Icebox eggless apricot pistachio cookies


Saw these being made by John Baricelli for Martha Stewart a few years ago . They are such a delicious treat , especially with a good cup of hot tea or coffee . I love that they are eggless , but , especially ,that once the dough is prepared it can be rolled into logs up to 4 days prior to baking and sliced just before , or frozen , in logs , up to 3 months . The best tool for keeping the round ,log shape are paper towel toll inserts . I simply cut them down the length and place the log of dough in , it makes quick work of clean up , something I love !

Photograph by Rahul Mahtani

1 cup ( 2 sticks ) unsalted butter at room temperature

1 cup confectioner’s sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups all purpose flour (spooned and leveled ) plus more for rolling

1/2 cup dried chopped apricots

1/2 cup finely chopped pistachios

Makes 2 logs of dough

Martha Stewart

With an electric mixer , beat butter , sugar , vanilla , and salt until smooth . with mixer on low speed , add flour , mixing just until a dough forms . Stir in apricots and pistachios .

Divide dough in half ;place each half on a piece of floured waxed or parchment paper . With floured hands , gently roll each into a 1  1/2 inch diameter log . Dividing evenly. Wrap logs tightly in the paper , and refridgerate till firm  1  to   1   1/2 hours.

Preheat oven to 350*F. Unwrap logs ; with a serrated knife , slice dough  3/8  inch thick ( if dough crumbles , leave at room temperature 5 to 10 minutes ) arrange slices about 1 inch apart , on baking sheets .

Bake until lightly golden around the edges , 15 to 20 minutes . Cool on baking  sheets 1 to 2 minutes ; transfer to a wire rack to cool completely .

Blondies with Chocolate chips ,Walnuts and coconut


Blondies are like having a super moist,dense , chocolate chip cookie. I love having these on hand.Actually I keep half out and freeze the other half,or,yes ,they would be gone in a flash. The original recipe from Martha Stewart did not feature Coconut or White chocolate chips ,but I just tried it and ….great!!! The option is yours.

8 tablespoons ,unsalted butter,melted

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon salt

1 cup semi sweet chocolate

1/2 cup white chocolate chips (optional)

1/2 cup shredded unsweetened coconut (optional)

1 cup chopped walnuts

Preheat oven to 350*F. Brush an 8 inch square baking pan with a piece of parchment paper,leaving a 2 inch overhang on two sides. Butter paper.

In a large bowl, whisk the butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt. Mix just until moistened (DO NOT OVERMIX). Fold in . Fold in half of the chocolate chips and half of the walnuts. Transfer batter to prepared pans,sprinkle with remaining chocolate chips and walnuts.until top is golden brown and a toothpick inserted in center comes out clean, 40 -45 minutes. Set pan on a wire rack , and let cool completely. Using parchment overhang,lift cake from pan and transfer to a cutting board,cut in 16 squares. Store blondies in an airtight container up to 2 days.

Espresso Biscuits (eggless)


Whenever I entertain I like to end with an assortment of cookies along with espresso or coffee. These cookies go wonderfully with a bowl of ice cream or milk too.  These cookies are great for all your friends with egg allergies.

Source Martha Stewart

Makes 16

11/2 cups all purpose flour

1/2 cup Dutch process cocoa powder

1 tablespoon finely ground espresso beans

1/2 lb unsalted butter,at room temperature

3/4 cup confectioners sugar

1 teaspoon vanilla extract

Preheat oven to 350*F with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together the flour,cocoa, and ground espresso; set aside.

In a bowl of an electric mixer fitted with the paddle attachment,combine the butter, confectiones sugar and vanilla; beat on medium speed until creamy,3-4 minutes. Reduce speed to loow, and gradually beat the flour mixture into the butter mixture, scraping down the sides of the bowl twice.

Roll a heaping tablespoon of dough between the palms of your hands to form a ball. Place on prepared baking sheet; repeat with remaining dough, spacing cookies 2 inches apart. Place the tines of a fork into dough and gently flatten the ball into biscuit shape. Bake biscuits until just firm to the tough, 12 to 15 minutes, roatiting half way through. Transfer to a wire rack to cool.

Giant Almond Crumb Cookie (eggless )


Years ago I used to visit the cookie store in the mall and marvel at the giant cookies for sale. They often had inscriptions written in some kind of frosting for special occassions. Fast forward,grew up and still loved the idea of a giant cookie. This is one of my favorites from Martha stewart. I love to give this to my friends on their birthdays ,as its easy to store,transport and ,let’s face it,they just get a kick out of breaking off as small or large a piece they want with no knife!!!!

Preheat oven to 350*F. Butter a 10 inch springform pan,set aside.

12 tablespoons unsalted butter,room temperature

11/2 cups finely ground blanched almonds

1  3/4  cups all purpose flour

3/4 cups sugar

1/4 teaspoon table salt

11/2 teaspoons vanilla extract

In a large bowl whisk almonds,salt,flour, sugar and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs. Squeeze mixture to create pea sized clumps.

Transfer all but 1 1/2  cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2  cups of mixture,transfer to oven.

Bake rotating pan 2-3 times until cookie begins to turn golden ,about 25 minutes. Reduce oven temperature to 300 *F and bake a furthur 15-20 minutes until golden brown and fairly dry. Transfer to a wire rack to cool completely. Remove from pan. Store in an air tight container ,store for 3 days.