I made these shortbread jam cookies for New Years Eve (I know, I made a lot of cookies for New Years Eve, sue me), but I actually contemplated just skipping them. I was already planning on making 3 other batches of cookies and I was least excited about these, so I thought I might just skip them. But I had all the ingredients on hand, so I didn’t, and man am I glad I didn’t.
Happy Friday everyone! Hazelnuts are possibly my all-time favorite nut. It’s a close call with pecans. They also have to be good hazelnuts, with as little skin as possible preferred. I remember the first time I tried hazelnuts and realizing how similar the taste actually is to Nutella.
The other great thing about these cookies is that they are slice and bake cookies, meaning you can make the cookie dough way ahead of time, slice them, and bake them. Once they bake you do have to dip them in melted chocolate, but that’s easy enough.
Snowballs are possibly my all-time favorite cookie. I know, that’s a very heavy statement, but these cookies are soooo good and so addicting. I’ve made them before, but I didn’t toast the pecans. I have to say, it makes a sizable difference. It is definitely worth doing. I made them for New Years Eve this year, and they were a big hit. One of the most dangerous things about these cookies is that they’re so small and deceiving, and then all of a sudden you’ve had like 5 of them. That’s me, no worries.
Snickeroodles are highly underrated cookies. Whenever someone asks me what a snickerdoodle is, I tell them it is a cinnamon cookie rolled in cinnamon-sugar, but it is so much more than that. Snickerdoodles use cream of tartar in them, which gives them this slightly metallic taste, but only metallic enough to give it the typical snickerdoodle-like taste while still being sweet and delicious. Now imagine this wonderfulness but as a chai spice snickerdoodle, meaning it uses cinnamon, cardamom, ginger, and allspice. So good, believe me.
I actually made this several weeks ago in preparation for Thanksgiving, but I didn’t like the crust. It was too hard to work with and not flavorful enough. Then I went to NJ for Thanksgiving and made a pie there, but I wasn’t happy with the filling. Finally, I landed on the perfect combination and made it one night for when my cousins were coming for dinner.
Well, I’m a few days late, but that’s okay. For the past month I have worked hours and hours and hours on changing over to my new blog, www.katessweets.com. I have a whole new layout and logo, I have my own little favicon on the web browser (it’s the little pink cupcake, so cute!). I also have so many more options for customization and post layout. It’s going to be much better overall.
I decided to get rid of all my posts with photography that didn’t use natural lighting. My thought process is this: I’m only 18 years old and I don’t see myself stopping this endeavor anytime soon, therefore I have so much time ahead of me to repost those recipes 10x better than when I first posted them. It is important to me that I am proud of the content I am putting up, and after changing to my new and better photography I would cringe looking back at those photos.
I know, more chocolate chip cookies. I am kind of obsessed. But hey, I love to make cookies, and I absolutely love chocolate, so they are perfect. But this time it is different, because I made my own recipe. I started out with the original Nestlé Toll House recipe and changed up the ingredients according to information I looked up on what makes a chewier, cakier cookie, since that is what I like my cookies to be like. I think I hit it pretty dead on, just make sure that you don’t leave them in the oven too long, because some of my cookies I did that for and they were crunchier. When I made the cookies, I used half butter and half shortening because it apparently is supposed to make for a cakier cookie, but I found that it didn’t make much of a difference and I liked the butter taste better, so I changed it for you guys to all butter instead. I hope you enjoy my very own recipe for chocolate chip cookies!
Tis’ the most wonderful time of year again, the holiday season! I hope you all had a wonderful Thanksgiving! I spent my day baking pies, eating, watching the parade, eating, playing with my dog, and more eating. We had a nice breakfast, then pretty much no lunch (slash I had pie crust for lunch, whoops), then appetizers (which include pigs in a blanket!), then the Thanksgiving feast, and then dessert. It’s a lot of food, but it’s so awesome.
I also watched Star Wars for the first time. Gasp, I know. We watched the fifth and sixth episodes, which are apparently the second and third movies because it feels like being super confusing like that. Let’s just say it is not all that it’s worked up to be… sorry Vader fans.
Happy Thanksgiving! I am happily spending time with my family in New Jersey. This is one of my favorite times of year because I get to spend it with some of the people who are most important to me and I am so grateful for that. Not to get all cheesy, but to get cheesy on you, I am definitely most thankful for my loving and supporting family. Not everyone has that and I cherish it every day.
For Thanksgiving every year, we wake up, the adults all drink Bloody Mary’s, we watch the Thanksgiving Day parade, then we watch the dog show, then they put on the football game and next thing you know it’s time to eat! My cousin and I are always on charge of dessert and my aunt does most of the cooking for dinner. We also have some great appetizers, like pigs in a blanket and shrimp cocktail! I hope you all have a great Thanksgiving, too!
It’s around that time of year again. Time to break out the mixer and make cookies, and lots of them. Christmas cookies are by far my favorite cookies. I love decorating sugar cookies for Santa Claus and making cookies for our Christmas dinner. My favorite Christmas cookie are these snowballs, which are shortbread balls with ground up pecans rolled in powdered sugar. Soooo good.