coffee liqueur
* 12 ladyfinger cookies
* 2 cups heavy cream
* 8 oz mascarpone cheese
* 1/2 cup confectioners' sugar, sifted
* 1/2 cup sweet Marsala wine
* 2 tsp vanilla extract
* Cocoa Powder

Equipment Needed:

1.) 8 - 6 ounce glasses (or serving dishes)
2.) Stand mixer
3.) Food processor w/blade attachment
4.) Cookie sheet
5.) Rubber Spatula

Directions:

1.) Prepare syrup:
a.)In small saucepan combine sugar & coffee.
b.) Bring to boil on med-high, stirring occasionally.
c.) Remove from heat and add 2 Tbsp coffee liquor.
d.) Allow syrup to cool to room temp before using.
2.) Line cookie sheet with plastic wrap.
3.) Dip each ladyfinger into room temp. coffee syrup.
4.) Let cookies set briefly on cookie tray to allow ladyfingers to absorb syrup.
5.) Cut ladyfingers in half width-wise.
6.) Arrange pieces in single layer on bottom of serving glasses.
7.) Set aside.
8.) Prepare tiramisu filling:
a.) Whip 2 cups of heavy cream to medium peaks in a stand mixer; set aside.
b.) Add mascarpone cheese, powdered sugar, wine, vanilla extract, to food processor.
c.) Pulse 10-12 times, until all ingredients are well-combined.
9.) Transfer cheese mixture to larger mixing bowl; add whipped cream.
10.) With spatula, fold whipped cream into cheese mixture until well combined & the consistency of soft-to-medium peak whipped cream.
11.) Cover ladyfingers with tiramisu filling to top of serving glass.
12.) Level with spatula.
13.) Refrigerate at least 3 hours or overnight, covered.
14.) Prior to serving top filling with sifted cocoa powder.

(adapted from a Wegman's recipe)

Have a great day and remember: Go Ahead & Indulge!

Wacky Wednesday Recipe

Hello! I had a friend ask if I would share my almond pasted cookie recipe - so here it is! I learned to make these cookies when I was a little girl and they have been a staple in our home as long as I can remember. They are very tasty and easy to make. A few hints: Don't make them to big, bite-sized is best, DO NOT overcook them or they will become hard and dry, I always double this recipe, and last but not least - follow the recipe to a 'T!' Enjoy!



Nicole's Almond Paste Cookies

Ingredients:

* 5 large egg whites
* 2 cups superfine sugar (you can put regular sugar through a food processor)
* 1 cup unseasoned bread crumbs
* 1 Lb. almond paste
* Sliced almonds & Cherries

Equipment Needed:

1.) Mixer
2.) Cookie sheets
3.) Parchment paper

Directions:

1.) Preheat oven to 350°
2.) Line baking sheets with parchment paper.
2.) Beat egg whites until smooth.
3.) Add remaining ingredients and mix thoroughly.
4.) Refrigerate dough for 2 hours, until firm.
5.) Roll into 1" balls. (wet hands to prevent sticking)
6.) Place dough balls onto cookie sheet.
7.) Top each ball with almond or cherry, pressing down softly in the center.
8.) Bake until lightly browned.

Tasty Tuesday: Cookies II

"When baking, follow directions. When cooking, go by your own taste."
-Laiko Bahrs

Hello! With the holidays upon us my thoughts ALWAYS turn to cookies. I love to make cookies and give them as gifts - people always appreciate food! The picture below shows three of the 15 types of cookies that I make (cherry, lemon, chocolate). Today I would like to share the recipe for the chocolate cookies. Enjoy!

"Tell me what you eat, I'll tell you who you are."
-Anthelme Brillat-Savarin




Ingredients:

Cookies:

* 1 1/2 cups sugar
* 2 large eggs
* 1 cup oil
* 1 cup cocoa powder
* 1 Tbsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. cinnamon
* 1/2 tsp. allspice
* 1/2 tsp. nutmeg
* 1 tsp. vanilla extract
* 1 tsp. chocolate extract
* 1 cup milk
* 1 bag of chocolate chips
* Flour (start with 3 cups, and keep more nearby if needed)

Icing:

* 1 cup confectioners sugar
* 2-3 Tbsp warm milk
* 1 tsp. chocolate extract (if you would like)


Equipment Needed:

* Large mixer

Directions:

Cookies:

1.) Preheat oven to 350°.
2.) Beat sugar, eggs and oil together until blended.
3.) Add cocoa, baking powder, baking soda, spices & extracts.
4.) Beat until blended.
5.) Slowly add milk until well mixed.
6.) Mix in chocolate chips.
7.) Add flour, 1/2 cup at a time until a soft dough forms.
8.) Add more flour if needed. (dough will be soft and a bit sticky)
** DO NOT add too much flour or your cookies will be dry **
9.) Shape dough into small balls, using about 1 Tbsp for each.
10.) Arrange dough balls 1" apart on parchment paper-lined cookie sheets.
11.) Bake 10 min, until lightly browned.
12.) Do not over-bake - they will become too hard and dry.
13.) Remove from cookie sheets and cool.
14.) Ice when cooled

Icing:

1.) Combine confectioners sugar & milk in small bowl.
2.) Whip lightly with spoon until smooth and slightly thick.
3.) Add chocolate extract and mix well. (if you are using)
4.) Dip tops of cookies into icing.
5.) Let set until icing is dry to the touch.
6.) Store in well sealed container.


Thought of the Day:

“It will be a great day when our schools have all the money they need, and our air force has to have a bake-sale to buy a bomber.”
-Robert Fulghum

Have a great day and remember: Go Ahead & Indulge!

Mosaic Monday

"Broken cookies don't have calories"
-Author Unknown

Hello! With the holidays upon us, what better way to celebrate than with cookies! We love cookies in our home and have just as much fun making them as eating them. (well, maybe not AS much fun!) Enjoy today's mosaic.

"It may be the way the cookie crumbles on Madison Avenue, but in Hong Kong it's the way the egg rolls."
-Robert Orben




Thought of the Day:

"Christmas cookies and happy hearts, this is how the holiday starts."
Author Unknown


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

“On the motionless branches of some trees, autumn berries hung like clusters of coral beads, as in those fabled orchards where the fruits were jewels . . .”
-Charles Dickens

Hello! Berry time! There are so many types of berries available from late spring through the fall - who can resist? Even though this recipe calls for blackberries, you can use blueberries, raspberries, or any other berry instead. Be creative! This recipe does have multiple steps, but believe me, the end result is worth it!! Enjoy!


“The crew of the caravel "Nina" also saw signs of land, and a small branch covered with berries. Everyone breathed afresh and rejoiced at these signs.”
-Christopher Columbus



Blackberry and Almond Bars
(adapted from William-Sonoma)

Servings: 20 bars

Ingredients:

Shortbread:

* 12 Tbsp chilled unsalted butter, cut into 1-inch pieces
* 2 cups all-purpose flour
* 1/2 cup almonds ground toasted
* 1/2 cup granulated sugar
* 1/2 tsp salt

Blackberry Curd:

* 2 pints blackberries
* 4 eggs
* 1 1/2 cups granulated sugar
* Pinch of salt
* 1 Tbsp fresh lemon juice
* 4 Tbsp unsalted butter, at room temperature, cut into 1-inch pieces
* Confectioners' sugar for dusting

Directions:

1.) Preheat an oven to 350°F.
2.) Lightly butter a 9 x 13 cake pan.

Shortbread:

1.) Combine the butter, flour, almonds, granulated sugar and salt and mix in a food processor until small lumps form.
2.) Sprinkle the mixture into the prepared pan and press evenly into the bottom.
3.) Bake until the shortbread is golden, about 20 minutes.
4.) Remove from oven and place pan on a wire rack.
5.) Reduce the oven temperature to 325°F.

Blackberry Curd:
(start while crust is baking)

1.) In a food processor or blender, puree the blackberries until smooth.
2.) Strain the puree through a strainer set over a bowl.
3.) Using a large spoon, firmly push on the berries and extract as much juice as possible.
4.) Discard the solids.
5.) You should have about 3/4 cup juice.(measure to make sure)
6.) In a stainless steel (do not use aluminum) saucepan, whisk together the eggs and granulated sugar until blended.
7.) Then whisk in the blackberry juice, salt and lemon juice.
8.) Place the saucepan over medium-low heat. (do not heat the mixture too quickly.) 9.) Cook, stirring constantly with a wooden spoon, until the mixture is warmed through, 1 to 2 minutes.
10.) Begin adding the butter a little at a time, stirring each addition until blended before adding more.
11.) Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more.
12.) Immediately remove the pan from the heat.
13.) Put the curd through a strainer set over a bowl and let stand for 10 minutes.
14.) Whisk to blend, then pour the curd over the shortbread, spreading it evenly to the edges.
15.) Bake until the curd is set, about 30 minutes.
16.) Remove from oven and let cool completely.
17.) Cut into individual bars, cover and refrigerate until ready to serve.
18.) Dust the bars with confectioners' sugar before serving.


“The merry year is born like the bright berry from the naked thorn.”
-Hartley Coleridge


Silly Joke of the Day:

What do you get when 354 blueberries try to go through the door at the same time?
.............A blueberry jam!


Have a great day and remember: Go Ahead & Indulge!

Temptation Thursday!

Hello!

Today I would like to tempt you with some of my favorite products. They can all be purchased online, so if you have a hankering for one you are able to satisfy! Sprinkles is an actual cupcake bakery and if you live near one and have not partook - shame on you! Bubby's is located in NYC and you can have a nice meal to go along with your pie if you decide to drop in!

Enjoy!


Plum Cherry from Sarabeth's is a staple in my home!





Bubby's Pies are the BOMB!





I love Sprinkles cupcake mixes!





Try Gianna's Cookies! YUM!





Have a great day and remember: Go Ahead & Indulge!

Temptation Thursday!

"A new British survey has revealed that 9 out of 10 people like Chocolate. The tenth lies."
-Robert Paul


Hello! I hope you are having a wonderful week. I am in the middle of preparing for a houseful of guests for Easter Dinner! I cannot wait! Serving a houseful of guests a home-cooked meal is one of my favorite things to do!

What would a great meal be without the dessert? I have some wonderful desserts to share with you today! I can personally vouch for ALL of them! They are all wonderful in their own special way, you will not be disappointed! Enjoy!




Cheesecake Dippers by Eli's Cheesecake


What is the meaning of life? All evidence to date suggests it's chocolate.



Cinnful Cinnamon Rolls by Zingerman's


A chocolate in the mouth is worth two on the plate.




Frosted Egg Cutouts by Cheryl and Co.


Anything is good and useful if it's made of chocolate.



Jumbo Wicked Whoopie by Wicked Whoopies


"There's nothing better than a good friend, except a good friend with chocolate."
-Linda Grayson


Halva Bomb Cake by Dean and Deluca


Joke of the Day:

The problem: How to get 2 pounds of chocolate home from the store in a hot car.
The solution: Eat it in the parking lot.



Have a great day and remember: Go Ahead & Indulge!

Showoff Sunday!

Hello - Come on in and visit!

Today, I am pressed for time, so I only have two wonderful items to share with you! Enjoy!

"Cookies are made of butter and love."
-Norwegian Proverb

Hamentaschen Gift Box from Zingermans!

Hamentaschen are wonderful triangle-shaped pastries filled with slightly sweet fillings. They are traditionally eaten as part of the Jewish celebration of Purim, which runs 2/28/10 - 3/1/10.




For those of you that have visited before, you will know that I LOVE Zingermans! The only problem I have: they are not located in my town!! They are my go to for gifts of all kinds. After all, you can never go wrong with food!


"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold."
-Judith Olney


Assorted Easter Candy from Williams-Sonoma are Easter basket staples in our home.

I usually have to purchase each of these delicious treats individually, but Williams-Sonoma made it easy for me this year and is selling a set of all three! The jelly beans are awesome and with flavors like tangerine, key lime, lemon and pink grapefruit - you can't go wrong! The malted eggs are the best I have ever had and my kids LOVE the sour bunnies!





Williams-Sonoma is another of my favorite shops and I am very lucky to have a Grand Cuisine located in my local mall! (They know me by name!)



Joke of the Day:

How do you get a kleenex to dance? … Put a little boogey in it.


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

"Cookies are made of butter and love."
-Norwegian Proverb

Hello! I hope everyone had an nice weekend! My weekend was BUSY!! I was playing catch up from vacation: laundry, house cleaning, laundry, unpacking, laundry.... You get my drift.

However, I also found time to squeeze in some cooking. Sunday nights are "family dinner nights" with my parents and in-laws: it is always a nice time!

I would like to share the recipe for the cookies I made for dessert last night - they are YUMMY! They are always a hit, my boys love them. I always make a double batch and freeze half of the dough for the near future. Enjoy!

"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart."
-Erma Bombeck





Ricotta Cookies

Servings: 4 dozen (depending on the size)

Ingredients:

Cookie:

* 2 cups fine sugar
* 1 cup unsalted butter, softened
* 8 ounces part skim ricotta, drained
* 2 tsp. vanilla extract
* 2 large eggs
* 2 tsp. baking powder
* 1 pinch of salt
* 3 cups of flour (you may use less)

Glaze:

* 1 1/2 cups confectionery sugar
* 3 Tbs. milk
* 2 tsp. vanilla extract


Directions:

Cookie:

1.) Cream butter and sugar together in a mixing bowl until light and fluffy.
2.) Add ricotta, vanilla and eggs.
3.) Mix well to combine thoroughly.
4.) Add baking powder and salt.
5.) Mix well.
6.) Add flour 1/2 cup at a time until your batter is doughy.
(DO NOT add too much flour, the dough should be sticky)
7.) Cover mixing bowl with plastic wrap and refrigerate the dough 1 to 2 hours.
8.) Preheat oven to 350°.
9.) Using a scoop or your hands, form dough into 1-2 inch balls and place on baking sheet.
10.) Bake about 10 minutes, until cookies look dry.
(DO NOT over-bake, they will be to hard if you do)
11.) Cool cookies completely.


Glaze:

1.) Mix all ingredients in a mixing bowl until combined.
2.) Glaze should be loose, but not very runny.
3.) Add more confectionery sugar as needed to adjust consistency.
4.) Dip tops of cookies in to glaze and let dry.


"When I buy cookies I eat just four and throw the rest away. But first I spray them with Raid so I won't dig them out of the garbage later. Be careful, though, because that Raid really doesn't taste that bad."
-Janette Barber


Enjoy your day and remember: Go Ahead & Indulge!

Temptation Thursday!

Hello! I hope everyone is having a good week! Today, I would like to tempt you with some marvelous coffee/tea cakes! I have personally tried them all and can vouch for their YUMMINESS! Enjoy!


"I really don't think I need buns of steel. I'd be happy with buns of cinnamon."
-Ellen DeGeneres


Sweet Butter Tea Cake


Their classic coffeecake, without the nuts and cinnamon. You can never go wrong with Zingermans - all of their products are phenomenal!


"Can you imagine a world without men? No crime and lots of happy fat women."
-Attributed to Marion Smith and Nicole Hollander


Lemon Buttermilk Teacake


Fresh Meyer lemons and buttermilk make this pound cake superb. I LOVE this cake - I always have one in the freezer for unexpected guests!


"Stressed spelled backwards is desserts. Coincidence? I think not!"
-Author Unknown


Miss Ellie's Cinnamon Walnut Coffee Cake


This coffee cake is very moist and tasty. I am slightly allergic to walnuts, but I still cannot resist eating a slice!


"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart."
-Erma Bombeck


Have a great day and until tomorrow: Go Ahead & Indulge!

Tasty Tuesday!

Welcome!

Thank You for stopping by - today I am sharing my FAVORITE cookie recipe!!

Enjoy!

"I think my grandmother actually smelled like a cookie and that's enough to get any child's attention."
-Francis Lee Bailey




Lemon Cookies

Ingredients:

Cookies:

* 1 cup shortening
* 1 1/4 cups granulated sugar
* 4 eggs
* 1/3 cup plus 2 Tbsp light sour cream
* 1 Tbsp lemon extract
* 1 tsp vanilla extract
* Grated zest of 1 lemon (finely grated)
* 4 1/2 cups all-purpose flour
* 4 1/2 tsp baking powder

Icing:

* 1 cup confectioners' sugar
* 2-3 Tbsp warm milk
* 1/2 tsp fresh lemon juice

Preheat oven to 350 degrees.

Cookies:

1. Beat together shortening and sugar in medium bowl until light.

2. Add eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until well combined, scraping down sides of bowl.

3. Combine flour and baking powder; add to mixture in bowl and beat just until moistened.

4. Shape dough into small balls (I use a small scoop).

5. Arrange about 1 inch apart on parchment lined cookie sheets.

6. Bake 10 min, until lightly browned. DO NOT over-bake. Remove from pans and cool.


Icing:

1. Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add the lemon juice and stir briskly until well-combined.

2. Dip tops of cookies into icing. Let set until icing is dry to the touch. Store in closed container.


"Broken cookies don't have calories"
-Author Unknown


Until Tomorrow: Go Ahead and Indulge!

Mangia Monday!

"What is food to one man may be fierce poison to others."
-Lucretius




Melt-Away Cookies

Servings: 13 dozen

Ingredients:

* 1 batch vanilla kipferl Dough (recipe below)
* Vanilla Powdered Sugar (recipe below)
* All-Purpose Flour

Gadgets needed: Large baking sheet, parchment paper

Preheat oven to 350 degrees.

1. Divide dough into thirds. Transfer one third to lightly floured work surface, replace remainder in fridge until you're ready to work with it. Cut working dough into approx 1-inch squares; gather up a handful and knead this briefly on work surface to soften.

2. Using lightly floured hands (dip in flour, then clap off excess), roll dough into a 12 inch rope (about 3/8-inch in diameter). Cut into 3/4-inch lengths; roll segments into small round balls.

3. Arrange about 1/2-inch apart on a parchment paper-lined baking sheet.

4. Bake on center rack of oven 8-9 min until edges begin to brown slightly (do not over-bake). Let cool on baking sheet 1-2 min, then, while still warm, carefully toss cookies in vanilla-flavored powdered sugar to coat entire surface (I put the powdered sugar in a paper bag, add the cookies and lightly shake).

5. Transfer to separate (cool, not warm) baking sheet to cool completely. Store in a covered container at room temperature.


Tip:

* This very soft dough should be kept cool while working with it for as long as possible for ease of handling and successful results. Use only enough flour as needed to be able to roll and handle the dough without it sticking to the work surface.



Vanilla Kipferl Dough

* 4 sticks (1 lb) unsalted butter
* 1 cup plus 1 Tbsp Powdered Sugar (un-sifted)
* pinch of salt
* 1 tsp ground cinnamon
* 1 large egg yolk
* 1 Tbsp plus 1 tsp pure vanilla extract
* 3 cups plus 2 Tbsp (16 oz) all-purpose flour
* 3/4 cup finely ground nuts (slivered almonds or chopped hazelnuts)

Gadget Needed: Electric Mixer

1. Cream butter, powdered sugar, salt and cinnamon on MEDIUM until combined, scraping bowl and paddle as needed.

2. Add egg yolk and vanilla extract. Mix to combine.

3. Stop mixer; add flour and nuts. Mix on LOW just until flour and nuts are combined.

4. Transfer dough to a lightly floured surface; form into rectangle about 1/2-inch thick. Dough will be soft. Wrap with plastic wrap; refrigerate at least 3 hours or overnight.


Tip:

* Dough can be frozen for up to 2 months. Be sure to wrap well and date. Thaw frozen dough overnight in refrigerator.



Vanilla-Flavored Sugar

Serving: 2-3 cups

* 1 Whole vanilla bean pod, split in half lengthwise
* 2-3 cups powdered or granulated sugar

1. Split vanilla pod in half lengthwise. Scrape seeds out with the tip of a paring knife; reserve seeds for other uses (see tip).

2. Bury empty pod in container of sugar (either powdered or granulated). Store covered at room temp 1 week before first use of sugar.


Tips:

* Vanilla seeds can be used to flavor sauces, icings, etc.

* Tip: Replenish sugar as needed to keep vanilla sugar on hand. It is delicious in coffee or tea, use to top muffins, french toast, etc. Refresh pod as needed. Dried-up pods can be ground with spice grinder and added back to sugar container.


"One cannot think well, love well, sleep well, if one has not dined well."
-Virginia Woolf

Until tomorrow: Go Ahead and Indulge!

Tasty Tuesday!

Hello!

Get ready for another installment of Tasty Tuesday!
Enjoy the sites, imagine the smells and dream of the tastes!!




Citrus Shortbread Trio






Shining Star Candy







Butterball Cookies



Have a wonderful day!

Until Tomorrow:

Go Ahead and Indulge!

Tasty Tuesday!

Hello!

I hope everyone is enjoying the new week!
Can you believe it is October?
Where does the time go?

Welcome to another installment of Tasty Tuesday!
Enjoy the sights, sorry for the lack of smells!


THIS IS A COOKIE! YOU CAN EAT IT!


Nativity Scene Springerle Cookie





Gourmet Springerle Cookies

Visit the shop on 1000 Markets!


A Brief Primer on Springerle Cookies:

These cookies are and have been the traditional Christmas cookie in Bavaria and Austria for centuries.

Springerle are white, anise-flavored cookies, made from a simple egg-flour-sugar dough. Usually rectangular or circular in shape, they have a picture or design stamped on the top. The images are imprinted with specially carved rolling pins or flat molds (Springerle presses, or boards). After the cookies are baked, the designs are sometimes enhanced with edible food colors, or with tempera/acrylic paints, if the cookies are to be used as decorations.

The name Springerle comes from an old German dialect and means "little knight" or "jumping horse."

Historians trace these cookies back to the Julfest, a midwinter celebration of pagan Germanic tribes. Julfest ceremonies included the sacrificing of animals to the gods, in hope that such offerings would bring a mild winter and an early spring. Poor people who could not afford to kill any of their animals gave token sacrifices in the form of animal-shaped breads and cookies.

Vestiges of these pagan practices survive in the baking of shaped-and-stamped German Christmas cookies such as Lebkuchen, Spekulatius, Frankfurter Brenten, and Springerle. Scenes from the Bible were some of the earliest images portrayed on the springerle molds. and were used to educate those who couldn't read or write. Eventually, other scenes were carved and the cookies soon reflected images of holidays, events, and scenes from every day life. The cookies were also used to celebrate births, weddings, and used as betrothal tokens.

Exchanging springerle during the holidays was a common practice very much like we exchange cards today.



German Springerle Cookies


Ingredients:

* 4 large eggs
* 2 cups sugar
* 1 1/2 tablespoons butter, room temperature
* 1 teaspoon baking powder
* 1 teaspoon anise extract
* 4 cups all-purpose flour

Directions:

1.) Prepare baking sheets with greased parchment paper or use non-stick sheets. (Avoid insulated cookie sheets as they will cause the springerle cookies to brown during baking)

2.) In a large mixing bowl, beat eggs on high speed until light and fluffy.

3.) Add sugar, butter, and baking powder; beat at high speed for 15 minutes, scraping sides of bowl occasionally.

4.) Beat in anise extract.

5.) Gradually add in flour, 1/2 cup at a time, until well mixed.

6.) On a lightly floured board, knead the dough a few time (the dough will be sticky at first, so knead in just enough flour to make it manageable). Lightly flour your springerle rolling pin.

7.) On a lightly-floured board, roll out dough, using a standard rolling pin, into a rectangle about 1/2-inch thick.

8.) Using your springerle rolling pin, roll slowly and firmly over the dough to make a clear design.

9.) Using a sharp knife, cut cookies apart and trim off outside edges. Roll out scraps of dough and repeat. (Be sure to flour the rolling pin and board before each pressing, this will insure the dough will not stick)

10.) Place cookies on prepared cookie sheets. Let cookies stand, uncovered, overnight to dry. (Drying preserves the image during baking)

11.) Preheat oven to 350 degrees F. Place oven rack in middle of oven.

12.) Bake one baking sheet at a time, for approximately 10 minutes or until cookies are slightly golden on bottoms, but white on top.

13.) Remove from oven and transfer cookies to wire racks to cool. (let cookies stand overnight to completely dry before storing)

Storage: Keep cookies in a tight container for 2 or 3 weeks before using to achieve the best flavor.

The number of cookies this recipe yields depends on the size and thickness of your Springerle cookies.



Until Tomorrow:
Go Ahead and Indulge!

Tasty Tuesday!

Hello!

Welcome to another addition of Tasty Tuesday!

I wonder how it is not possible for me to never tire
of looking at or eating food!

I am surprised I don't weigh 300 Lbs! (although I could stand to lose a few)

Today I have compiled a gallery of favorites that I found on Etsy!

Enjoy!





Have a great day and Until tomorrow:

Go Ahead and Indulge!

Salivation Sunday!

Hello!

I hope everyone is enjoying their weekend!

Just a few items to get those taste buds working today!

"Health food makes me sick."
-Calvin Trillin

Etsy Shop:

whimsyandspice



Brown Sugar Gingerspice Shortbread Cookies


"The only man who is really free is the one who can turn down an invitation to dinner without giving an excuse."
-Jules Renard


Etsy Shop:

MissMunchie



The Original - 50 Ct.


"Man is what he eats."
-Ludwig Feuerbach



Commercial Shop:

Stonewall Kitchen



Pumpkin Pancake and Waffle Mix


"Food is the most primitive form of comfort."
-Sheila Graham


Have a great day and until tomorrow:

Go Ahead and Indulge!