Donut Army

These cookies turned out to be just delightful! When they first came out of the oven, I was disappointed. They were crunchy and hard. But then, someone likened them to round biscotti, and everything just clicked. So long as you don't anticipate these being soft and chewy, these are delicious! And, they actually got better after a few days. Lemon Poppy Seed Cookies 50+ Friends Cookbook 2 c flour 1/2 tsp baking soda 1 1/2 tsp lemon peel, grated 1 tsp coriander 2 T poppy seeds 1/4 c butter, softened 1 c sugar 2 egg yolks 1 egg 1 1/2 tsp lemon extract In a medium bowl, combine flour, soda, zest, coriander and poppy seeds. Mix well with a wire whisk and set aside. In the bowl of a mixer, cream butter and sugar on medium until mixture forms a grainy paste. Scrape down sides of bowl. Then, add yolks, egg and lemon extract. Beat at medium speed until lighty and fluffy. Add the flour mixture and mix on low just until combined. Do not overmix. Drop by tablespoons onto a

I was on a challenge to use unusual spices and flavorings from my own kitchen. Today's recipe comes from an interest in learning more about the Turkish spice, mahlab. These were very nice the day of, but were nicer to have around the house later, as snacks. Very messy, though, since the sesame seeds can fly everywhere. Plus, I get to use the word "slurry" in a recipe.  The seed of a particular wild cherry, mahlab gives a slight tanginess to whatever it is used in. Ka'ake 1 tsp yeast 2 c flour 2/3 c warm water 1 tsp anise seed 1 tsp mahlab 1/4 c vegetable oil 1 tsp salt 1 egg, for glazing sesame seeds, for coating In bowl of a mixer, combine yeast and 2/3 c flour. Whisk in warm water until smooth. Let slurry stand 10-20 minutes, until foamy. While slurry is fermenting, heat a small skillet over medium heat. Add anise and mahlab and toast until lightly browned, crackling, and fragrant. Pour the spices into a mortar and pestle or spice grinde

These were tasty, and really quite easy to assemble. Cinnamon Orange Walnut Muffins The Prepared Pantry 2 1/4 c flour 3 T orange zest 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 1/2 c butter 1 c sugar 1 tsp vanilla extract 2 eggs 1/2 c sour cream 1/2 c orange juice 1 c walnuts, chopped Topping: 2 T turbinado sugar 1/2 tsp cinnamon Preheat oven to 375. Mix flour, zest, leaveners, cinnamon and salt together in a medium bowl. Cream butter and sugar together. Add vanilla and then eggs, beating after each. Beat until light and fluffy. Mix in sour cream and orange juice. Add dry ingredients to the creamed mixture, mixing only until just combined. Add walnuts. Fill well-greased muffin tins. Mix the turbinado sugar and 1/2 tsp cinnamon together in a small bowl. Sprinkle over batter. Bake 20-25 minutes, or until done. Remove to wire rack to cool.