Green Tea White Chocolate Sugar Cookies

green tea white chocolate cookiesIt’s December! I can’t believe that it’s already more than a week into December and Christmas is fast approaching. No, I haven’t done my holiday shopping yet but I can already envision the empty bank account as I think about the things I have to buy. But the Christmas tree is up and I’m glad I got that done at least.
green tea cookiesWhen December rolls around, cookies seem to be extra popular to bake. I’ve never done cookie exchanges or made cookie platters but I think it’s always fun to see people enjoy the things you make in the kitchen. These green tea white chocolate sugar cookies are extra tender and soft. The white chocolate in the batter softens the taste of green tea, which can come across as bitter to some people. But the green tea flavor is still bold and you might not even notice the white chocolate.
green tea white chocolate sugar cookiesI put a dollop of royal icing on mine, because I made a whole batch to decorate the same cookies that were cut into Christmas tree shapes. But I didn’t realize that the royal icing wouldn’t stick onto the cookies because of the coating of green tea sugar. I had to force it onto the domed cookies by squeezing it straight onto the cookie and hoping it would stay. So, if you are planning on decorating these, you can skip the green tea sugar coating (ah, but that sugar is so delicious though!!).
matcha white chocolate sugar cookies

Here are a couple of past posts for more holiday baking:
Christmas Wreath Macarons
Pomegranate Coconut Marshmallows and Coconut White Hot Chocolate
Snowball Cookies

Green Tea White Chocolate Sugar Cookies

Ingredients:
¾ c. sugar, divided
½ tsp. plus 2 tbsp. matcha
2 c. flour
½ tsp. kosher salt
8 oz. unsalted butter, room temperature
½ c. brown sugar, packed
1 ½ tbsp. honey
1 large egg, room temperature
1 egg yolk
2 tsp. lemon zest
3 oz. white chocolate, melted

Instructions:

  1. In a small bowl, whisk ½ c. sugar and ½ tsp. matcha together.
  2. In a medium bowl, whisk flour, salt and 2 tbsp. matcha.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, honey and ¼ c. sugar until light and fluffy.
  4. Add egg, egg yolk, and lemon zest and mix until pale.
  5. On low speed, add flour mixture and white chocolate.
  6. Wrap dough in plastic and refrigerate for at least 2 hours.
  7. Preheat oven to 350˚F and scoop tablespoon sized dough onto parchment lined baking sheets. (I used a domed baking pan like the one here. I sprayed the pan with nonstick spray before putting the dough into the pan.)
  8. Bake 8-10 minutes, until the bottom and the edges are barely golden and the tops no longer look wet.
  9. Immediately, toss cookies into reserved green tea sugar gently and let cool before eating.

Recipe adapted from Bon Appetit.

Coffee Macarons

coffee macaronsWhere in the world did the time go?? It’s a week before Thanksgiving! I always feel a little overwhelmed right before the week of Thanksgiving. Not so much the day of, because by then I have already planned and prepped for the big day. But the week before, I’m trying to figure out grocery lists, what dishes to remake from last year and try for this year, and the number of people coming while doing every day things like work, house chores and errands. This is the first time I ever felt like leaving Thanksgiving dinner to someone else (that says volumes since I’ve been doing Thanksgiving dinner since I was a junior in high school).
coffee macaron shellAs children of Korean immigrants, we didn’t celebrate American holidays like my non-Asian friends. Thanksgiving was just another day off of school (which we were more than grateful for) and we would maybe have a chicken for dinner. In hindsight, we didn’t even have chicken every year. I didn’t even care about having a Thanksgiving meal with turkey until my one friend said to me, “What?? You don’t eat turkey on Thanksgiving?? No mashed potatoes? No gravy or stuffing? What about sweet potatoes with marshmallows, you must have that at least.” Mind you this was over AIM (omg remember those days?? Being on AIM was the lifeline to having a social life) and it may have sounded harsher than he intended in my mind. Either way, that night (the night before Thanksgiving) I searched high and low for a turkey recipe and in the morning, I insisted that my dad buy us a turkey. (Now that I think about it, it was a miracle in itself to have found a fresh turkey the day of Thanksgiving.) So with a fresh 12-lb. turkey with no other fixings, we made our first Thanksgiving meal. It was just salted, peppered and basted with butter and it was the most delicious turkey I’ve ever had.
coffee macaronMy meals since then have evolved and developed. We have had a variation of every side dish you can think of (mashed and roasted potatoes and vegetables, stuffing, salads, cranberry sauce, gravy, sweet potatoes, mac and cheese…). I’ve tried about every method there is to making a turkey (brined, dry-brined, roasted upside down halfway and turned over, spatchcocked, blanketed with a weave of bacon strips…) with the exception of deep frying. But nothing ever tastes as good as that first turkey I made.

keurig macaronsEither way, yes, for once in my life I feel overwhelmed with Thanksgiving. Last year, when my brother asked, “Are we having a Thanksgiving dinner with everyone?” I replied, “As long as I’m living and breathing, there is always Thanksgiving dinner.” I think I forget what we started with and it’s so easy to see the tough part of the task that it’s even easier to dismiss the highlights of the fruit of the labor. So this year, I’m so incredibly thankful for every opportunity and task that I’ve been given. Not because I’m so gung ho about the work, but because I’ve been blessed with the ability and the environment to accomplish it and that is more than enough to be thankful for.
DSC_0484*Somehow I ended up with this soliloquy about Thanksgiving. But this macaron would be the perfect ending to a meal. Thanks to the coffee emulsion (which is more potent than an extract) and a sprinkling of coffee grounds (I just opened up a fresh Keurig pod), it is bursting with coffee flavor. Also, I’m kinda macaron-ed out. Hahaha So it may be a while before you see another macaron post. But I’m looking forward to bringing different things for the blog. 🙂

Coffee Macarons

For the macaron shell:

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
fresh ground coffee (for garnish)
brown gel food coloring (for decorating the macaron)
vodka (for diluting the food coloring)

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  10. The piped batter may have peaks but should smooth away in a minute or two.
  11. Sprinkle coffee grounds on only 1/3 of the macaron shell.
  12. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  13. Preheat the oven to 325-350˚F.  If your oven tends to run hot go for 325˚F, if not then 350˚F.
  14. Lower the heat to from 350˚F to 300˚F. (If starting from 325˚F, lower to 275˚F.)
  15. Bake 10-12 minutes, until the feet are formed and the tops are smooth.  The macaron shell is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  16. Remove pan from oven and reheat oven to higher temperature for 10 minutes before baking the next tray, lowering the temperature when you start baking it.
  17. Continue until you bake all of the macaron shells.
  18. Once the macarons have cooled, dilute brown food coloring in some vodka to make it paint-like.
  19. With a flat brush (food-only use), draw a thick line down the middle of the macaron.
  20. Once all the macarons have been drawn, dilute food coloring with a drop or two of vodka for a stronger color and turning the flat brush to the side, draw a thin stripe down the thick light brown stripe.
  21. Let dry and fill with coffee frosting.

For the coffee frosting:

Ingredients:
1 c. whole milk
¼ c. flour
⅛ tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
½ c. sugar
1 – 1½ tbsp. coffee emulsion  

Instructions:

  1. In a small pot over medium heat, whisk milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add 1 tbsp. coffee emulsion and mix until combined.
  8. Taste and if you want a stronger flavor, add another ½ tbsp. coffee emulsion.

Soot Sprite Macarons (Pumpkin Cookie Butter Macarons)

susuwatari macaronI’m a huge Hayao Miyazaki fan. I love the stories and character development in his films. What I appreciate the most are his strong feminine characters that often save themselves unlike so many of the Disney films I grew up with. Of course there are male protagonists, but they neither dominate nor undermine the heroine. Instead, they work in tandem with each other and both characters evolve and progress their personalities. One of my favorite films from Studio Ghibli is Spirited Away. Susuwatari (also known as Soot Sprites) are the minions of Kamaji, the boiler man. Small and furry looking, they are adorable in clusters and eat Konpeitō, which are star-shaped colorful Japanese candy. The plush with the mask is No Face who my sister deemed creepy and suggested I throw out. I think it’s adorable and I would never. Like I’ve mentioned before, we are two very different people.
soot sprite macaronThe black shells and the orange pumpkin cookie butter filling just beg these macarons to be made for Halloween. I’ve wanted to make these for October but I just ran out of time. You can always omit the black food coloring, colored sugar sprinkles and candy eyes and you would have a perfect pumpkin macaron for Thanksgiving. (As shown in the last photo of the post.) By the way, the pumpkin cookie butter filling is made with Trader Joe’s pumpkin pie spice cookie butter. (Can you tell I love Trader Joe’s yet? Hahaha Anyways…) It tastes exactly what the title says except I found that it wasn’t pumpkin-y enough. So I added pumpkin puree to the frosting base to up the pumpkin factor.
soot sprite macaronsIf you do decide to make it with the black food coloring and sugar sprinkles, I should warn you that these macarons WILL turn your mouth and teeth black. And if you have several of them, (this may be TMI but) you may or may not have green stool. Kind of like that black burger bun situation that Burger King had a month ago. It’s not harmful to your body, but I didn’t want to give anyone a surprise scare. Hahaha
pumpkin cookie butter macaronsIn other news, my favorite holiday of the year is creeping up on us. Thanksgiving is the absolute ultimate holiday for me and I’m looking forward to sharing some of my all-star recipes with you during this month!

Soot Sprite Macarons (Susuwatari Macarons)

You will need:
Black Sprinkle Macaron Shells (recipe below)
Pumpkin Cookie Butter Frosting (recipe below)
Candy Eyes
Black candy melts

Instructions:

  1. Sandwich two black macaron shells with pumpkin cookie butter frosting.
  2. Melt two black candy wafers in the microwave and use a toothpick to dab a small amount on the back of a candy eye to adhere to the macaron shell. (Before adhering the eyes, make sure that the pupils of the candy eyes are identical. Some pupils tend to be larger than others, giving your macarons an odd mismatched look if you are not careful.)
  3. Repeat the steps with the second candy eye.

Black Sprinkle Macaron Shells

212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
black gel food coloring (if you want regular pumpkin macarons, do not use this.)
black sugar crystals (if you want regular pumpkin macarons, do not use this.)

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
  8. Add in a drops of black gel food coloring until desired shade is achieved. (Skip this step if you want white macarons.)
  9. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  10. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  11. The piped batter may have peaks but should smooth away in a minute or two.
  12. On half of the macaron shells, generously sprinkle on black sugar crystals. (Skip this step if you want white macarons.)
  13. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  14. Preheat the oven to 325-350˚F.  If your oven tends to run hot go for 325˚F, if not then 350˚F.
  15. Lower the heat to from 350˚F to 300˚F. (If starting from 325˚F, lower to 275˚F.)
  16. Bake 10-12 minutes, until the feet are formed and the tops are smooth.  The macaron shell is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  17. Remove pan from oven and reheat oven to higher temperature for 10 minutes before baking the next tray, lowering the temperature when you start baking it.
  18. Continue until you bake all of the macaron shells.

Pumpkin Cookie Butter Frosting

Ingredients:

½ c. pumpkin puree
¾ c. whole milk
¼ c. flour
⅛ tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
½ c. sugar
½ c. pumpkin pie spice cookie butter

Instructions:

  1. In a small pot over medium heat, whisk pumpkin puree, milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the pumpkin pie spice cookie butter and mix until combined.

Perfect Salted Chocolate Chunk Cookies

chocolate chunk cookiesAren’t chocolate chip cookies the most basic of all cookies? I feel like almost everyone starts off their baking journey with chocolate chip cookies. But as with most things that are simple, mastering the perfect cookie is more difficult than you think. Everyone has their preference to a perfect chocolate chip cookie. If I had to describe mine, it would be crisp on the edges yet chewy in the middle with puddles of just melted chocolate and a healthy dose of salt to balance it out.
chocolate chunksFor as long as I’ve been baking, I’ve tried endless recipes of chocolate chip cookies. Starting from the cornerstone of all chocolate chip cookies, the original Nestle Toll House cookie (which always makes me think of that episode in Friends where Monica tries to figure out Phoebe’s grandmother’s cookie recipe) to the complicated Jacque Torres’s secret recipe (also known as the New York Times’ chocolate chip cookie) that uses two kinds of flour, two kinds of sugar and has a resting time of 24 hours. They were all good (because let’s face it, how can you go wrong with sugar, flour, butter and chocolate?), but not what I was looking for. They were too puffy, too chewy, too sweet, too flat, too crispy or too time consuming. I felt a lot like Goldilocks.
chocolate chip cookie recipeSo I did what any picky person would do and came up with my own browned butter chocolate chip cookie recipe, which is the base of my chocolate chip marshmallow cookie cake and it has been my staple for a solid 5 years. It was complex, chewy, quick and delicious.
perfect chocolate chip cookiesBut when I saw Deb of Smitten Kitchen’s post for chocolate chunk cookies, I broke down and had to try it. There was nothing that was stopping me from making those cookies. I didn’t care that it used THREE kinds of sugar, and that I had to chop up a huge bar of chocolate (which btw, is one of the things I hate doing and yes, you have to chop it up, chocolate chips are not the same thing). I just knew I had to make it.
salted chocolate chunk cookieWell, I found it. The MOST PERFECT chocolate chip cookie EVER. I’m done. I’ve reached cookie Nirvana. Crisp on the outside? Check. Chewy in the middle? Check. Puddles of chocolate? Check. One bowl? Check. Not too sweet? Check. Salted? Check. Your search for the perfect chocolate chunk cookie is over. You’re welcome.
perfect chocolate chip cookie recipe

Salted Chocolate Chunk Cookies

Ingredients:
4 oz. (1 stick) unsalted butter, room temperature
2 tbsp. granulated sugar
2 tbsp. turbinado sugar (aka sugar in the raw)
¾ c. plus 2 tbsp. light brown sugar, packed
1 large egg, room temperature
1 tsp. vanilla extract
¾ tsp. baking soda
¼ tsp. fine sea salt, heaped
1 ¾ c. all-purpose flour
½ lb. semi-sweet chocolate, chopped
Maldon sea salt

Instructions:

  1. Preheat oven to 360˚F, and line two baking sheets with parchment paper.
  2. In a bowl of a standing mixer fitted with the paddle attachment, cream butter, granulated, turbinado and light brown sugar until light and fluffy.
  3. Add egg and vanilla extract until thoroughly mixed.
  4. Fold in baking soda, sea salt, flour, and chocolate chunks.
  5. Using either a cookie scoop or spoons, dollop 1 ½ tbsp. of cookie dough onto prepared baking sheets.
  6. Sprinkle maldon salt over the mounds of cookie dough.
  7. Bake 9-11 minutes, until edges are golden brown.
  8. Cool 10 minutes before eating.

Recipe from Smitten Kitchen

Cereal Macarons with Cereal Milk Frosting

Cereal Macarons with Cereal Milk Frosting 3Cereal and I have a love/hate relationship. I love how there are endless flavors and textures, how each cereal turns plain milk into a unique drink, and how you can eat it for pretty much any meal or snack (and even when you run out of milk, you can eat it plain, kind of like teeny tiny cookies).
Cereal Macarons with Cereal Milk Frosting 1 fruit loops macarons cereal milk frosting recipe cereal milk frosting On the other hand, I hate it for two reasons: 1) I pretty much cannot stop eating it once I open it up. It’s rare for me to have the “recommended serving”. I once took out a measuring cup and measured exactly one serving. Dude, it’s the size of my fist and I have small fists. 2) I hate soggy cereal. I think there is nothing worse than fully saturated cereal. It gets all mushy and some even start deteriorating into the milk. Don’t ask me to do something once that milk hits the bowl, because unless it’s a real emergency I’m taking the five minutes to eat it.
Cereal Macarons with Cereal Milk Frosting 2cereal macarons recipecereal macaron recipeThis recipe takes two of the best parts of cereal: the crispy bits and the cereal milk.  No sogginess, and you can customize each macaron flavor to whatever you wish! The cereal milk from this recipe tastes like the cereal milk you would get from Frosted Corn Flakes. (I got the inspiration from Momofuku Milk Bar’s cereal milk soft serve.) I suppose you could try using a different cereal (sans the toasting) and you would technically get the flavor that cereal’s milk.
lucky charms macaron fruit loops macaron frosted cheerios macaroncocoa pebbles macaron trix macaron cinnamon toast crunch macaronIt was really exciting to watch them bake and I loved seeing them in so many different colors and textures. The Lucky Charms batch smelled especially good in the oven. I think it was the marshmallow bits baking and yes, they were magically delicious.

Cereal Macarons with Cereal Milk Frosting

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
cereal of your choice, crushed (I bought the multipack of mini bags to have a variety.)
cereal milk frosting (recipe below)

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  10. The piped batter may have peaks but should smooth away in a minute or two.
  11. On half of the macaron shells, sprinkle on desired crushed cereal.
  12. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  13. Preheat the oven to 325-350˚F.  If your oven tends to run hot go for 325˚F, if not then 350˚F.
  14. Lower the heat to from 350˚F to 300˚F. (If starting from 325˚F, lower to 275˚F.)
  15. Bake 10-12 minutes, until the feet are formed and the tops are smooth.  The macaron shell is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  16. Remove pan from oven and reheat oven to higher temperature for 10 minutes before baking the next tray, lowering the temperature when you start baking it.
  17. Pipe a dollop of cereal milk frosting on the plain macaron shell.
  18. Top it with crushed cereal macaron, flattening it slightly to push the frosting to the outer edge.
  19. *This step is optional but I prefer to age my macarons. To do so, place assembled macarons in an airtight container and refrigerate overnight. The next day, the macaron shells will have softened slightly and in my opinion, more delicious.

Cereal Milk Frosting

1½ c. cereal milk (recipe below)
1/4 c. flour
½ tsp. kosher salt
8 oz. (2 sticks) unsalted butter, room temperature
¾ c. sugar
½ tsp. vanilla extract

Instructions:

  1. In a small pot over medium heat, whisk milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and mix until combined.

Cereal Milk

Ingredients:

3 ½ c. Corn Flakes cereal
4 c. whole milk, cold

Instructions:

  1. Preheat oven to 300˚F.
  2. On a sheet pan lined with parchment paper, toast cereal for 5-7 minutes, until slightly deeper in color.
  3. Cool toasted cereal.
  4. In a large bowl, mix cereal and milk and steep for 30 minutes, until cereal is soggy.
  5. Strain mixture through a fine mesh strainer. (Do not force mixture through mesh strainer. The resulting milk will be starchy and thicker than what you started with.)

*Macaron recipe adapted from Bouchon Bakery by Thomas Keller, Sebastien Rouxel.
*Cereal milk recipe adapted from Momofuku Milk Bar by Christina Tosi, David Chang.

Honey Caramel Cheesecake with Crispy Meringue Bits and Almonds

Honey Caramel Cheesecake 7This is the prettiest dessert I’ve plated so far. I’ve never really mastered the art of plating, but for some reason, I couldn’t help myself when arranging this dessert. It might be because there are so many components to it, or because I was just excited to do something intricate for once, but this one is a stunner for sure, both on the eyes and on the palate.
Honey Caramel Cheesecake 4Honey Caramel Cheesecake 2Sometimes I look at certain recipes and wonder, “Uh…. Yeah, right. Who has the time for that??” I’m thinking this recipe will probably give a lot of people the same thought. I honestly set out with a simple recipe in mind: a honey caramel swirled cheesecake topped with meringue bits. But when I tried this new method of making meringues, I botched the first try and baked the sugar for way too long which resulted in caramelized sugar bits. Luckily, the second time was successful. I have to say, it was worth the trouble because I’ve always had a tough time making meringues that don’t crack or stay perfectly white and this method worked wonders.
meringue flowers caramel shardsIt’s crunchy, crispy, creamy, smooth, nutty, sweet, salty, rich and light. It’s pretty much a party in your mouth.
Honey Caramel Cheesecake 1
Honey Caramel Cheesecake with Crispy Meringue Bits and Almonds

Ingredients:

Honey caramel cheesecake (recipe below)
Honey caramel (recipe below)
Crispy meringue bits (recipe below)
Caramelized sugar bits (recipe below)
Almonds, chopped into small pieces
Maldon sea salt

Instructions:

  1. Trim the edges of the cheesecake to get neat sides.
  2. With a sharp knife, cut cheesecake into long strips, wiping the blade of the knife down after each cut.
  3. Top each cheesecake pieces with crisp meringue bits, caramelized sugar bits, almonds and sea salt.
  4. Optional: put dollops of honey caramel around the edges of the plate and top with sea salt and almond pieces.

Honey Caramel Cheesecake

Ingredients:

½ c. butter, softened
½ c. sugar
1 c. all-purpose flour
1 ½ tsp. vanilla extract, divided
¼ tsp. kosher salt
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 egg
6 tbsp. heavy cream
honey caramel (recipe below)

Instructions:

  1. Preheat oven 350˚F and line an 8-inch square pan with parchment paper.
  2. In a large bowl, combine butter, sugar, flour, vanilla and salt until a dough forms.
  3. Press dough into an even layer on the bottom of the pan.
  4. In the bowl of a standing mixer fitted with the paddle attachment, mix cream cheese and sweetened condensed milk until homogenous.
  5. Add egg and heavy cream and mix until combined.
  6. Pour cream cheese mixture on top of the flour mixture.
  7. Put dollops of honey caramel and swirl with a toothpick to form swirls.
  8. Bake 20-25 minutes in a preheated oven until cheesecake is set.
  9. Cool on a wire rack and refrigerate until thoroughly chilled.

Honey Caramel

Ingredients:

½ c. honey
¼ c. heavy cream
1 tbsp. unsalted butter
½ tsp. vanilla extract
¼ tsp. kosher salt

Instructions:

  1. In a saucepan over medium high heat, combine honey and cream.
  2. Cook until mixture reaches 238˚F.
  3. Remove from heat; stir in butter, vanilla and salt.
  4. Cool, and refrigerate if storing for future use.

Crispy Meringue Bits

Ingredients:

150 g. superfine sugar
75 g. egg whites, room temperature
1 pinch of cream of tartar

Instructions:

  1. Preheat oven to 400˚F and line a rimmed baking sheet with parchment paper.
  2. Spread sugar in an even layer over parchment.
  3. In the bowl of a standing mixer fitted with the whisk attachment, add the egg whites and the cream of tartar.
  4. Place sugar into the oven and bake until the edges of the sugar begins to melt but not brown, about 5 minutes.
  5. Once the sugar begins to melt, turn the mixer onto high.
  6. Remove baking sheet from the oven and the eggs whites should be foamy.
  7. Turn the mixer to medium high and slowly pour the hot sugar from the parchment paper into egg whites.
  8. Once all the sugar is added, turn the mixer onto high and mix until stiff, shiny peaks form.
  9. Reduce oven to lowest setting 140˚F.
  10. Line another baking sheet with parchment paper.
  11. Fill a pastry bag fitted with a closed star tip, make small flower shapes until you have used up all of the meringue.
  12. Bake about 10-20 minutes until they are crisp and hollow.
  13. Turn off oven and let it dry out for about 30 minutes to an hour.
  14. Remove meringues out of the oven and store in a cool, dry place.

Caramelized Sugar Bits

Ingredients:

50 g. superfine sugar

Instructions:

  1. Preheat oven to 400˚F and line a rimmed baking sheet with parchment paper.
  2. Spread sugar in a thin even layer over parchment.
  3. Place sugar into oven until it becomes liquefied and golden brown.
  4. Remove and let stand until completely cool.
  5. Break into small shards of crisp sugar.

A (Belated) Blogiversary, A Funfetti Cake Batter Cake & A Giveaway

Funfetti Cake Batter Cake and Macarons 3It’s my first Blogiversary! One year ago, I started blogging on this little website with a lot of encouragement from friends and family. I cannot believe that it has already been a year. Each time I am able to share recipes, tutorials or whatever this brain of mine thinks of, I am so grateful to be able to send off a little piece of my creativity into the webosphere.  I’m even more grateful to the all of you who take the time out of your day to read the little bits of me that I post on my wee space on the internet.
funfetti macarons Funfetti Cake Batter Cake and Macarons 2Because anything celebratory requires sprinkles (or glitter) in my brain, I made a little cake chock-full with sprinkles for this post. It has sprinkles in the frosting, around the outside, and on the macarons. (I originally wanted to do a funfetti cake, but being me I totally forgot to add the sprinkles to the cake batter so instead it went into the frosting.) And because I love all things macarons, I added some funfetti macarons. The cake and the macarons are filled with cake batter frosting. My secret ingredient to making it taste like cake batter? Boxed cake mix. *GASP*I know. I never ever ever ever ever use boxed cake mix but this is the one time exception. And because it uses boxed cake mix, it is definitely on the sweeter side of the dessert spectrum. It also has that nostalgic bake sale cupcake taste that I loved in my youth.
Funfetti Cake Batter Cake and Macarons 5 Funfetti Cake Batter Cake and Macarons 6To celebrate my ridiculously belated blogiversary, I’m hosting a giveaway! If you know me at all, Target is one of my favorite places to shop. I’m telling you, I cannot walk out of that store without something in my hand! It literally has everything you need so I’m giving away a $25 gift card so that you too can enjoy a small shopping trip to Target.*  Entering the giveaway is so simple! Simply follow me on Instagram and like my giveaway photo and for an extra entry, like and leave a comment on this post about what kind of cake you like. The giveaway ends on Friday, May 8th and if the winner does not respond within 3 days, I will be selecting another one. Funfetti Cake Batter Cake and Macarons 4Funfetti Cake Batter Cake and Macarons

Vanilla Buttermilk Cake (recipe below)
Funfetti Cake Batter Frosting (recipe below)
Funfetti Macarons (recipe below)
1-2 c. Sprinkles

Instructions:

  1. Evenly fill and stack each layer of vanilla cake with funfetti cake batter frosting.
  2. Crumb coat the cake with a thin layer of cake batter frosting (funfetti cake batter frosting without the sprinkles.)
  3. Place cake in freezer for 5 minutes until the frosting on the outside sets firmly.
  4. Once crumb coat is set, frost the entire cake with cake batter frosting.
  5. Take a handful of sprinkles and slowly cup the outside of the cake, patting it to ensure full coverage. (This part will create a mess. Sprinkles will bounce and fall everywhere.)
  6. Let frosting set in freezer for 5 minutes.
  7. Take cake out and frost little mounds of frosting around the top of the cake and attach a funfetti macaron for decoration.

Vanilla Buttermilk Cake

Ingredients:
1.5 c. cake flour
1  c. sugar
½ tbsp. baking powder
⅛ tsp. salt
¾ c. buttermilk, divided
4 oz. unsalted butter, room temperature
2 eggs, room temperature
1 egg yolk
1 tsp. vanilla extract

Instructions:

  1. Preheat the oven to 350˚F and line four 6-inch cake pans with parchment paper.
  2. In a bowl of a standing mixer with the paddle attachment, add flour, sugar, baking powder, and salt. Mix until combined.
  3. On low speed, add ½ c. buttermilk and butter and mix until combined.
  4. In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
  5. On low speed, slowly add the egg mixture to the flour mixture.
  6. Increase speed to medium, and mix until combined.
  7. Evenly divide cake batter into the three cake pans.
  8. Bake about 20-25 minutes until cake is done or until a toothpick inserted into the center comes out clean.
  9. Let cool in pan for 10 minutes, and then move onto a cooling rack until completely cool.

Funfetti Cake Batter Frosting

Ingredients:
3 c. whole milk
¾ c. flour
¼ tsp. salt
1½ 1b. (6 sticks) unsalted butter, room temperature
3 c. sugar
¼ c. cake mix
1 tbsp. vanilla extract
½ c. sprinkles

Instructions:

  1. In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and cake mix and mix until combined.
  8. Reserve ⅔ of the mixture for filling the macarons and frosting the outside of the cake.
  9. Mix ½ c. sprinkles into the remaining frosting for filling the cake.

Funfetti Macarons

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
nonpareils for decorating
cake batter frosting (recipe above)

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add the crystalized lemon and 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  10. The piped batter may have peaks but should smooth away in a minute or two.
  11. Sprinkle nonpareils evenly over macaron shells.
  12. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  13. Preheat the oven to 275-325˚F.  If your oven tends to run hot go for 275˚F, if not then 325˚F.
  14. Bake 10-13 minutes, until the feet are formed and the tops are smooth.  The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  15. Once cool, frost the inside of the macaron shell with cake batter frosting and sandwich with another macaron shell.

* Open to U.S. Residents only. Winner will be contacted via email.

Lemon Basil Macarons

Lemon Basil Macarons 2The first day of spring came and went with a generous dose of snow in New Jersey and there are still patches of snow here and there. Like many of you, I’m craving warm weather like a breath underwater. I kind of feel like I’m at the end of a race and I can see the finish line, but no matter how fast I run it’s not getting any closer.
Lemon Basil Macarons 4As I stared blankly into my fridge on a frigid Saturday morning, I saw a bag of lemons I bought a couple of weeks ago. Isn’t it funny how we tend to forget things in the crisper drawer? I swear, once I found a few grapes that were beginning to become raisins. Okay, that was kind of gross. Anyways, something about the bright yellow of lemons conjured up thoughts of springtime, warm weather, fresh flowers, sandals, dresses without tights, picnics and longer days, and I just had to use them right away.
Lemon Basil Macarons 7 Lemon Basil Macarons 6These lemon basil macarons are made with lemon macaron shells and filled with a vanilla basil buttercream and homemade lemon curd. The flavor of the basil is subtle and hits you at the very end. I should tell you that as the days go by, the basil becomes less and less pronounced so it is better eaten sooner than later. I thought about incorporating a stronger basil flavor by steeping some basil in warm milk before making the buttercream, but I got cold feet. In fact, I wasn’t sure if lemon and basil would make a good pairing. I’m a little wary of adding a savory element to my desserts but it turned out very tasty. If you love basil though, it might not be enough of a “punch” for you. I suppose you could add more basil to the frosting to increase the basil factor.
Lemon Basil Macarons 5For the lemon macaron shells, I used crystallized lemon. I happened to have some True Lemon lying around and I think it’s a better alternative to using lemon juice. As you know, macarons are very finicky and I’m not quite sure how the extra liquid in lemon juice would affect the batter. If you want, you can omit the crystallized lemon in the recipe. I feel that the lemon curd has enough of a citrus punch but if you can use it, I recommend it.
Lemon Basil Macarons 1The lemon curd recipe makes more than you need, but it’s so delicious that I’m sure you won’t mind having extra around. I’m already thinking of another recipe to use it in. These macarons really taste like springtime in your mouth. I think you’ll love it.
Lemon Basil Macarons 3Lemon Basil Macarons
Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
1 ½ tsp. crystallized lemon
yellow gel food color
green gel food color (optional: for decorative brushstrokes)
vanilla basil buttercream (recipe below)
lemon curd (recipe below)

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add the crystallized lemon and 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
  8. Add yellow gel food coloring little by little until the desire color is reached.
  9. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  10. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  11. The piped batter may have peaks but should smooth away in a minute or two.
  12. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  13. Preheat the oven to 275-325˚F.  If your oven tends to run hot go for 275˚F, if not then 325˚F.
  14. Bake 10-13 minutes, until the feet are formed and the tops are smooth.  The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  15. Once cool, mix a tiny bit of water with a small amount of green gel food color and with a small (food use only) paintbrush, paint small strokes onto the macaron shells. Let dry.
  16. Pipe a small circle of vanilla basil frosting on the outer border of a macaron shell. This creates a dam so the lemon curd does not ooze out.
  17. Fill the center of the macaron with the lemon curd and top with another macaron shell.

Vanilla Basil Buttercream

Ingredients:
½ c. whole milk
3 tbsp. flour
⅛ tsp. salt
4 oz. (1 stick) unsalted butter, room temperature
½ c. sugar
½ tsp. vanilla extract
3 tbsp. fresh basil, finely minced and stems discarded

Instructions:

  1. In a small pot over medium heat, whisk milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and minced basil and mix until combined.

Lemon Curd

Ingredients:
5 egg yolks
1 ¼ c. sugar
⅓ c. lemon juice
zest of 4 lemons
1 pinch of kosher salt
4 oz. (1 stick) cold butter, cut into 8 pieces

Instructions:

  1. Start a double boiler by adding water in a small pot and bringing it to a simmer.
  2. In a medium metal bowl, whisk egg yolks and sugar until smooth. (Make sure the metal bowl is wider than the small pot of water.)
  3. Add the lemon juice, lemon zest and salt and mix until combined.
  4. Place the metal bowl above the small pot of simmering water and whisk until the mixture is thickened. About 8 minutes or around 170˚
  5. Once thickened, remove from heat and stir in butter one piece at a time, making sure each piece has melted before adding the next.
  6. Place a piece of plastic wrap on the surface of the curd to prevent a skin from forming and refrigerate up to 2 weeks.

*Macaron recipe adapted from Bouchon Bakery by Thomas Keller, Sebastien Rouxel.
** Lemon curd recipe adapted from Alton Brown.

Cookies and Cream Macarons

Cookies and Cream Macarons 1Another year has come and gone, and as predicted a slew of healthy dishes and diet how-tos flooded my newsfeed as soon as the new year started. I’m all for being healthy and starting with a blank slate, but what’s life without a little treat now and then? Personally, I feel like I’ve been indulging a little more than I should since January. Actually, I think I’ve been eating worse than I did during the holidays. Am I the only person who is at their heaviest from January to March? I’ll chalk it up to holiday blues… and not my obvious laziness. Talking about laziness, does anyone else still have their Christmas tree up? I keep putting that particular task off every week. I just know it’s going to stay up till February. Help.
Cookies and Cream Macarons 4You know what didn’t last though? These macarons. I made this ridiculously tall, four layered red velvet chocolate cookies and cream cake for my brother’s birthday and I happened to have a bit of the frosting leftover, and that is what sparked this macaron.  What makes this cookies and cream frosting different from the standard cookies and cream? It is made with cookies and cream cookie butter. I picked up a jar of this cookie butter from Trader Joe’s months ago but I still had more than half the jar left. Stirred into my go-to vanilla frosting and lots of Oreo cookie crumbs, it tastes just like an Oreo.
Cookies and Cream Macarons 2Do my photos look any different? Mr. L gifted me with a gorgeous Nikon D3200, and I’m hoping to get to learn how to shoot photos correctly with this thing. I’m having a tough time getting the right things to focus. Other than that, I’m ecstatic to start the new year with new equipment and fresh ideas. Here’s to a new year. 🙂
Cookies and Cream Macarons 3
Cookies and Cream Macarons

Basic French Macarons

Ingredients:
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
6 Oreos, crushed into crumbs

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
  3. Sift the mixture over a large mixing bowl, throwing out the lumps as they appear.  Add 82 g. of the egg whites and stir until you get a thick mixture.
  4. In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
  5. Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
  6. Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
  7. Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff
  8. Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty.  From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”.  The mixture should be smooth and run thick ribbons off the spatula.
  9. With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
  10. The piped batter may have peaks but should smooth away in a minute or two.  Take cookie crumbs and sprinkle onto tops of wet batter.
  11. Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
  12. Preheat the oven to 275-325˚F.  If your oven tends to run hot go for 275˚F, if not then 325˚F.
  13. Bake 10-13 minutes, until the feet are formed and the tops are smooth.  The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
  14. Let cool and fill.

Cookies and Cream Frosting

Ingredients:
½ c. whole milk
3 tbsp. flour
⅛ tsp. salt
4 oz. (1 stick) unsalted butter, room temperature
½ c. sugar
1 tsp. vanilla extract
¾  c. cookies and cream cookie butter
12 Oreo cookies, crushed into crumbs

Instructions:

  1. In a small pot over medium heat, whisk milk, salt and flour until combined.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and cookie butter and mix until combined.
  8. Fold in Oreo cookie crumbs.

{Simple Sundays} Snowball Cookies

snowball cookiesHaving lived in New Jersey for most of my life, Christmas is synonymous with cold weather and snow. We don’t get a white Christmas often, but when we do that particular Christmas feels that much more special. Now I’m not saying you need snow to make Christmas special, but these little nuggets will make it seem like Jack Frost hit your house for the night.
Snowball Cookies 1It really couldn’t be easier. You toss in any kind of nut (I used walnuts) into a food processor or you can even crush it with a rolling pin, and process it until it becomes similar to corn meal. Then in a separate bowl you cream butter with sugar and vanilla extract and then you add your flour, ground nut, salt and nutmeg. I suggest grating fresh nutmeg. It really adds that extra special holiday flair. Dose it onto a cookie sheet and you don’t even have to roll them into balls if you don’t want to. Bake until pale brown and toss with powdered sugar when cool.
Snowball Cookies 2It looks like a snow dome or a half formed snowball. Kissed with some nutmeg and powdered sugar, It melts in your mouth but has a substantial bite that is characteristic of all nut cookies.  Enjoy! 🙂
snowball cookies 34
Snowball Cookies

Ingredients:

2 c. all-purpose flour
2 c. walnuts, almonds, or pecans (you can really use any nut you want)
¾ tsp. kosher salt
½ tsp. nutmeg
8 oz. unsalted butter, at room temp
⅓ c. sugar
2 tsp. vanilla extract
1 ½ c. powdered sugar

Instructions:

  1. Preheat the oven to 325˚F and line two baking sheets with parchment paper or silicone mat.
  2. In a food processor, pulse two cups of nuts until finely ground.
  3. In a separate bowl, mix flour, ground nut, kosher salt and nutmeg together.
  4. In a standing mixer fitted with a paddle attachment, cream butter and sugar until pale and fluffy.
  5. Add the vanilla extract and mix until homogenous.
  6. With the mixer on low, add the flour mixture and mix until just combined.
  7. Scoop out tablespoon sized portions of cookie dough and roll into balls.
  8. Bake 15-20 minutes until lightly golden. Let cool.
  9. Once cool, toss each cookie with powdered sugar (the more it is covered, the better) and consume.

Snowball cookie recipe adapted from the brown eyed baker.