Do you love snickerdoodles? If you answered “yes” then you definitely need to try these Pumpkin Spice Toffeedoodles! They’re packed with bits of toffee to make them extra chewy and rolled in pumpkin spice sugar to give them a new fall twist! So put on your flannel and bake some ASAP, because it’s officially fall people! 🍁 🎃 Recipe up #ontheblog tomorrow! #pumpkinspice#pumpkinspiceeverything
Making another batch of perfect pumpkin cookies tonight 🎃🍪🙌🏻 It’s my last full week at home until after Thanksgiving. You bet I’m putting the oven to good use!! 👩🏼🍳 Recipe via @sallysbakeblog #pumpkincookies#cookiemonster#fallbaking
#pierreprecieuse black and white diamond perfume. these new scents were launched tonight at @merchqatar. .
#perfumecookies thank you so much Merch Qatar for trusting @cookie_project_qatar with your cookie needs.
my not-so-world famous (maybe locally famous) brown butter chocolate chunk sea salt toffee cookies ! that was a #mouthful ;) recipe originally by @bonappetitmag but i modified it to suit my (and my friends’) preferences 🍪🍪🍪🍪🍪 #cookiegram !! these were amazingly soft and chewy and crispy and caramely and just PERFECT 🤤🤤🤤🤤🤤
I’ve been searching for a recipe that my Chinese neighbours (especially the granny who cannot speak English and whose heart clearly belongs in China) could recognise and hopefully appreciate. Every holiday, the children bring a box of cookies or chocolates to our house. For Christmas, we got a huge box of Woolies shortbread biscuits that my mother and I devoured. A few months ago, the granny brought my mother and I each a dress back from China. The parents own a Chinese restaurant with the greatest Chinese takeaway I have ever tasted, and sometimes they’ll give us a few fried sesame balls and sweet red bean paste-filled pastries for free. After my mother and I babysat the children one night, we noticed that they love cookies. That’s why I decided to bake them these Chinese Almond Cookies that are commonly found in restaurants in China. They’re not entirely traditional- I substituted the pork lard for Stork baking margarine- but they’re absolutely delicious! Here’s the recipe that I used.
🍪 Chinese Almond Cookies 🍪
1 cup Baking Margarine (@ilovebakingsa)
3/4 cup Sugar
1 tsp Almond Extract
2 1/4 cups Flour (@snowflake_sa)
1 tsp Baking Powder (@royalbakingpowdersa)
1/4 tsp Salt
1 package Almonds; whole (@messarischips)
1 Egg Yolk
1 tbsp Water
(Recipe from landolakes.com will be continued in my “Food” highlight later.)
Fingers crossed that they like them!🤞🏻
Verdict on Vegan Sugar Cookies! Sent out testers and people thought they were “perfectly tart and refreshing”
The vegan butter I used worked perfectly! And the @meringueshop_ powered was perfect for my Royal Icing. The egg-free powder acts similar to regular MP and I did a 1:1 replacement. With this MP you HAVE to keep it resting for about 20 minutes before adding color or thinning it out. And they have the perfect lemon-y taste to balance out the sugar cookie! #sugarskullcookies