Cinnamon Cookie Quotes

Gee, thanks." I couldn't sound more sarcastic, but I was willing to give it a try. My breathing evened out. "What are you here for, then? Tea and cookies?" My mouth wanted to water. He smelled like cookies. Cinnamon ones, with dabs of apple-pie filling.

I'm pretty sure you spice your cookies with something illegal. Cinnamon is not a controlled substance.

Never Get Lost Oatmeal Cookies, great for hikes or adventures. Orange You Glad Cake, an orange loaf with buttercream icing, certain to cheer up the day. Sin No More Cinnamon Rolls, delicious and sticky, good for both the well behaved and the unruly.

These smell incredible." Cole sniffed a cookie. "What kind are they?" "Cinnamon-honey with a twist," I said. "Vik and I added honeysuckle we found in the woods." "Quite over-canopied with luscious woodbine, with sweet musk-roses and with eglantine," said Henry, taking a couple.

Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.

The Pop-Tarts page is often aflutter. Pop-Tarts, it says as of today (February 8, 2008), were discontinued in Australia in 2005. Maybe that's true. Before that it said that Pop-Tarts were discontinued in Korea. Before that Australia. Several days ago it said: "Pop-Tarts is german for Little Iced Pastry O' Germany." Other things I learned from earlier versions: More than two trillion Pop-Tarts are sold each year. George Washington invented them. They were developed in the early 1960s in China. Popular flavors are "frosted strawberry, frosted brown sugar cinnamon, and semen." Pop-Tarts are a "flat Cookie." No: "Pop-Tarts are a flat Pastry, KEVIN MCCORMICK is a FRIGGIN LOSER notto mention a queer inch." No: "A Pop-Tart is a flat condom." Once last fall the whole page was replaced with "NIPPLES AND BROCCOLI!!!!!

Mail call. Someone throws a box on his bed. Curling, feminine handwriting addressed to Bobby. Cinnamon and chocolate wafts from the paper. Bobby’s fingers trace the letters of his own name, trace the grease spots starting to shine through the brown wrapping paper. You’ll see, Adam had said. Someday. Bobby’s hands shred the paper and reach for a fistful of cookies, shoving them against his lips. Someday, Adam said. Someday.

Her Instagram feed filled up with gorgeous photos of her creations displayed alongside books, some of their links tenuous at best. Double chocolate cookies made with huge chunks of Valrhona chocolate found their American-Parisian mash-up reference in Alcott's Little Women. Currant cinnamon rolls as big as a baby's head were paired with The Secret Garden. Her lemon-blueberry muffins posed alongside a favorite childhood picture book, Blueberries For Sal.

Jaclyn’s Snickerdoodle Recipe Ingredients: 1-1/2 cups sugar 1/2 cup BUTTER, softened 1 teaspoon pure vanilla 2 eggs 2-3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon AND a secret ingredient! 1/4 teaspoon nutmeg (cookies are good without the nutmeg, but sooo good with it) Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

Well, Mimi Mackson, tell me what you like to bake." "Lots of things- brownies, cookies, pies, tarts, scones. But cupcakes are my favorite. I like to flavor them with unusual spices and herbs." "I see. And what's the last thing that you made?" "Double-chocolate brownies with cinnamon and cayenne, to welcome someone home." "And prior to that?" "Cheddar-chive biscuits." She waved her hand in front of her face like she smelled something bad. "No, no, my word, that will not do at all. Just sweet things, please." She stood and paced behind the desk. "Ha! Cheese and chives! I wouldn't dream of baking, eating, or even serving those, not to win the world." Well, that was strange. Sweet isn't sweet without savory. One isn't good without the other- I thought everyone knew that. Even the most sugary dessert needs a dash of salt. Mrs. T sat again. "So tell me then, young Mimi. The best sweet thing you've ever, ever made?" "Hmm... lemon-lavender cupcakes, I guess. To celebrate friendship.

What kind of dog do you want?” Peter asks her. “Don’t get her hopes up,” I tell him, but he waves me off. Immediately Kitty says, “An Akita. Red fur with a cinnamon-bun tail. Or a German shepherd I can train to be a seeing-eye dog.” “But you’re not blind,” Peter says. “But I could be one day.” Grinning, Peter shakes his head. He nudges me again and in an admiring voice he says, “Can’t argue with the kid." “It’s pretty much futile,” I agree. I hold up a magazine to show Kitty. “What do you think? Creamsicle cookies?” Kitty writes them down as a maybe. “Hey, what about these?” Peter pushes a cookbook in my lap. It’s opened up to a fruitcake cookie recipe. I gag. “Are you kidding? You’re kidding, right? Fruitcake cookies? That’s disgusting.” “When done right, fruitcake can be really good,” Peter defends. “My great-aunt Trish used to make fruitcake, and she’d put ice cream on top and it was awesome.” “If you put ice cream on anything, it’s good,” Kitty says. “Can’t argue with the kid,” I say, and Peter and I exchange smiles over Kitty’s head.

Rookie Cinnamon Sugar Doughnuts* Parental supervision necessary for frying Makes 8 doughnuts and 8 doughnut holes Ingredients Vegetable oil 1 (8-count) tube of premade, large biscuit dough (found in the refrigerated dough aisle at supermarkets) ½ cup sugar ¼ teaspoon ground cinnamon Directions 1. Fill a large saucepan with vegetable oil to a depth of 1 inch. 2. Heat oil over medium heat until it reaches 365°F. You can measure the temperature with a cooking oil thermometer. Or, drop a single kernel of popcorn into the oil as it’s heating. When the kernel pops, you’re ready to fry. 3. While the oil heats, open the biscuit tube and separate the rounds. Use a 1-inch-round cookie cutter to cut a hole in the center of each biscuit. Save the holes. 4. Mix the sugar and cinnamon in a large shallow bowl. 5. Add 2 doughnuts to the hot oil at a time. Cook, turning once, until golden brown—about 1 minute per side. 6. Drain on paper towels and immediately toss in the cinnamon sugar to coat. Cool on a wire rack. Repeat with the remaining doughnuts and holes.

A short while later, they were all covered in flour. "Anna, do you have to use so much flour?" her mother asked, waving a cloud of dust away from her face. "I hate when the cookies stick, Ma, you know that." Anna sifted more flour onto the wooden table that doubled as a workspace. She loved flour and she used it liberally, but it did make cleanup much harder. The bakery wasn't large and it wasn't bright; the windows were high up, just below the ceiling eaves. Anna had to squint to see her measurements. Spoons and pots hung on the walls, and the large wooden table stood in the middle of the room, where Anna and her mom baked bread, cinnamon rolls, and Anna's famous cookies. The majority of the bakery was taken up by the cast-iron stove. It was as beautiful as it was functional, and Anna was constantly tripping over it- or falling into it, hence the small burn marks on her forearms. Those also came from paddling the bread into and out of the oven. Her parents said she was the best at knowing when the temperature of the stove was just right for baking the softest bread. Maybe she was a little messy when she baked, but it didn't bother her.

DOLL FACE COOKIES Preheat oven to 375 degrees F., rack in the middle position. (THESE COOKIES HAVE NO EGGS) ½ cup melted butter (1 stick) 1 cup brown sugar, tightly packed ½ cup molasses*** 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon lemon juice ½ cup milk 2½ cups flour (no need to sift) 1 cup (approximately) golden raisins, regular raisins, or currants to decorate Melt butter in a large microwave bowl. When the butter has cooled to room temperature, stir in the brown sugar and molasses. Add the soda, salt, and cinnamon and mix it all up. Mix in the teaspoon of lemon juice. Add half the flour to your bowl and mix it up. Slowly pour in the milk, a little at a time, and mix as you go. Add the rest of the flour and stir until it’s thoroughly incorporated. Drop the dough by rounded teaspoon onto UNGREASED cookie sheets, 12 to a standard-size sheet. Put three raisins on top of each cookie, two for the eyes and one for the mouth. Bake for 10 to 12 minutes at 375 degrees F. Let the cookies cool on the sheet for 2 minutes and then transfer them to a wire rack to cool completely. Yield: 4 to 5 dozen, depending on cookie size. Immelda Giese,

I lift the lid of the chest. Inside, the air is musty and stale, held hostage for years in its three-foot-by-four-foot tomb. I lean in to survey the contents cautiously, then pull out a stack of old photos tied with twine. On top is a photo of a couple on their wedding day. She's a young bride, wearing one of those 1950's netted veils. He looks older, distinguished- sort of like Cary Grant or Gregory Peck in the old black-and-white movies I used to watch with my grandmother. I set the stack down and turn back to the chest, where I find a notebook, filled with handwritten recipes. The page for Cinnamon Rolls is labeled "Dex's Favorite." 'Dex.' I wonder if he's the man in the photo. There are two ticket stubs from 1959, one to a Frank Sinatra concert, another to the movie 'An Affair to Remember.' A single shriveled rosebud rests on a white handkerchief. A corsage? When I lift it into my hand, it disintegrates; the petals crinkle into tiny pieces that fall onto the living room carpet. At the bottom of the chest is what looks like a wedding dress. It's yellowed and moth-eaten, but I imagine it was once stark white and beautiful. As I lift it, I can hear the lace swishing as if to say, "Ahh." Whoever wore it was very petite. The waist circumference is tiny. A pair of long white gloves falls to the floor. They must have been tucked inside the dress. I refold the finery and set the ensemble back inside. Whose things are these? And why have they been left here? I thumb through the recipe book. All cookies, cakes, desserts. She must have loved to bake. I tuck the book back inside the chest, along with the photographs after I've retied the twine, which is when I notice a book tucked into the corner. It's an old paperback copy of Ernest Hemingway's 'The Sun Also Rises.' I've read a little of Hemingway over the years- 'A Moveable Feast' and some of his later work- but not this one. I flip through the book and notice that one page is dog-eared. I open to it and see a line that has been underscored. "You can't get away from yourself by moving from one place to another." I look out to the lake, letting the words sink in. 'Is that what I'm trying to do? Get away from myself?' I stare at the line in the book again and wonder if it resonated with the woman who underlined it so many years ago. Did she have her own secret pain? 'Was she trying to escape it just like me?

The night before, Um-Nadia came over with her small wooden box stuffed with handwritten recipes, dishes Um-Nadia hadn't prepared or eaten in the thirty-five years since she and Mireille had left Lebanon. Some were recipes for simple, elegant dishes of rice pilafs and roasted meats, others were more exotic dishes of steamed whole pigeons and couscous or braised lambs' brains in broth. And they discussed ingredients and techniques until late in the night. Um-Nadia eventually fell asleep on the hard couch in the living room, while Sirine's uncle dozed across from her in his armchair. But Sirine stayed up all night, checking recipes, chopping, and preparing. She looked up Iraqi dishes, trying to find the childhood foods that she'd heard Han speak of, the sfeehas- savory pies stuffed with meat and spinach- and round mensaf trays piled with lamb and rice and yogurt sauce with onions, and for dessert, tender ma'mul cookies that dissolve in the mouth. She stuffed the turkey with rice, onions, cinnamon, and ground lamb. Now there are pans of sautéed greens with bittersweet vinegar, and lentils with tomato, onion, and garlic on the stove, as well as maple-glazed sweet potatoes, green bean casserole, and pumpkin soufflé.

Zozie was still watching me with that patient half-smile, as if she expected me to say something more. When I didn't, she simply shrugged and held out a dish of mendiants. She makes them as I do myself: the chocolate thin enough to snap but thick enough to satisfy; a generous sprinkle of fat raisins; a walnut, an almond; a violet; a crystallized rose. "Try one," she said. "What do you think?" The gunpowder scent of chocolate arose from the little dish of mendiants, smelling of summer and lost time. He had tasted of chocolate when I first kissed him; and the scent of damp grass had come from the ground where we had lain side by side; and his touch had been unexpectedly soft, and his hair like summer marigolds in the dying light- Zozie was still holding out the dish of mendiants. It's made of blue Murano glass, with a little gold flower on the side. It's only a bauble, and yet I'm fond of it. Roux gave it to me in Lansquenet, and I have carried it with me ever since, in my luggage, in my pockets, like a touchstone. I looked up and saw Zozie looking at me. Her eyes were a distant, fairytale blue, like something you might see in dreams. "You won't tell anyone?" I said. "Of course not." She picked up a chocolate between delicate fingers and held it out for me to take. Rich, dark chocolate, rum-soaked raisins, vanilla, rose, and cinnamon... "Try one, Vianne," she said with a smile. "I happen to know they're your favorites.

Pumpkin Sugar Cookies Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed pumpkin sugar cookies that are perfect for Fall! Ingredients: 1/2 cup softened butter 1/2 cup vegetable oil 1/2 cup pumpkin puree {canned pumpkin} 1 cup granulated sugar 1/2 cup powdered sugar 1/2 teaspoon vanilla 2 large eggs 4 cups all purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg For the glaze topping: 3 cups powdered sugar 4 tablespoons water 1/4 teaspoon pumpkin pie spice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes. While cookies bake, stir all ingredients together for glaze until smooth. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

The Baxter house sparkled with multicolored lights and evergreen garlands draped with icicles. The piney scent of a real Christmas tree mixed with the aroma of cinnamon from the gingerbread cookies reminded me of . . . nothing. Christmas Eve was not like this in Cuba.

It smelled of baking cakes, which sent her back to the kitchen of her childhood, coming home from school to find her mother in the kitchen, making cookies... but it also smelled medicinal, and that made her think of being ill and being looked after when she was tucked in bed. Then there were spices, and a faint hint of Christmas---nutmeg, perhaps, and cloves---but underneath all of those was something else, something insidiously smooth and emollient, like vanilla or eucalyptus. She had a sudden memory of kissing her father's cheek as he bent to say good night, the rasp of his five-o'clock shadow and that smell... She had it now: it was the smell of his cologne, the smell of his business suits, the smell of her parents' bedroom and the big double bed and the terrifying, dark thought of what went on there. But after another moment she relaxed. There were comforting smells in there too: apples and brandy and crisp butter pastry and cinnamon.

Tonight's lesson was a breadcrumb cake, and the idea that so many Italian desserts were less about being impressive---as so many French recipes were---than about being resourceful. "After all," I said, "tiramisu is just cookies dipped in coffee and liqueur, layered with custard." For the breadcrumb cake, I walked them through how to make the breadcrumbs. "There's no sense in buying breadcrumbs, not in that quantity." We sliced the crusts off of the bread together, toasted the slices lightly, and ran the bread through the food processor. Afterward, we grated the dark chocolate, peeled and sliced the pears, cracked eggs, and measured cream. The thick batter came together quickly, and we placed them into the ovens. While the cakes baked, I walked them through the pasta fritta alla Siracusa, the angel-hair pasta twirls fried in a shallow amount of oil. We boiled up the pasta, then stirred together honey and candied orange before chopping pistachios and adding some cinnamon. One by one, they dropped the knotted pasta into the oil and cooked them on both sides. After draining them, we drizzled the honey mixture over the top, followed by a sprinkle of the pistachios and cinnamon. The process of frying the pasta bundles, one by one, kept everyone busy until the breadcrumb cakes finished baking.

1. Preheat the oven to 400˚ F. Make sure there is enough room for a tall pie—you may need to remove a rack. 2. Remove the dough discs from the refrigerator and set aside. 3. In a large skillet, melt the butter. When the butter is sizzling, toss in the apples and stir so they are coated in the butter. Cook for about 10 minutes over medium heat, stirring occasionally. If you do not have a pan large enough, you can do this in two batches. 4. Remove the apples from the skillet (but not the liquid from the pan) and put them in a large bowl. Toss the apples in the sugar, cornstarch, cinnamon, and nutmeg. Set aside. 5. Brush the inside of the bottom crust with the beaten egg white. Pile the sautéed apples into the crust, then cover with the remaining dough disc. Trim the crusts, then pinch them together. Using your thumbs and index fingers, crimp the crust edge into a pretty pattern. Slice air vents into the top crust. I like to leave my crusts plain, but you can brush the crust with an egg wash (if you like it shiny) or milk (if you like it brown and soft). 6. Turn the oven down to 375˚ F. Place the pie pan on a cookie sheet, and bake until the crust is a deep golden brown and the filling is bubbling, about 50–60 minutes. 7. Let cool completely before serving.

tsp. vanilla extract 1 c. shredded carrots 1 c. old-fashioned oats ½ c. sweetened coconut flakes ½ c. raisins For the frosting 1 oz. cream cheese at room temperature 1 c. powdered sugar 1 T. milk ¼ tsp. pure almond or vanilla extract Directions 1. Preheat the oven to 350ºF. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside. 2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract, and beat until well combined. Next, add the shredded carrots and peach puree. Mix until combined. 4. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins. 5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10–12 minutes or until

The menu was full of foods that felt like home to me, but that also had a flair of originality. Brisket and matzo balls in a hearty bowl of ramen. Lox bowls with nori and crispy rice. Savory potato kugel and boureka pastries with hummus and fried artichokes with kibbeh. Knishes with kimchi and potato filling and a gochujang aioli. "This menu is so... Jewish." "So Jewish," Seth agreed. "And make sure you're saving room for dessert. The rugelach is unreal, and the rainbow cookies are---" he looked around, then lowered his voice--- "better than my mom's." One of the things I actually missed about living in New York was seeing all the fun twists people put on Jewish and Israeli food at restaurants and in delis. Nobody was doing that in Vermont. Maybe you could do that in Vermont, something whispered in my head. I was used to just pushing that voice away, but, for once, I let myself pause and consider it. Would it be that crazy to sell babka at my café? I bet people would love a thick, tender slice of the sweet bread braided with chocolate or cinnamon sugar or even something savory with their coffee. I could experiment with fun fillings, have a daily special. Or I could rotate shakshuka or sabich sandwiches on the brunch specials menu, since they both involved eggs. My regulars might see eggs poached in spicy tomato sauce and pitas stuffed with fried eggplant, eggs, and all the salad fixings as breaths of fresh air.

Thumbprint Cookies These wheat-free cookies will rock your world, but they won’t mess with your diet. • 1 cup raw almonds • 1 cup rolled oats • 1 cup organic spelt flour • 1/2 teaspoon cinnamon • 1/2 teaspoon powdered ginger • 1/8 teaspoon nutmeg • 1/4 teaspoon sea salt • 1/2 cup canola oil • 1/2 cup honey • 1 teaspoon vanilla extract • Overnight Jam for filling Preheat oven to 350 degrees, and line a cookie pan with parchment paper. Use a food processor with metal blade to grind almonds into coarse flour, about 2 minutes. Add oats, flour, cinnamon, ginger, nutmeg, and sea salt, and process for 1 more minute. Add oil, honey, and vanilla extract, and continue to process until dough forms a ball. Wrap dough in plastic wrap and set aside for 15 minutes at room temperature. Using a tablespoon of dough, form balls and place on cookie sheet. Make a thumbprint in each cookie and fill with Overnight Jam. Bake about 15 minutes, until cookie bottoms are browned.

Mystery Cookies Preheat oven to 350 degrees F., with rack in middle position. ½ cup melted butter (1 stick) 3½ cups white sugar 2 beaten eggs (just whip them up with a fork) 1 can condensed tomato soup (the regular plain kind, not “Cream Of Tomato” or “Tomato with Basil” or anything else fancy—I use Campbell’s) 2 teaspoons cinnamon 2 teaspoons nutmeg (if you grind your own, use 1 teaspoon instead of 2) 2 teaspoons baking soda 2 teaspoons salt 2 cups raisins (either golden or regular) 2 cups chopped walnuts (measure after you chop them) 4½ cups flour (no need to sift) Microwave the butter in your mixing bowl to melt it. Add the sugar, let it cool a bit, and mix in the beaten eggs. Open a can of condensed tomato soup, add that to your mixing bowl, and then mix it all up. Stir in the cinnamon, nutmeg, baking soda, and salt. Then add the raisins and the walnuts, and stir. Measure the flour and add it in one-cup increments, mixing after each addition.   Let the dough sit for ten minutes or so. Drop the dough by teaspoons onto a greased or Pammed cookie sheet, 12 to a standard sheet. (If the dough is too sticky to scoop, you can chill it for a few minutes, or dip your teaspoon into a glass of cold water.)   Bake at 350 degrees F. for 10 to 12 minutes or until the cookies are golden brown on top. Let them sit on the cookie sheet for a minute or two (no longer or they’ll stick) , and then transfer them to a wire rack for complete cooling.   A batch of Mystery Cookies yields about 10 dozen. (I know that’s a lot, but they’ll be gone before you know it.) They’re soft and chewy and a real favorite.

cream butter, both sugars and eggs. Add vanilla and mix well. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and oats. Add flour mixture to butter mixture, mix until just moistened. Fold in coconut, cranberries, and pecans. Drop by spoonfuls onto ungreased cookie sheet about 2 inches apart. Bake for 12 to 14 minutes or until golden brown.

Books by Joanne Fluke CHOCOLATE CHIP COOKIE MURDER STRAWBERRY SHORTCAKE MURDER BLUEBERRY MUFFIN MURDER LEMON MERINGUE PIE MURDER FUDGE CUPCAKE MURDER SUGAR COOKIE MURDER PEACH COBBLER MURDER CHERRY CHEESECAKE MURDER KEY LIME PIE MURDER CANDY CANE MURDER CARROT CAKE MURDER CREAM PUFF MURDER PLUM PUDDING MURDER APPLE TURNOVER MURDER DEVIL’S FOOD CAKE MURDER GINGERBREAD COOKIE MURDER JOANNE FLUKE’S LAKE EDEN COOKBOOK CINNAMON ROLL MURDER RED VELVET CUPCAKE MURDER Published by Kensington Publishing Corporation

Lara Jean’s Cowgirl Cookies Makes about 20 cookies Ingredients: 2 cups all-purpose flour 2 cups old-fashioned oats 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon a dash of nutmeg 1 cup (2 sticks) unsalted butter, room temperature ¾ cup sugar ¾ cup plus 2 tablespoons (packed) dark brown sugar 2 large eggs 1 teaspoon vanilla extract 1 ½ cups semisweet chocolate chips 1 cup chopped toasted walnuts

Isn't everything cuter heart-shaped?" Roisin asks, gesturing towards the homemade pizza we constructed. She chose to be creative, selecting a pesto base, topped with lavender goat cheese and grilled peaches. Something about her playfulness relaxes me. There's an innocence as she sprinkles cheese into her mouth and leaves handprints on the counter with her powdered palms. It reminds me of being a kid, when things weren't so scary and we could just have fun. That time in my life hadn't lasted long. I always wanted to please my parents. They made sure everything I did was done with heart, and I was cautious not to disappoint them. But being with Roisin reminds me we can still create something while having fun. "You know," I say, "I think heart-shaped cookies would be extra cute with this heart-shaped pizza. Don't you think?" She squeals. "Oh, I love that idea!" In between licking the spoon and adding extra teaspoons of vanilla, I draw kitten whiskers on Roisin's face with the flour. She tosses a handful of powder at me, and I squeal when it hits me in the face. We laugh, sinking onto the hardwood floor. I lean my head against her shoulder as the smell of cinnamon intensifies. We relax for a moment beneath the hot sweet air.

Cookie, I thought when I looked at Ellie. Not that I wanted to eat her. I wasn't a cannibal or anything. But she reminded me of the cookies my mother baked when her bridge group came to our house. The smell of them in the oven was all rich vanilla and spice, oh-so-sweet. Ellie was a little shorter than me, with endless curves that swooped and dipped, creamy skin sprinkled with cinnamon freckles up and down her arms and across her round cheeks. Her short hair fell in soft honey-colored curls, and her big blue eyes... well, that's where the whole cookie idea fell down, but they made me think of my favorite pair of worn-out jeans. But back to those cookies. Every time, I'd tiptoe to the cooling rack and reach for one perfectly round, warm cookie when I thought Mom wasn't looking. And every time, out of nowhere, she'd slap my grubby hand away, snapping, "Not for you." Ellie may have looked warm and round, but she had "not for you" written all over her.

I was just coming down here to check on my flowers when I saw you all alone. Well, with Oreo, of course.” And she leaned down. “How are you, pretty hound? Oh, I’m sorry I didn’t bring you cinnamon cookies. I didn’t know you’d be here! Don’t be mad, okay? I’ll keep some in my pocket for next time.

Walking Dead Sugar Cookies 2 1⁄3 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 1⁄4 teaspoon salt 1 1⁄4 cups granulated sugar 1 cup (2 sticks) softened butter 1 egg 2 teaspoons vanilla extract Cookie Icing: 1 cup confectioners’ sugar 2 to 3 teaspoons milk 1⁄2 teaspoon vanilla extract 3 to 4 drops red food color

I meet Heidi beside the loading area and grab a crate of oatmeal raisin cookies. Their sweet, toasty aroma makes my stomach growl. They are nearly five inches in diameter and packed with plump golden raisins and fat rolled oats, the perfect balance between crispy and chewy. Every bite is perfumed with vanilla and just a touch of cinnamon, and I can see why Rick sells out at every market.

As Jiminy hopped away, the Blue Fairy spun her wand for one last spell before she tucked it away for a year. In her mind, she conjured the smell of cinnamon and pistachios, of chocolate and buttery sugar. A modest plate appeared on her palm, and she inhaled. "Just like home," she whispered to herself. With a wave of her arm, she let go of her wand and made for the humble two-storied house with a yellow door. A lemon or two still hung from the trees brushing against the back window, and a bittersweet pang overcame Chiara's heart. It squeezed inside her, filled with excitement and nervousness and wonder. When she found her courage, she knocked. At first, she didn't think anyone heard. Then from inside, Niccolo's wife shouted: "It's the girls! They must be back early!" Footsteps approached, and Chiara held her breath. Niccolo himself answered the door, and let out a gasp. The expression on her brother's face was one she would treasure all her life. Joy and surprise flooded his eyes as years of forgotten memories came back to him. When he finally cried her name, his voice choked with emotion. "Chiara?" "I know I'm a few years late," she said, finally letting go of her breath. She smiled at her brother. "But is there room for one more at dinner tonight? I've brought cookies.

Pariva was a small village, unimportant enough that it rarely appeared on any maps of Esperia. Bordered by mountains and sea, it seemed untouched by time. The school looked the same as she remembered; so did the market and Mangia Road---a block of eating establishments that included the locally famous Belmagio bakery---and cypress and laurel and pine trees still surrounded the local square, where the villagers came out to gossip or play chess or even sing together. Had it really been forty years since she had returned? It seemed like only yesterday that she'd strolled down Pariva's narrow streets, carrying a sack of pine nuts to her parents' bakery or stopping by the docks to watch the fishing boats sail across the glittering sea. Back then, she'd been a daughter, a sister, a friend. A mere slip of a young woman. Home had been a humble two-storied house on Constanza Street, with a door as yellow as daffodils and cobblestoned stairs that led into a small courtyard in the back. Her father had kept a garden of herbs; he was always frustrated by how the mint grew wild when what he truly wanted to grow was basil. The herbs went into the bread that her parents sold at their bakery. Papa crafted the savory loaves and Mamma the sweet ones, along with almond cakes drizzled with lemon glaze, chocolate biscuits with hazelnut pralines, and her famous cinnamon cookies. The magic the Blue Fairy had grown up with was sugar shimmering on her fingertips and flour dusting her hair like snow. It was her older brother, Niccolo, coaxing their finicky oven into working again, and Mamma listening for the crackle of a golden-brown crust just before her bread sang. It was her little sister Ilaria's tongue turning green after she ate too many pistachio cakes. Most of all, magic was the smile on Mamma's, Papa's, Niccolo's, and Ilaria's faces when they brought home the bakery's leftover chocolate cake and sank their forks into a sumptuous, moist slice. After dinner, the Blue Fairy and her siblings made music together in the Blue Room. Its walls were bluer than the midsummer sky, and the windows arched like rainbows. It'd been her favorite room in the house.

chicken, and cinnamon cookies with my name frosted on them. Sometimes you’re my therapist, sometimes you’re my tormentor, sometimes you’re my secret crush. But you’re never my dog. And right now, you’re my dance partner.” He lifts his chin. “Let me see if I can sweep you off your feet.

PEPPER COOKIES WITH ICING SUGAR The baking of pepper cookies in close collaboration with a child is a permanent feature in any household with a kid in the lead-up to Christmas. 150 grams of sugar, 250 grams of syrup, ½ teaspoon of pepper, 2 teaspoons of ginger, 2 teaspoons of cinnamon, ½ teaspoon of cloves, 125 grams of butter, 1 egg, 2 teaspoons of baking soda, 400 grams of flour. Mix the sugar, syrup and butter and bring to simmering point. Mix in the baking soda with all the spices, pepper, ginger, cinnamon and cloves. Then add the egg and flour. Keep 1–2 cups of flour to knead the dough. Knead the dough on the table with the child. Roll out the dough and let the child cut out the shapes him/herself (Santa Clauses, Christmas trees, bells, angels and reindeer) and decorate the cookies with the icing. Icing: 125 grams of icing sugar and 1–1½ egg whites mixed well together. Colour according to taste.

cherry turnovers Ingredients 3 cups all-purpose flour 3 tablespoons granulated sugar 1½ teaspoons salt ½ teaspoon ground cinnamon 1¼ cups shortening 5 to 6 tablespoons cold water 1 can cherry pie filling (add 3 tablespoons granulated sugar) OR 1 pound fresh cherries, pitted and chopped (add granulated sugar to taste) Directions Preheat the oven to 425°F. In a large mixing bowl, combine the flour, sugar, salt, and cinnamon. Cut in the shortening with a pastry blender until the mixture is pea-sized in consistency (don’t over-blend; make sure the mixture remains loose). Sprinkle mixture with cold water, 1 tablespoon at a time, until the dough has formed. Form the dough into a ball. Divide the dough in half. Using a floured rolling pin, roll each ball of dough into a 10 × 15-inch rectangle on a floured surface. Cut into six 5-inch squares. Put 2 tablespoons of fruit in the center of each square. Moisten the edges with water and fold over to form a triangle. Seal with a fork and prick the top to vent. Place the turnovers on an ungreased cookie sheet and bake 12 to 15 minutes or until lightly golden. Serves 6 to 8

2 cups milk (whole milk preferred) 1 cup heavy cream 5 ounces quality dark chocolate, chopped (approximately 72% cocoa) 2 tablespoons light brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract ¾ cup quality caramel sauce, divided (Torani brand, if available) 4–5 gingersnap cookies, crushed Whipped cream Mix milk and heavy cream in a medium saucepan and heat on medium-low, stirring occasionally, until just before the mixture simmers (the edges will barely begin to bubble). Use a large enough saucepan to ensure it isn’t more than half full. Add chopped chocolate and whisk until melted. Whisk in brown sugar, cinnamon, vanilla, and ½ cup of the caramel sauce. Continue to heat for two or three minutes, whisking occasionally. It will thicken slightly. (If it begins to boil, turn down the heat.) Ladle hot cocoa into mugs until they are half to three- quarters full. Top with whipped cream and sprinkle generously with gingersnap crumbles. Drizzle with remaining caramel sauce. Enjoy!

Triple Ginger Cookies About three dozen cookies Ingredients 2 1/2 cups all-purpose flour 1/2 cup minced crystallized ginger 2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed golden brown sugar 1/2 cup packed dark brown sugar 1 large egg, room temperature 1/4 cup light, mild-flavored molasses 2 teaspoons finely grated fresh peeled ginger 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/3 cup granulated sugar Preparation Preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. In a separate large bowl, use an electric mixer, beat butter until creamy. Gradually add both brown sugars and beat on medium-high until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves, and blend well. Add flour mixture in thirds, beating on low speed just to blend between additions. Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart. Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely still on the baking sheets. Cookies can be stored in airtight containers at room temperature.

Perilee’s Wartime Spice Cake 1 cup brown sugar, firmly packed 1 1/2 cups water 1/3 cup shortening or lard 2/3 cup raisins 1/2 teaspoon each ground cloves and nutmeg 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 2 cups flour 1 teaspoon baking powder Boil brown sugar, water, shortening, raisins, and spices together for 3 minutes. Cool. Dissolve baking soda in 2 teaspoons water and add with salt to raisin mixture. Stir together flour and baking powder and add to raisin mixture one cup at a time, beating well after each addition. Pour into a greased and floured 8-inch square pan and bake at 325 °F for about 50 minutes. (Adapted from Butterless, Eggless, Milkless Cake, in Recipes and Stories of Early Day Settlers; and from Depression Cake, described in Whistleberries, Stirabout and Depression Cake: Food Customs and Concoctions of the Frontier West.) Hattie’s Lighter-than-Lead Biscuits 3/4 cup cooked oatmeal, cooled 1 1/2 cups wheat or rye flour 4 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons lard, shortening, or butter 1/4 cup milk Mix oatmeal with sifted flour, baking powder, and salt. Cut in lard, shortening, or butter. Add milk and mix, forming a soft dough. Do not overmix. Roll out on lightly floured surface to 1/4 to 1/2 inch thick. Cut with floured biscuit cutter (or drinking glass) and bake on an ungreased cookie sheet at 425 °F for 12 to 15 minutes. (These are what Hattie served to Rooster Jim in Chapter 17.)

She hadn't wanted to make plain cinnamon cookies. She'd wanted to blend in ginger and try something fun like rosewater. She'd thought about going to the market and buying fresh spring vegetables, then making a red wine risotto with the crunchy, delicious vegetables served with a perfect roasted chicken stuffed with garlic and spices.

After dinner the doors of the apartment were thrown open and everyone, whether invited or not, could partake of the "sweet table": slices of cheesecake, bundt cake, strudel, rugelach, strawberry shortcake prepared with sponge cake, honey cake, macaroons, chocolate cake, Linzer torte, nut cookies, lemon cookies, sugar cookies, hamantaschen, prune Danish and cinnamon twists- mountains of everything.

The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity. Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

(140°C), or a gas oven, in which case preheat to level 2. Then, place the cinnamon stars on the baking sheets, on the middle rack, for 7–8 minutes. Afterward, they should still be very light in color and soft on the inside.

Caramel Filled Snicker Doodles 1/2 cup butter 3/4 cup sugar 1 egg 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons cinnamon 2 dozen Hershey’s Rolo® caramels Cream butter and sugar. Add egg; beat until fluffy. Blend in flour, baking powder, baking soda, nutmeg and salt to make stiff dough. Shape into 1” balls. Cut or pull each ball apart and insert an unwrapped Rolo® in the center. Put the cookie back together. Mix 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl. Roll cookies in sugar mixture. Place on greased cookie sheet. Flatten with fork. Bake at 400 degrees F for 10 to 12 minutes.