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Monthly Archives: December 2011
Sablés Korova — The Chocolate-Chocolate Chip Cookie You’ve Been Waiting For
The very first time my mother took a bite of a Korova cookie, she knew it was the chocolate-chocolate chip cookie she had long been waiting for. Ruth and friend of hers were at a cooking demonstration at the James … Continue reading
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Tagged chocolate-chocolate chip cookies, Dorie Greenspan, Korova, Paris Sweets, Valrhona
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Chocolate Sambuca Crinkles — A Sophisticated Cookie
This chocolate cookie is a sophisticated, not-for-the-kids confection, laced with Sambuca, an anise flavored liqueur, and loaded with chopped bits of walnuts. It has a crunchy sugary outside, and a moist and flavorful inside. The coating of powdered sugar … Continue reading
Ruth’s Cookie Tins — Full of Love and Hard Work
Christmas Day was yesterday, and I still have two more recipes to share, for Chocolate-Chocolate Chip Korova cookies and Chocolate Sambuca Crinkle cookies. Coming soon! My mother bakes faster than I can type! In the meanwhile, since Thanksgiving week, Ruth … Continue reading
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Linzer Cookies — Always Welcome
Linzer cookies are a spin off of a Linzer torte, a classic Austrian confection featuring the wonderful combination of raspberry preserves with a mix of ground hazelnuts and almonds. My mother’s Linzer cookies are an all-time favorite of my older … Continue reading
Ausstecherle — Classic German Butter Cookies
This recipe is based on handwritten notes and memories; it is my grandmother’s recipe handed down to my mother. The German name is colloquial and describes the process of making the cookies. Translated, Ausstecherle means, “cut out of” or “unplugged.” … Continue reading
Date Pecan Bars — Or, Apricot Walnut Bars? Your Choice.
My mother Ruth has been making these naturally moist and delicious date and pecan bars for decades. Although not based on a classic German recipe, these cookies fit quite nicely on our family’s traditional Christmas cookie platter. The recipe is … Continue reading
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Tagged dates, dried apricots, gourmet cookbook, pecans, walnuts
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Zimtsterne — Ready to Steal the Show
Zimtsterne have the potential to steal the cookie show – they are stars, after all – but in my experience, they seem content to sit back, enjoy the good company of all the glamorous and glitzy cookies surrounding them on … Continue reading
Springerle — Incredible Edible Folk Art
I am totally infatuated with my mother’s anise Springerle, a biscuit-like cookie that looks like it was created in an enchanted forest by incredibly talented kitchen elves. These cookies have embossed folk art designs on top, whole anise seeds embedded … Continue reading
Haselnuss Bällchen — A Winning Combination
The winning combination of chocolate and hazelnuts is the focal point of my mother’s melt-in-your-mouth Haselnuss Bällchen. Ruth’s bite-size hazelnut balls, based on a December 1978 Gourmet magazine recipe, are deliciously decadent, similar to a nutty chocolate truffle. My mother … Continue reading
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Viennese Vanilla Crescents — The Power and Purity of Vanilla
Lebkuchen and Stollen feature complex flavors from a variety of spices and a range of ingredients. For Viennese Vanilla Crescents, however, it is all about the power and purity of vanilla. These cookies also have a melt in your mouth … Continue reading
Ruth's Christmas Cookies 