Yum! Cookies!
These gluten-free pumpkin spice cookies are from my book, Gluten-Free Cookies. The soft, cakelike spice cookies are great made with either fresh or canned pumpkin. The browned-butter frosting lends a celebratory feeling. I like them best with dried zante currants, but chopped raisins or dried cranberries work well too. Continue Reading →
It is nearly impossible for me to say what is my personal favorite cookie (as I have so many), but this ranks up in the top 10. Cardamom crescents make a great snack with afternoon tea or coffee. They have an aromatic fragrance that borders on spicy flowers and the taste is slightly peppery. Cardamom is a common ingredient in Indian cooking, and is often used in baking in Nordic countries. The New York Times published my version of this recipe in the 2009 and 2010 Dining Section feature on Holiday Cookies. Continue Reading →