Cookies 3 Ways: Whole Grain, All-Purpose and Gluten-Free

We are reviving an old bonus recipe to become a permanent blog post, because we figured everyone needs more cookies in their lives.  We show you how to take a basic cookie recipe and swap out different flours and sugars as well as add-ins like baking chips, dried fruit, nuts, flavoring extracts, etc.

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Speculaas

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.

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Linzer Cookie Bars

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.

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