Honey Cookies

Shanah tovah, friends! Rosh Hashannah begins tonight at sundown, and I’m getting ready with some honey cookies. Although I grew up Catholic, I love the belief that our fates for the next year are written at Rosh Hashannah and sealed in the Book of Life on Yom Kippur. Honey and other sweet foods play a big part in Rosh Hashannah, as we wish friends and family shahah tovah, or a sweet new year.

My friend Inbal, who grew up in Israel, shared her mother-in-law’s honey cookie recipe with me, and it turned out incredibly well. I cut the original recipe – which called for five cups of flour – in half, but now I wish I’d made the whole version. These treats are absolutely delicious, and I can see why the original recipe included a line that read “this makes a lot of cookies, but they go fast.”


  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 6 tablespoons vegetable oil*
  • 1/2 cup honey*
  • 4 tablespoons butter, melted
  • 2 eggs
  • 1 teaspoon coffee
  • zest of half a small lemon

*Note: I poured my vegetable oil into a glass measuring cup, then added it to the bowl for the liquids, so that I could use the same measuring cup for the honey and have it slide out easily. This is a great trick. 


In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and cloves. In another bowl, stir together vegetable oil, honey, melted butter, eggs, coffee, and lemon zest; it works well if you use a fork instead of a spoon.

Add wet ingredients to dry ingredients and stir with a wooden spoon until completely combined and no dry streaks remain. The dough will be very soft, but that’s normal; don’t add more flour or the cookies will turn out hard. Chill dough for 1 hour in the refrigerator.

Preheat oven to 365 degrees. Remove dough from fridge and line three baking sheets with parchment paper.

Break off pieces of dough about the size of a walnut and roll into balls, then place on baking sheets about 2 inches apart. Bake for 8-10 minutes, until cookies are just golden.

Remove from oven and allow to cool on the baking sheets for a few minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature. Makes about 3 dozen.


Apple Sugar Cut-Outs

It’s back to school time. Even those of us without children feel it, that change in rhythm from summer to fall, a time of promise and preparation. Each morning I see our neighborhood kids waiting for the bus, remembering what it was like when life revolved around the months of September throughMay.

My goddaughter Mo went back to school very recently, and her little sister Margo just began preschool. I know everyone says “oh, they grow up so fast,” but it seriously feels like about five minutes ago that Mo learned to crawl and that Marg wanted her mom, and only her mom, to hold her. These fun apple sugar cut-outs are on their way to my favorite little girls in Maryland; I hope they enjoy them, and that everyone has a good school year.


  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 teaspoons vanilla
  • Red sugar
  • Green sugar


Stir together flour, baking powder, and salt in a medium bowl; set aside.

Cream together butter and sugar until fluffy. Add egg and beat well. Add vanilla and about half the flour mixture, beating until combined; beat in remaining flour. Form dough into a ball, then flatten out into a square; refrigerate until just barely firm, about 20-30 minutes.

Preheat oven to 375 degrees. Line several baking sheets with foil or parchment.

Roll dough to about 1/4 inch thickness and cut into apple shapes; place cookies on baking sheets about 1 inch apart. Using a 1/4 teaspoon measuring spoon, scoop red sugar onto each cookie and fill in the apple part, then scoop green sugar onto the leaf part. Note: I left my stems plain, but you could use brown sanding sugar if you have it.

Bake for 8-10 minutes, until just golden. Cool on a wire rack.

Makes about 2 dozen.



Butterscotch Crunch Cookies

Corn flakes in a cookie? Yes, and they are delicious. This week’s treats combine an almost thumbprint-like dough with butterscotch chips and crushed corn flakes, creating a delightfully crispy texture. While King Arthur Flour calls them golden crunch cookies, I found them to be so packed with butterscotch flavor that I couldn’t leave that out of their name after adapting the recipe just a bit.

KAF recommends 12 ounces of butterscotch, cinnamon, white chocolate, cherry, or peanut butter chips in the original version, along with a full 12 ounces of chips and “lightly” crushed flakes. I used an 11-ounce bag of chips and crushed my flakes to a finer texture so they’d be more evenly distributed throughout the dough. This is definitely a recipe worth repeating with other flavors; I look forward to trying a cinnamon version, perhaps with some nutmeg as well.


  • 12 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 1/4 cups flour
  • 1 1/2 cups crushed corn flakes
  • 11 ounces butterscotch chips


Preheat oven to 350 degrees. Line three baking sheets with parchment.

In a mixer fitted with the paddle attachment, cream butter, sugar, vanilla, and salt. Add flour and beat to combine, then add crushed corn flakes and butterscotch chips. Use your hands to fully incorporate the flakes and chips into the dough.

Using a 1-inch cookie scoop, scoop generous portions of dough and roll into balls, then place about 2 inches apart on the baking sheets. Bake for 15-17 minutes, until edges are golden brown. Remove from oven and place immediately on wire racks to cool.

Makes 30 cookies.

Lemon Poppy Seed Layer Cake

Today I turned 41. And while it feels like I was 17 years old about five minutes ago, I’ve never been intimidated by getting older. Not everyone gets to get older, right? And so to celebrate entering my “early forties,” I baked myself this lemon poppy seed layer cake.

This past week I weighed my birthday cake options, considering a caramel cake, a lemon raspberry cake, and a spice cake with maple buttercream. Then yesterday, Mike mentioned something about a lemon poppy cake, and here we are. It’s one of my favorite cakes I’ve ever made. And being a proud Pittsburgher, I do love that it’s black and gold.


For the lemon poppy seed cake

  • 1 cup flour
  • 1 teaspoon baking powder
  • dash of salt
  • 8 tablespoons butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • zest of 1 small lemon
  • 6 tablespoons milk
  • 1/2 tablespoon poppy seeds
  • About 1 cup poppy seed filling*
  • About 1/2 cup lemon curd*

For the lemon curd buttercream frosting

  • 6 tablespoons butter, at room temperature
  • 3 cups powdered sugar
  • 1/4 cup plus 1 tablespoon lemon curd
  • 1 tablespoon vanilla extract

*Truth: I used bottled filling this time, because I’ve never made my own poppy filling and my homemade lemon curd went awry. Even experienced bakers have mishaps in the kitchen, my friends. 


Preheat oven to 350 degrees. Lightly grease two 6-inch round cake pans, line each with a parchment circle, and lightly grease the parchment.

In a small bowl, combine flour, baking powder, and salt; set aside.

In a mixer fitted with the paddle attachment, cream together the butter and sugar until very well-blended. Add eggs, vanilla extract, lemon extract, and lemon zest and beat well to combine, scraping the sides of your bowl a few times.

Add flour and milk alternatively in two batches, beginning and ending with the flour and beating until completely combined. Stir in poppy seeds.

Pour batter into prepared pans and bake for 18-22 minutes, until a cake tester comes out clean. Remove from oven and allow cakes to cool in the pan for about 5 minutes, then carefully turn out onto a wire rack to cool completely.

To make the frosting: in a mixing bowl, beat butter on medium speed for 1-2 minutes. Add 2 cups powdered sugar and beat on low, then medium speed, until the sugar is fully incorporated into the butter. Add lemon curd and beat on medium speed for about 2 minutes, then slowly add remaining cup powdered sugar and vanilla extract. Beat on medium speed for another 2-3 minutes; you want a spreadable consistency that is not too soft or firm.

To assemble the cake:

Slice each cake in half lengthwise to create four layers. Place the first layer on your cake stand – I anchored my cake with a blob of buttercream to help it stay in place. Spread about 1/2 cup poppy seed filling on the first layer, leaving about a 1/4 inch border at the edge of the cake; some of your filling will spread further once the other layers are added.

Top with the second layer, then spread that layer with lemon curd, again leaving a bit of a border around the edge. Repeat with the third layer, topping it with poppy seed filling, then place the final layer on the top of the cake.

Frost the entire cake with a thin crumb coat and refrigerate for 15 minutes. Remove from the fridge and frost to completely cover the crumb layer; you don’t need to put the frosting on too thick, as it will take away from the flavors in the cake itself. I chose to add some flower decorations to the top of my cake because I had a bit of frosting left over.

Store in an airtight container in the refrigerator for up to 3 days.

Amaretto Brownies

Chocolate and almond are great flavor friends. So when I found a little bottle of Disaronno in our liquor cabinet, I thought brownies with amaretto sounded like a great idea.

The funny part about this is that Mike and I aren’t big drinkers. He enjoys a good whiskey or bourbon, and I can manage a small glass of wine without getting a migraine so long as I drink tons of water with it. But we’re really not the kinds of people who have fully stocked liquor cabinets; when I need specific types of alcohol for baking, I usually buy miniature bottles from the state store. I have no idea where we got the amaretto, but it inspired these treats, which accompanied Mike to his masonic lodge meeting tonight. I imagine the masons – especially our friend Kevin – will enjoy them.


For the brownies

  • 1 cup butter
  • 2 1/4 cups sugar
  • 2 1/2 tablespoons amaretto
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 1 1/4 cups Dutch process cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 1/2 cups flour
  • 1 cup semisweet chocolate chips

For the frosting

  • 5 1/3 tablespoons butter, at room temperature
  • 1 1/2 tablespoons amaretto
  • 1 1/2 to 2 tablespoons almond extract
  • 2 cups powdered sugar


Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan.

In a medium saucepan, melt butter over medium heat. Add sugar and stir to combine, then heat until the mixture is just hot, 110 to 120 degrees, but not bubbly.

Pour sugar mixture into a large bowl and add amaretto, vanilla extract, and almond extract. Add cocoa powder, salt, and baking powder, stirring to combine. Add eggs and stir until smooth. Add flour and stir to combine, until no dry streaks remain. Stir in chocolate chips.

Pour batter into baking pan and bake for 30-35 minutes, until a cake tester inserted in the center comes out with just a few moist crumbs. Cool brownies completely before frosting.

To make the frosting, combine butter, amaretto, and 1 tablespoon almond extract in a mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute; mixture will be clumpy, but it will smooth out once you add the powdered sugar. Add powdered sugar, 1 cup at a time, beating until smooth between each addition. Add remaining 1/2 to 1 additional tablespoon almond extract to taste.

Spread frosting over cooled brownies; cut into 24 squares. Store, covered, at room temperature for up to 3 days.


Summertime Swiss Roll

Having watched a great deal of The Great British Baking Show in recent months, I’m inspired to bake more creative treats. This Summertime Swiss Roll features a delicious combination of lemon almond sponge cake, lemon buttercream, and raspberry filling. I’m not sure how this cake would fare in the tent with Paul and Mary as judges, but it was absolutely delicious.

Swiss roll is another term for jelly roll; it’s a sponge-type cake with jam, preserves, buttercream, pudding, or a combination of fillings. I made a “plain” vanilla cake/strawberry preserves jelly roll earlier this summer and decided to branch out to a lemon, almond, and raspberry creation. I had some extra raspberry sauce that I served on the side of each slice; you could also garnish with fresh berries if you like.


For the cake

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, at room temperature
  • 3/4 cup sugar
  • 3/4 teaspoon almond extract
  • 1/4 teaspoon lemon extract
  • 1 tablespoon lemon zest

For the filling

  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon lemon extract
  • 1 teaspoon lemon zest*
  • 1-2 teaspoons milk
  • About 3/4 cup raspberry filling

*You can omit the zest if you like and use a full teaspoon of lemon extract if you prefer. 


Preheat oven to 400 degrees. Line a 10 x 15 x 1 pan with parchment. Place a lint-free tea towel on a heatproof surface (I use a cutting board) near your oven and lightly dust it with powdered sugar.

In a small bowl, sift together flour, baking powder, and salt; set aside. In a mixer fitted with the whisk attachment, beat eggs until foamy, then slowly add the sugar, beating on medium speed until the mixture is thick and a light lemon color, about 5-7 minutes; add almond and lemon extracts and lemon zest just before you stop beating. When the batter is done, it will fall from the whisk in a ribbon, then mound on top of the batter before blending back in. Gently fold the flour mixture in (I used my whisk attachment for easy clean-up).

Pour batter into prepared pan, spreading with a spatula to create an even layer. Bake for 12-14 minutes, until the top is golden brown and springs back when you touch it. Remove from oven, then quickly and carefully flip your cake onto the powdered sugar-sprinkled tea towel. Gently peel the parchment away, then starting at one of the short ends, roll the cake up in a tight spiral and allow to cool on a wire rack completely before filling.

To make the buttercream, in a mixer fitted with the paddle attachment, beat butter on medium speed for about 1 minute. Add powdered sugar and beat on low speed until the sugar is fully incorporated into the butter, about 3-5 minutes. Add lemon extract, 1 teaspoon milk, and lemon zest, if using; continue to beat on medium-high speed for another 1-2 minutes. Add remaining milk if necessary.

To fill, unroll the cake and spread with buttercream, then raspberry filling; roll back up and wrap in plastic; chill for about 30 minutes to help filling set. Store, covered, in the refrigerator for up to 3 days.

Fairy Bites

One of the best parts of being a godmother/aunt is getting to spoil the daylights out of the kids in your life. Such spoiling can be accomplished through regular provision of baked goods.

Now before you freak out and say that I shouldn’t be plying children with sweets and teaching them to make poor nutritional choices, please remember that these are really active kids with balanced diets, whose treats are monitored by their parents (and whose parents also benefit from such treats). These fun fairy bites, which are just shortbread cookies rolled in colorful nonpareils, made their way to Mo and Margo in Maryland last week along with two adorable little wolf pup toys I found in Niagara Falls. I adapted the recipe from one I found at The Cards We Drew, using princess cake and cookie flavor instead of vanilla extract. They were a big hit, right along with the wolf pups.


  • 2/3 cup sugar
  • 1 cup butter, at room temperature
  • 2 cups flour
  • 2 teaspoons princess cake and cookie flavor
  • Multicolored nonpareil sprinkles


Cream butter and sugar in a mixing bowl until light and fluffy. Add princess cake and cookie flavor and beat well, then add flour about 1/2 cup at a time, beating to combine.

Chill dough until just easy to handle; the original recipe called for 1 hour of chill time, but I found that this made the dough much harder than necessary.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place sprinkles in a small bowl.

Using a 1-inch cookie scoop, scoop portions of dough and roll into balls, then roll balls in sprinkles, coating completely.

Place about 2 inches apart on baking sheets and bake for 11-13 minutes, until edges are just golden brown. Allow to cool on cookie sheets for a few minutes, then remove to a wire rack to cool completely.

Makes about 2 dozen.