Outdated2 This article contains outdated information, and needs to be updated.

List of outdated articles.

Chocolate Chip Cookies - kimberlykv

Make sure to cool your cookies before their ascension into the realm of godhood!

The Cookie Recipe used throughout time that has brought men to their knees, changed the molecular structure of the universe, brought about the apocalypse, bent the fabric of time, created gods, ended empires, and made grandmas everywhere proud, is now yours to enjoy!

The Perfect Cookie RecipeEdit

(Makes approx. 24 to 36 cookies, depending on how generous you feel)


  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 2 teaspoon vanilla extract
  • 2 large eggs, slightly beaten
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 cups semi-sweet chocolate chips
  • And a pinch of grandma's love.*


  1. Achieve immortality.
  2. Preheat oven to 350 degrees Fahrenheit, which is about 175 degrees Celsius.
  3. Cream sugars and butter.
  4. Add vanilla and eggs and mix well.
  5. Combine dry ingredients together and gradually add to creamed mixture.
  6. Stir in chocolate chips.
  7. Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
  8. Bake for 10 to 12 minutes.
  9. Play cookie clicker while waiting.
  10. Allow to cool. Or burn your mouth with deliciousness.
  11. Thank your grandma(s).
  12. Enjoy. (optional)
  13. Keep enjoying until you are very, very fat. (Still optional)
  14. Avoid the grandmapocalypse (also optional)

Recipe for every cookie upgrade (work in progress)Edit

Note: Every cookie without a formal recipe should be considered "in need of a recipe." This INCLUDES the "ripoff" cookies (e.g. Girl Scout cookies, Grease's, etc.)

Icon Type of cookie Ingredients Directions Important Notes
OatmealRaisinCookieNew Oatmeal raisin cookies

Whisk together and set aside

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

Cream wet ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla

Then stir in

  • 3 cups oats (not instant)
  • 1 1/2 cups raisins
  1. Preheat oven to 350°.
  2. Whisk dry ingredients & set aside.
  3. Combine wet ingredients with a hand mixer on low.
  4. To cream, increase speed to high and beat until fluffy and the color lightens.
  5. Stir the flour mixture into the creamed mixture until no flour is visible.
  6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins & stir to incorporate.
  7. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
  8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  9. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  10. Remove from oven & let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
  11. Enjoy your batch of oatmeal raisin cookies.
PeanutButterCookieNew Peanut butter cookies
  • 1/2 cup of sugar
  • 1/2 cup of packed brown sugar
  • 1/2 cup of butter, room temp.
  • 1/2 cup of peanut butter
  • 1 egg
  • 1 1/4 cup of flour
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  1. Beat the butter until creamy, 2 minutes.
  2. Add the sugars, beat for 2 more minutes.
  3. Mix in the peanut butter and egg.
  4. Mix together the dry ingredients - flour, baking soda, baking powder and salt. #Stir the dry ingredients into the sugar butter mixture.
  5. Wrap dough in plastic and refrigerate at least 3 hours.
  6. Preheat oven to 375°F. Shape dough into 1 1/4 inch balls.
  7. Place about 3 inches apart on ungreased cookie sheet.
  8. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes.
  9. Cool on baking sheets for a minute.
  10. transfer to rack to cool completely.

For chewier cookies,
bake at 300°F for 15 minutes.
Recipe from :

PlainCookieNew Plain cookies
  • 2-1/2 cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 8 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt

In a large bowl, cream butter and sugar.

  1. Add the eggs, milk and vanilla; mix well.
  2. Combine the flour, baking powder and salt; gradually add to creamed mixture, beating just until combined.
  3. Divide dough into four 2-cup portions. Cover and refrigerate.
SugarCookieNew Sugar cookies
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Makes 48 cookies.

CoconutCookieNew Coconut cookies
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 2 cups flour
  • 1 cup flaked coconut
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups rolled oats
  1. Preheat oven to 350°.
  2. In mixing bowl cream shortening, butter, and sugars.
  3. Add eggs and vanilla until blended. Set aside.
  4. In separate bowl, combine dry ingredients.
  5. Withholding coconut until all other ingredients are blended.
  6. Add coconut.
  7. Combine wet and dry ingredients until moist.
  8. Drop on greased cookie sheet about 1-2 inches apart.
  9. Bake for 10 minutes or until golden brown.
  10. Remove from oven
WhiteChocolateCookieNew White chocolate cookies
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 10 ounces white chocolate, coarsely chopped
  • 1/2 cup coarsely chopped macadamia nuts, lightly toasted
  1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour.
  2. Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

Yield: about 2-1/2 dozen cookies.

MacadamiaNutCookieNew Macadamia nut cookies
  • 1 Cup Butter, Softend
  • 3/4 Cup Packed Light Brown Sugar
  • 1/2 Cup White Sugar
  • 2 Eggs
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 2 1/2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Coarsly Cut Macadamia Nuts
  1. Preheat Oven to 350 degrees F (175 degrees C)
  2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the Eggs one at a time, then add the vanilla and almond extracts. Combine the flour, baking soda and salt; gradually stir into the cream mixture. Mix in the macadamia nuts. Drop dough from teaspoon onto ungreased baking sheet.
  3. Bake for 10 minutes in the preheated oven, or until golden brown.
DoubleChipCookieNew Double-chip cookies
  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening OR 3/4 stickCrisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup semi-sweet mini chocolate chips
  1. Heat oven to 375°F. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture.
  2. Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips.
  3. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased baking sheet.
  4. Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
WhiteChocolateMacadamiaNutCookieNew White chocolate macadamia nut cookies
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup white sugar
  • 1 cup salted butter, softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup coarsely chopped macadamia nuts
  • 1 1/2 cups white chocolate chips
  1. Preheat oven to 350°F.
  2. In medium bowl combine flour, soda and salt. Mix well, set aside.
  3. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
  4. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
  5. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

Makes 48 cookies.

AllChocolateCookieNew All-chocolate cookies
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)
  1. Preheat oven to 350   degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
  3. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.
  4. Mix in the chocolate chips and walnuts.
  5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  6. Bake for 8 to 10 minutes in the preheated oven, or just until set.
  7. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
DarkChocolateCoatedCookieNew Dark chocolate-coated cookies
  • 3/4 pound unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 to 7 ounces semisweet chocolate, finely chopped
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.
  3. Add the vanilla.
  4. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
  5. Mix on low speed until the dough starts to come together.
  6. Dump onto a surface dusted with flour and shape into a flat disk.
  7. Wrap in plastic and chill for 30 minutes.
  8. Roll the dough ½-inch thick and cut into 3 by 1-inch fingers, either using a cookie cutter, pastry wheel, or pizza cutter.
  9. Place the cookies on an ungreased baking sheet and sprinkle with sugar.
  10. Bake for 20 to 25 minutes, until the edges begin to brown.
  11. Allow to cool to room temperature.
  12. When the cookies are cool, place them on a baking sheet lined with parchment paper.
  13. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.
  14. Stir with a wooden spoon.
  15. Continue to heat and stir in 30-second increments until the chocolate is just melted.
  16. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth
  17. Dip each cookie into the chocolate to coat, letting the excess drip off.
  18. Set back on the parchment-lined sheet and let sit at room temperature until chocolate is set.
  19. Store at room temperature in a tin.
WhiteChocolateCoatedCookieNew White chocolate-coated cookies
  • 3/4 pound unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 to 7 ounces of white chocolate, finely chopped
* 3/4 pound unsalted butter

  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 to 7 ounces of white chocolate, finely chopped
EclipseCookieNew Eclipse cookies
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup semi-sweet chocolate chips, melted
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  1. Beat butter, granulated and brown sugars, eggs and vanilla until light and creamy.
  2. Combine flour, baking soda and salt. Gradually add to creamed mixture, beating until blended.
  3. Divide dough in half. Stir melted chocolate and chocolate chips into one half. Stir white chocolate chips into the other.
  4. To shape, take small spoonful of each dough and roll together into a 1 inch ball. Place about 2 inches apart on ungreased cookie sheet.
  5. Bake for 8–12 minutes at 375 F.
  6. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
ZebraCookieNew Zebra cookies
  • 4 (1 ounce) squares unsweetened chocolate, melted
  • 1 1/2 cups white sugar
  • 3 egg, beaten
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 48 chocolate candy kisses with white stripes (or another candy with zebra like stripes)
  • 1/4 cup confectioners' sugar
  1. In a medium bowl, combine the melted chocolate, sugar, eggs, oil, and vanilla. Mix well. Stir in the flour and baking powder. Cover and chill for at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). #Unwrap the candy kisses.
  3. Roll cookie dough into walnut sized balls and roll each ball in the confectioners' sugar. Place cookies 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Tops should be crackled and the edges should be golden brown. While the cookies are still hot, press a candy kiss into the center of each one. Remove to cool on racks.
Recipe makes 4 dozen.
SnickerdoodleNew Snickerdoodles
  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon
  1. Preheat oven to 350°F.
  2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
  4. Blend dry ingredients into butter mixture.
  5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
  8. Coat by gently rolling balls of dough in the sugar mixture.
  9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
  10. Remove from pan immediately.

11. Gently roll each cookie in any remaining cinnamon sugar.

Read more:

StroopwafelNew Stroopwafels

Waffle Cookie

  • 4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter
  • 2 large eggs
  • 1 (1/4 ounce) package active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups packed brown sugar
  • 1 cup unsalted butter
  • 1 teaspoon ground cinnamon
  • 6 tablespoons dark corn syrup
  1. Preheat a pizzelle iron.
  2. To Make Waffles: Dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
  3. Roll dough into 12 small balls; Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the waffles into two thin waffles and spread with filling.
  4. To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the soft ball stage (234-240°F, 112-115°C), stirring constantly.
  5. To Assemble: Cut each waffle (only if home-made waffles) into 2 thin waffles and spread with filling. Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, let it cool about 1 minute, and squeeze a second cookie on top.
  6. Makes 12 servings (more if using store-bought). Best if eaten after they've cooled, less messy that way!
  7. Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea -- the steam will warm these up just right.
MacaroonNew Macaroons
  • 3 Large Egg Whites
  • 1/2 Cup Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Kosher Salt
  • 14 Oz. Sweetened Shredded Coconut (Roughly 5 Cups)
  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment
  2. Vigorously whip together the egg whites, sugar, vanilla extract and salt in a medium bowl until glossy, foamy, and the sugar is almost dissolved. Fold in the coconut, stirring until evenly combined.
  3. Using a small ice cream scoop, drop the batter in mounds (roughly 2 tablespoons each) about 1 inch apart on the prepared baking sheet. Bake, rotating the sheets half-way through, until golden brown; 20 - 25 minutes. Let cool completely. They should keep up for 5 days at room temperature in a sealed container. Enjoy!
EmpireBiscuitNew Empire biscuits
  • 2 cups softened butter
  • 1 cup white sugar
  • 4 cups sifted all-purpose flour
  • 1 cup raspberry (or strawberry) preserves
  • at least 25 cherries
  • 8 cups confectioners' sugar
  • 1/2 cup milk
  1. Imagine life as a cookie
  2. Preheat oven to 350F
  3. In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended.
  4. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shape with cookie cutter.
  5. Bake for 8 to 10 minutes. Allow cooling on baking sheet for 5 minutes before being taken out to cool completely.
  6. Sandwich 1 teaspoon of jam between 2 cookies. Repeat until no cookies remain lonely.
  7. In a bowl, gradually pour and mix the milk with confectioners sugar until the icing is a good consistency. Spread on top of all cookies.
  8. Top all the cookies with half-cherries while the icing is still wet.

9. Enjoy the luxurious treat over a cup of british tea!

BritishTeaBiscuitNew British tea biscuits
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/2 cups flour
  1. In a bowl, cream butter and sugar.
  2. Beat in the egg and vanilla, Gradually add flour.
  3. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers.
  4. Bake at 325° for 17-20 minutes or until edges are golden brown.
  5. Cool for 2 minutes before removing to wire racks to cool completely.
  6. Dust with confectioners' sugar. Yield: 4 dozen.
As a substitute, for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup
ChocolateBritishTeaBiscuitNew Chocolate british tea biscuits
  • Dark Chocolate
Simply melt some dark chocolate and drizzle the British tea biscuit in it.
RoundBritishTeaBiscuitNew Round british tea biscuits Same as British tea biscuits, only round.
RoundChocolateBritishTeaBiscuitNew Round chocolate british tea biscuits Same as Chocolate british tea biscuit, only round.
RoundBritishTeaBiscuitWithHeartMotifNew Round british tea biscuits with heart motif

▪ Strawberry Jam

Same as a round British tea biscuit, but after baking cut a heart in the cookie while warm, then use a teaspoon to fill the hole with the strawberry jam.
RoundChocolateBritishTeaBiscuitWithHeartMotifNew Round chocolate british tea biscuits with heart motif
  • Strawberry Jam
Same as a round British tea biscuit, but after baking cut a heart in the cookie while warm, then use a teaspoon to fill the hole with strawberry jam.
MadeleineNew Madeleines
  • 2 Eggs
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 1/4 cup butter
  • 1/3 cup granulated sugar for decoration (optional)
  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside
  2. Melt butter and let cool to room temperature
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar (optional). Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
PalmierNew Palmiers
  • 2 cups all-purpose flour, plus 1 tablespoon
  • 1 teaspoon salt
  • 2/3 cup ice water
  • 8 ounces unsalted butter, cold
  • 1 sheet frozen puff pastry
  • 1/4 cup demerara sugar, brown sugar, or granulated sugar, plus more if needed


  1. Make the lean dough: Mix the flour with the salt, then turn out onto your work surface in a pile. Run your fingers down the center to create a trough. Sprinkle 1 tablespoon of water into the trough. Quickly fluff the dough with your fingers, keeping your fingers loose and using a scooping motion. Gather the flour back in to a mound, create a trough, and add another tablespoon of water. Continue sprinkling and fluffing until the flour clumps together in large pieces and holds together when pressed.
  2. Chill the dough: Press the dough into a square and wrap in plastic. It's fine if it looks a little shaggy and unkempt at this stage. Refrigerate for at least 30 minutes.
  3. Prepare the butter block: Cut the butter into a few large pieces and sprinkle with a teaspoon of flour. Begin pounding the butter with a French rolling pin to soften it, sprinkling flour on your rolling pin as needed. Pound the butter flat, then use a pastry scraper to gather it up again. Sprinkle with another teaspoon of flour, pound flat, and repeat. Add one more teaspoon of flour, then continue pounding and gathering, pounding and gathering, until the butter is very pliable and does not break when you fold it over on itself.
  4. Chill the butter block: Once the butter is pliable, shape it into a 4-inch x 4-inch square, wrap in plastic, and chill 10 minutes (no longer).
  5. Roll out the lean dough: Remove the dough from the fridge and roll out to a roughly 7-inch square.
  6. Wrap the butter in the dough: Place the square of butter on top of the dough at a 90-degree angle to the dough. Fold the corners of the dough over the butter so they meet in the middle. Pinch to seal.
  7. First turn: Flour the work surface lightly and flip the butter package over so the seams are down. Roll it out to a rectangle roughly 12 inches long by 6 inches wide. Fold the top third over the bottom third, and the bottom over the top third, like a letter
  8. Second turn: Rotate the folded dough so it looks like a book about to be opened. Roll it out again into a rectangle 12 inches by 6 inches. Fold it again.
  9. Chill for 30 minutes. Mark 2 divots in the edge of the dough to remind yourself that you've done two turns. Wrap the puff dough in plastic and chill for 30 minutes.
  10. Do two more turns: Repeat rolling out and folding the dough two more times. The dough should feel much more smooth and pliable at this point. If you notice any butter popping up through the dough, pat it with a little flour.
  11. Chill for 30 minutes: Mark 4 divots in the edge of the dough to remind yourself that you've done 4 turns. Wrap in plastic and chill for 30 minutes.
  12. Perform two final turns: Repeat rolling and folding the dough two more times for a total of six turns. By this point, the dough should feel completely smooth and be easy to roll out.
  13. Chill for 1 hour or overnight: Wrap in plastic and chill for a final 60 minutes, or overnight.
  14. Roll and cut the dough: When ready to bake, begin the oven preheating to 425°F. Roll out the puff pastry dough to between 1/4 and 1/8 inches thick. Use the dough as is to make a large tart, or cut the dough into whatever shapes you need. Transfer them to tart pans or baking sheets. If the dough feels very soft and warm at this point, chill for another 30 minutes before baking.
  15. Bake for 10 minutes at 425°F.
  16. Lower the oven temperature to 375°F and continue baking until dry, crisp, and deep golden-brown.
  17. Cool completely: Baked puff pastry is at its crispiest best the same day it's made, but will keep quite well in airtight containers for a few days.

part 2 Thaw the puff pastry, if frozen: If your puff has been in the freezer, place it in the refrigerator to thaw overnight. Alternatively, place it on the counter to thaw, but keep an eye on it. Once the pastry is pliable, but still cool, it's ready — about 30 minutes.

  1. Roll out the puff pastry: If using store-bought dough, lightly roll the dough just enough to even out the seams. If using homemade dough, roll the dough out to a rectangle that's 1/8 to 1/4 inches thick.
  2. Sprinkle with sugar: Sprinkle most of the sugar in an even layer over the surface of the dough. Roll over it lightly with a rolling pin to press the sugar into the dough a little.
  3. Fold the sides inward: Fold both the left and the right sides of the dough inward so they meet in the middle.
  4. Sprinkle with more sugar: Sprinkle the remaining sugar over the dough. Again, roll over the dough lightly to press in the sugar.
  5. Fold the dough in half lengthwise: This should make a very long, flat tube of dough with the first two folds sandwiched in the middle.
  6. Refrigerate 30 minutes: Transfer the log to a baking sheet. Cover with plastic wrap and chill for 30 minutes to give the dough time to firm up, making them easier to cut and also helping them hold their puffy shape better in the oven.
  7. Heat the oven to 425°F. Place a rack in the middle position.
  8. Slice into cookies: After chilling, transfer the log back to the work surface. Use a sharp knife to slice the log into cookies roughly 1-inch thick.
  9. Transfer to baking sheet: Transfer the cookies to a parchment-lined baking sheet, laying them cut-side up. Sprinkle the cookies with more sugar, if desired. Make sure to space the palmiers a few inches apart — they will puff quite a lot in the oven! Bake in batches if necessary; place the un-baked cookies in the fridge to chill between batches.
  10. Bake for 18 to 20 minutes, until dark golden. If it seems like the sugar on the bottom of the cookies is starting to burn before baking is finished, transfer the baking sheet to a higher oven rack and reduce the heat to 375°F.
  11. Cool and eat! Let the palmiers cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. Palmiers are best the day they are made, but can be stored in an airtight container for several days. They will gradually lose their crispiness over time.
PaletNew Palets
  • 120 g salted butter at room-temperature
  • 90 g white sugar
  • 1 teaspoon pure vanilla extract
  • 2 egg yolks
  • 190 g all-purpose flour, sifted
  • 5 g baking powder
  • Milk for brushing
  1. In a bowl, add butter, sugar, and vanilla extract and mix until blended. Add in the egg yolks and stir until smooth. Stir in sifted flour and baking powder just until combined.
  2. Make a cylinder (4 cm in diameter) with the batter and cover it with a wrap. Rest in the refrigerator for 2 hours.
  3. Preheat the over at 170 degrees C. And cut the roll into slices 1cm think. Cookies spread, so put the slices into the muffin tin and bake for about 20 minutes, or until golden brown.
  4. Out of oven, cool the cookies in the tin on a wire rack. Serve when completely cooled.
SabléNew Sablés
  • 3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking sheets
  • 2/3 cup sugar
  • 2 large egg yolks
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, plus more for work surface
  • 1 large egg yolk, for brushing as needed
  • Sanding sugar, if desired
  1. Preheat oven to 325 degrees.
  2. Place butter and sugar in the bowl of a food processor; process until creamy. Add egg yolks, salt, and vanilla; process for 30 seconds until combined. Add 1 cup flour and process until smooth. Add remaining cup of flour to processor; process to combine. Turn dough out onto work surface and form into flat square; wrap with plastic wrap and transfer to refrigerator until chilled.
  3. Place a nonstick baking mat on work surface. Place half of the chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 1/8-inch-thick. Transfer to fridge to chill until firm, about 30 minutes. Repeat process with remaining dough.
  4. Using a 2-inch round fluted cookie cutter, cut out dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator until dough is chilled, about 20 minutes. Roll out scraps, and repeat. Repeat process with remaining dough. Transfer to refrigerator and chill until firm, about 30 minutes.
  5. Line baking sheet with parchment paper or a nonstick baking mat; set aside.
  6. Mix together remaining egg yolk with 1 teaspoon water; brush tops of cookies with egg white mixture. Sprinkle with sanding sugar, if desired. Transfer to oven. Bake until cookies are pale golden, 12 to 15 minutes. Transfer to a wire rack to cool.
CaramoaNew Caramoas

Caramoas are a silly knock-off of the "Samoas" Girl Scout cookies. Buy them here.

To make homemade Samoas, use the following recipe.

For cookies:

  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour (plus extra for flouring the rolling surface)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

For coconut topping:

  • 3 cups shredded sweetened coconut
  • 15 ounces soft caramels
  • 3 tablespoons milk
  • 1/4 teaspoon salt
  • 8 ounces dark chocolate (alternatively, you can use 1 1/3 cups dark chocolate chips.)
  1. Preheat oven to 350 degrees.
  2. Using an electric mixer, cream together butter and sugar until light and fluffy.
  3. In a separate bowl, whisk the flour, baking powder and salt. Add this mixture to the creamed butter in three increments, mixing between each addition and scraping the sides of the bowl as necessary.
  4. Add milk and vanilla extract, blending until the dough starts to come together in large pieces.
  5. Divide the dough in half, pressing it together until it forms two large disks. Wrap each disk securely in plastic wrap and refrigerate until firm (about 1 hour.)
  6. Once the dough has chilled, roll each disk out on a floured surface until they are about 1/8 of an inch thick. If the disks are too firm to roll out, let them cool for about 10 minutes until they are room temperature.
  7. Cut out as many cookies as possible with a doughnut-shaped cookies cutter. (Note: you can also use two different sized round cookie cutters to make a doughnut shape.) Place the cut-out cookies on a parchment paper-lined baking sheet.
  8. Bake the cookies for 10-12 minutes, rotating the sheet halfway through until they are a very pale golden brown. Transfer the cookies to a wire rack to cool completely.
  9. Spread the coconut flakes on another parchment paper-lined baking sheet. Bake the coconut for about 10 minutes at 350 degrees, stirring frequently to make sure that the coconut does not burn. Then, set the toasted coconut aside.
  10. Melt the caramels, milk and salt in a double boiler by  placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
  11. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies, then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.
  12. Melt the dark chocolate in the double-boiler or in the microwave. Dip the bottoms of the cookies in chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the choloate hardens. Makes about 48 cookies.
SagalongNew Sagalongs

Sagalongs are a silly knock-off of the "Tagalongs" Girl Scout cookies. Buy them here.

To make homemade Tagalongs, use the following recipe.

  • 1 c. unsalted butter
  • 1/2 c. granulated sugar
  • 1/2 tsp. vanilla extract
  • 2 c. all-purpose flour​​​​​​​
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. peanut butter
  • 3/4 c. confectioners' sugar
  • 2 c. milk chocolate chips
  • 3 tsp. vegetable, canola, or other flavorless oil
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add vanilla extract and mix to incorporate.
  2. In a medium mixing bowl, whisk together flour, baking powder, and salt. With the mixer speed on low, gradually add the dry ingredients and mix until just combined. Turn the dough out onto a work surface and form into two discs. Wrap each disc in plastic wrap and refrigerate for at least one hour.
  3. Preheat oven to 325 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
  4. Roll cookie dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 2-inch circles using a cookie cutter. Transfer the cookies to the prepared baking sheets. Repeat with the remaining dough, re-rolling and cutting the scraps until all the dough is used.
  5. Bake cookies for 20 to 25 minutes, until lightly browned at the edges. Cool on the pans for 10 minutes, then transfer cookies to a wire rack to cool completely.
  6. In a small mixing bowl, stir together peanut butter and confectioners' sugar to make a thick paste. Scoop heaping teaspoons of the peanut butter mixture and roll into balls. Place one peanut butter ball onto the center of each cooled cookie and flatten with your fingers so the peanut butter is just slightly mounded in the center.
  7. Line a baking sheet with parchment or wax paper. Heat chocolate chips in the microwave, stirring every 15 seconds, until melted and smooth. Stir oil into the melted chocolate. Use a fork to dip each cookie into the chocolate, shaking off any excess back into the bowl, and then transfer cookies to the lined baking sheet. If the chocolate cools down and gets too thick to dip, pop it back in the microwave for a few seconds and stir it again.
  8. Allow the chocolate on the cookies to cool and set up before serving. (You can put the baking sheet in the refrigerator to speed up the process.)
ShortfoilNew Shortfoils

Shortfoils are a silly knock-off of the "Trefoils" Girl Scout cookies. Buy them here.

WinMintNew Win mints

Win mints are a silly knock-off of the "Thin Mints" Girl Scout cookies. Buy them here.

FigGluttonNew Fig gluttons
  • For The Filling
  • 1 generous cup dried figs
  • 1-1/2 cups water
  • 1 cup apple juice
  • 1/4 cup sugar
  • zest of 1/2 grated orange
  • For The Cookie Dough
  • 4 oz (8 tbsp) softened butter
  • 1/2 cup granulated sugar
  • zest of 1/2 grated orange
  • 1 egg white, room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  1. To make the dough, start by combining the butter and 1/2 cup of sugar in the bowl of stand mixer (or use a large bowl and a hand mixer.)
  2. Beat them together on medium speed until light and fluffy, about 2 minutes.
  3. Add the egg white, the grated zest of half an orange, and the vanilla extract, and beat everything together until you have a silky smooth mixture.
  4. Scrape down the sides of the bowl and the beaters.
  5. Add the flour, and mix on low until everything is mixed together and there are no streaks of flour remaining.
  6. While you wait for the dough to chill, chop up the dried figs into small pieces.
  7. Combine the chopped figs, water, apple juice, and 1/4 cup of sugar in a medium saucepan, and bring it to a boil over medium heat.
  8. After it starts boiling, reduce the heat to low and simmer it until the figs are soft and practically disintegrating, anywhere from 90 minutes to 2 hours.
  9. Stir the figs occasionally so they don’t scorch on the bottom of the pan.
  10. Cool the fig mixture at room temperature or in the microwave.
  11. Transfer the fig mixture to a food processor or blender, and add the grated zest of half an orange. Blend until you have a smooth paste.
  12. Time to bring together the two piats of our Fig Gluton. Preheat your oven to 350 degrees F.
  13. Take your chilled dough from the refrigerator and dust a work surface and rolling pin with flour.
  14. Roll the dough out into a thin rectangle, about 16" long by 12" high.
  15. Cut your dough into 4 strips, so that you end up with 4 rectangles 4" across and 12" high.
  16. Take about a quarter of the fig mixture and spread it along the center of one of the strips of dough. Gently fold one side over the fig mixture, then fold the second side over the first, so that you are left with a long tube of dough enclosing the fig filling.
  17. Repeat until all four dough strips have been filled and folded.
  18. Gently transfer the strips of dough to a parchment-covered baking sheet. (You can either cut them into cookies before or after baking)
  19. Bake the cookies in the 350 degree oven for 12-15 minutes, until they’re puffed and golden brown around the edges.

You can find some dried figs here.

Also credit to for the recipe.

LoreolNew Loreols
  • For the cookie dough
  • 1 1/3 cups Dutch-process cocoa powder
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the filling
  • 1 stick unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  1. Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
  2. Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
  3. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
  4. Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
  5. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
  6. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
  7. Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
JaffaCakeNew Jaffa cakes
  • 1 orange
  • orange jelly cubes
  • plain flour (50g)
  • caster sugar (50g)
  • 2 eggs
  • a bar of dark chocolate (200g)
  1. Zest the orange and set aside for later.
  2. Dissolve the jelly cubes in half the recommended amount of water and squeeze in the juice of the orange.
  3. Pour the jelly mixture into a shallow baking tray lined with clingfilm so that it forms a sheet about a 1/2 cm thick.
  4. Put the jelly in the fridge to set.
  5. Preheat an oven to 180ºC.
  6. Boil a pan of water and reduce to a simmer.
  7. Place a mixing bowl over the simmering water and add the sugar, eggs and orange zest then whisk until pale and fluffy.
  8. Add the flour to the egg mixture and fold in carefully until well mixed.
  9. Grease a muffin tin and spoon in the batter, only adding enough to just coat the bottom of each indent.
  10. Bake the cakes for 10 minutes until golden and they spring back when lightly touched.
  11. Ease the sponges loose once they have cooled, but keep them in the muffin tin.
  12. Melt the chocolate slowly in a microwave.
  13. Cut the jelly sheet into discs a little smaller than diameter of the cakes.
  14. Place a jelly disc onto the centre of each sponge.
  15. Drizzle the melted chocolate so that it just covers the top of the jelly and the cake in a thin layer.
  16. Wait for the chocolate to set before popping them out of the muffin tins and stacking them ready to enjoy.
Makes 12
Grease'sCupNew Grease's cups

Grease's cups are a knock of version of the popular candy, "Reese's cups" You can buy these at your local grocery store.

GingerbreadManNew Gingerbread men
  • 4 cups of flour
  • 2 tsp. of ginger
  • 1tbsp. of cinnamon 
  • 1/2 tsp. of ground cloves
  • 1 1/4 tsp of baking soda
  • 1/2 c of light brown sugar
  • 1/2 c of butter, softened
  • 2 eggs
  • 3/4 c of molasses
  • 4 c. of powdered sugar
  • 1 tsp. of vanilla
  • 5 tbsp. of half & half
  • Food coloring
  1. Combine the flour, ginger, cinnamon, cloves, and baking soda in a bowl. Stir with a wire whisk to mix ingredients. Set aside to use later.
  2. Cream the brown sugar and butter together in a mixing bowl until fluffy. Beat in the eggs one at a time and then add the molasses. Beat until well incorporated.
  3. Add one third of the dry ingredients and beat into the mixture. Add the remaining ingredients, one third at a time.
  4. If the dough is getting too stiff when you add the last third, you may have to stir it in by hand. Stir only until ingredients are evenly mixed.
  5. Divide the dough into two halves. Flatten each half into a thick disk.
  6. Cover each half with plastic and place in the refrigerator to chill the dough for 2 hours.
  7. After the dough is chilled, remove one disk from the refrigerator and place it on a floured work surface.
  8. Roll the dough out with a lightly floured rolling pin until the dough is 1/8 to 1/4 inch thick.
  9. Cut out the cookies with the cookie cutters, cutting the cookies out as close as possible to each other.
  10. Use a spatula to lift them off the work surface and place them on a lightly grease cookie sheet or a sheet lined with parchment paper. Space cookies about 1 inch apart to allow for expansion.
  11. Gather the scrap pieces and roll them out to cut more cookies. Use as little additional flour as possible.
  12. Place the cookie sheet in an oven preheated to 350°F and bake for 10 minutes or just until the edges start to brown.
  13. Remove them from the oven and allow the cookies to sit on the cookie sheet for about 5 minutes before removing. This will allow them to firm up slightly and make it easier to remove them without damaging them.
  14. When ready to remove, use a spatula to lift them off from the cookie sheet and place them on a cooling rack. Allow them to cool completely before decorating.
  15. Combine the powdered sugar, vanilla, and 2 tbsp. of half & half in a mixing bowl and beat until well blended.
  16. Add the remaining half & half one tablespoon at a time. Add the half & half until the frosting is smooth and the desired consistency. You may not need the entire amount of half & half to get it to the desired thickness.
  17. If decorating with different colors of icing, divide the icing into smaller batches and add food coloring to achieve desired colors.
  18. Use a pastry bag to decorate the cookies. If you do not have a pastry bag for decorating, you can use a small bag. Put frosting in one corner and then trim the corner just slightly. Squeeze the frosting through the hole and decorate the cookies.
  19. You can also use pre-mixed decorating frosting in a tube with piping tip attached to do the piping on the cookies.
  20. The gingerbread cookies can be decorated in any manner you desire. They can be decorated very simply or they can be decorated elborately with little outfits and unique faces. You can use all white frosting or you can color it with food coloring to add some color to the cookies.
  21. Add small candies, sprinkles, and colored sugars for additional decorations if desired.
Don't add the powdered sugar when adding the dry ingredients.

Recipe from :

GingerbreadTreeNew Gingerbread trees Same as Gingerbread Men, but use tree shaped cookie cutters instead of man shaped ones.
RoseMacaronNew Rose macarons
  • 2/3 cup sliced blanched almonds (71 grams)
  • 1 cup confectioners' sugar (117 grams)
  • 2 large egg whites, room temperature
  • 1/4 cup granulated sugar (53 grams)
  • 1/4 teaspoon rose water
  • 3 drops rose-pink gel-paste food coloring
  • Filling
  • 1/2 cup raspberry jam (with seeds)
  1. Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
  2. Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
  3. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
  4. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add rose water and food coloring, and beat on highest speed 30 seconds.
  5. Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  6. Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
  7. With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
  8. Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
LemonMacaronNew Lemon macarons For the cookies:
  • 200g powdered sugar, sifted
  • 100g almond flour, sifted
  • 3 large egg whites, aged at room temperature
  • 30g caster sugar
  • pinch cream of tartar
  • 1 tbsp lemon zest (about 1 lemon)
  • 1 tsp fresh lemon juice
  • ½ tsp vanilla
  • yellow gel food coloring

For the filling:

  • 3 Tbsp unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 2 Tbsp whole milk
  • dash of vanilla extract
  • dash of fresh lemon juice
  • ½ Tbsp lemon zest (about ½ a lemon)
  • Lemon Curd
  1. Sift and weigh powdered sugar and almond flour into a bowl and stir to combine. Set aside.

HCR Note: A key part in making macarons is accuracy. The sifting and weighing of the dry ingredients is essential to making the perfect cookie.

  1. Place egg whites in the bowl of a stand mixer and beat at medium-high speed (6 on a Kitchenaid stand mixer) until the egg whites have achieved a “foamy” look. Slowly add the cream of tartar and 1/3 of the caster sugar. Mix until they have incorporated then add another third of caster sugar; mix until incorporated. Repeat with remaining caster sugar.

HCR Note: The egg whites will create a fluffier meringue if left out for at least 4 hours. I age my egg whites covered on the counter for 24 hours prior to use because this has consistently created the best cookie for me.

  1. Beat mixture at high speed (8 on a Kitchenaid stand mixer) until the egg white mixture has achieved a white fluffy texture. Add lemon zest, lemon juice, vanilla, and food coloring. Mix until the meringue is stiff and glossy. Check for doneness by holding the bowl upside down. If the meringue is finished, it should stay in place in the bottom of the bowl.

HCR Note: When adding the food coloring, start with a very small amount- gel food coloring goes a long way!

  1. Pour 1/3 of the flour/sugar mixture into the meringue. Using a spatula, fold in the dry mixture by hand. Fold until it is not fully incorporated, about 10-15 folds, then add the next 1/3 of the dry mixture. Continue folding, 10-15 more folds, then add the remaining 1/3 of the mixture. Fold and fold and fold until the final product reaches a ‘magma’ consistency. The mixture should fall off the spatula and reincorporate into the bowl within 10 seconds. Once the mixture reaches this phase, it is done.

HCR Note: I use 2 regular baking sheets when making this recipe. I flip them over and place my silicone baking mats on the bottom of the sheets. This gives me a nice flat surface to pipe my cookies on, and it also allows the cookies to bake more evenly.

  1. Pour the mixture into a large pastry bag. Using a large, round pastry tip, pipe the mixture into 1-inch rounds onto the silicone baking mat.

HCR Note: Make sure to pipe directly from above, not from the side, as this will cause the cookie’s ‘feet’ to not rise.

  1. Allow the cookies to sit out for 30-45 minutes before baking. This allows the cookies to dry and develop a skin on their tops.

HCR Note: This is a crucial step! You should be able to lightly touch the cookie and it be dry and tacky.

  1. Preheat the oven to 325 F while the cookies are drying.
  2. Bake cookies at 325 F for 15-20 minutes or until they are done. Remove the cookies from the oven and allow them to cool on the baking sheets.

Note: If removed before cool, the tops of the cookies will often separate from the bottom.

  1. After the cookies have completely cooled, pair up the cookies by size so they will make a nice, even sandwich. Once cooled and paired, the cookies are ready for their filling!

HCR Note: While the cookies dry, this is a great opportunity to clean up and wash dishes! Mine usually take about 17 minutes to be fully done. To make lemon buttercream:

  1. In a medium mixing bowl, beat room-temperature butter with a mixer or by hand.
  2. Add 1/3 of the powdered sugar and cream together. Add the second 1/3 and cream together. Add the final 1/3 and mix. The mixture will look dry and crumbly.

HCR Note: I often beat the butter and sugar by hand because I don’t feel like washing the big mixer bowl. However, it works either way!

  1. Add milk, vanilla, lemon juice, and lemon zest to the mixture. Continue beating to combine. If needed, add milk to the mixture to achieve desired consistency.

To assemble macarons:

  1. Pipe buttercream in a circle onto 1 of the paired macarons using a round pastry tip, leaving an open center.
  2. Spoon lemon curd into the center of the macaron (enough to fill the empty space).
  3. Sandwich the cookies together, and enjoy!

HCR Note: The cookies will keep on the counter for around 3 days. Do not refrigerate, as this will stale the cookies faster. If cookies are not eaten in 3 days, they freeze wonderfully and can be thawed and eaten at any time

ChocolateMacaronNew Chocolate macarons

Macaron Batter

  • 1 cup (125g) powdered sugar
  • 1/2 cup (50g) powdered almonds
  • 3 tbsp (25g) unsweetened cocoa powder
  • 2 large egg whites (66g), at room temperature
  • pinch of salt
  • 5 tbsp (75g) granulated sugar

Chocolate Filling

  • 1/2 cup (120g) heavy cream
  • 4 ounces (120g) bitter sweet chocolate, finely chopped
  • 1 tbsp (14g) unsalted butter, optional
  • 1 tsp instant coffee, optional
  1. Preheat oven to 350ºF (180ºC).
  2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready.
  3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.
  4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
  6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.
  7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
  8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
  9. To make the chocolate filling: in a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.
  10. Spread a bit of batter on the inside of the macarons then sandwich them together.
  11. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.
PistachioMacaronNew Pistachio macarons

For Macaron Shells:

  • 2/3 cup (60gr) ground almond flour
  • 1/3 cup (40gr) ground pistachio flour*
  • ¾ cup (100gr) powdered sugar
  • 2 large egg whites (about 70gr)
  • ¼ teaspoon cream of tartar
  • ¼ cup (50gr) sugar
  • 1/8 teaspoon green gel food coloring

For Filling:

  • 1/3 cup (65gr) sugar
  • 2 tablespoons (30ml) water
  • 2 egg yolks
  • 2oz (55gr) unsalted butter, softened
  • 3 teaspoons (20gr) pure pistachio paste
  1. In medium bowl, sift together almond flour, pistachio flour and powdered sugar twice. Set aside.
  2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks. Add the food coloring (I used Wilton Leaf Green). Beat on medium speed for one more minute.
  3. Sift the dry ingredients over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just a few folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
  4. Transfer the batter into a pastry bag with a round tip.
  5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper. You should get about roughly 54 shells.
  6. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells.
  7. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).
  8. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
  9. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
  10. While macarons are drying, prepare the pistachio cream. In a small saucepan, combine water and sugar and heat it over medium heat. Stir the mixture until the sugar is completely dissolved. Then bring it to a boil and cook until the syrup reaches 250°F (120°C).
  11. In a mixing bowl with whisk attachment, beat the egg yolks for 2 minutes. While the mixer is running on low, slowly pour the hot syrup into the egg yolks. Increase the speed to medium high, and beat the mixture until it cools down to 104°F (40°C). The mixture will become smooth and white.
  12. Add the butter a tablespoon at a time. Then add the pistachio paste and food coloring, if desired. Continue to beat the cream until nice and smooth.
  13. Transfer the pistachio cream into a pastry bag and fill the macarons. It’s best to serve macarons the next day.
HazelnutMacaronNew Hazelnut macarons For Macaron Shells:
  • 300g almond meal
  • 300g icing sugar
  • 60g cocoa
  • 110g egg whites
  • 30ml strong coffee
  • 1 tsp vanilla extract
  • 300g caster sugar
  • 75ml water
  • 110g egg whites


  • 400g milk chocolate, finely chopped
  • 200g double cream
  • 50g unsalted butter, softened
  • 100g Nutella

TO MAKE THE MACARON SHELLS: Line 4 - 6 trays with baking paper. Sift the almond meal, icing sugar and cocoa into a large bowl and mix well. Pour 110g egg whites, the coffee and vanilla over the dry ingredients. Do not mix. Set aside. Make an Italian meringue. Put the remaining 110g egg whites in the bowl of an electric mixer fitted with whisk attachment. Do not turn on. Put the caster sugar and water in a small saucepan and stir. Place over a medium heat and fit with a candy thermometer. Watch the sugar as it boils. When the mixture reaches about 110 C, turn the egg whites onto a high speed. Whip these until they form very soft peaks. The sugar should be 115 C at this stage. When the sugar reaches 115 C, turn off the heat. While the egg whites are still beating on high, pour the sugar syrup, very slowly, into the eggs. Aim for a point in between the side of the bowl and the moving whisk. Continue to beat until the mixture cools (feel it through the base of the bowl). Fold the Italian meringue into the almond meal mixture in three batches, until well incorporated and smooth. Spoon into a piping bag fitted with medium round nozzle and pipe small 1 inch rounds of mixture onto the lined trays, allowing a little room for spreading. Tap each tray onto the bench a few times, HARD, to remove air bubbles. Repeat until all the mixture is used. Set the trays of macarons aside for about 30 minutes so they can develop a skin. Meanwhile, preheat the oven to 180 C (350 F). Bake the macarons for 11 - 12 minutes, opening the door at the 8 minute mark and the 10 minute mark, in order to let out any steam. If they grow and develop little "feet", they have worked. They are ready when you can gently lift one off the tray without leaving its foot behind. Set the macarons aside to cool completely while you make the ganache. FOR THE CHOCOLATE HAZELNUT GANACHE: Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, bring the cream to the boil and pour it over the chocolate. Set aside for 2 - 3 minutes, then stir, starting from the middle, until the chocolate is melted and incorporated with the cream. Set aside in the refrigerator until the ganache firms up. Add the butter and Nutella to the ganache and use a stick blender to blitz the mixture until it is light and fluffy (you can also do this in a food processor). Match the macaron shells up so they have partners of similar size. Upturn one shell of each pair of macarons. Spoon the ganache into a piping bag fitted with a medium round nozzle. Pipe a little ganache onto the center of each upturned macaron. Sandwich it together with its partner. Keep refrigerated. Makes 50 - 60 macarons

VioletMacaronNew Violet macarons

For the macaroons:

  • 90g (3¼oz) egg whites (about 3), at room temperature
  • 200g (7oz) caster sugar
  • 110g (4oz) blanched almonds
  • 2 tbsp candied violet petals
  • For the buttercream
  • 100g (3½oz) sugar
  • 2 egg whites
  • 125g (4½oz) unsalted butter, room temperature
  • seeds of 1 vanilla pod
  • smidgen of violet food-colouring

Beat the egg whites for the macaroons to a foam, then gradually add half the sugar and beat until you have a glossy meringue. Do not overbeat or it will be too dry. Put the nuts in a food processor and give them a good pulse until they are finely ground. Add them to the meringue along with the rest of the sugar. Give the meringue a quick fold to break some of the air, then fold the mixture carefully until you obtain a batter that flows like lava. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the top flattens on its own you are good to go. Otherwise, give the batter a couple more turns. Put the batter in a pastry bag fitted with a plain tip and pipe small rounds, 4cm (1½in) in diameter, on to silicone-lined baking-sheets. Sprinkle with the crushed candied violet petals. Turn on the oven at 140°C/275°F/gas mark 1. Let the macaroons sit out for 30 minutes to an hour to harden a bit, then bake for 20 minutes. Leave to cool. If you have trouble removing the shells from the paper, pour a couple of drops of water under the paper while the sheet is still warm and the macaroons will lift up more easily due to the moisture. Don’t let them sit too long or they will become soggy. Store in an airtight container. To make the buttercream put the sugar and egg whites into a large heatproof bowl set over a saucepan of simmering water and whisk constantly until it feels hot to the touch – about three minutes. The sugar should have dissolved. Pour the mixture into the bowl of an electric mixer and beat at medium speed until it cools and forms a thick, shiny meringue – about five minutes. Now add the butter, a chunk at a time, beating until smooth. Once it is all in, beat at medium-high speed until it is thick and very smooth – about six to 10 minutes. It will suddenly begin to look like a buttercream. Add the vanilla seeds and beat until mixed well. If you are using the violet colouring, add it now and beat in well. Leave to firm up. To assemble the macaroons, put one big tablespoon of buttercream on to the centre of one shell and top with another.

Candy cookies Candy Cookies
  • 100g (3.5oz) Butter
  • 100g (3.5oz) Brown Sugar
  • 1 Tablespoon (1/16 cup) Golden Syrup
  • 150g (5.2 oz) Self Raising Flour
  • 120g of your choice of candy-coated chocolate (This is three tubes of Smarties)


Mix all of the ingredients in the order that they are listed. 

Bake on a baking tray covered in greaseproof paper for 12 minutes on 180c / 350f / Gas Mark 4. 

Slide the paper onto a cooling rack rather than trying to place them straight on - they'll be very soft. 

This recipie also works exceptionally well with chocolate raisins.
PureHeartBiscuitNew Pure heart biscuits

(Melty white chocolate biscuit)

ArdentHeartBiscuitNew Ardent heart biscuits

(Red hot cherry biscuit)

SourHeartBiscuitNew Sour heart biscuits

(Lime biscuit)

EyeballCookieNew Eyeball Cookie
  • 2 drops of red food coloring
  • 1 chocolate chip
  • 1 white chocolate covered cookie
SlimeCookieNew Slime Cookie
  • lime green Jell-O
  • plain cookies dough
  • green food coloring
WeepingHeartBiscuitNew Weeping heart biscuits

(Blueberry biscuit)