60 in 60: Day 36-Raspberry Pinwheels

Still getting caught up on blog posts. I made these cookies on October 1st. Easy, but messy.

Raspberry Pinwheels


2 Cups AP Flour
1/8 Tsp Salt
1/2 Cup Finely Ground Almonds
1/2 Cup Sugar
1/3 Cup Butter, Cut Up
1 Large Egg, Lightly Beaten with 2 Tbsp Cold Water
1/2 Cup Raspberry Jam

Mix the flour, salt, almonds, and sugar together.

Cut in the butter until the mixture resembles fine crumbs.

Mix in the egg mixture to form a firm dough.

Roll out your dough into a rectangle.

Spread the raspberry jam on the dough. Don't add too much, like I did, or it'll all squeeze out of the end when you roll it up.

Roll it up and cut it in to 1/2 inch pieces. My jam all squeezed out the end, so I slathered it on top and on the bottom.

Place on to cookie sheet and bake in the oven at 350 for 15 minutes.

Cool, then move to a wire rack. Or, do like we did, and just eat as soon as the cookies are cool enough to where they don't burn your mouth.

They're not pretty, but they're delicious. I think my boyfriend liked them a lot more than I did. (Or he ate them quickly so he could get some, because I ate all the Hazelnut Spirals.)

Book Yield: 25
My Yield: 14

60 in 60: Day 35-White Foam Meringues

You almost can't call these cookies, but they're in my cookie book and they looked delicious, so I made them on September 29th.

White Foam Meringues


4 Large Egg Whites
1 Cup Firmly Packed Light Brown Sugar
2 Tbsp Coarsely Chopped Almonds

In a bowl over simmering water, melt the brown sugar and egg whites together.

Keep stirring until the mixture is warm to the touch.

Remove the mixture from the heat and beat with an electric mixture until thick and cool, for around 15 minutes.
Fold in the almonds.
Drop onto cookie sheets covered in parchment paper.
Sprinkle more almonds on top.

Bake at 300 for 15 minutes.

These cookies just didn't turn out for me, after 25 minutes, they still weren't cooked. They basically tasted like sugary marshmallows with almonds in them. They also looked NOTHING like the picture in the book.

Book Yield: 12
My Yield: 18 very large cookies.

60 in 60: Day 34-Hazelnut Spirals

Posted by JessAnn on , , , ,
These delicious cookies were all consumed within 4 hours of their being made. They would have been finished off sooner, but I made them while my boyfriend was sleeping, so I figured I should save him a few. They were baked on the 29th of September.

Hazelnut Spirals


1 3/4 Cups AP Flour
1/4 Tsp Baking Powder
1/8 Tsp Salt
1/2 Cup Butter, Softened
3/8 Cup Granulated Sugar
1/2 Tsp Vanilla Extract
1 Large Egg
1/8 Cup Nutella®

Stick 2 cookie sheets in the fridge.
Beat the butter and sugar together in a bowl until creamy.

Add the vanilla and the egg.

Mix in the dry ingredients to form a soft dough.

Roll out the dough into a rectangle and spread the Nutella on the dough.
Don't forget to write a secret message in the Nutella. (Sadly, it was 5 am and I wasn't all that creative when I made these.)

Roll the dough up tightly, wrap in plastic wrap/parchment paper and refrigerate for 30 minutes or so.
Eat the remaining Nutella with either a spoon or your finger.

Cut the dough into 1/2 inch sliced. Place 1 inch apart on cookies sheets.

Bake at 375 for 8-10 minutes.
Enjoy completely and without reason.

Book Yield: 33 cookies
My Yield: Not enough (which equals about 21 cookies)

60 in 60: Day 34-Checkerboard Cookies

Continuing the blog posts that should have been posted a week ago, are delicious cookies that I originally made on September 25th.

Checkerboard Cookies


1 1/3 Cups AP Flour
1/2 Tsp Baking Powder
1/8 Tsp Salt
2/3 Cup Butter, Softened
1/2 Cup Granulated Sugar
2 Tbsp Unsweetened Cocoa Powder

Beat the butter, sugar, and vanilla together.

Add flour, baking powder, and salt.

Divide the dough in half.
Knead the cocoa powder into one half.

Wrap both halves in parchment paper (Read: plastic wrap) and stick in the fridge for at least 30 minutes.

Cut each half into thirds and form them into logs.

Pick the easiest way you can think of and make a checkerboard out of the logs.
The book says to form some sort of a lattice pattern by placing the logs on top of each other. I cut the logs and placed the pieces next to each other. The book also said to stick the pieces together with egg whites, but my dough was sticky enough to not need the egg whites.

Cook on greased cookie sheets for 10-15 minutes at 375.

Over cook because you were on the NaNoWriMo forums.

These were delicious and A LOT easier then they looked at first.

Book Yield: 20
My Yield: 21