Spiced apple cider whoopie pies with cinnamon, brown sugar, vanilla, and a creamy salted caramel frosting. The only treat you need for sweater-wearing, leaf-falling, chilly autumn days.Continue reading “Apple Cider Whoopie Pies with Salted Caramel Frosting”
Buttery, lemon-y, and nut-free shortbread linzer cookies filled with a slightly tart raspberry jam.Continue reading “Shortbread Linzer Cookies with Raspberry Jam”
Perfectly spiced, stamped cardamom gingerbread cookies with a light citrus-y glaze. And no chilling or rolling required. Hooray!Continue reading “Cardamom Gingerbread Cookies + Orange Glaze”
Fluffy marshmallow buttercream and salted caramel sandwiched between homemade graham cracker cookies, dipped in dark chocolate and sprinkled with flaky salt.Continue reading “S’mores Sandwich Cookies with Salted Caramel”
Homemade peanut butter dog cookies made with only five (wholesome!) ingredients.Continue reading “Homemade Peanut Butter Dog Cookies”
Strawberry Palmiers filled with sweetened cream cheese and flavored with citrus zest and vanilla.Continue reading “Strawberry Palmiers with Cream Cheese”
Made with chocolate, coffee, and a hazelnut-mascarpone filling, these mocha crinkle cookie sandwiches are the ultimate Christmas treat. They have been deemed a “more dank Oreo”, if that’s your thing.
Perfect for holiday parties and potlucks, these pumpkin whoopie pies are made with pillow-y pumpkin cookies and a spicy Masala chai buttercream. Oh, and they take less than an hour to make!
I’m just going to start off this entire post with the disclaimer that this recipe for zimtsterne is absolutely not traditional. I’ve been known around these parts to bastardize traditional recipes, such as when I baked a “New York” cheesecake with mascarpone + amaretto or when I made tater tot poutine. And if there’s one thing I’ve noticed about the internet, it’s that people get actually upset when you don’t make a recipe exactly like their recipe. It’s the precise reason that I probably will never post a recipe for goulash or huevos rancheros, and why I keep disclaimers on these posts in the first place. But I digress…this is about cookies.
Ever since I went to Germany, I’ve been obsessed with Germany. Like, all I think of is Five Elephant and eating schnitzel with fries + mayo. And then yesterday, I went to a local bakery in town, Bavarian World, and honest to god it’s probably one of my favorite places in Reno. On one side, there’s a bakery/market that has absolutely the best baklava and pretzel rolls, and pecan cakes. And then on the other side is a restaurant that I’ve never eaten at, but I have secret dreams of going on a date there Fast Times at Ridgemont High style. While I was in line waiting to buy my pretzel rolls and roast beef for Christmas-day lunch, I saw a package of zimtsterne, a star-shaped cinnamon cookie, which I had never heard of before, but then I got really excited (!!!) because I literally stayed up the night before trying to think of a cookie I could make with pistachios. And even though zimtsterne is usually made with almonds, I am having a love affair with pistachios almost always, so I figured I could add those too. Yay Bavarian World!!!
This past week, I’ve had approximately three or four different Christmas parties to attend, and I am partied tf out. I have spent two too many mornings hugging a Gatorade and popping Ibeuprofen for my headache after an evening of Moscow Mules and late-night tacos. Which is why I spent my Friday night listening to She & Him Christmas albums and making this cookie dough. And it was perfect, because it has to chill for at least a few hours, and it was perfectly chilly by the time I woke up to bake them this morning! Traditionally these cookies are made with a meringue, but there are two ways you can go about things:
1. If you’re a sinner, you can just add the egg whites straight to the dough (hi), which yields a denser, chewier cookie.
2. If you’re a traditionalist, you can whip up a meringue and fold the nut mixture into the meringue which will result in a cookie reminiscent of a macaron.
Out of sheer laziness, and because the last time I whipped egg whites ended in an epic failure, I went with the “adding the egg whites” option, and I love that the texture is somewhat biscuit-y and chewy. However, next time I’m going to try it the meringue way, because I also love airy cookies.
Now, if I can just somehow get myself back to Germany ASAP I promise to try real-life, traditional, Christmasy zimtsterne. Scout’s honor.
Makes 28 two-inch cookies
100 g ground, unsalted pistachios (about 1 c. whole)
200 g ground, unsalted almonds (about 2 c. whole)
100 g (about 1/2 c.) powdered sugar
50 g (1/3 c.) flour
2.5 g (1 tsp.) cinnamon
Zest of 1/2 orange
4.2 g (1 tsp.) vanilla extract
2 egg whites
200 g (about 1 c.) powdered sugar
30 g (2 Tbs.) orange juice
30 g (2 Tbs.) milk
2 g (1/2 tsp.) vanilla extract
In a food processor, combine pistachios and almonds. Pulse until they are finely ground, but be careful not to grind them too much, or they’ll turn into a nut butter! In a bowl, combine the ground nuts, powdered sugar, flour, cinnamon, and orange zest. Stir in the vanilla extract and egg whites until a crumbly dough forms*. Using your hands, knead until everything is mixed together and the dough forms. Flatten, and wrap in plastic wrap. Chill at least an hour, but you can make it up to 2 days in advance.
Preheat oven to 350* F (170* C). After the dough has chilled, roll it on a powdered-sugar surface until it is about 1/8 inch thick. Using a star-shaped cookie cutter, cut out about 28 cookies, re-rolling as necessary. I like to dip the cookie cutter in powdered sugar before cutting, because it prevents sticking. Line on a greased baking sheet. They can be pretty close together, because they don’t puff up much. Bake for about 8 minutes, or until the edges are very lightly browned. Let cool completely.
*Alternatively, for airy cookies, you can whip the egg whites until stiff peaks form. Fold the dry mixture into the egg whites, add the vanilla, and finish the recipe as directed.
While the cookies are baking, combine the remaining powdered sugar with the orange juice, milk, and vanilla. I start with 1 Tbs. each of orange juice and milk and add more liquid to get my desired consistency of icing. After the cookies have cooled, dip each one in the glaze. Add sprinkles if desired! Let harden, and keep stored in tupperware.
xo Sara Lynn
*Song of the day: I’ll Be Home for Christmas by She & Him
Every once in a while, I actually get my life together enough to provide a seasonal recipe before the season actually ends. Most of time, I end up making the recipe, taking about half the pictures, running out of time to finish taking the rest of the pictures, and decide I will keep them around until the next year when I can post that recipe. And by the time the season rolls around again, I a. forget about it completely, b. have decided the recipe needs to be improved, or c. hate the pictures I’ve taken from the year before.
And the cycle continues.
But! This year, I was actually responsible and got it all done, and now we have a springtime cookie recipe! Eeee! Also, not even kidding, I was able to get a couple of branches of the springtime cherry trees flowering a mere two. days. before they turned into dark purple leaves. It was meant to be.
These cherry macaroons were loosely inspired by smitten kitchen’s raspberry macaroons, which are 10/10, but I was looking for something a little different that had more of a “spring” vibe. I always think of cherries when spring rolls around, because the cherry trees bloom like crazy around Reno once it hits March. We also have these absolutely gorgeous trees that bloom little white flowers (as seen in a post from last year), and I absolutely loooove them, except I just learnt a dirty little nickname for them (prompted by a certain smell they give off) that I will keep off my
family-friendly PG-13 blog, but let’s just say it rhymes with sum-trees *insert blushing-face emoji*. If you really need more information, there’s a very entertaining article about it here.
The more you know. I guess that’s what they mean when they say “Spring is in the air!”. Thanks internet!
But anyways, is this really a topic we should be discussing in the presence of innocent, delicate, spring-time cookies that summon images of blossoms, bunnies, and little chickies popping out of eggs? No. But it is me after all, and this is just the kind of thing we can expect on SSL.
One of my favorite aspects of these macaroons is that they are not quite as crackly as most macaroons I have tried in the past. Luckily for us, Cooks Illustrated solved all of our coconuty-problems with one simple solution: just puree the coconut in a food processor! Yay! Also, I loooove that I don’t have to whip egg whites for 20 minutes, which is traditional in most macaroon recipes. so. much. easier!
Lastly, while I think this is the perfect recipe for Easter-fun, I also just discovered that this is a kosher-approved cookie for my friendies celebrating Passover! Macaroons for all!
Oh wait, P.S. I highly recommend drizzling some of these with chocolate and a sprinkle of chopped pistachios. I used semi-sweet, but white chocolate or milk chocolate would work too!
xo Sara Lynn
*Song of the Day: The Next Time Around by Little Joy