It’s beginning to look a lot like Christmas…
although my cookie flavours this year really aren’t Christmassy at all!
This year I have been making cookies to give to friends from school as well as to send to the husband’s mentor.
You might notice that this year’s recipes are mostly from the same website! I like her recipes for its Asian flavours and its detailed instructions.
Chinese-style Walnut Cookies (Hup Toh Soh). Recipe here. I like this as it doesn’t use shortening (which I never have at home and can’t be bothered to make a trip to the supermarket to get).
Matcha Sesame Seed Shortbread. Recipe here. Another easy recipe that’s quite effective and I suppose, with its green, somewhat Christmassy? I added more salt to the recipe though, as I tend to prefer shortbread that’s not too sweet.
Red Bean Crinkle Cookies. Recipe here. I made a regular batch and then another batch replacing a tablespoon of floor with a tablespoon of matcha powder. I quite like it!
Lemon biscotti. Recipe here. Previously I used the KAF American-style biscotti recipes, but this time went with the lemon biscotti. I didn’t want to use the almond extract though so I replaced it with lemon extract for extra lemony flavour. Also, I feel that most lemon recipes don’t have enough lemony-ness, so I increased the amount of zest and juice. It’s also a combination of regular lemon and Meyer lemon.
Do you bake Christmas cookies? What are your favorites?
Weekend Cooking was started by Beth Fish Reads and is now hosted by The Intrepid Reader and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs