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These oatmeal raisin toffee cookies bring together warm spice, chewy oats, sweet golden raisins, and buttery toffee bits in one cozy cookie. The flavor feels classic, but the toffee adds a crisp caramel edge that makes each bite feel special. This easy oatmeal cookie recipe is perfect for holiday cookie trays, weekend baking, lunchbox treats, and sweet gifts from the kitchen.

Who Invented Oatmeal Raisin Cookies?

The history of the oatmeal raisin cookie is a culinary evolution that spans from ancient battlefield sustenance to a modern bakery staple.  Originally, they started out as Scottish oat cakes.  Similar to the hard tack of the civil war, these cakes were hearty, durable, and packed with energy.

Oatmeal cookies became more gained their popularity in the late 1800s. The mass market of rolled oats meant housewives were thinking of ways to serve this hearty ingredient for more than just breakfast.  That combined with the publication of the oatmeal cookie in the Boston Baking-School Cook Book meant these cookies were destined for greatness.

Whole Oats, Rolled Oats, Quick Oats, and Steel-Cut Oats

The least processed of all the oats are whole oat groats. They keep the full oat kernel, so they take longer to cook and have a firm, nutty texture. Steel-cut oats are chopped groats. They stay firm and are usually not the best choice for cookies unless a recipe is written for them.  They also have a nutty texture and flavor.  And are my favorite breakfast cereal.

Rolled oats (also known as Old-Fashioned Oats) are steamed and flattened, which helps them soften while still keeping a chewy bite.  They provide the rustic chewy texture we’ve all come to love.  Quick oats get rolled thinner and cut smaller, so they absorb moisture faster. They make softer cookies with a more blended texture.

Raisins, Golden Raisins, Sultanas, and Currants

Raisins are dried grapes with a deep, sweet flavor and a chewy texture. They’re usually made from the Thompson grape.  Name so after the viticulturist that first cultivated and popularized the grape in California.  Regular raisins air dry in the sun.  The sun causes enzymatic browning which caramelizes the sugars making them dark brown. 

Also dried grapes, golden raisins get whisked away into a mechanical dehydrator to dry.  But before they do, they’re get a treatment of a food-safe antioxidant called sulphur dioxide.  This prevents caramelization and keeps them lighter not only in color but also in flavor.  Golden raisins and sultanas as the same. Those outside the United States call them sultanas.

Zante currants are much smaller dried grapes, not the same as fresh black currants or red currants. Currents are dried black Corinth grapes.  They add tiny bursts of tangy sweetness to cookies, breads, and cakes.

Why Oats and Raisins Go So Well Together

Oats bring a mild, earthy flavor that balances the natural sweetness of raisins. They also add chew and structure, which keeps the cookie from feeling one-note. A good oatmeal raisin cookie tastes sweet, warm, and hearty at the same time.

Raisins add concentrated fruit flavor and moisture. As the cookies bake, the raisins soften into little pockets of sweetness. The oats surround them with a cozy texture that makes the cookie feel homemade and satisfying.

What Is Toffee and Who Invented It?

Toffee is a confection made by cooking sugar or molasses with butter until it reaches a deep caramel flavor and firm texture. Associated with England, modern toffee became popular during the 19th century as sugar became more available.

Toffee seems to have grown out of English candy-making traditions. Regional styles, seaside sweets, and later factory production all helped turn toffee into a beloved buttery candy.

Toffee bits for baking became common as packaged baking morsels expanded beyond chocolate chips. Baking bits started showing up on shelves around the 70’s.  Then with the introduction of the Heath bar in the 80’s the desire for toffee bits grew. 

Oats Add Texture, Raisins Sweetness, and Toffee Buttery Crispness

Oats turn a simple cookie into something with real substance. Rolled oats work especially well in cookies because they keep their shape. They give the cookie a tender chew without making the dough heavy.

Raisins add fruitiness, chew, and a little natural tang. Golden raisins taste sunny and mellow, which makes them a lovely match for warm cookie spices.  They help balance the toffee. Without them, the cookie would lean rich and buttery. With them, each bite has a soft fruit note that keeps the sweetness rounded.

Toffee bits bake into the dough and create little pockets of buttery crunch. Some pieces soften slightly, while others stay crisp around the edges. The caramel flavor also deepens the brown sugar flavor in the dough.  These are still cozy oatmeal raisin cookies, just with a golden toffee twist.

Tips for Making the Best Batch of Cookies

Use softened butter, not melted butter, for the best texture. Softened butter creams smoothly with shortening and sugar. That helps the cookies spread evenly and bake with tender centers.  Combining the butter with shortening ensures that the cookies don’t spread too thin.  It makes them thick and chewy. 

Measure flour with a light hand so the cookies do not turn dry. I scoop and dump the flour into the cannister a few times before finally measuring it out. This prevents the flour from being dense when measured.  Stir in the golden raisins and toffee bits just until combined. For thicker cookies, chill the dough before baking and leave space between each scoop.

What Do These Oatmeal Raisin Toffee Cookies Taste Like

These cookies taste chewy, buttery, lightly spiced, and full of caramel warmth. The oats make each bite hearty, while the golden raisins add soft fruit sweetness. The toffee gives little caramel crisp edges that melt into the cookie.

The finished cookie feels both familiar and unexpected. It has the comfort of a classic oatmeal raisin cookie, but the toffee makes it richer, crunchier, and more bakery-worthy. It is a cookie for anyone who loves cozy desserts with a little extra sparkle.

Yield: 18 cookies

Oatmeal Raisin Toffee Cookies

Cook Time: 15 minutes

Total Time: 15 minutes

Classic oatmeal raisin cookies meet buttery candy-shop crunch in this chewy toffee cookie recipe. These Oatmeal Raisin Toffe Cookies are cozy enough for fall baking and fun enough for a cookie tray.

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Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening, butter flavor
• 2/3 cup brown sugar
• 2/3 cup sugar
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 cup golden raisins
• 1 cup toffee bits

Instructions

1. Preheat oven to 375.
2. Cream butter, shortening, brown sugar and sugar in the bowl of a stand mixer with the whisk attachment. Add eggs and vanilla extract, stirring until combined.
3. Toss the raisins and toffee bits with 1 tablespoon of flour. Combine remaining flour with the baking soda and spices. Stir until combined.
4. Carefully add the flour mixture to the sugar mixture, stirring with the paddle attachment until combined. Add raisins and toffee pieces and fold into the batter.
5. Drop by tablespoons onto a baking sheet lined in parchment or a silcone baking mat. Bake at 375 for 15 to 18 minutes or until golden around the edges. Remove from heat and allow to cool in pan 5 minutes before removing to a wire rack to cool completely.
6. Store in an airtight container for up to one week; if they last that long.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 538Total Fat 26gSaturated Fat 14gUnsaturated Fat 12gCholesterol 57mgSodium 253mgCarbohydrates 75gFiber 2gSugar 53gProtein 4g

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The post Oatmeal Raisin Toffee Cookies: Chewy, Buttery, and Perfectly Spiced appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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These Pepperoni Pizza Macarons turn a familiar party favorite into a polished savory bite. Tomato-flavored almond shells surround whipped ricotta, pizza seasoning, and a crisp slice of pepperoni. The result feels playful, yet each element has a clear purpose. Serve these savory macarons as an appetizer, cocktail snack, or memorable addition to a game-day spread.

What Are Macarons, and Who Invented Them?

A macaron is a small almond-meringue confection made with egg whites, almond meal, and sugar. Modern Parisian macarons pair two smooth shells around a soft filling. Macarons use finely ground almonds and whipped egg whites to create smooth, round shells with delicate crisp edges and soft, chewy centers. Macarons are often sandwiched with buttercream, ganache, jam, or a savory filling, while macaroons are usually served as individual cookies and may be dipped in chocolate.  They differ from coconut macaroons in ingredients, shape, and texture. Coconut macaroons rely on shredded coconut and form rustic, mound-shaped cookies with craggy exteriors and dense, chewy interiors.

Macaron are an ancestor to an Italian almond cookie from the late 1400s. The cookie reached France in the early 1500s, perhaps through the cooks of Catherine de’ Medici. Filled sandwich macarons developed much later. Parisian pastry makers helped popularize the colorful version known today.

How Do You Infuse the Shell With Tomato Flavor?

Tomato powder gives the shell concentrated pizza flavor without adding liquid. It blends with the almond meal and powdered sugar before the dry mixture meets the meringue. Sifting the ingredients together spreads the tomato evenly and removes stubborn lumps.

The powder also lends a warm red-orange shade. That color helps signal the savory filling before the first bite. Avoid tomato paste, sauce, or juice in the shell batter. Their moisture can weaken the meringue and lead to cracked or hollow macarons.  There is a tomato extract, but I haven’t used it to be able to speak to successful use in this recipe.

Tips for Working With Freeze-Dried Fruits and Vegetables

Freeze-dried produce brings strong flavor and natural color without the moisture found in fresh purées. I am a huge advocate for putting flavor in the shells.  To do this, I often use freeze dried fruits and vegetables.  Make sure to grind the whole pieces into a powder, then sift well. Fine particles create smoother shells and distribute flavor more evenly.

However, not all of them are the same and perform the same.  Apples, pears, peaches, and strawberries are light and airy when ground into powder.  But fruits like bananas, cranberries, and blueberries are a little denser and don’t grind as well.  It comes down to sugar and fruit structure. 

Bananas and pineapples are higher in sugar so they’re harder to freeze dry.  But fruits like blueberries and cranberries have a different structure that makes it more difficult to freeze dry them.  They both have a thick waxy cuticle, or a thin protective layer, that traps moisture.  Both fruits and others like them can take up to 48 to 52 hours longer to freeze dry.  Which makes their powder denser and have more moisture.

No matter what fruit, mor vegetable, you grind up, make sure to keep the powder sealed until needed because it absorbs humidity quickly. For those denser fruits and vegetables, make sure to freeze the powder briefly before using it.  This helps to solidify any residual moisture. I should have followed this advice when making these macarons.  Make sure to work quickly and sift everything while the powder is cold. Begin with a modest amount and account for it in the dry mixture. Too much powder can make macaron batter stiff. Test highly acidic or fibrous vegetables in a small batch before scaling the recipe.

Fillings for Savory Pepperoni Pizza Macarons

A well-planned filling holds its shape and gives each shell a clean finish. Part-skim ricotta creates a fresh, mild base that lets tomato and pepperoni stand out. Drain any visible liquid before mixing. Beat the ricotta with softened butter until the filling looks smooth and airy.  Add pizza seasoning and salt gradually. Stream in the half-and-half only as needed. The finished mixture should hold a defined peak. Chill it briefly if it feels loose, then transfer it to a piping bag fitted with a round tip.

A whipped Parmesan or Asiago mascarpone would be delicious.  Try whipping some sun-dried tomato pesto with mascarpone or tomato jam with ricotta for a different filling option. For extra crunch, bake small mounds of finely grated Parmesan or Asiago until golden, then cool them into crisp rounds that fit inside the shells. Cut slices of mozzarella, provolone, or Romano into rounds. 

Another option is to melt a thin, even layer of provolone, mozzarella, cheddar, or an Italian cheese blend on parchment. Let the cheese cool until firm, then cut it into neat rounds with a small cookie cutter sized to the macarons.  Be sure to blot away excess oil before assembly and use only one thin cheese round per macaron so the filling stays balanced. Keep creamy fillings thick enough to pipe. Avoid watery pizza sauce because it quickly softens the shells and can seep around the edges.

Piping and Assembling the Shells to Fit a Slice of Pepperoni

Use a standard pepperoni slice as a size guide. Trace evenly spaced circles on parchment, then turn the paper over before piping. Aim for shells just slightly wider than the pepperoni so the finished edges look tidy.  Hold the piping bag straight above the tray and squeeze from one fixed point. Stop before the batter reaches the traced line because it spreads. Tap the tray firmly to release air bubbles. Let the shells rest until their surfaces feel dry before baking.

One thin slice of pepperoni delivers smoky spice and a recognizable pizza aroma. It should not dominate the macaron. Blot the slices well or crisp them briefly in the microwave or oven.  Place the pepperoni between two modest layers of ricotta filling. This placement keeps its fat away from the shells. It also spreads the flavor across the bite. Smaller or very salty slices can be trimmed to match the shell diameter.

Avoid the Novelty-Only Feel of Savory Macaron

Savory macarons bring a fresh, modern twist to traditional French pastry, transforming the classic almond shell into a canvas for bold, umami‑forward flavors.  Many chefs and food creators are exploring this trend with Italian‑inspired pairings such as Parmesan shells filled with tomato‑mascarpone cream, Asiago shells with caramelized onion filling, and Pecorino shells whipped with black‑pepper ricotta for a cacio‑e‑pepe effect. 

Creative combinations like beet shells with goat cheese, pea shells filled with a silky ham spread, or shrimp shells paired with a smooth crab‑rangoon filling show how well savory ingredients can balance the macaron’s delicate texture.  Vegetable‑driven options like roasted red pepper shells with smoked mozzarella, spinach shells with artichoke cream, or carrot shells paired with ginger‑goat cheese add color and depth while keeping the fillings stable and spreadable.

Do not treat these savory macaron like tiny pizzas with every possible topping. Too many bold ingredients make the filling heavy and muddy. Keep the format simple, with one clear flavor role for each component.  Avoiding wet filling, oily pepperoni, oversized shells, and excessive seasoning. Clean piping and matched shells make the final appetizer feel polished.  And finally, let them rest.  Macarons are not meant to be served right out of the oven.  They need to rest which allows the shells to soften and become chewy.

What Do Pepperoni Pizza Macarons Taste Like?

The first bite begins with a delicate crisp shell and a gentle nuttiness. Tomato follows with savory depth and mild tang. The whipped ricotta feels cool and creamy, while pizza seasoning adds herbs, garlic, and familiar pizzeria character.  Pepperoni brings a smoky, salty finish without taking over. These pizza macarons taste playful, but the balance feels grown-up and composed. They make a conversation-starting appetizer that still delivers the comfort of a favorite slice.

As strange as they sound, everyone who tasted them said they were surprisingly good. Not what they were expecting at all, which is kind of what we were going for; something different. The salt and seasoning in the ricotta mask the sugar in the shells and the pepperoni just brings that hint of pizza that you really need to bring it all together.  I hope these will inspire you to think outside the box and create new and unique flavors with these interesting little gems.

Yield: 18

Pepperoni Pizza Macaron

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Pizza, but make it macaron! PEPPERONI PIZZA MACARON! Tomato-kissed almond shells meet fluffy ricotta, bold pizza herbs, and a neat slice of pepperoni. Crisp, creamy, savory, and ready to steal the appetizer table.

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Ingredients

• 6 ounces powdered sugar, divided
• 1 ounce tomato powder
• 4 ounces almond meal, divided
• 4 ounces egg whites, room temperature
• pinch cream of tartar
• 25 grams granulated sugar
• 8 ounces part-skim ricotta cheese
• 1 1/2 tablespoons butter
• 1 1/2 teaspoons pizza seasoning
• 35 slices pepperoni
• 2 tablespoons fat free half and half
• 1/2 teaspoon salt

Instructions

1. Pulse 1/3 of the powdered sugar, 1/3 of the almond flour, and the tomato powdered together in a food processor to form a fine powder. Sift into a large mixing bowl. Repeat process 2 times more or until all of the powdered sugar and almond meal has been sifted together. Sift two times more and set aside.
2. Place the egg whites in the bowl of a stand mixer. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. I didn't get it either. It's a slow flow off the spatula that isn't in clumps but a steady, thick flow.
4. Transfer the batter to a large piping bag fitted with a 1/2" tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there here and here are two I like.
5. Preheat oven to 325.
6. You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes.
7. Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 to 10. Do the "wiggle" test. Grab a top and gently try to wiggle it back and forth. If it wiggles easily, then continue to cook in 5 minute intervals until it no longer wiggles. Remove from heat and cool completely.
8. Place the ricotta in a fine strainer lined with cheesecloth, coffee filters, or paper towels. Allow to set 5 to 10 minutes. Add to the bowl of a stand mixer fitted with the whisk attachment and beat on high 2 to 3 minutes. Add the butter and half and half and process until smooth and creamy; about 5 to 10 minutes.
9. Add the pizza seasoning and salt and stir until blended.
10. Place the cheese mixture into a piping bag fitted with a plain tip and pipe and small dot on one shell and a quarter size amount on the second shell. Place the pepperoni on the small dot on one shell and then place the second shell on top. Serve immediately.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 109Total Fat 5gSaturated Fat 2gUnsaturated Fat 4gCholesterol 6mgSodium 243mgCarbohydrates 13gFiber 1gSugar 11gProtein 4g

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The post Pepperoni Pizza Macarons: The French Pizza Party appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

These peach macarons are sweet, sunny, and just fancy enough to make any dessert table feel special. The shells get their bright fruit flavor from finely ground freeze-dried peaches. The filling gets its juicy peach note from peach syrup, with the option to use a splash of peach liqueur if you want a more grown-up bakery-style treat.

If you are new to French macarons, this recipe keeps the process approachable. You still measure carefully. You still fold with intention. But you do not need to make the process feel mysterious. Peach macaron shells, peach buttercream, and a soft pastel color make this recipe a beginner-friendly showstopper.

What Are Peaches?

Let’s learn a little bit about peaches, first.  What are peaches?  They are soft, juicy stone fruits from the species Prunus persica. They have a tender skin, fragrant flesh, and one large pit in the center. Although the botanical name points to Persia, peaches are widely recognized as originating in China. Archaeological evidence shows that peach use and domestication in China began thousands of years ago, especially in the lower Yangzi River valley.

Yellow Peach, White Peach, Cling Peach, and Freestone Peach

Yellow peaches have a classic peach flavor with a gentle tang. They taste bold, sweet, and slightly bright. White peaches are usually lower in acid, so they taste softer, sweeter, and more floral.  I would chose a white peach over a yellow peach especially if neither are perfectly ripe.  My experience with white peaches is they have more peach flavor than yellow peaches unless the yellow peach is ripened on the tree before picking.

Cling peaches and freestone peaches describe how the fruit holds onto the pit. In clingstone peaches, the flesh clings tightly to the stone. In freestone peaches, the pit pulls away more easily. Cling peaches are often lovely for preserves, syrups, and canned peaches. Freestone peaches are easier to slice for fresh desserts, pies, and toppings.

What Is the Difference Between a Peach and a Nectarine?

A nectarine is not a peach-plum hybrid. It is a smooth-skinned form of peach. Peaches and nectarines belong to the same species, but nectarines lack the fuzzy skin peaches are known for. Nectarines often feel a little firmer and may taste slightly more tangy, while peaches tend to feel softer and more floral.

What Are Macaron?

Macarons are delicate almond meringue sandwich cookies. They have two smooth shells, little ruffled feet, and a creamy filling in the center. A good macaron has a light crisp shell, a soft chewy middle, and a balanced filling.

Macarons are different from coconut macaroons. Macarons use almond flour, egg whites, sugar, and fillings like buttercream, ganache, jam, or fruit curd. Macaroons are usually coconut-based and much more rustic.

Macarons have a reputation for being fussy because small details matter. The meringue needs enough structure. The batter needs the right flow. The shells need time to rest. The oven needs a steady temperature. That sounds like a lot, but each step has a clear purpose.  That doesn’t mean that macarons are not impossible. They just reward patience. When you understand what the batter should look like, the process becomes much less intimidating.

Ways to Get Flavoring in the Shells

Commercially prepare macaron lack one thing.  Flavor in the shells.  And I understand why.  You can make one large batch with many different fillings.  But to make a batch where the shell is specifically flavored is not cost effective.  I always make sure there is flavor in my shells. 

The safest way to flavor macaron shells is to use dry ingredients. Wet flavorings can loosen the batter and make the shells spread. If there is a higher alcohol content it can also alter the finished macaron shell.  That is why freeze-dried fruit, citrus zest, spices, cocoa powder, tea powder, espresso powder, and finely ground nuts work so well for flavoring the shells.

Freeze-dried peaches give these shells real fruit flavor without adding extra moisture. They also add a lovely peach color, especially when you pair them with a tiny drop of peach or pink gel food coloring.  If you’re using any freeze dried fruit to flavor your shells make sure to grind them into a fine powder with your almond flour and powdered sugar. Then sift the mixture well. Any large bits can create bumpy shells or block the piping tip.  When I use freeze fried fruit in the shells, I typically sift the mixture three times and remove any larger pieces that don’t pass through the sieve.

A little freeze-dried peach powder goes a long way. Too much can change the dry ingredient ratio and make the shells fragile. For a balanced peach macaron, use enough to taste the fruit without overwhelming the almond base.  I typically use a half and ounce of freeze dried fruit and omit a half an ounce of powdered sugar to replace it with.

 How to Make Macaron Batter Without Overcomplicating the Process

1. Pulse the almond flour, powdered sugar, and freeze-dried peach powder in a food processor until fine.
2. Sift the dry mixture into a bowl. Discard any large pieces. Repeat this step at least 2 more times for smooth shells.
3. Whip egg whites and cream of tartar until foamy.
4. Slowly stream in granulated sugar and whip until stiff, glossy peaks form. I usually whip mine until they have a deeper sound to them.  To me that means they’re slightly more dry than most prefer.
5. Fold the dry mixture and any food coloring into the meringue in batches.
6. Stop folding when the batter flows like slow lava and forms a figure eight without breaking. The aha moment for me was a Sur le Table cooking class.  The macaronage will be matte initially.  As you’re folding it changes to a shiny appearance.  That’s when the batter is ready to pipe.

Simple Techniques for Piping, Resting, and Baking Beautiful Shells

Hold the piping bag straight up and down. Pipe small circles onto a prepared baking sheet. There are many templates out there, but you can print mine here.  Tap the pan firmly on the counter to release air bubbles. Pop any visible bubbles with a toothpick.  This is the fun part for me, but the dogs do not like the loud sound it makes.

Let the shells rest until the tops look matte and feel dry to a gentle touch. This usually takes 30 to 60 minutes, depending on your kitchen. If it’s a super humid day, then put them on the stove and turn the hood vent on.  This creates air circulation that will dry them faster.  Bake at 300°F for 14 to 16 minutes, or until the shells lift cleanly from the mat after cooling.

Common Macaron Mistakes and How to Fix Them with Confidence

• Cracked shells: Rest the shells longer, tap out air bubbles, and check that the oven is not too hot.
• No feet: Whip the meringue to stiff peaks and make sure the shells rest until dry.
• Hollow shells: Avoid under-whipping or over-folding. Try lowering the oven temperature slightly.
• Shells spread too much: The batter may be overmixed. Stop folding sooner next time.
• Bumpy tops: Sift the dry ingredients well and grind the freeze-dried peaches finely.
• Sticky bottoms: Bake a little longer and let the shells cool fully before removing them.

Once you figure out how to trouble shoot them, macaron are not that difficult to make.  For me, it’s the unknown of a new extract for flavoring that will cause them to come out imperfect.  I made the butter pecan macaron three times before I finally figured out it was the extract causing them to fail.  And another recipe I remade 2 times before figuring out the powdered sugar was the issue. 

The instructions in the recipe card truly do provide you all the information you need to succeed at this recipe.  And if you don’t, let me know!  I’ve become pretty good at trouble shooting all the problems.  I think I’ve had them all!

Yield: 20 cookies

Peach Macaron

Prep Time: 15 minutes

Cook Time: 18 minutes

Additional Time: 30 minutes

Total Time: 1 hour 3 minutes

There's a double whammy of peach flavor in these Peach Macaron.  They have freeze dried peaches in the shells and peach syrup in the buttercream.  A bi-fecta of peach flavors.

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5.0 Stars (3 Reviews)

Ingredients

For the shells

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• 4 ounces almond meal
• 1 ounce freeze dried peaches
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams sugar
• red and yellow gel food dye (optional)

For the buttercream

Toggle ingredient group

• 1/2 cup butter flavored shortening
• 2 tablespoons Torani peach syrup
• 3 - 4 cups powdered sugar
• 1 to 2 tablespoons heavy cream

Instructions

For the macaron:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the freeze dried peaches in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. If you're using some food dye, add it at this point. I used just a little red and a little yellow. Add this along with 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are many templates out there, but you can print mine here.
5. Preheat oven to 325.
6. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
7. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
8. Remove from heat and allow to cool completely before filling.

For the buttercream:

1. Place the shortening and peach syrup in the bowl of a stand mixer (or large mixing bowl). Beat until creamed together. Slowly add the powdered sugar one cup at a time until thicker than desired. Add 1 to 2 tablespoons of the heavy whipping cream until the desired consistency is reached.
2. Pipe buttercream on one shell and top with a shell of matching size. Pour sprinkles in a bowl and roll the macaron in the sprinkles to decorate.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 407Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 14mgSodium 51mgCarbohydrates 83gFiber 1gSugar 80gProtein 2g

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Please leave a comment on the blog or share a photo on Instagram

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The post Peach Macarons with Real Peach Flavor appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Tamales are endlessly versatile.  They range from savory comfort food to inventive desserts.  Carrot cake tamales are a perfect example of that creativity. They blend warm spices and sweet carrot cake flavors into tender masa.  Once you make them once you’ll want to make them again.  I’ve made rich chocolate tamales that look like fingers for Halloween. 

While sweet tamales are delicious, I grew up with savory tamales.  We made them from scratch when I was a kid.  My favorite were the beef tamales filled with seasoned taco style beef.  But my new favorite is seasonal pumpkin chorizo tamales to classic. These variations show how one traditional dish can be reimagined in surprising and memorable ways.

What Type of Cornmeal Is Used to Make Tamales?

For authentic tamales, look for masa tamal.  It is a coarser ground corn that makes for a fluffier tamale with a rustic flavor.  You can use masa harina instead of masa tamal.  It makes a smoother and more delicate tamal.  It does require a little more moisture and you will need to do the float test to make sure enough air is incorporated.  I beat mine and then let it set for 10 minutes and checked the consistency.  I wound up adding another 1/2 cup of milk before the dough was ready.

There are three main types of masa harina: white, yellow, and blue.  And those can be organic, tamale, or instant.  Tamale is usually coarser to stay lighter and moister during steaming.  This is the kind I can typically find in my local grocery store.  I did stumble on some blue masa which is always fun because of its blue color. 

White masa harina has the mildest flavor and most delicate flavor of the three.  Yellow has a more pronounced corn flavor.  Blue is nuttier and earthier than all three.  With these differences in flavor you’ll want to select a masa harina that matches your recipe.  Lighter tamales like dessert or chicken would be best made with white or blue.  Yellow masas is perfect for heartier tamales like beef or chorizo.

Preparing the Homemade Carrot Puree

Initially, I toyed with getting some carrot baby food.  Don’t look at me like that.  It’s just carrots and water.  Which is basically what I would make from scratch.  But, since I had carrots that I needed to use, I decided to make homemade carrot puree. 

I had a bag of baby carrots.  I put those in a microwave safe container with about 1/3 cup of water.  Then I put the lid on and microwaved them for 7 to 10 minutes or until they were soft and easy to break in half.  Finally, I pureed the cooked carrots in a food processor until smooth. This homemade carrot puree adds vibrant color, moisture, and natural sweetness to your tamale dough.

Making the Tamale Dough

In a large bowl, combine masa harina, sugar, baking powder, a pinch of salt, cinnamon, nutmeg, and ginger. Mix in the carrot puree, melted butter (or vegetable oil for a dairy-free option), and a splash of vanilla extract. Gradually add warm milk (dairy or non-dairy) and beat until the dough is light, airy, and easily spreadable. The dough should resemble a thick cake batter.

What’s Best for Wrapping and Steaming?

You have several options for wrapping your dessert tamales:

• Corn husks: Traditional, add an earthy flavor, and are easy to fold.
• Banana leaves: Impart a subtle tropical aroma and lend a striking presentation.
• Parchment paper: Convenient and readily available; perfect for dessert tamales.
• Aluminum foil: Seals in moisture well but doesn’t add flavor.

Choose according to your preference and what’s available—there’s no wrong choice for this sweet treat!

Tips for Making Perfect Tamales

• Soak corn husks or banana leaves in warm water for at least 30 minutes before use.
• Spread the dough thinly and evenly for the best texture.
• Don’t overfill; a tablespoon or two of filling per tamale works well.
• Arrange tamales standing upright in the steamer to cook evenly.
• Steam over gentle heat and resist the urge to open the lid too often—this keeps the steam in and ensures fluffy tamales.

Ingredients to Make Carrot Cake Tamale

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Steps to Make These Dessert Tamales

• Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
• Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
• Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
• Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter.  You can put a bit of dough into a glass of water, and it should float.  If it doesn’t float continue mixing and adding milk until it does.
• Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
• Sprinkle the chopped walnuts and raisins down the center.
• Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.

Assembling and Steaming the Tamales

Place a steamer basket upside down in a pressure cooker.  See the notes for traditional steaming instructions.  Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.  Fasten the lid, turn the seal to closed, and cook on high for 20 minutes.  Allow the steam to naturally release.  Tamales are ready when they pull away cleanly from the wrapper and feels set but moist.

Serving and Enjoying Your Carrot Cake Tamales

Serve the carrot cake tamales warm, either straight from the steamer or gently reheated. They’re perfect on their own, or alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re delicious drizzled with a cream cheese glaze or dusted with powdered sugar. Add a sprinkle of extra cinnamon or a few chopped nuts on top to complete the presentation.

The carrot cake tamale bursts with warm, comforting flavors reminiscent of classic carrot cake. The tender dough is infused with sweet carrot and aromatic spices.  The walnut and raising filling adds a delightful crunch and subtle sweetness. Each bite offers a harmonious blend of moist cake-like texture and the nutty, fruity notes, making for a uniquely delicious treat.

While the tamale itself contains all the carrot cake flavor you can make a cheesecake style filling.  I made a similar cheesecake style filling for my pumpkin cheesecake tamales.  Simply take some room temperature cream cheese and combine it with a 1/2 cup of carrot puree with a little brown sugar and some more gingerbread spice and cinnamon.

Either way you serve these up, carrot cake tamale will be a new hit for your Easter and spring dinners.  But since carrots are available year-round, you can make and enjoy these tamales any time you want!

Carrot Cake Tamales

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Make your brunch even more memorable with sweet Carrot Cake Tamales. Combining the best elements of dessert and tradition, these tamales are filled with spiced carrot goodness and offer a fun surprise for your guests

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Ingredients

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Instructions

1. Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
2. Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
3. Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
4. Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter. You can put a bit of dough into a glass of water, and it should float. If it doesn’t float continue mixing and adding milk until it does.
5. Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges.
6. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
7. Sprinkle the chopped walnuts and raisins down the center.
8. Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.
9. Place a steamer basket upside down in a pressure cooker. See the notes for traditional steaming instructions. Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.
10. Fasten the lid, turn the seal to closed, and cook on high for 20 minutes. Allow the steam to naturally release. The tamales are done when the dough pulls away cleanly from the wrapper and feels set but moist.
    

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 286Total Fat 13gSaturated Fat 5gUnsaturated Fat 8gCholesterol 18mgSodium 180mgCarbohydrates 41gFiber 3gSugar 14gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post A Unique Twist on Tamales – Carrot Cake Tamales appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Craving a cookie that’s a little out of the ordinary? Meet Lemon Ginger White Chocolate Chip Cookies! With bright citrus notes, a spicy kick, and creamy sweetness, these cookies are the perfect way to surprise your taste buds. Whether you’re baking for a holiday party or a family gathering, this recipe fits any occasion and promises to impress everyone who takes a bite.

In doing some scrolling, the idea for these cookies came to me.  The pairing of lemon and ginger are so comforting when I’m not feeling well.  It was almost necessary to turn this combination into a cookie.  I thought about using oatmeal as the base, but I had this bag of white chocolate chips on the counter staring at me.  So, I thought, “Why not white chocolate chips?”  They add the creamy sweetness that these cookies needed to be over the top delicious.

What Are White Chocolate Chips?

White chocolate chips are not chocolate, obviously.  They are small, sweet morsels made from cocoa butter, sugar, and milk solids.  They lock the cocoa solids found in milk or dark chocolate. These chips melt smoothly into cookie dough.  They add pockets of creamy sweetness that beautifully balance the tang and spice of this unique recipe.

The Zesty Twist of Adding Lemon Zest

Lemon zest is the outer peel of the lemon that is usually finely grated to release the fruit’s essential oils. Adding lemon zest to your cookie dough infuses the cookies with fresh, vibrant citrus flavor. The zest adds more flavor than adding juice to your cookie recipe.  The essential oils in the zest have more lemon flavor than the juice.  It brightens up the sweetness and adds a layer of complexity that makes each bite refreshing and irresistible.

The Spicy Kick by Incorporating Candied Ginger

Candied ginger, also known as crystallized ginger, is ginger root cooked in sugar syrup and coated with sugar crystals. Most recipes call for chopping it up and mixing it into your dough provides a sweet.  However, in this recipe I combined the candied ginger with granulated sugar making a spicy and sweet ginger sugar.  This spicy burst of flavor pairs perfectly with lemon and the creamy sweet white chocolate chips.

The Sweet Surprise of Mixing in White Chocolate Chips

Just when you think you know what to expect, creamy white chocolate chips melt through the dough.  They add a rich, sweet finish that brings all the flavors in this cookie together. The white chocolate complements the tart lemon and spicy ginger.  The tart lemon elevates the sweetness of the white chocolate.  And the white chocolate cools the spicy ginger flavor in these cookies.

Making Candied Ginger Sugar

Want to add an extra touch of flavor to your cookies? Try making candied ginger sugar! Simply pulse 1/2 an ounce of candied ginger with 1/4 cup of granulated sugar in a food processor until well combined.  Cream this gingered sugar with the rest of your sugars and butter in your favorite cookie recipes for a spicy and warming kick to your cookies.  You can also sprinkle this fragrant sugar on top of cookies before baking for a decorative finish and a little extra zing.  Or, try rimming a glass for a fun and festive margarite like my cranberry margaritas.

Tips for Baking Perfection

Use room temperature butter and eggs for smooth, even mixing.  Most know about brining the butter to room temperature, but some don’t think about the eggs.  Using room temperature eggs is just as important as using room temperature butter when baking cookies. Eggs at room temperature blend more easily into the dough, helping to create a smooth, cohesive mixture and ensuring even texture throughout your cookies.

Don’t overmix the dough.  If you beat the dough too much you run the risk of creating gluten which is great for bread, but not for cookies.  To keep your cookies tender and prevent too much spreading, chill the dough for at least 30 minutes to prevent spreading and help flavors develop.  Finally, as much of a hurry as we are in during the holidays, make sure to bake one sheet at a time in the center of the oven.  Sort of like crowding the pan when you’re deep frying something, crowding the oven lowers the temperature and can affect the time it takes to bake cookies.

Tips for Making Chewy Cookies

Add a little brown sugar to the dough for extra moisture and chewiness.  Another adjustment to the dough is to use a bread flour or an unbleached flour.  The higher protein content makes for a chewier, denser cookie and also helps to prevent spreading. 

Take the cookies out of the oven when the edges are set but the centers still look slightly underbaked.  Just like a steak or a roast, there’s carry over cooking with baked goods, too.  Cookies will continue to cook on the tray which will keep the inside soft and chewy.  Finally, store cookies in an airtight container with a slice of bread to keep them chewy for days.  The bread releases moisture into the container which keeps the cookies from getting hard.

Ingredients for This Lemon Ginger White Chocolate Chip Cookie Recipe

The candied ginger might not be in your pantry.  I had to get little bag from the grocery store, but you should be able to find it at your local grocery store.

Pantry ingredients – shortening, flour, salt, baking soda, brown sugar, granulated sugar, candied ginger, vanilla extract, white chocolate chips

Refrigerator ingredients – butter, eggs, lemon

Step-by-Step Instructions

Preheat the oven to 375 F.  Combine the flour with the baking soda and salt in a medium mixing bowl.  Stir with a whisk until thoroughly combined.  Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.

In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy.  Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.  Add the white chocolate chips last and stir until just combined.  Line your baking sheets with parchment paper or use a silpat baking mat. 

Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet.  Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft.  Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

What to lemon ginger white chocolate chip cookies taste like?

These Lemon Ginger White Chocolate Chip Cookies are sure to be a hit at any gathering.  They have a light lemon flavor that is not overpowering.  Nor is it fake because I didn’t use any lemon extract. Then there’s the creamy white chocolate chips.  And finally, the secret flavor no one will guess.  The ginger!  It is totally unexpected and adds a nice warming, ginger flavor to the cool and crisp cookies.

They are chewy with a little crispness around the edges.  These cookies are rich with the white chocolate chips with a little vanilla and some salt to balance the sweetness.  It also pairs well with the lemon zest, too.  These cookies have all the flavors!  Everyone will be asking for this recipe, so be ready.

Yield: 24

Lemon Ginger White Chocolate Chip Cookies

Cook Time: 20 minutes

Total Time: 20 minutes

Lemon Ginger White Chocolate Chip Cookies combine tart lemon and warm ginger with creamy white chocolate for an irresistible flavor trio. These cookies are a great pick for bake sales, gifting, or simply enjoying with your favorite cup of tea.

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Ingredients

• 7 ounces candied ginger
• 1/2 cup softened butter
• 1/2 cup butter flavored shortening
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chips

Instructions

1. Preheat the oven to 375 F.
2. Combine the flour with the baking soda and salt in a medium mixing bowl. Stir with a whisk until thoroughly combined.
3. Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.
4. In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the white chocolate chips last and stir until just combined. Line your baking sheets with parchment paper or use a silpat baking mat.
6. Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet. Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 356Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 43mgSodium 247mgCarbohydrates 50gFiber 2gSugar 27gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Lemon Ginger White Chocolate Chip Cookies: A Sweet and Spicy Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re ready to impress your guests and bring your dessert game to a whole new level, Pistachio Cranberry Macaron are the way to go. These elegant treats combine the luxurious nuttiness of pistachios with the tart sweetness of cranberries.  It’s a flavor pairing that’s both surprising and delightfully harmonious. Whether you’re baking for a special occasion or simply indulging your own craving for something decadent, this recipe is sure to transform your repertoire.

Can you whip egg whites to stiff peaks? Can you process almond meal and powdered sugar together in a food processor? Are you able to pipe circles on a baking sheet? Finally, do you know how to bang baking sheets on a counter? If you say yes to at least two of these, then you can make pistachio cranberry macaron. It’s just that simple!  Trust me on this one.

Why Pistachios and Cranberries?

Pistachios and cranberries are a match made in dessert heaven. The savory, earthy notes of pistachios complement the bright, tangy flavor of cranberries.  This makes each bite a balanced taste adventure. This combination feels festive and sophisticated, perfect for holidays or any time you want your baking to stand out.  And the colors are festive!  Red and green are the epitome of holiday season colors.

The Secret to Perfect Macaron Shells

Achieving that iconic smooth, crisp macaron shell is all about the right ingredients and technique. For this recipe, you’ll use a blend of half almond flour and half homemade pistachio flour.  Almond flour is readily available in most grocery stores.  Heck, even Walmart has it.  And they have their own Great Value brand of almond meal.

The biggest tip for making macaron is controlling moisture and fat in the ingredients.  For example, when you make chocolate shells, you need to find a cocoa powder that has .5g of fat or less.  This is a fun tip I learned when I took the Sur le Table macaron class with Mom.  I learned three tips that day.  The other two I’ll get to later.  The fat content can make for a softer macaronage (batter).  This can result in wrinkled shells.

Homemade Nut Meal or Nut Flour

However, pistachio meal or flour is not as easy to come by.  I’ve used this trick to make a few different kinds of nut meals to make macaron.  My favorite are the Derby pie macaron with pecans in the shells. 

First, freeze the pistachios.  This solidifies the fat in the nuts which prevents pistachio butter from forming when you process the nuts.  We learned about fat earlier.  The same is with cocoa powder as it is with fat in nuts.

Put the nuts in the bowl of a food process with 1 ounce of powdered sugar and process until the pistachios (or nut of choice) is a fine powder.  Make sure to deduct that 1 ounce of powdered sugar from a total of 4 ounces for your recipe.  Add the remaining powdered sugar and almond meal and process until finely ground.  Then sift per the instructions.

Creating the Cranberry Filling

Don’t let leftover cranberry sauce go to waste.  I have turned leftover cranberry sauce into many things including this delicious macaron filling! Simply blend your cranberry sauce until smooth, then whip it with cream cheese, a bit of butter, and powdered sugar.  It makes a silky and tangy buttercream perfect for the earthy pistachio shells. The vibrant color and fruity punch elevate the macaron and make them truly irresistible.

Make Sure Your Ingredients are Fresh

Yes, that includes the egg whites that you will “age” before using.  I was stuck on a particular macaron recipe.  I couldn’t, for the life of me, figure out why they were failing.  I followed all my steps that I have completed repeatedly with success time and time again.  The culprit was old powdered sugar.  It wasn’t even really THAT old, but I guess it was just old enough to prevent the shells from forming.

Weigh Ingredients for Best Success

I highly recommend a kitchen scale if you don’t have one already.  I store mine on it’s side in the cupboard so it doesn’t take up much space at all.  And it’s great for baking macaron and bread.  Though I haven’t quite gotten into bread baking.  One of these days I’ll get organized to try making bread.  I’ve been religiously feeding my starter.

If a macaron recipe has standard measurements like cups instead of ounces or grams, then I move on to the next recipe.  There’s no guarantee that my nut meal or powdered sugar have the same moisture content in summer than it does in winter. 

Keep Moisture at Bay for Perfect Shells

Moisture can make or break successful shells.  And for that reason, when you pipe your shells let them dry out on top.  If you can tap them with your finger and it doesn’t stick, then you’re safe to start baking them.  The dry top forces the batter to push out from the bottom which makes the feet.

“Age” Your Egg Whites

Most recipes say to use aged egg whites for better structure and stability.  I separate the eggs and let the bowl sit on the counter until I’m ready to make the macaron which is usually a couple of hours later.  I also add a little cream of tartar for more stable meringue.  Some recipes call for adding meringue powder, but I haven’t felt the need to use them. 

Creating Perfect Macaronage

This is the last tip I learned about in the cooking class.  Folding the meringue isn’t like folding for a souffle.  You actually want to sort of deflate the meringue but not so forcefully that it overmixes the batter, or macaronage.  The instructor told us to watch the sheen of the batter.  It will be dull for a while. 

When it changes to shiny, that’s when you want to check it frequently.  Lift the spatula.  If the batter flows off the spatula “like lava” then it’s ready.  To me, it’s like pouring conditioner into another bottle.  It’s not so runny like water or soup, but it’s not thick like a quick bread batter.  Like a thick cheese sauce?  I’m trying to think of other analogies.

Use a macaron piping pattern to make sure your shells are roughly the same size.  I have a silicon mat with circles on it, but you can print my template out and put it under your parchment or silpat mat to use for piping.  If there’s little tips even after banging them on the counter, then dampen your finger and press them down.  I usually put decorations like chopped pistachios or crushed dried cranberries on the shells after piping.

Assembly and Decoration

Once your shells are baked and cooled match the shells into pairs.  I do this before filling them.  Then I pipe a generous amount of cranberry filling onto the bottom shell and then put matching shell on top. For an extra touch of elegance drizzle the macaron with white chocolate. Presentation matters, and these colorful macaron are sure to wow your crowd.

Store assembled macaron in the fridge overnight for the best flavor and texture.  They really should rest in the fridge overnight.  This will allow the shells to absorb some of the flavor and moisture from the filling. This makes the shells chewier and more delicious.

With these tips and flavor combinations, you’re ready to elevate your dessert game and treat yourself, and your guests, to the gourmet experience of Pistachio Cranberry Macaron.  Just look at them! That green shell filled with pistachio flavor is the perfect vessel for the sweet tart cranberry buttercream filling. It’s also a good way to use up some of that leftover cranberry sauce from Thanksgiving.

Yield: 18

Pistachio Cranberry Macaron

Cook Time: 18 minutes

Additional Time: 1 hour

Total Time: 1 hour 18 minutes

Enjoy the Pistachio Cranberry Macaron, where traditional French pastry meets the vibrant flavors of pistachio and cranberry. Each bite offers a wonderful mix of chewy texture and refreshing taste, perfect for any dessert table.

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Ingredients

• 2 ounces almond meal
• 2 ounces pistachio meal, or frozen pistachios
• 7 ounces powdered sugar
• 4 ounces egg whites
• 40 grams granulated sugar
• 1/8 teaspoon green gel food coloring
• 4 ounces cream cheese
• 1/2 cup cranberry sauce, or frozen cranberries thawed
• 3 tablespoons butter
• 4 - 5 cups powdered sugar

Instructions

1. Place the almond meal, pistachio meal (or pistachios), and the powdered sugar in the bowl of a food processor and process until the mixture is finely ground.
2. Sift into a large bowl.
3. Place the large pieces in the food processor and pulse until ground.
4. Sift the mixture two more times and set aside.
5. Place the egg whites in the bowl of a stand mixer.
6. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer.
7. Fasten the whisk attachment and beat the mixture on medium speed until foamy.
8. Slowly add the granulated sugar and beat on medium speed until soft peaks form.
9. Increase the speed to high and beat until stiff peaks form.
10. Add 1/3 of the almond mixture into the bowl with the meringue.
11. Fold the ingredients together with a large spatula until incorporated.
12. Add the food coloring and continue folding the almond meal until all the mixture is incorporated into the meringue and then drips slowly off the spatula; like lava flowing.
13. Transfer the batter to a large piping bag fitted with a 1A tip and pipe 1 1/3-inch rounds onto a Silpat covered baking sheet. There are several different templates out there. You can download mine here.
14. Preheat oven to 325.
15. You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
16. Allow the macaron to rest on the counter at least 30 minutes.
17. Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes.
18. Rotate the pans front to back and top to bottom and bake an additional 9 minutes.
19. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn't completely cooked, then continue to cook in 4 to 5-minute intervals until they no longer wiggle.
20. Remove from heat and allow to cool completely before filling.
21. While the macarons cool, make the cream cheese buttercream.
22. Place the cranberries in the bowl of a food processor and pulse until coarsely chopped.
23. Add the cream cheese and process until smooth.
24. Transfer the mixture to the bowl of a stand mixer and add the butter.
25. Beat until smooth.
26. Slowly add the powdered sugar until you reach your desired consistency.
27. Pipe a quarter sized dot of buttercream in the center of the shell. Top with a matching shell. Repeat with remaining shells and buttercream.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 621Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 62mgCarbohydrates 141gFiber 1gSugar 136gProtein 3g

I HIGHLY doubt that.

Did you make this recipe?

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The post Elevate Your Dessert Game with Pistachio Cranberry Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

The holiday season is all about sharing joy, warmth, and delicious treats. If you’re searching for a cookie that’s both festive and a guaranteed crowd-pleaser, look no further than Pumpkin Pie Thumbprint Cookies. These delightful morsels pack all the cozy flavors of classic pumpkin pie into bite-sized cookies that are perfect for holiday parties, potlucks, or a cozy night in. Easy to make they’re sure to impress your guests and become a new seasonal favorite.

What Is a Thumbprint Cookie?

Thumbprint cookies are a charming style of cookie.  They’re known for their soft, buttery base and signature indentation in the center.  The indentation is often filled with jam, chocolate, or other tasty treats. The “thumbprint” comes from the tradition of pressing your thumb (or a small spoon) into the dough to create a well for the filling before baking. The result is a cookie that’s both playful and versatile.

Thumbprint cookies started in Sweden where they’re called Hallongrotta.  This means “raspberry cave” because they were traditionally filled with raspberry jam.  They were enjoyed during holidays and special occasions. Over time, bakers around the world have experimented with various fillings.  This turned thumbprint cookies into a global treat that can be customized for any season or celebration.

What Is Pumpkin Butter?

Pumpkin butter is a creamy, spiced spread made by simmering pumpkin puree with sugar and spices.  Some recipes add a splash of apple cider or lemon juice to brighten the butter. It’s rich, silky, and tastes like pumpkin pie in a jar.

Pumpkin butter is wonderful on toast, pancakes, or swirled into yogurt.  In these thumbprint cookies, it acts as the perfect festive filling, bringing a burst of holiday flavor to every bite.  It allows you to turn simple thumbprint cookies into mini pecan pies.

Variations of Thumbprint Cookies

One of the best things about thumbprint cookies is how adaptable they are! Try filling them with classic raspberry jam like the Swedish.  Or try sweet tart apricot or blackberry preserves.  For a red festive treat, try some cherry or strawberry jam.

These cookies are perfect filled with something richer.  Chocolate ganache or Nutella make for a decadent twist to these cookies.  If you’re making these for the holidays, fill them with some cranberry jelly or apple butter.  Or even a bit of mincemeat would make them super festive.

Ingredients to make these Pumpkin Pie Thumbprint Cookies

There are so few ingredients in these cookies you’ll want to make them repeatedly with different fillings.

Pantry ingredients – sugar, flour, vanilla, salt, pumpkin butter

Refrigerator ingredients – butter, eggs

Prepare the Cookie Dough

Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition.  Switch to the paddle attachment. 

Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour.  Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together.  Form the cookies into 1 to 1 1/2 inch balls.

Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.

Bake and Enjoy

Preheat the oven to 375 F.  Bake the cookies for 11 to 14 minutes or until the edges are lightly golden.  Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely. 

Tips and Tricks for Delicious Thumbprint Cookies

Chill the dough before baking.  It helps prevent spreading while baking which keeps the pumpkin butter in the indent.  Use a silicone mat or parchment paper for easy cleanup.  It also prevents sticking to the pan.  Do not overfill the cookies which will spill over during baking.  Fill them 3/4 the way full with pumpkin butter. 

Finally, swap the pumpkin butter for other festive seasonal spreads.  My cranberry hot pepper jelly would make for sweet and spicy cookies for the holidays.  A delicious cranberry preserves or kumquat marmalade would also be great fillings for these cookies.  I’ve filled them with my four berry jam which you can easily make with frozen fruit.  And then there’s my favorite mint jelly.  I used it to fill my Linzer cookies.

Decorating and Serving Ideas

To serve these cookies, make sure you use a festive, seasonal platter.  You can sprinkle them with powdered sugar or a little cinnamon and sugar.  The cinnamon would elevate the pumpkin butter in these cookies.  For added fun, try a drizzle of salted caramel or even pumpkin pie sauce!

There’s something truly special about sharing homemade cookies with loved ones during the holidays. Pumpkin Pie Thumbprint Cookies combine the nostalgia of thumbprint cookies with the irresistible flavor of pumpkin pie.  This makes them a must-try for any festive gathering or cookie swap. So, gather your ingredients, preheat your oven, and let the holiday baking begin!  Store any leftover cookies in an airtight container for up to 3 to 4 days.

Yield: 24

Pumpkin Pie Thumbprint Cookies

Cook Time: 26 minutes

Total Time: 26 minutes

Pumpkin Pie Thumbprint Cookies take everything you love about holiday desserts and pack it into a sweet, bite sized treat. They are perfect for anyone who cannot decide between pie and cookies.

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Ingredients

• 1/2 cup softened butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup pumpkin butter

Instructions

1. Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition. Switch to the paddle attachment.
2. Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour. Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together. Form the cookies into 1 to 1 1/2 inch balls.
3. Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.
4. Preheat the oven to 375 F. Bake the cookies for 11 to 14 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 254Total Fat 13gSaturated Fat 8gUnsaturated Fat 5gCholesterol 49mgSodium 151mgCarbohydrates 31gFiber 1gSugar 11gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Discover the irresistible charm of carrot cake shortbread cookies, where the cozy flavors of spiced carrot cake meet the tender, buttery texture of classic shortbread. If you crave variety, cinnamon shortbread cookies offer a sweet and aromatic addition to your cookie tray, while savory Gruyère and thyme shortbread crackers provide a sophisticated, herby twist.

Carrot cake is one of my favorite cakes.  I love all the spices and flavors packed in those layers.  And those layers usually include a sweet cream cheese filling.  My love for this cake goes back to the first Price Club, now Costco, opened in our area.  They made a carrot cake that was not only moist and delicious, but had a delicious, sweet tart apricot filling in the middle.  It quickly became our favorite cake for all the birthday and holiday parties.

Since I love shortbread cookies almost as much as macaron, I thought I’d turn carrot cake into a delicious shortbread cookie.  The buttery layers with flecks of carrot and all the carrot cake spices make for an unexpectedly delicious cookie perfect for spring.  These cookies have purple carrots in there which adds to the unexpected delight these cookies have.

What are shortbread cookies?

Shortbread cookies are a classic treat originating from Scotland. They are known for their crumbly texture and rich, buttery flavor. Traditionally, shortbread is made with just three ingredients: sugar, butter, and flour. This simplicity allows for the buttery taste to shine, making them a beloved favorite worldwide.  I would recommend using an Irish butter in these cookies.  It has a higher fat content that makes these cookies even more delicious.

Shortbread originated in medieval Scotland as a luxury treat. The name “shortbread” describes the crumbly texture from its high butter content. Initially made with leftover bread dough, bakers began using butter, creating the texture we know today.  They have evolved from medieval biscuit bread to a globally cherished treat, loved for their rich history, cultural significance, and delicious simplicity.

What is carrot cake?

Carrot cake is a moist, flavorful cake that includes grated carrots mixed into the batter. It is believed to date back to the Middle Ages. During this time, sweeteners were scarce and expensive.  This led bakers to use naturally sweet ingredients like carrots to enhance their desserts. The use of carrots in cakes gained popularity in Europe of their ability to retain moisture and add sweetness without the need for large amounts of sugar.

Over time, carrot cake recipes evolved, incorporating various spices and ingredients like nuts that further enhance its flavor. Today, carrot cake is celebrated for its moist texture, aromatic spices, and creamy, sweet tart frosting, making it a popular dessert.

What’s in a carrot cake spice blend?

A carrot cake spice blend is a mixture of warm spices that give the cake its distinctive flavor. There’s always cinnamon which adds a sweet and mildly spicy flavor.  Nutmeg adds a warm nutty flavor.  The cloves bring a robust and aromatic sweetness while the ginger brings a warmth and hint of spice.  All of these combine to make a delicious spice blend that enhances the flavor of the carrots and these shortbread cookies.

Carrot cake spice creates a warm, sweet, and mildly spicy profile that complements the earthiness of carrots.  Pumpkin pie spice shares a similar base of cinnamon, nutmeg, cloves, and ginger.  However, it often incorporates allspice which has a slightly peppery note, enriching the depth and warmth of pumpkin-flavored treats.  Finally there’s apple pie spice which focuses on cinnamon, with nutmeg and allspice as supporting spices which helps elevate the flavors of apples. Occasionally, cardamom is added, which brings an exotic, fragrant touch, perfect for enhancing the cozy and aromatic flavors in apple-based desserts.

Can you add fresh carrots to shortbread cookies?

Yes, you can add fresh carrots to shortbread cookies! The incorporation of freshly grated carrots brings a unique twist to the traditional shortbread cookie.  They add moisture and subtle sweetness while infusing the cookies with a delightful, earthy flavor, much like they do in the infamous carrot cake.  However, you’ll need to ensure the carrots are finely grated and well-drained. Excess moisture from the carrots can affect the texture of the cookies, so it’s important to squeeze out any liquid before mixing them into the dough.  I have an old kitchen towel that I use to squeeze spinach and used it to squeeze out any excess liquid from the carrots.

Ingredients to make your carrot cake shortbread cookies

There are no fancy ingredients in these cookies.  They were invented with simple ingredients and keep that as the base for buttery and crisp cookies.

Pantry ingredients – powdered sugar, flour, vanilla extract, cinnamon, ginger, cloves, walnuts

Refrigerator ingredients – butter, carrots, cream cheese, milk

 Instructions for making perfect shortbread cookies

Start by preheating your oven to 325 F, ensuring it’s ready when you are.  Next, put the butter, powdered sugar, and flour in the bowl of a food processor and pulse until it resembles coarse meal.  Next, add the vanilla extract, carrot cake spices, chopped walnuts, and carrots and process until the dough begins to come together and form a ball.

Turn the dough out onto a floured work surface and knead light until it comes together to form a ball.  Wrap in plastic wrap and refrigerate for at least 30 minutes.  Working with half of the dough at a time, roll the dough out to about 1/4-inch thickness.  Use a biscuit or cookie cutter to cut the cookies out and place them on a silpat or parchment lined baking sheet.

Bake the cookies for 15 to 20 minutes at 325 F until the edges of the cookies have a light, golden brown color.  Remove the cookies from the oven and cool them in the pan for 5 minutes before removing them to a wire rack to cool completely.

Tips for baking perfect shortbread cookies

First, use high-quality butter.  That’s why I recommend an Irish or European butter because it has a high fat content.  If you can’t find a butter that does not have salt, then omit the additional salt.  Next, chill the dough.  Chilling the dough keeps the pastry dough light and crispy and helps the cookies maintain their shape and texture.

Do not overmix the dough.  Doing this can lead to tough cookies. Mix until the ingredients are just combined.  Do not overbake.  Shortbread cookies should be baked until they are just golden around the edges. Remember that cookies have carry over cooking when they come out of oven just like meat does when you remove it from the heat.  Overbaking shortbread cookies can make them dry and hard. 

What do these carrot cake shortbread cookies taste like?

They have perfect layers of shortbread pastry.  These shortbread cookies are tender and lightly crisp.  Just like I like my shortbread cookies.  I don’t like them too crispy because then you get crumbs all over you when you’re eating them. 

 The next thing you taste are all those carrot cake spices!  Oh my.  The warmth and flavor fill your mouth as you bite into the cookie.  You think you’re eating carrot cake but you’re not.  It has the perfect carrot cake flavor.  And then you see the flecks of carrot throughout.  Which are purple and not orange because I used purple carrots for a twist.

I took these to work, and they loved them!  More people than usual grabbed a cookie or two.  I received rave reviews about how delicious they were.  I only hope there’s some left so I can grab myself a couple today.

Yield: 30

Carrot Cake Shortbread Cookies

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

Carrot Cake Shortbread Cookies are the ultimate dessert fusion! Crumbly Scottish shortbread meets the warm, spiced flavors of carrot cake. Perfect for cookie and cake lovers alike!

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5.0 Stars (1 Review)

Ingredients

• 1 cup butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 3/4 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1 cup shredded carrots
• 2 to 3 teaspoons cold water

Instructions

1. Start by preheating your oven to 325 F, ensuring it’s ready when you are. Next, put the butter, powdered sugar, and flour in the bowl of a food processor and pulse until it resembles coarse meal. Add the vanilla extract, carrot cake spices, chopped walnuts, and carrots and process until the dough begins to come together and form a ball.
   
2. Turn the dough out onto a floured work surface and knead light until it comes together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Working with half of the dough at a time, roll the dough out to about 1/4-inch thickness. Use a biscuit or cookie cutter to cut the cookies out and place them on a silpat or parchment lined baking sheet.
4. Bake the cookies for 15 to 20 minutes at 325 F until the edges of the cookies have a light, golden brown color. Remove the cookies from the oven and cool them in the pan for 5 minutes before removing them to a wire rack to cool completely.

Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 90Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 51mgCarbohydrates 8gFiber 0gSugar 2gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Wednesday #SpringSweetsWeek Recipes

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The post Carrot Cake Shortbread Cookies are an Unexpected Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Shortbread cookies are one of those holiday traditions when I was growing up.  Mom always made sure we had shortbread cookies to nibble on.  Always the red and black tin of Walker’s Scottish shortbread fingers.  So butter, slightly sweet, and oh so delicious.

I always thought that shortbread wasn’t easy to make.  It was temperamental, required lots of time, and just too difficult for me to try.  Little did I know.  They’re not really any of those things.  Yes, it takes a little time because I like to chill the dough between making it and cutting it out to bake.  But making the dough is easy with a food processor.  Like, super easy.

What are shortbread cookies?

Shortbread cookies are a classic treat that originated in Scotland.  They are known for their buttery, crumbly texture. These cookies typically consist of just a few simple ingredients like butter, sugar, and flour.  You can take the basic base recipe and easily customize it with various flavors and add-ins. The these Sesame Shortbread Cookies, the addition of tahini introduces a unique and nutty taste that pairs perfectly with the traditional shortbread base.

What is tahini?

Tahini is made from ground sesame seeds.  It’s commonly used in Middle Eastern cuisine in recipes like hummus and baba ghanoush.  Tahini has a creamy texture and a slightly bitter, nutty flavor that adds depth to both sweet and savory recipes.

Decorating your cookies with brown vs black sesame seeds

While both brown and black sesame seeds come from the same plant, they offer slightly different flavors that can make a subtle but noticeable difference. Brown sesame seeds have a milder, nuttier taste.  Black sesame seeds have a more robust.  Both sesame seeds make a fun and tasty garnish for your sesame shortbread cookies.  You can roll the log in the seeds before slicing and baking or you can sprinkle them on top if you cut out your shortbread cookies.

The Buttery Base of Shortbread

The key to achieving the perfect shortbread lies in the quality of the butter used.  I like to splurge for a high-quality unsalted butter that is fresh and creamy to enhance the overall taste of the cookies.  I steer towards a Irish butter that I can easily find at my grocery store.  Since this essential ingredient serves as the foundation of the cookie, then it’s perfectly acceptable to splurge on the butter.

Ingredients for these cookies

There are very few ingredients in these shortbread cookies splurging on quality ingredients will make them completely irresistible.

• Butter
• Sugar
• Brown sugar
• Tahini
• Flour
• Salt
• Sesame seeds

Instructions for these cookies

The dough for these cookies is easy to make in the food processor.  That’s why I try to make shortbread cookies at least once a year.  Because they’re easy to whip up and customize.

Preheat the oven to 325 F so it’s ready when you’re ready to bake.  If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.

Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms.  Add the tahini and process until the dough starts to form a ball.  Remove the dough to a worksurface dusted with flour.  Lightly knead to bring the dough together before rolling out into a log.  Roll the log in the sesame seeds and then wrap tightly in plastic wrap.  Refrigerate the dough for at least an hour.

When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds.  You can use a knife, but I like to use some dental floss.  Slide it under the log of dough and then pull the two ends together to slice the dough.  When I slice dough sometimes it mashes making it not round.  With the dental floss I can slice the cookies and keep them round.

Tips for perfect shortbread cookies

First, make sure to use high-quality ingredients.  Since there’s so few ingredients in this recipe, if you use mediocre ingredients the cookies will not turn out well or taste as delicious.  Be sure to use unsalted butter. If you use salted butter, then omit the salt.  I always dice my cold butter before putting it in the food processor.  It makes it easier to process into a coarse meal. 

Chilling the dough for about 30 minutes to an hour before rolling it out can help the cookies maintain their shape during baking. It will also keep the layers buttery and light like a pie crust.  Also, keep a close eye on the cookies while they bake.  They should be a light golden brown around the edges and slightly firm to the tough in the middle.  Finally, make sure to remove the cookies to a wire rack to cool completely.  If you cool them in the pan they will overcook and possibly be dry.

Decorating your shortbread cookies

Personally, I just like the sesame seeds around the edges of these shortbread cookies.  If you slice them thinner, you can make them sandwich cookies with maybe a miso chocolate ganache or a matcha scented white chocolate filling.  Some people drizzle them with chocolate and then sprinkle with sesame seeds. 

You could make a glaze with honey and powdered sugar to top these cookies.  Some simply sprinkle them with powdered sugar for added sweetness.  Finally, you can dip your cookies in a variety of chocolate.  I like the idea of white chocolate with black sesame seeds or decorate them with mini holly leaves and berries for a festive shortbread cookie.

What do sesame shortbread cookies taste like?

These shortbread cookies are nutty and not your typical sweet shortbread cookie.  The tahini doesn’t have sugar in it like peanut butter does.  So they’re on the border of sweet and savory cookies.  They’re nutty from the roasted sesame seeds in the tahini.  And crumbly from the buttery texture typical of shortbread cookies.

If you decorate with sweeter ingredients like chocolate it will change the flavor and experience of these cookies.  Going with some Asian influenced ingredients like matcha leans more towards a savory cookie flavor.  Either way you decorate or serve them up, these sesame shortbread cookies are delicate, buttery, and perfectly nutty.  Perfect for holiday cookie swaps.

Yield: 24

Sesame Shortbread Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Indulge in a unique and delicious treat with homemade Sesame Shortbread Cookies. Made with tahini and a perfect blend of sweetness, these cookies are sure to satisfy your cravings.

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5.0 Stars (1 Review)

Ingredients

• 1 cup butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup tahini
• 1 teaspoon salt
• 3 cups flour

Instructions

1. Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.
2. Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball.
3. Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Tightly in plastic wrap and refrigerate the dough for at least an hour.
4. When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds and place on a baking sheet covered in parchment or a silpant mat. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough with a knife sometimes it mashes the dough making it not round. With the dental floss I can slice the cookies and keep them round.
5. Bake the sesame shortbread cookies at 325 F for 11 to 13 minutes or until the bottom is lightly browned. Cool the cookies in the pan for 5 minutes and then move them to a wire rack to cool completely.
   

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 184Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 152mgCarbohydrates 17gFiber 1gSugar 4gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

• Chocolate Covered Cherry Cookies by A Day in the Life on the Farm
• Sandbakkels by Art of Natural Living
• Christmas Shortbread Cookies with Sprinkles by Blogghetti
• Cornmeal Dried Cranberry Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Candy Sugar Cookies by Hezzi-D’s Recipe Box
• Chocolate Mint Thumbprints by Jolene’s Recipe Journal
• Christmas Wreath Treats by Karen’s Kitchen Stories
• Turtle Cookie Bars by Magical Ingredients
• Welsh Cakes by That Recipe
• Pecan Pie Cookies by The Spiffy Cookie
• Sesame Shortbread Cookies by A Kitchen Hoor’s Adventures

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I have had hot cocoa macarons on the brain for a while now.  But after taking one of the classes I was a little apprehensive because of the cocoa powder.  There are some cocoa powders that have a higher fat content than others.  Those cocoa powders usually have adverse affects on creating the shells.  So, I was on the fence. 

But you see, I had this container of dehydrated marshmallows that I used to make my peanut butter s’mores cookies.  Since I hate wasting food, I was trying to figure out what to make with those little marshmallow bits.  Then it hit me!  Why not try to put them in a macaron shell for marshmallow flavor?  That would make the best hot cocoa macaron!

What are marshmallows?

I know we’ve all had at least one in our lives.  But do you really know what they are?  They are made with sugar, water, and gelatin that is whipped to create and airy, pillowy sweet treat.  Some are molded into shapes and some are just cut into squares.  I’ve never made marshmallows before, but my sister and mom have made them and say they’re easy but messy to make.  I think the key is to have powdered sugar to keep everything from sticking together.

Believe it or not, marshmallows have been around for thousands of years, with their origins dating back to 2000 BC in ancient Egypt. The ancient Egyptians would combine the syrupy sweet sap of the mallow plant with honey to create a sweet treat reserved only for pharaohs and gods.  This plant is native to Asia and Europe and grows wild in marshes.  Hence the name marshmallow.

French confectioners were introduced to this marshmallow in the 1800s.  They whipped the sap of the mallow root into a fluffy candy mold by hand.  But, as with all things that are delicious, the demand was more than they could keep up with.  Once they found a way to leverage cornstarch to make a mold, they begin experimenting with other ingredients to create a similar effect that would make the process easier and more stable.  Enter gelatin.  The addition of gelatin to the recipe makes the marshmallow more stable for mass production.

This delicious confection arrived in the States in the 1900s and by the time the late 40s came around, a gentleman by the name of Doumak revolutionized the process.  He created an extrusion process that pushes the marshmallows through a tube where they were cut into even pieces and packed for sale.  They skyrocketed into popularity with a plethora of new recipes using these fun treats.

What is hot chocolate?

Hot chocolate is sometimes used interchangeably with hot cocoa, but they’re not necessarily the same thing.  Hot chocolate is just that, warmed chocolate.  The chocolate is shaved and then melted into milk or cream.  Additional sugar isn’t usually added because there’s sugar in the chocolate.  Milk chocolate is typical, but you can use any kind of chocolate. 

You have to love the Mayans.  They invented so many creations that we enjoy today.  Of course, their version of hot chocolate was quite different than ours, but they did ground cocoa seeds and mix that with water, cornmeal, chili peppers, and various other ingredients.  They would pour the mixture back and forth to make a thick foamy drink.  I would imagine it much like whisking cornmeal into a soup or stew to thicken it.  They wouldn’t drink it hot like we do but would drink it cold.

Cortez brought the tools and the ingredients back to Europe with him.  The drink gained popularity with the English court and especially among the Spanish upper class.  They took and concept of the Mayan cocoa drink and morphed it into the drink we know today.  They started serving it warm, adding sugar, and removing the chili peppers.  Interesting that we’re adding chili peppers back like it’s something new!

Hot chocolate vs hot cocoa?

While hot chocolate and hot cocoa are often used interchangeably, there are subtle differences between the two that discerning palates may notice. Hot chocolate is typically made from melted chocolate combined with milk or cream.  This makes for a richer and more decadent beverage.  The fats in the milk or cream and the fats in the chocolate make it silky smooth and incredibly delicious.

Hot cocoa, on the other hand, is made from cocoa powder, sugar, and powdered milk.  This makes for a lighter and more familiar taste. These ingredients also make hot cocoa more portable because there is no concern of the chocolate melting.  You can make hot cocoa with milk or water and it will be creamy and delicious.

Ingredients for the Perfect Batch of Hot Cocoa Macaron

The almond meal might not be in your pantry, but it’s easy to get from your grocery store.  You will probably have to order the dehydrated marshmallow bits if you can’t find them in the stores.  I saw them in a store which is how I found out about them but couldn’t find them again when I needed them.

Dry ingredients – powdered sugar, almond meal, cream of tartar, granulated sugar, instant hot cocoa mix, dehydrated marshmallow bits, meringue powder

Wet ingredients – egg whites, butter, vanilla extract

Mastering the Macaron Shell

I have provided step by step instructions that I believe anyone can follow in this recipe.  And I’ve talked about all the tips and tricks for making perfect shells in my purple people eater macaron post.  If you still have problems with mastering these cookies, please send me a DM on Instagram or send a Gmail to me at AKitchenHoor.  I’m always willing to help troubleshoot shells because once we figure out the problems, you can make them repeatedly without fail.

Assembling and Decorating Your Macarons

Pairing up the shells should be easy.  Especially if you use the template to pipe the shells.  It helps you make them even and approximately the same size so matching up pairs is easy.  I bring all the shells and the piping bag into the living room and set up a workstation.  I pair all the shells together then flip them over in rows and pipe buttercream onto one shell and then sandwich the other on top.  And I get to watch tv while I do all of this. 

Some have dipped or drizzled the top in chocolate and sprinkled with some of the marshmallow bits.  I am not that skilled in melted chocolate.  It’s something I haven’t really taken the time to work on.  You can easily change this up and roll the edges in crushed candy canes for a peppermint hot cocoa macaron.  Include some gingerbread spice for gingerbread hot cocoa macaron.  Include some caramel in the filling and sprinkle with salt for salted caramel hot cocoa.

To transport your delicate macaron, you can purchase some clamshells online.  Just make sure to order the correct size for your cookies.  They’re usually sold in diameter sizes.  If you don’t want to go that route, you can stand then up on their sides in an airtight container.  Packing them close will keep them safe as you carry them to your destination.

Yield: 18

Hot Cocoa Macaron

Prep Time: 30 minutes

Cook Time: 36 minutes

Total Time: 1 hour 6 minutes

Craving something sweet and cozy this winter? Look no further than these rich and decadent hot cocoa macarons. Perfect for snuggling up by the fire!

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Ingredients

For the macaron:

Toggle ingredient group

• 4 ounces almond meal
• 1/2 ounce unsweetened cocoa powder
• 1/2 ounce dehydrated marshmallow bits
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams granulated sugar

For the hot cocoa buttercream:

Toggle ingredient group

• 1 cup softened butter
• 2/3 cup powdered sugar
• 1 ounce instant cocoa
• ¼ teaspoon vanilla extract

Instructions

For the macaron shells:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the cocoa powder and marshmallow bits in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
   Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
   

For the shells:

1. Preheat oven to 325.
2. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
3. Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
   Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
4. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
5. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the Hot Chocolate Buttercream:

1. Beat the butter in the bowl of a stand mixer (or with a hand mixer) until creamy.
2. Add the powdered sugar, cocoa mix, and vanilla extract and stir on slow until the dry ingredients are mostly combined then turn the speed to high and beat until creamy. If the consistency is too thick, then add some whipping cream a tablespoon at a time until it reaches your desired consistency.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 27mgSodium 93mgCarbohydrates 21gFiber 1gSugar 18gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes

• Maple Browned Butter Snickerdoodles by The Spiffy Cookie
• Eggnog Biscotti by That Recipe
• Almond Flour Cookies by Magical Ingredients
• Snickerdoodle Biscotti by Jolene’s Recipe Journal
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• Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Almond Shortbread Cookies by Blogghetti
• Gingerbread Crinkle Cookies by Art of Natural Living
• Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
• Gingerbread Men by A Day in the Life on the Farm

The post Spice up Winter with Hot Cocoa Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.