Photos, Food, and Flights of Fancy
Christmas cookies are not really a tradition in Australia (nor is use of the term “cookie”), but they do make shortbread here, so why not combine 2 traditions? With only 6 ingredients and one bowl, these are so remarkably simple to make and there’s barely any washing up to do! The whole recipe, from start to finish, will take you all of 20 minutes. I halved the recipe for our small household, but have posted the version that makes 2 batches. Enjoy!
I was of the mindset that overripe bananas = banana bread, or banana muffins until I found this recipe. I find most banana bread or muffins heavy and overpowering, so finding this recipe was extra exciting. These are cakey, fluffy cookies that aren’t too sweet and have a light hint of banana. (Don’t worry, the coconut is optional, if you don’t like coconut.) Next time you have leftover bananas and don’t want bread, give this a try!
These are an old time classic updated for an adult palate. The  cookies are a staple in my kitchen, and I love baking them for friends. I add rum and vanilla extracts (also known as “rum and vanilla essences”), and I’m sure you could get creative as well. So there you go, a simple intro for a simple recipe. Enjoy!
These twice-baked cookies are a staple at many cafes and are perfect with a cup of tea or coffee. I made these using orange and vanilla extracts, but naturally other extracts will yield a great result. If I had chocolate chips on hand I would have added them, but they’re fine without. They’re light and crispy and are always a hit at brunches or dinner parties. They are even better the next day after they’re baked, and they also freeze quite well.
What is a snickerdoodle, you may ask? Just picture cinnamon toast in cookie form. It’s a type of light, fluffy sugar cookie coated in sugar and cinnamon, and I grew up loving them. Naturally kids would like a cookie with a name like that! Now, as a grownup, I love them with a cup of tea. (Also, though it isn’t the season, these also make great Christmas cookies, if you choose to use colored sugar.)
I’ve heard people say that these cookies will, at some point, replace currency. That’s how good they are. They are crunchy, smooth, buttery, and not mind-blowingly sweet. They’re a hit at parties and are decadent in their simplicity.
I have to toot my own horn here and say this is the best cookie recipe I’ve concocted thus far. They’re crispy on the outside, soft on the inside, and are wholesome yet decadent. I used less butter than some other chocolate chip cookie recipes, and therefore the cookies don’t spread out much and aren’t as dense.
My mother makes these cookies every Christmas, and I usually end up spending the entire day trying not to eat the entire batch. They’re chocolatey, almondy, and have a texture somewhere between shortbread and brownie. They’re amazing warm with a cup of coffee.
