Raspberry Thumbprint Cookie Recipe

We're a large family and we often have surprised guests. I'm always prepared for this possibility and have uncooked cookie dough or individual dessert cups ready in the freezer. Today was no exception. I used already-rolled almond cookie dough that I simply popped in the oven for 10 minutes, rotated the tray, pressed them to create a cavity and continue baking them for exactly 8 more minutes. Then, I filled the formed thumbprint cookies with hot vanilla raspberry preserves.

I served the cookies with masala chai and a tray of fresh raspberries and freshly cut pineapples. Voilà‎: tea time is served!

Mocha Thumbprint Cookie Recipe

Baby Aria is very similar to my husband Lulu when it comes to her favorite foods. She loves vegetables and she adores sweets. Today I experimented with a batch of cookies I usually make when we have guests over for tea: thumbprint cookies. They're so pretty, especially with the crackle effect on the shortbread cookie dough and the whimsical design in the center indentation that almost resembles a crazy eye.

I flavored the cookie dough with cocoa powder and mocha paste. I filled them with vanilla chips and a drizzle of bittersweet chocolate, which came out just as great. Have a wonderful weekend and I look forward to sharing recipes next week in anticipation of Cinco de Mayo!

Gingerbread Cookie Recipe

I used gingerbread cookies as a fun and playful way to get to know my niece and nephew when I met them for the first time. I baked a few gingerbread men for them, and asked them what they thought of the designs. My little nephew is just a year old, so I didn't use any egg in the  gingerbread dough.

We're finally back from a few days in Rome and now are spending Christmas with my parents and my sister's family in Paris.

I wish you all a very Merry Christmas!

Cranberry Bars with Chestnut Spread and Crushed Pecans

As Thanksgiving approaches, I've been giving more thought to new dessert recipes to go with the traditional pecan and pumpkin pies that we make each year. I recently had an absolutely delicious lemon bar, and it occurred to me that a modified cranberry sauce would be a good substitute for the lemon curd.

I used shortbread as the cookie layer. Shortbread is very easy to make, and the buttery and crumbly texture is a nice foil to the sweet and tart flavor of the cranberries. Once the shortbread had baked, I spread a thin layer of chestnut spread over it. The chestnut spread balances the tartness of the jellied cranberries.

To make the cranberry jelly, I added guava in place of the usual orange juice to give the jelly sweetness as well as a more complex flavor. (It also reminds me of our recent anniversary trip to Cancun). Guava is not really in keeping with the season, so if you prefer, apple juice would be fine, but I think the guava has more depth. The goal is to limit the sourness of the jelly because after all, we're making a dessert.

After applying a generous layer of the cranberry spread to the bars, I finished them with a sprinkling of chopped pecans.

Lemon and Chocolate Filled Cardamom Thumbprints

With Halloween right around the corner, I thought I'd prepare some ghoulishly delicious thumbprint cookies. I know, I'm a dork...

I flavored the cookie dough with cardamom. Cardamom is a very versatile spice that goes well with just about everything. For the filling, I used lemon apeels and swirled in a little dark chocolate for contrast. If you're artististically inclined, you could try to draw little bats or scary faces.  No matter what you do, I guarantee it'll be terrifying how fast these cookies disappear!