Whether you are
baking a cookie recipe handed down through generations or working together to prepare a special meal for a big crowd, families and food are a huge part of most holiday celebrations.
Not exact matches
I borrowed this idea from Dominique Ansel's
recipe in Food and Wine and used ingredients I already had on
hand from earlier
bakes of these Biscotti and Bakewell Mini Tarts — combining the best of both worlds into a very special holiday
cookie, indeed!
We also use this
recipe for
hand pies and tarts, and we even roll leftovers into little snake shapes, toss them in cinnamon sugar and
bake them into little golden
cookies.
There were some minor changes in the
recipe, mostly due to limitations of my pantry: we do not have frozen apple juice concentrate here so I just finely grated some apples and added a pinch of sugar, let it sit for a few minutes to give the juice time to come out; o) I also used fresh apple juice instead of the water and didn't have any nuts on
hand (silly me forgot to check and realized the were all gone when I as in the middle of
baking) so I just crumbled some Italian nut
cookies on top of all.
If you are tempted to try your
hand at making this
recipe you can visit this week's Tuesdays with Dorie /
Baking with Julia hostesses, Lynn of Eat Drink Man Woman Dogs Cat and Nicole of
Cookies on Friday.
Being inspired by a
recipe I saw for no
bake cookies that used a banana in place of butter, I decided to try my
hand at creating a healthier version of our family
recipe.
So all this talk about eating food with
hands brings us to today's
recipe: Soft -
Baked Banana Maple Oatmeal
Cookies.