... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
You might be tempted to think that this is just another ho-hum rolled chocolate cookie recipe. But I assure you, this is not the case. When you open a tin of these cookies, your nose will tell you that there is something special going on here. Aromatic spices combined with chocolate, espresso, orange, ancho chile, and cayenne make these cookies highly addictive and a good choice for afternoon tea, even well beyond the holiday season.
During one of my Christmas cookie baking lunacy periods, I got the idea for a super-lemony Mexican Wedding Cake cookie. I tried a number of versions, increasing the lemon aspect each time, but could not get the OVER-THE-TOP lemony flavor I was after. Then inspiration hit! The flavor I was trying to achieve is actually contained in a little packet of, can you guess?
A wonderful Christmas sugar cookie with the heady aroma of orange and vanilla, plus a crisp, light texture and only moderate sweetness. As perfect on the holiday cookie platter as with solitary afternoon tea by the fireplace.
I had long been searching for the perfect, tender, melt-in-the-mouth pressed cookie recipe when I encountered this one in the home of my Finnish mother-in-law, Ellen Hill Bradley. Ellen got it from her English mother-in-law, Lily Hawkinson Bradley—a lady of some distinction in the culinary arts. Where Lily got it, only heaven knows, but perhaps it was from a Swedish friend, as the Swedish reference has traveled with the recipe for many decades.
LunaCafe OtherWorldly Kitchen presents a holiday cookie extravaganza, one time-tested, delectable cookie a day for each of the twelve days of Christmas. The twelfth day debuts Ellen’s Swedish Pepparkakor, the best cookie in the known universe.
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