Category Archives: Cookies

Lemony Poppy Seed cookies shortbread tasting cookies

Do you happen to have a lemon tree with an abundance of lemons?

What else can I do with the lemons my friend Mrs. Toyama gave me?

Lemon Poppy cookies made with no eggs. These cookies take about 10 minutes to make and 20-25 minutes to bake.

1 1/2  cups of all purpose flour
1 stick of butter Room temperature
2/3 cup of sugar
1 teaspoon  vanilla extract
2 teaspoons Lemon extract or fresh lemon juice ( 1 tablespoon fresh )
Lemon peel zest of one large lemon
1  1/2 tablespoons Poppy seeds,  use as much as you like.

bit size cookies ( photo)

Preheat Oven at 350 degrees.  Prepare a cookie sheet with parchment paper.
In a bowl add room temperature butter, sugar, vanilla, fresh lemon juice or extract.
Cream  sugar & butter until creamy & smooth using an electric mixer.
Add all other ingredients. Mix well.  Cut dough in half.
Using a rolling pin and cookie cutter of your choice,  roll out dough on a flour surface.
Place cookies an inch a part on a cookie sheet
Bake for 20-25 minutes or until the edge starts to have a golden brown look.

Lemony cookies with a shortbread taste.  Great with a cup of Tea.  Enjoy <3

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Raspberry Thumbprint Butter cookies, No eggs needed

Have you ever wanted to make cookies and found out there were no eggs in the refrigerator?
This simple recipe is so easy with few ingredients.   This cookie taste a bit like shortbread cookies.
My friend Mary Helen gave us homemade jam.
Thanks Mary Helen.   The jam was delicious!

Bake cookies in less than 20 minutes!

2 sticks of butter
2/3 cups sugar
1 1/2 teaspoon vanilla or lemon extract
a pinch of salt
2 cups all-purpose flour
any kind of jam for the center ( your choice )

Pre-heat oven at 350 degrees

A prepare a cookie sheet with parchment paper

In a mixer  add butter & sugar,  cream until smooth.  Add vanilla or lemon extract, salt and flour.
Use your hand to roll little balls of dough and place on a cookie sheet an inch a part.   Using your thumb press in the center to make a small well.  Fill it with your favorite jam.

Bake 20~ 25 minutes or until golden brown around the edge. Optional: dust with powder sugar

Enjoy with Coffee, Tea or Milk! <3

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Ice Cream cone cookies 3 Flavors

I Made Vanilla basic sugar cookie recipe just added 3 different flavors with the icing. Strawberry, Chocolate and Vanilla.
My sugar cookie basic recipe is under “cookies”.  Icing is a powder sugar with different flavors.
For flavoring use an extract of your liking.

Icing takes about 30 ~50 minutes to dry. Ice top of  cone and leave the bottom untouched.

For the chocolate flavor I just added cocoa powder to  icing recipe and  1 teaspoon of milk.  Play around with  mixture until you get what you want in flavor.


Easy Sugar Cookie Icing~ ingredients

1 cup confectioners’ sugar ( white powder sugar )
2 teaspoons milk ( any milk )
2 teaspoons light corn syrup ( clear )
1/4 teaspoon almond extract* or lemon extract
mix assortment of food coloring

.If you like lemon use a lemon extract flavoring.  Mix all ingredients until you have the consistency to your liking

Note: Icing frosting should be added after baking; toppings can be added while icing is still soft and cookie is cool.

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Royal Wedding Crown sugar cookies ..Lavender flavor

Recipe for the sugar cookies is listed in this blog under ” Cookies’.

This cookies have a lavender flavor..for a ” Spring”  wedding:

Tea party cookies

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Sesame cookies crispy and soft….No egg recipe added

Crispy sesame cookie

1 cup flour
2/3 cup rice flour
1/4 cup light  brown sugar
1/4 cup white sugar
1/2 cup butter at room temperature
pinch of salt
2 teaspoons  pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup half & half cream/ milk
2/3 cup sesame seeds

Mix all dry ingredients together.
Add vanilla, 1/2 & 1/2  cream and room temperature butter.  Use your hands to mix the dough until it is smooth and pat into a ball form.

Line parchment paper on a cookie sheet.  Roll dough into little balls.  Place cookies an inch a part as they will spread a little.

Bake at 350 for 12-15 minutes or until golden brown.  Makes about 2 dozen depends on the size.

Smaller bite cookies are better to make since the dough will be crispy yet soft.  Easy to break apart.

Cool cookies on a wire rack for a crunchy cookie. If you want a soft center cookie place cookies oven fresh on wax paper to cool,  your cookie will be soft in the center and crispy outside.

Wait until cookies are completely cool.

These cookies are great with hot tea or coffee!

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Oreo cookies Homemade

This recipe is easy to make but cutting the cookie will be time consuming. You do have to refrigerate each time you will cut the cookie with cookie cutter unless you roll it in a ball and flatten it with the bottom of a glass.  Home made Oreos are worth the effort!

Ingredients for cookie dough
1 1/3 cups Dutch cocoa powder
1 1/2 cups  all purpose flour
1/4 teaspoon salt
2 sticks butter softened
2 cups sugar
2 large eggs
2 teaspoon vanilla
a few drop of black food coloring (optional) to get the black chocolate color for the cookie

For Filling
2/3 stick butter
2 cups confectioners sugar sifted ( white powder sugar )
1 1/2 teaspoon vanilla extract

Directions: Oven at 325 degrees   about 30 cookies

Prepare dough.  Sift together in a bowl cocoa powder, flour and salt.  Set aside.
In a large bowl cream butter, sugar and eggs then add vanilla.  Using an electric mixer.
Add dry ingredients and black food coloring to egg mixture,  mix well.

Divide dough in two,  place dough between 2 pieces of parchment paper.  Use cocoa powder lightly between  sheets of parchment paper so that  dough will not stick.

Roll  dough between  paper than refrigerate for 15 minutes in the freezer.  Use a round cookie cutter,  cut dough and transfer to cookie cut outs to  cookie sheet line with parchment paper.  Repeat this until all dough is used, this part will be repeated  rolling dough onto parchment paper and refrigerated a few times.  It will be worth the trouble.   You must work fast because hand heat will make dough soft and it must be refrigerated again.  Bake for 20 minutes.  Cool cookies on a wire rack.

Prepare filling by mixing all ingredients until fluffy.  Make a little ball of filling and place in the center of the cookie.  Place the other cookie top lightly and with a twisting movement and a little pressure,  filling will spread around the sandwich cookie.

It will take time cutting the cookies because the dough gets soft fast.  These will be the best homemade oreos cookies!

Rich chocolate flavor


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Chocolate Hazelnut cookie (between a Macaroon and Meringue)

This cookie is a cross between a Macaroon and a Meringue

1/4 cup finely ground hazelnut
1 cup confectioner power sugar
2 Tbs dark cocoa powder
2 large egg whites
1/4 cup sugar


1/3 cup nutella
1/4 cup fresh heavy cream
finely chopped hazelnuts


Oven at 325
Bake 10-15 minutes
Combine hazelnuts, cocoa powder and powder sugar, set aside.
Place egg whites in a mixing bowl and  whip until perks appear,  add the sugar a little at a time, until
a firm glossy meringue appears.
Do not over mix.
Mix and fold dry ingredients little at a time until it forms a shiny batter with a ribbon-like consistency.
Add batter in a pastry bag using a plain tip.
Pipe small circles on parchment paper on top of a cookie sheet.  Tap  baking sheet so that all air bubbles remove.

Makes 24 cookies
Let the cookies sit for 20-30 minutes.
Cool cookies before you peel off the parchment paper.
add filling when cookies are cooled.

Over a low heat mix the filling ingredients stirring constantly.  Cool the filling add the filling pairing sandwich cookies, gently  the meringues are easy to break.
This cookie is between a meringue and a macaroon.   Enjoy.

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Red Velvet whoopie pies, great Valentine’s Day treats


Recipe adapted from Better Homes and Gardens
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
red food coloring
Cream Cheese Frosting (recipe below)

Pre heat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1 or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

Spread frosting on flat sides of half the cookies.  Top with remaining cookies,  flat sides down.  Makes 60 one-inch or 42 two-inch cookies.

Cream Cheese Frosting
In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Mix in 2 cups powdered sugar. Use immediately.

To store Whoopie Pies: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

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Valentine’s Cannoli and a Pizzelle

A new take on the old fried cannoli. This recipe has no butter and is not fried.  I used a Cuisinart  press pizzelle machine to make the cannoli shells

Prepare Ingredients for the cannoli shells:
 1 cup rice flour
1/2 cup all-purpose Flour
1/4 cup corn starch
 1/4 teaspoon salt
1/4 teaspoon baking Soda
 1/2 cup milk or almond milk
 3/4 cup sugar
 3 large eggs
 2 tablespoons Canola Oil
Turn on the press. When hot Spray the Pizzelle press with oil (lightly)
 Mix all dry ingredients and set aside. Beat the eggs and sugar,oil and milk.  Mix well. Combine the egg mixture and dry ingredients.
 When the press is hot add a tablespoon of the mixture to each side of the press. The green light will turn on when done, wait about 1 minute more before opening for a golden brown cookie. While the pizzelle is still hot wrap it around a wooden spoon handle so that it will take the shape of a cannoli shell.  Cool the shell completely. Fill the shell before serving so that the shell remain crispy.  If the shell gets a little soft, just reheat in the oven or toaster oven for a few minutes.

Mini Heart cookies recipe can be found in the ” Cookies ” Label 
  • Filling:
  • 1 lb fresh ricotta (2 cups)
  • 2 oz soft cream cheese
  • 1/4 cup confectioners sugar
  • 1 tablespoon minced candied orange peel
  • 1/2 teaspoon orange-flower water
  • 1/3 cup semi-sweet chocolate mini chips
  • powder sugar for garnish
Happy Valentine’s Day ”  Enjoy!

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Fruity Oatmeal Cookies that are crunchy and chewy

These cookies do not use butter and half the sugar of other cookies.  You have the crunch and still have a fruity chewy moist cookie.  This oatmeal cookie is a healthy cookie that is flavorful and delicious.


1/2 cup canola oil

1/2 cup brown sugar
1/3 cup sugar
3 eggs
1 1/2 teaspoon vanilla
1 cup flax-seed meal ( RedHill brand optional )
2/3 cup all-purpose flour
1/2 teaspoon baking powder
2 cups oatmeal
2 teaspoons cinnamon
2 packs oatmeal & maple (quick oatmeal breakfast packs)
1/2 cup chopped walnuts
1/2 cup mini dark chocolate chips
1/2 cup golden raisins
2 tablespoons flax seeds
1/4 cup black currants
1/4 dried cranberries (optional)
pinch of salt

Heat oven 350
Mix canola oil, eggs and sugar until creamy.
Add vanilla, cinnamon, baking powder, salt, flax-seed meal,  oatmeal and flour.  Mix well.
Add addition ingredients,  walnuts, raisins, flex seeds, and black currants.

Drop  dough on a cookie sheet with parchment paper (optional).  The cookie will spread a bit so place an inch apart on an ungreased cookie sheet.

Makes about 3 dozen depends on the size of the cookie.
Bake 10 -12 minutes or until golden brown.


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