Category Archives: cookies


Since their appearance in 2011, my cocktail hamantashen have been popular all over the globe and have been shipped all over the United States.  This year I am proud to add one more addition to the Cocktail Hamantashen Collection…Moscow Mule Cocktail.  The Moscow Mule is a combination of ginger ale, vodka and lime traditionally served in a copper mug. Below is my very tasty interpretation in hamantashen cookie form.   Hold up your hamantashen and say l’chaim!

Moscow Mule

Click the Cocktail Hamantashen Names Below For Recipes

Tequila Sunrise Hamantashen Click Here

Mojito Hamantashen Click Here Click Here

Appletini Hamantashen Click Here

Sangria Hamantashen Click Here

Bloody Mary Hamantashen Click Here

If you don’t feel like making them…you can order a dozen by clicking here!

Moscow Mule Cocktail Hamantashen

Make a 2 ½ Dozen


2 C. Flour

1 1/2 tsp. Baking Soda

1/2 tsp. Salt

2 tsp. Cinnamon

1 tsp. Ginger

¾ C. (-1 Tbs.) Earth Balance

2/3 C. Sugar

½ tsp. Vanilla

¼ C. Molasses

1 Egg

6 Pieces Candied Ginger (medium size), or more to taste

Bronze Foil Muffin Cup,  decoration optional

Lime-Vodka Curd Filling

1 Cup Sugar

¼ Cup Earth Balance or Butter

¼ Cup Corn Starch

¾ Cup Fresh Lime Juice

1 TBS. Lime Zest

2 Eggs, Beaten

2 TBS. Vodka

Dough: Stir together flour, baking soda, salt, cinnamon and ginger.  In another bowl, beat earth balance until creamy.  Beat in sugar until fluffy.  Beat in vanilla, molasses and egg.  Beat in flour mixture until combined.  Cut up the candied ginger into a small diced pieces and mix with dough. Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.

Preheat oven to 350 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  If dough seems to stick a lot, add more flour into the dough and onto the surface, 2 Tbs. at a time. Cut rounds until dough is finished.  Fill the rounds with the lime-vodka curd filling. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Bake for about 12-14 minutes until lightly browned.  The longer you keep them in the crunchier they will be. Place in a bronze muffin cup.

Filling:  Place the sugar, earth balance, corn starch, lime juice, lime zest and vodka in a sauce pan.  Mixing continuously, heat the mixture till the butter melts.  Pour some of the lime mixture into the eggs and stir together to temper the eggs.  Pour the egg mixture into the pan and whisk constantly till mixture starts to boil and thicken.  Whisk for about a minute, take off heat and refrigerate the curd until ready to use.  If the curd is not as strong as you would like, you may add 1 more tablespoon of vodka.

Hamantashen 2018 1

Me Want Cookie!

One of my most favorite foods of all time is the Chocolate Chip Cookie.  Eating a warm, crispy on the outside (I like em’ crispy) and gooey in the middle cookie right out of the oven or even straight from the freezer, brings me memories of happiness.  The smell could make someone tune into their animal like tendency’s to sniff and salivate till they munch down on their treat.  
Asking a chef their favorite dish is like asking a painter their favorite color.  It is just impossible!  Too many choices and too many ideas!  It might be just as evil to give a child an ice cream cone in each hand during the middle of the summer and tell them to finish both. 
The bottom line is, I have numerous amounts of favorite foods and dishes and will continue to be my favorite till the end of my days while always adding more to my list!  Who knows…tonight I may have an addition to make!  
I guarantee  99% of the time you ask someone if they like chocolate chip cookies you will get a resounding yes.  There is even a study shown that links chocolate chip cookies to a homier feeling.  Have you ever gone through a house you were thinking of buying and smelled a whiff of baking cookies in the oven?  Suddenly that grungy, not so perfect house, became a little more appealing!
Do you want to woo that boy you have a crush on?  Make him chocolate chip cookies!  It worked with my husband…

Chocolate Chip Cookies
(Nestle Toll House…who else?)
2 1/4 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
1 cup (2 sticks) Butter or Earth Balance, softened
3/4 C. Sugar
3/4 C. Brown Sugar, packed
1 tsp. Vanilla Extract
2 Eggs
2 C. Chocolate Chips
1 C. Walnuts

Preheat oven to 375° F.  Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

We Be Jammin

I am so happy to be back blogging.   I have such a great week coming up! I’m teaching my first cooking class demo, attending a ‘foodie’ wine and food show, and TRYING to finish up my brochure which includes a menu and calendar of my cooking classes.
This past week I also made these awesome linzer tart cookies.  I usually like to make desserts when I have free time and then put them in freezer so I can always grab them at a moment’s notice.  These cookies will not be going to anyone’s house for dessert for two reasons…
1)      These are a tad laborious and for 30 cookies it takes about a hour.  
2)      They disappear at a fast rate from my freezer by a certain “someone” who happens to love linzer cookies.
I mentioned these cookies a while back in another post mentioning that I had tasted the best linzer cookies at a food show from My Most Favorite restaurant.   When I had the motivation to make these cookies, their restaurants cookbook is the first place I looked.  Well, with a few adjustments to my own liking, these were a first time hit! 
If you know of a linzer tart lover, I highly recommend making these cookies.  The almost shortbread like cookie, tart, and slight nuttiness, makes these delicate cookies really special.
Linzer Tart Cookies
1 C. All Purpose Flour
1 tsp. Cinnamon
8 TBS. Earth Balance
1/4 C. Sugar
1/2 C. Almonds, finely ground
1/2 C. Hazelnuts, finely ground
Fruit Preserve (I recommend Raspberry, but I used Sarabeth’s Plum and Cherry Jam)
Powdered Sugar, for dusting
In the bowl of a standing electric mixer fitted with the paddle attachment, cream the margarine and granulated sugar on medium speed until fluffy.  Gradually add the flour and cinnamon and beat on low speed until dough comes together in a ball.  Add the ground nuts, scraping the sides of the bowl until incorporated.  May take a few times scraping the sides until fully incorporated.  Roll in the shape of small disk and wrap in plastic wrap for a few hours until firm.
Preheat oven to 350 and line a baking sheet with parchment paper.  On a lightly floured surface, roll out the dough 1/4 inch thick and cut out shapes with a cookie cutter.  Hint: use the wide end of a pastry bag tip to cut the middles out of half the cookies.  Bake for 12 minutes or until just set.  Remove from baking sheet and cool on wire rack.  Sprinkle the cut out tops with powdered sugar.  Place a teaspoon of preserves on each bottom cookie and place a sugared cutout on top.  Can be stored in the fridge for 1 week or a month in the freezer….if they last that long.