Interesting Short Video!

Monster Whole Wheat Cookies

Ingredients:1 1/4 cups all-purpose flour


1 cup whole wheat flour

1 teaspoon baking soda

Large pinch salt

3/4 cup granulated sugar

3/4 cup packed light brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 teaspoon vanilla extract

2 eggs

2 cups toasted walnut pieces*



Maple Glaze:

1/2 cup confectioners’ sugar

2 teaspoon milk

1 teaspoon maple flavoring



Cooking Directions:Preheat oven to 350ºF with oven racks in upper and lower thirds.

Combine flours, baking soda, and salt; reserve.

Combine sugars and butter in a bowl. Using an electric mixer or wooden spoon, beat until fluffy. Add vanilla, then add one egg at a time. Mix dry ingredients into butter mixture and thoroughly blend. Fold in walnut pieces.

Using 1/4 cup dough for each cookie, roll into a ball, place 4 inches apart on buttered baking sheets. With fingers, flatten each to about 3 inches in diameter.



Bake until lightly browned around edges, about 12 minutes. Remove from oven; cool about 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.



Thoroughly mix confectioners’ sugar, milk and maple flavoring until smooth. Add a drop or two more milk, if necessary to achieve drizzling consistency.

Using a spoon, drizzle each cookie with glaze. Let glaze set.

*To toast walnuts, place nuts in a single layer in an ungreased shallow pan. Bake at 350ºF for 5 to 10 minutes or until golden brown. Remove from pan to cool.

Latin Lace Florentines

Ingredients:3/4 cup quick-cooking oats


3/4 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon ground cinnamon

3/4 teaspoon chili powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sliced almonds

10 tablespoon (1 1/4 sticks) unsalted butter, melted

1/4 cup half-and-half or whole milk

1/4 cup light corn syrup

1 teaspoon pure vanilla extract

4 ounces fine-quality bittersweet chocolate, chopped

Shopping note:

For the best chocolate flavor, look for bittersweet chocolate with a minimum of 60 percent cocoa solids.

Cooking Directions:Preheat the oven to 350ºF with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.


In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.

Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.



Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.

When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.