Categories
Desserts Eat Holidays

Favorite Snowball Cookies Recipe

This favorite snowball cookies recipe has been a family go to since I was a little girl. They’re a delicious addition to any holiday cookie platter.

Favorite Snowball Cookies Recipe

Have you ever tasted one of these darling snowball cookies? They are to die for! I have been making them since I was old enough to stand on a stool at the counter to help. They take minutes to put together and they’re a cinch to roll into simple round orbs (I now use a melon baller to make a unified size).  They’ve always added the perfect sophisticated touch to any cookie assortment and they always had to make an appearance on Santa’s special cookie plate on Christmas Eve.

Favorite Snowball Cookies Recipe

Snowball cookies have such a simple elegance that matches their unique taste. A dry, crumby, not-to-sweet cookie that seems to melt in your mouth when the cool powdered sugar touches your tongue to create the perfect marriage of taste and texture.

Favorite Snowball Cookies Recipe

And what could be more festive for a white christmas celebration than these sweet little snowball cookies? Do yourself a favor and whip up a batch today! I’m certain that they’ll instantly become a family favorite at your house too! Here’s the recipe…

Favorite Snowball Cookies Recipe
Recipe Type: cookies
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 3 dozen
This favorite snowball cookies recipe has been a family go to since I was a little girl. They’re a beautiful and delicious addition to any holiday cookie platter.
Ingredients
  • 1 cup butter
  • 1/3 cup sugar
  • 2 teaspoons milk
  • 2 teaspoons vanilla
  • 2 cups flour (sifted)
  • 1/2 cup chopped walnuts
  • powdered sugar (for rolling the snowballs after baking)
Instructions
  1. Preheat oven to 375º
  2. Mix the butter and sugar together.
  3. Add milk and vanilla and mix until combined.
  4. Add the sifted flour and chopped walnuts and mix until dough comes together.
  5. Place the dough on plastic wrap, form into a ball with your hands and wrap the plastic wrap around the ball of dough.
  6. Chill in the refrigerator for an hour.
  7. Mold dough into 1 inch balls.
  8. Place onto an ungreased cookie sheet and bake 12 minutes or until very slightly golden. Let cool and roll in powdered sugar until cookies are covered generously on all sides.
  9. Enjoy!

Wishing you a wondrous white Christmas full of blessings & love,

Wenderly

Categories
Desserts Eat Holidays Make

Easy Turkey Cookies

Make room for these adorable turkey cookies on your Thanksgiving dessert table! Kids big and small will love these sandwich cookies turned turkey!

Easy Turkey Cookies

There will be a new sweet treat joining the plethora of pies on the dessert table this year! Chocolate covered sandwich cookies topped with a chocolate kiss and a fan of fruit leather are all you’ll need to to make these turkey cookies. Make them ahead or set up a station and invite your younger guests to busy themselves with making their very own turkey creations!

Easy Turkey Cookies

These festive turkey cookies could even be used as place cards if you wish! Just tuck a thin strip of paper with your guests name in between the fruit leather feathers. How cute is that?

Easy Turkey Cookies

Whether you make your turkey cookies ahead or entertain the kiddos with an edible sweet-treat-turkey-making-station, I can guarantee a fun element of whimsy will be enjoyed by all as they indulge in one of these turkey cookies.

Supplies you’ll need to make the turkey cookies :

  • sandwich cookies
  • chocolate melts
  • red & orange fruit leather strips
  • gold dragees
  • small tube red gel icing
  • small leaf cookie cutter

What you’ll do :

Melt the chocolate melts according to package instructions. Cut fruit leather with a small leaf cookie cutter into as many leaf feathers as you like (I used 4 leaf feathers on each cookie). Open cookie and spread melted chocolate over the center icing (take care not to put too much or it will squeeze out the sides). Lay the fruit leather leaves on the melted chocolate in a fan along top half of cookie. Put the top cookie back on and gently squeeze to help seal cookies back together. Spread melted chocolate on top of cookie. Place a chocolate kiss onto melted chocolate and let set a few minutes. Put two dabs of melted chocolate on kiss where eyes should go (I used a clean paint brush to do this). Place gold dragees on the dabs of chocolate and hold in place with finger for a few seconds. Squirt a small line of red gel icing to to side of the tip of the chocolate kiss to make the turkey gobbler.
Enjoy!

Wishing you & yours a very sweet Thanksgiving!

Wenderly

Easy Turkey Cookies
Author: Wenderly | Wendy Hondroulis
Make room for these adorable turkey cookies on your Thanksgiving dessert table! Kids big and small will love these sandwich cookies turned turkey!
Ingredients
  • sandwich cookies
  • chocolate melts
  • red & orange fruit leather
  • gold dragees
  • small tube of red gel icing
Instructions
  1. Melt the chocolate melts according to package instructions.
  2. Cut fruit leather with a small leaf cookie cutter into as many leaf feathers as you like (I used 4 leaf feathers on each cookie).
  3. Open cookie and spread melted chocolate over the center icing (take care not to put too much or it will squeeze out the sides).
  4. Lay the fruit leather leaves on the melted chocolate in a fan along top half of cookie.
  5. Put the top cookie back on and gently squeeze to help seal cookies back together.
  6. Spread melted chocolate on top of cookie.
  7. Place a chocolate kiss onto melted chocolate and let set a few minutes.
  8. Put two dabs of melted chocolate on kiss where eyes should go (I used a clean paint brush to do this).
  9. Place gold dragees on the dabs of chocolate and hold in place with finger for a few seconds.
  10. Squirt a small line of red gel icing to to side of the tip of the chocolate kiss to make the turkey gobbler.
  11. Enjoy!

 

 

Categories
Desserts Eat

Paximathakia the Greek Biscotti

Sometimes life just calls for milk & cookies.

So plain and simple. So comforting and nurturing.

The past few weeks have been wild and wooly… filled with too much to do in too little time and I find myself whirling. I start at point A and somehow manage to spend a day that takes me over-the-river-and-through-the-woods then dumps me on the doorstep weary and tired.

And what better way to wake the weary than a pretty plate filled with delightful little cookies and a cold cup of milk or pipping hot coffee.

And not just any cookies will do.

These beautiful, crunchy, cinnamon-y, clove-y, delightful cookies are the Greek version of biscotti. They have the uncanny ability to melt away stress and comfort my soul in ways I cannot explain.

A traditional Greek cookie called “paximathakia” (say it with me, pa-ksi-ma-tha-kya), they are easy to make and are to die for.

I finally got my mother-in-law to slow down long enough to teach me how to make them. She has “tweaked” the original traditional Greek recipe, changing little things here and there through the years that has made this sweet treat perfection. 

For as long as I can remember, she would make batches of these gorgeous cookies every week to have on-hand for impromptu visits from family and friends. One can always find paximathakia waiting in the cookie jar at Yaya’s house. Maybe that’s why I find so much comfort in the little guys. There’s something so rich and wholesome about family tradition and recipes that stand the test of time.

Now it’s my turn to make batches of these soul satisfying sweet treats.

Cookie therapy.

Who’s with me?

Love & cookies,

Wenderly

Greek Biscotti – Paximathakia

(makes 48 cookies)

Ingredients:

1 cup canola oil
1 cup sugar
1/2 cup fresh squeezed orange juice
zest of 1 orange (about 1 teaspoon)
1/2 teaspoon baking soda
1/2 cup white Zinfandel wine
3 teaspoons baking powder (heaping)
2 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 cup slivered almonds or walnuts (chopped)
2 1/2 cups wheat flour
2 1/2 cups white flour

What To Do:

Briskly whisk oil & sugar in a bowl for 5 minutes.

In a separate bowl mix orange juice & baking soda until incorporated, slowly pour into oil & sugar mixture and beat until creamy.

Add wine and orange zest mix well.

Next add baking powder and spices and mix with hands. Slowly add flour about a 1/4 of cup at a time and continue mixing with hands until batter becomes a dough-like consistency.

Add almonds or walnuts (or you can make without any nuts at all) mix with hands until incorporated.

Turn dough onto a floured surface and shape into a round ball. Take a knife and cut a cross into the top of the dough, making four equal sections of dough.

One by one, roll each section into a 12 inch loaf, place two loafs onto a cookie sheet. Pat loaf until even and flat on top and cut 1/2 inch wide marks down loaf being careful not the cut all the way through. (Each loaf makes 12 cookies.)

Bake at 350 degrees for about 20 minutes until they start to become golden brown. Take cookie sheet out of the oven, let cool, cut all the way through and then bake for 15 more minutes.

Let cookies cool completely before eating. Cookies can be stored for up to a month in a sealed container.

ENJOY!

Categories
Desserts Eat Inspire

Tate’s Bake Shop Chocolate Pound Cake & a Giveaway *Closed*

It’s the week after Christmas, the day before New Year’s Eve and I’ve decided to make chocolate pound cake.

Doesn’t everyone do that?

My house is a mess, my laundry isn’t done and my pants are giving me an added extra hug that I just don’t seem to remember feeling a mere two weeks ago.

Sooooo, I’ve decided that cake, a chocolate POUND cake mind you, would be the perfect solution to my dilemma.

I figure…extra pounds on me + pound cake + a dash of denial = BLISS.

Makes sense doesn’t it? Well to me it does. And this isn’t any ol’ pound cake either. Nope. It’s a Tate’s Bake Shop chocolate pound cake. You see I recently received a lovely cookbook and a trio of cookies to review from Tate’s Bake Shop, a fabulous little bakery located in Southampton run by Kathleen King. Ina Garten wrote the forward in this delicious cookbook and many have praised the incredible cookies including Rachel Ray and the New York Times. As I excitedly opened the package I did what any other food blogger would do, I immediately sampled the cookies, hid them from my family and anxiously began reading the cookbook from stem to stern.

Just kidding, I graciously shared the infamous cookies with my family and then hid them…

Well... wait until you try them and you’ll see why! They are the perfect combination of buttery, sweet… but not too sweet, crispy on the edges, soft in the middle, I’ll-just-have-ONE-more-nobody-will-notice-except-my-jeans kinda cookies.

Which brings me back to the decadent pound cake…

and my jeans that give me an unwanted hug…

and the fact that I’ll be living at the gym in 2011…

and my family that feels loved because I made them a Chocolate pound cake to make up for the cookies that I coveted in my pantry.

O.k. enough about me.

Now it’s time for YOU! You get the chance to win a delicious trio of your very own oatmeal raisin, white chocolate macadamia nut, and chocolate chip cookies (that you may or may not hide from your family).

AND your very own copy of the Tate’s Bake Shop cookbook to drool over.

You get 2 chances to win!

  • Leave a comment on this post letting me know what you favorite dessert is!
  • For an additional entry, head over to the Tate’s Bake Shop Facebook Page and become a fan. Once you’ve done that, then come back to this post and leave a comment letting me know that you are a Tate’s Bake Shop fan.

This giveaway will end next Thursday, January 6 at midnight EST at which time one lucky winner will be randomly chosen and notified. Contest is open to US residents only (sorry to my Canadian friends) Tate’s will ship directly to you.

If you act fast there’s still time for Tate’s 15% discount to anyone to uses the code “cookie” when checking out until December 31st!

Here’s one more taste of the delicious chocolate pound cake!

Good Luck & wishing you all the BEST in 2011!

Wenderly

************** WINNER ***************

We have a winner folks! Thanks so very much to all who joined in the fun!!

So now it’s the time that we’ve all been waiting for…

Who will get to indulge (or perhaps hide) a trio of scrumptious cookies and a enjoy a lovely cookbook from Tate’s Bake Shop?

The lucky winner is…

Stacy! Who said,

“Plain and simple…Chocolate Chip Cookies are my favorite!!”

Congratulations Stacy! I’ll be contacting you about the details!

And thanks again to the great folks at Tate’s Bake Shop for sponsoring this fun giveaway!

Here’s the recipe for you to enjoy!

Chocolate Pound Cake

Tate’s Bake Shop Cookbook

1 cup Dutch-processed coco powder
1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup salted butter, softened room temperature
2 cups Sugar
4 large eggs
1 1/2 tsp vanilla
1/2 cup sour cream
3 tbsp water

Preheat over to 325º F. Grease a 10″ Bundt pan.

Sift the cocoa powder, flour, salt and baking powder into a small bowl and set aside.

Put the butter and sugar in a bowl. With and electric mixer beat them until they are light and fluffy.  Add the eggs one at a time, mixing well after each. Add the vanilla. Scrape down the sides of the bowl.

Mix the sour cream and water.

Add the dry ingredients alternately with half of the sour cream mixture in three stages, beginning and ending with the flour mixer and scraping down the sides of the bowl between stages.

Spread the batter into the prepared Bundt pan.

Bake it for 1hr. Remove it from the oven and let it cool in the pan. Turn it out into a wire rack to cool completely.

Optional: I added a drizzle of chocolate glaze just for a little pizazz.

Chocolate Glaze

3 tbsp butter
3 tbsp light corn syrup
1 tbsp water
1 cup semi-sweet chocolate chips

Combine butter, corn syrup and water into small sauce pan bringing to boil over medium heat. Remove from heat then mix in chips until shiny and smooth. Cool slightly then drizzle over cake