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These sliced chocolate and almond cookies are the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices.
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Similar to Carrot Cookies. May frost with cream cheese frosting if you like.
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These are THE BEST cookies I ever made! They are a great hit with my family and friends. One variation is to add 1 cup of walnuts and 3/4 cup of dried cranberries in place of the apricots and almonds.
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A great refrigerator cookie with a tropical twist. This dough freezes well and only takes a few minutes to thaw and then bake.
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Chocolate cookies with white chocolate chips in them. Fast and easy drop cookies.
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You can wrap the salad in lettuce or stuff it into pitas for a heartier meal.
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All the flavor of stir fry—no pan required!
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I believe another name for Windmill Cookies is Speculaas. The spices "speculaaskruiden" make this cookie so distinctive and were imported centuries ago from the far east.
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There are bigger cuts of beef, but none feeds so many people so quickly. Nick Fauchald serves sliced tenderloin alongside grilled bread smeared with chile butter.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It's a rich, creamy, cherry-topped showstopper that's so easy, even beginners can pull it off.
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Get Angel Food Cake Recipe from Food Network