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Rosemary and Apricot Shortbread Cookies

18 Apr

Sweet and savory cookies…many will wonder, few will try. I was all for the idea of adding fresh herbs to sweet shortbread cookies. The combination of apricot and rosemary is heavenly. This type of cookie may not be for everyone, especially if you’re in the mood for something rich and overly sweet. These are very light and refreshing, I imagine them pairing well with an assortment of decadent cheeses. The cookie it’s self is crispy but with the addition of the apricot jam it melts in your mouth and is definitely a palate pleaser!

Rosemary and Apricot Shortbread Cookies

Makes 20

1-3/4 cups all-purpose flour

1/3 cup sugar

1/4 cup yellow cornmeal

1/2 cup butter

2 Tbsp. snipped fresh rosemary or 2 tsp. dried rosemary

3 Tbsp. milk

Apricot jam

Preheat oven to 375 degrees F. In a bowl stir together flour, sugar, and cornmeal. Using pastry blender, cut in butter until mixture resembles fine crumbs. Stir in rosemary. Add milk. Stir with fork to combine; form into ball. Knead until smooth; Roll the dough into 1 ¼ inch balls (if you have a scale they should each weigh 1 ounce) Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Bake about 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack. Cool. When ready to serve drop ¼ teaspoon jam into each indentation.


White Chocolate Raspberry Muffins with Walnut Crumb Topping

5 Apr

Cupcake or muffin??? I don’t know but I would definitely substitute this for a cupcake any day. If I could have this in the a.m. I would never skip breakfast again. These muffins are the perfect complement to a cup of coffee and with all the sugar it will most likely give a little extra pick me up (which if your like me and not much of a morning person than it’s greatly needed). With fresh raspberries, white chocolate, and a walnut crumb topping this most certainly has made its way to the top of my favorite muffins list. 🙂

{the walnut crumb topping makes it even more special}

{the batter will be a little lumpy}

{if you dust your raspberries with a little flour it will help them from bleeding into the batter}

Ingredients (yield 1 dozen)


  • 1/4 cup all purpose flour
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts


  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 stick unstilted butter, melted
  • 1 cup buttermilk
  • 3/4 white chocolate chips
  • 3/4 cup fresh raspberries


Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the white chocolate chips and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Oatmeal Raisin and Chocolate Coconut Oatmeal Cookies

29 Mar

Thank you Le Cordon Bleu for your awesome cookie recipes, they are so basic yet perfect every time. If you don’t already have a kitchen scale I highly recommend getting one. The Le Cordon Bleu baking recipes are always measured out by weight and I’m a firm believer that it makes all the difference. I made a batch of oatmeal raisin cookies they came out soft and chewy on the inside, crispy on the outside and loaded with plump juicy red and gold raisin (just how I like them :)).

They were so good I decided to make another batch but this time I changed it up a little.  Instead of raisins I added chocolate chips and shredded coconut! I know sounds amazing right? I have never had a cookie like this and they were beyond amazing. I would like to take credit for inventing this outstanding cookie as I just used leftover ingredients in my pantry to create them, however I looked them up online and to my surprise I wasn’t the first 😦 Oh well they were new to me and I love when new recipes come out great.

Note: (chocolate chip and coconut oatmeal cookies not pictured but trust me you will love them)


8 oz butter (room temp)

1lb brown sugar

1tsp salt

4 oz eggs

2 tsp vanilla extract

1 oz milk

12 oz flour

1 tbsp baking powder

1& 1/2 tsp baking soda

10 oz rolled oats

8 oz raisins ( for the chocolate chip and coconut leave out the raisins and do 4 oz of each)


1. Preheat oven to 375 degrees F

2. In an electric mixer cream together butter, sugar and salt

3. Add the eggs, vanilla, and milk to the butter and mix on low-speed just until incorporated

4. Sift flour, baking powder and baking soda then add rolled outs and mix together

5. Add 1/3 of the dry ingredients to the wet and mix then repeat until all is incorporated

6. Stir in the raisins by hand

7. Spray cookie sheets with non stick spray and bake 10-12 minutes, depending on size