Unfussy Sugar Cookies Servings: About 80 1.5-inch cookies Time: 2 hours Source: Bake at 350 (cookies) + Smitten Kitchen (technique) The cookie recipe (ingredient list) is adapted from the one I’ve been using as long as I’ve known about it and a cult favorite on the internet, from...
Post navigation Previous post: failproof crepes Next post: confetti cookies Recipe crispy tortellini with peas and prosciutto May 9, 2016 Jump to recipe, comments Several years ago, a harebrained idea to make a wedding cake for friends led to me sharing a picture of the cake layers stacked...
Naturally everything I’ve made is from you: confetti cookies; thick, chewy oatmeal cookies; potato chip cookies; and these. I had completely forgotten that my sister’s favourite dessert that our bubby used to make was cherry strudel, until I started rolling the first pinwheel log. Fitting,...
I make confetti cookies all the time. What is the recipe for the above butter cookies? Thank you, Leah January 27, 2017 at 7:34 am Reply deb You can find it here. January 27, 2017 at 11:00 am Reply marisa2014 Another slap my forehead moment!! Why didn’t I think of it?
Your blondie recipe for the win. It is the reason that my husband’s response to the question “Should I bring brownies or cookies to the potluck” is always “BLONDIES!” His favorite version is one with added dried cherries and dark chocolate (we call it Dad’s Cherry Garcia blondies....
bakery-style butter cookies October 24, 2017 Jump to recipe, comments Today my second cookbook, five years in the making, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, at last leaves my noisy, messy kitchen and, perhaps, makes its way into yours. I am, as ever, a nerv...
I had the pleasure of trying the cannellini aglio e olio recipe from smittenkitchen.com and it was amazing! The flavors were bold, yet simple, and the dish came together quickly. The cannellini beans added a nice texture and the garlic and olive oil gave it a great depth of flavor. I...
In some cruel, cruel parallel universe where I were forced to choose between cookies and cakes, cake would never win, even if topped with the most perfect plop of pink butter cream frosting (because pink tastes better, oh yes, it does) and brightly-colored confetti sprinkles. I don’t mea...
1 1/2 cups tomato marinara sauce, prepared (use your favorite brand or the recipe in Notes) 1 handful fresh basil leaves, torn 2 tablespoons panko-style breadcrumbs 6 ounces (about 1 1/3 cups) low-moisture mozzarella, coarsely grated, divided ...
Thanks again for the great recipe! Also making your baked orzo and eggplant pasta bake for my parents tonight – so having a bit of a smitten kitchen kinda day! June 7, 2014 at 11:51 am Reply Lynn F Hi Deb! I’m having a little gathering in my backyard Fri, yes, day after to...