Posts Tagged ‘cookies


Chocolate Shortbread olé

A chocolate type cookie , easy to make, cinnamon and a bit of chili powder. I choose to use smoked chili powder and it is way in the background in the taste of the cookies.

From a Nestle recipe book, instead of pecans , walnuts were used.

  • 8oz chocolate bits, ghirardelli chocolate chips used
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/8 inch cayenne pepper (smoked dried chili flakes used)
  • 1 cup light brown sugar
  • 1 and 1/2 sticks butter
  • 1 cup chopped toasted pecans, (walnuts used)

Melt the chocolate

Mix the sugar and butter till fluffy, add the melted chocolate.

Combine the flour, cinnamon and chili pepper, and stir into the above.

Stir in the nuts.

Shape into 1 inch balls (or use a scooper)  and then press them to flatten with a glass bottom coated in sugar.

Bake 10 to 12 minutes.

My cookies were a bit dry but none the less, very good.


prep, toast the walnuts, melt the chocolate


cookie dough


press with a sugar coated cup


ready to bake




Holiday at Harmony Street





Traditional holiday recipe made  by Diane during the past Holiday.


Photos from the past holidays


Pot luck dinner at work

Pot luck dinner at work

Pumpkin roll for New Years

Pumpkin roll for New Years

New Year's Day party

New Year’s Day party

New Years dat party

New Years day party




wine biscuits

Have you used wine for cooking ? of course ! I probably use more wine for cooking than I drink since I’m a craft beer drinker and brewer. (I do ferment a fruit and honey mixture (mead, melomel) but that’s another story or blog.)

This recipe utilizes a Burgundy wine , something strong, of course the alcohol will bake off leaving you with a pleasant biscuit with a wine flavor finish.

The texture is a cross between a cookie and a biscuit, the raw dough is on the oily side , bake time about 30 minutes and a labor if you are not familiar working with dough, not mixing but forming the cookies. A brush of egg yolks makes them special gloss finish presentation.

The amounts  here are halved from the original  family hand written index card that  my uncle wrote as he made them. If you double it, prepare to set a block on time aside in the kitchen forming the cookies and shifting baking sheets to upper and lower racks of the oven. Some recipes , in order to get you attention mention that the end product is addicting. While I usually don’t resort to promoting my postings with false promises, these are biscuits that won’t go stale here. As I placed a bag aside for a person, and brought a bag  to a poker game, the bag that sat aside slowly emptied. I think it’s the texture more chew that a biscuit but not super sugary sweet that you would expect from a cookie. Oven at 350 degrees.

Lets get started ! the dough is super easy to make :

Mix the dry ingredients together :

4 cup flour

1 cup sugar

1 Tablespoon Baking powder

Pinch of Salt

IMG_7968 measure out separately :

1 cup Red Wine (Burgundy) (I used mead here)

1 cup Oil ( Mazola is specified,I used typical vegetable oil).

The mix is simple and can be done with just a spoon.

Alternate pouring the oil and wine into the dry ingredients in small amounts while stirring with a sturdy spoon. IMG_7969 IMG_7970 IMG_7971 IMG_7972 IMG_7973 The dough comes together and is rather greasy, you can tweak the dough with more or less dry  or wet ingredients if necessary.

Now comes the fun part !  “Take a small amount of dough and roll between hands and make a little larger than a pencil in dia. (diameter) and a little shorter , around 6 or 7 inches long. Tie together  and bake for about 15 minutes on a low rack then 15 more minutes up higher in oven for browning.” Beat 3 eggs yolks  and brush on cookies before baking.

Her’s how mine came together.  Mistake ! Don’t add flour for ease of handling and rolling, the oily dough will break apart. Also a smooth counter top didn’t provide traction for rolling, the wooden cutting board was the answer. To me this was easier than rolling between hands.IMG_7974.  I made a long rope and then subdivided it into smaller lengths IMG_7976The recipe calls for a knotted design.



Paint with egg yolks , bake at 350 15 minutes  low rack, 15 minutes upper rack. The cookies don’t actually brown till the last minutes on the top rack.IMG_7979

How ever fast you can form the cookies and if you have 2 baking sheets, you can shift the baking sheets in the oven, placing the next batch on the lower rack as the first tray goes to the upper level. The original recipe yields 8 doz, Halved, I didn’t get a count maybe 40 or 50 or so ?IMG_7980

Cool your cookies on a rack, they even seem to get a better texture after a day or two when they dry slightly.IMG_7981

IMG_7983Excellent for a party, get together or game night, pack with lunches. Maybe enjoyed with a glass of Burgundy ?

did a quick search this recipe mentions RI !



                            looks like a typical Friday , no take out here,  it’s bread and pizza night .

Sort of a starter/sour recipe for the dough, a several day starter mixed into the batch. Don’t have the time to proof the dough overnight. formed into 2 pan pizzas and two small loafs of bread.
Into the “proofing oven” a closed door low temp oven heated by gas pilot alone 

after a fashion……..


Toppings for one of the pizzas will be shrimp, garlic and onion and ……. ?

Salt, fresh ground pepper , butter, Italian seasonings, dried habanero flakes.

The shrimp were sliced in half and drizzled with butter.


The assembled pizza,  prepared while the bread was baking.


Diane made a batch of oatmeal cookies today !!!!


 Pizza is ready, letting it cool off a bit……..

Time for slicing…and a brew !


Imperial   Coffee Porter goes good with the pizza, cuts through the garlic and hot pepper flakes flavour.

Stop work order @23:00 hrs.  Clock out. 🙂


Fudgy Walnut Toffee Cookies

Recipe is modified from Fudgy Pecan Toffee Cookies ,

1cup flour
6 tablespoons cocoa
1/2teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter
6 tablespoon brown sugar
6 tablespoons granulated sugar
1large egg
1/2 teaspoon vanilla extract
1 cup coarsely chopped toffee, maybe less
1 cup course chopped walnuts, maybe less
Roasted or toasted cocoa nibs

Oven at 350
Combine dry ingredients (flour -salt)
Combine butter and sugars in a bowl with a paddle mixer
Add the eggs and vanilla
At low speed add flour mixture, add nuts and toffee.
Scoop 1inch apart on cookie sheet

Combine the dry ingredients in a bowl.

Blend the butter….

And the sugars…..

Till fluffy…. Ya know standard cookie dough procedure.
After that add the egg..

Fluff it up again..

Add in the dry ingredients…

Mix slowly… Add add the nuts , toffee bits,and cocoa nibs, the cocoa nibs give extra choco power without the added sweetness, they are pure chocolate in raw form, slightly toasted to bring out the flavour.


Bake 9 to 11 minutes, set on the edges and soft in the centre.
Allow to cool 10to 15 minutes remove from baking sheet

Fellow work persons agree “these are real, real good”. I agree, Chocolate cookies at it’s finest.


Robusta coffee cookies



Once and awhile a batch of cookies is baked for snacks and packed for lunch and breaks.

I don’t like real sweet cookies, so I omitted the icing. Nuts, raisins etc are a good addition

and coffee/chocolate flavor a plus!

The Robusta give a different tone to the flavor versus regular coffee


if you can’t read my writing

cream sugar with 1/2 cup shortening, add 1 egg, mix well (with kitchen aid mixer w/ paddle).

Sift flour for 2 cups measure, and add the following:

1/2 teaspoon baking soda,

1/4 teaspoon salt,

1 teaspoon baking powder

about 1 teaspoon ground cloves (or less if fresh ground)

1/2 teaspoon cinnamon (maybe 1/4),

about 1 teaspoon fine grind coffee (may be less if you are not familiar with the taste of Indian Robusta, preferred for a different flavor)

about 1 teaspoon fine grind cocoa nibs or cocoa powder to taste

Resift all dry ingredients together.

Add dry ingredients alternately to the sugar/shorting mix with 3/4 cup strong brewed coffee.

Add 1/2 cup chopped walnuts and some grated un sweetened chocolate less than an ounce, or more if preferred.

Add more flour if mixture is thin to obtain a consistency of frosting.

For ease of sheeting cookies, fill a pastry bag without a tip and pipe on prepared cookie sheet or drop with a table spoon.

about 13 minutes @ a 375- 400 degree oven for a slightly soft cookie, they will firm slightly when cool.

They can be iced if preferred, I left mine plain. about 3 dozen or less depending on size.

adapted from



January 2023

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