Walnut Snowballs

Russian Teacakes, Mexican Wedding Cakes, or the more plebian Butterballs–these are among our family favorite Christmas cookies.  All these instructions for just four ingredients!  My mother and I learned that we are not cut out to write recipes. . . together. 1 cup butter or margarine 6 T. of powdered sugar 2 c. flour 2 c. […]

Brownies with Caramel Swirl and Sea Salt

Makes 16 brownies This recipe makes a lot of batter, which results in deep brownies with crispy sides. At McMinnville’s Red Fox Bakery, they slice each pan into six slices, creating four corner pieces for those who love the edges and two middle pieces for those who don’t. However, these brownies are so sinfully rich, […]

Chocolate Hazelnut Torte

While you can bake and serve this cake the same day, the texture is more lusciously fudgy if you bake it a day ahead and let it rest, tightly covered, in the refrigerator. Give it about 15 minutes at room temperature before serving, and add the hazelnuts to the top just before serving so they […]

Ginger and Vanilla Bean Creme Brulee

Simply omit the ginger for a classic crème brûlée. For Custard 2 cups whipping cream 1/2 cup sugar 2 tablespoons chopped peeled fresh ginger 1 vanilla bean, split lengthwise 5 large egg yolks For Crème Brûlée 12 teaspoons sugar Sliced tropical fruit (such as mango, papaya and/or kiwi) Make custard: Preheat oven to 325°F. Place […]

Kahlua Truffle Triangles

For the crust: 6-3/4 oz. (1-1/2 cups) all-purpose flour 3 oz. (3/4 cup) confectioners’ sugar 1/4 tsp. table salt 6 oz. (12 Tbs.) cold, unsalted butter,cut into 10 pieces, more for the pan 1/2 tsp. pure vanilla extract Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose […]

Tony’s Lemon Cake

Serves 10-12 7 T. unsalted butter, melted, plus more, room temperature, for pan 1 ¾ c. all-purpose flour, plus more for pan 1 ½ t. double-acting baking powder 1 c. granulated sugar zest of 2 lemons, very finely chopped 4 large eggs, room temperature 3 T. milk, room temperature 1 T. freshly squeezed lemon juice […]

Apricot Layered Cookies

These are my favorite “cookies” — my Mom makes these at Christmas time, and I look forward to them each year. Filling: 3 cups of ground walnuts (reserved 1/2 cup of the ground walnuts for topping) 1 ½ tsp cinnamon ¾ cup sugar Pastry: 3 sticks margarine (12 ounces) ¼ cup water 4 cups flour […]

Coconut Shortbread Cookies

Makes about 6 1/2 dozen 1 c. unsweetened shredded coconut (about 3 ounces) 1 1/2 c. (3 sticks) unsalted butter, room temp. 1 c. plus 1 T. sugar 1 1/4 t. coarse kosher salt 1 t. vanilla extract 2 2/3 c. all purpose flour Preheat oven to 325°. Spread coconut on rimmed baking sheet. Bake […]

Poinsettia Cookies

1 cup (2 sticks) butter or margarine, softened 1 cup confectioners’ sugar 1 egg, beaten 1 1/2 teaspoons almond extract 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon salt Red decorating sugar, for garnish 1. Cream butter in a large bowl with an electric mixer. Add confectioners’ sugar; beat well. Beat […]

Cranberry Streusel Shortbread Bars

This only looks like it takes a long time – too many unnecessary directions! They’re easy and really good! Yields about thirty-five 1 3/4” square bars For the crust and streusel: 10 ½ oz (1 cup plus 5 T.) unsalted butter, melted and cooled to just warm 1 c. granulated sugar ¾ t. salt 2 […]