We are thrilled to share a special guest post from Andrea Hampton, owner of SweetImpressions. Andrea is based in Newark, NY and we met her through a Facebook group, Ankarsrum Mixer Fans – USA. She specializes in springerle, speculaas, shortbread and specialty cookies which are so gorgeous you almost don’t want to eat them. But, we have had the pleasure of tasting them as well, and they are as delightful to eat as they are to look at.
We are in full cookie baking mode over here, and every cookie platter needs a good cookie bar. Linzer cookies are some of our favorite holiday cookies, and we’ve made them even better (and easier) by turning them into bars. And did you know we test out most of our baking recipes to provide substitution instructions for whole grain baking as well as gluten free? Because we think everyone should have cookies in their lives.
Continuing on with our month of holiday cookies. If you missed our subscriber’s bonus recipe for this month (Chocolate Mint Meringues), subscribe to the blog for free to access that recipe and receive a subscriber’s only bonus recipe every month. Biscotti is often overlooked when it comes to cookies. But, we think this crunchy cookie that pairs perfectly with coffee or tea should have a place in the holiday baking line-up. With a hint of licorice from the anise seed, a nutty flavor from almond meal and, (if desired) a drizzling of chocolate, this biscotti is ready to be noticed.