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It’s February (how did that happen?), but these brightly-flavored Lemon-Lake Cookies will add some sunshine to your day, no matter when you make them.

These are not fancy cookies. They are fairly straightforward to make. The only real “extra� bit is etching the lemon effect onto the cookies. I found it annoying that the example picture in Allrecipes Magazine, where I found the original recipe, showed the cookies when they were unglazed, hence the lemon effect is quite bold.

The reality is that the glaze fills in many of the lines and holes, making the etching much more subtle. It is still visible, though (if you impress the lines and dots enough).

Bready or Not: Lemonade-Like CookiesThese shaped cookies contain a refreshing lemon flavor to brighten your day, no matter what time of year you make them! The etched pattern will be subtle once the glaze is on, but is still worthwhile. Modified from Allrecipes Magazine.Course DessertKeyword cookies, lemonAuthor Beth CatoEquipmentzesterjuicerparchment paperRolling Pinplastic wrap2-inch cookie cutterskewer or chopstickpastry brushIngredientsDough1 cup unsalted butter (2 sticks) cut into thin slices1/2 cup white sugar1 lemon1 teaspoon kosher salt1/2 teaspoon vanilla extract1/2 teaspoon lemon extract2 1/4 cups all-purpose flour plus more for surfaceGlaze1 cup confectioners� sugar2 to 3 Tablespoons lemon juiceInstructionsZest the lemon. Cut lemon in half and squeeze out juice. Set aside zest and juice.Preheat oven at 300-degrees. Line a cookie sheet with parchment paper.Place butter, white sugar, lemon zest, salt, and vanilla in a bowl, stirring together until the butter starts to soften and the ingredients come together. Add flour, mixing until buttery crumbs form. Use hands to press dough together into a ball.Lightly flour a flat work surface. Set the dough there and press it into a 1/2-inch thick disk. Place a long stretch of plastic wrap on top and roll the dough to about 1/4-inch thickness. Cut dough with cookie cutter, placing rounds slightly spaced out on prepared sheet. Reroll dough scraps cut out more rounds until it’s all basically shaped.If desired, etch a lemon-like effect. Use a sharp knife to form decorative lines atop cookies, pressing in the blade to form 8 triangular wedges on each; make sure to only press into the top of the dough, not all the way through. Use a skewer or chopstick to add decorative holes near the tip of each wedge, creating an effect like a lemon seed.Bake cookies until they are light brown around the wedges, 22 to 25 minutes. Transfer to a rack to cool completely, but reserve the parchment and pan for the glazing.Return cookies to cooled pan. Mix together the confectioners� sugar and 2 tablespoons lemon juice, adding more if needed to form a thick but spreadable glaze. Use a pastry brush to apply a layer of glaze to each cookie, adding an extra layer, if desired, with any leftover glaze after the initial coat. Let cookies stand for 30 minutes to an hour, until glaze is set. Pack cookies into a sealed container. Store at room temperature.OM NOM NOM!

Bakewell Tarts are classic British pastries. This version, modified from Bake from Scratch Magazine, uses store-bought preserves (I used Bonne Maman) with everything else from scratch.

If you’re in America, you’re not likely to find a Bakewell Tart unless you’re near a big city bakery; as for me, I’ve never found it for sale in the US, and I’d probably scream in delight if I came across it. I made a pointed effort to get slices more than once during my 2019 trip to the UK.

Not gonna lie, this is a dessert that takes some work. The pâte sucrée, the crust, can be done ahead of time, and that helps to space out the labor. The filling, which is a frangipane, needs to not only be mixed, but piped into the crust to help it form a consistent layer.

And of course, at the end, the tart needs a nice sweet drizzle that looks gorgeous and amps up the flavor, too. This is really the ultimate special occasion breakfast or dessert.

There are two recipes included here: the pâte sucrée and the full assemblage of the Bakewell Tart.

Bready or Not: Pâte SucréePâte Sucrée is a pastry crust that can be used for a Bakewell Tart and other desserts. It needs to chill in the fridge for at least an hour. This makes one 9-inch crust. Recipe modified from Bake from Scratch July/August 2023.Author Beth CatoIngredients1/2 cup unsalted butter (1 stick) softened1/3 cup confectioners� sugar1/2 teaspoon kosher salt1 large egg room temperature2 cups all-purpose flourInstructionsIn a stand mixer or by hand. beat together butter, sugar, and salt until they are pale and creamy. Add the egg. Gradually beat in the flour until just combined, scraping the bottom of the bowl a few times.Shape the dough into a flat disk and encase in plastic wrap. Place in the fridge for an least an hour, but overnight is preferred. Dough can be refrigerated for up to a week or can be frozen for up to 2 months. If frozen, thaw in fridge before using. Bready or Not: Cherry-Almond Bakewell TartA Bakewell Tart is a classic British dessert. This is a time-consuming recipe, but the result is an absolute show-stopper. Modified from Bake from Scratch July/August 2023.Course Breakfast, DessertCuisine BritishKeyword almond, cherriesAuthor Beth CatoEquipmentRolling Pinparchment paper9-inch tart pan with removable platepie weightspastry brushpastry bag or freezer quart baguneven spatulaIngredientsTart1 pâte sucrée1 large egg white lightly beaten1/2 cup unsalted butter (1 stick) room temperature1/2 cup white sugar2 large eggs room temperature2 teaspoons vanilla extract or vanilla bean paste1/2 teaspoon kosher salt1/4 teaspoon almond extract1 cup almond flour sifted to remove clumps2 Tablespoons all-purpose flour3/4 cup cherry preservesTopping1/4 cup sliced almonds1/2 cup confectioners� sugar1 Tablespoon milk or half & halfInstructionsForm the crustIf the pâte sucrée is quite firm from chilling, let it set at room temperature for about 20 minutes to make it more pliable. Use a rolling pin to roll it into a 12-inch circle, about 1/8-inch thick.Remove the base of the tart pan and trace the shape onto parchment paper. Cut paper to fit in bottom of pan and apply baking spray. Carefully transfer dough to pan, but if it falls apart, that’s okay–press it into an even layer across the bottom of the pan and up the fluted sides. Use a knife to cut excess dough from the top edge. Use a fork to dock the bottom of the pan, stabbing it here and there across the whole surface. Chill until firm, about 30 minutes.Bake the crustPreheat oven at 325-degrees.Top the dough with a large piece of parchment paper, with ends extending over the sides. Add pie weights to fill the basin.Bake the crust for about 15 minutes. Carefully lift with the parchment and weights, setting on another pan to cool. Brush the bottom of the pan with the egg white. Continue baking for another 15 minutes; the base should look dry with the dough lightly browned. Set aside to cool completely as the filling is made. Increase oven temperature to 350-degrees.Make the frangipaneBeat the butter and white sugar until light and fluffy. Scrape the bottom of the bowl a few times to make sure everything is mixed. Add eggs, one at a time, followed by vanilla, salt, and almond extract. Scrape bottom and sides of bowl. Gradually mix in both flours until just combined.Spoon frangipane into a pastry bag or a freezer quart bag. Cut off the tip.Use an uneven spatula to spread the cherry preserves over the bottom crust. Pipe the frangipane over the preserves. Use a clean uneven spatula to smooth it into an even layer. Sprinkle sliced almonds on top.Bake until frangipane is set and golden, about 30 minutes. Let cool about 20 minutes before removing the outer ring of the pan. Let tart cool completely on rack.Add drizzleIn a small bowl, stir together confectioners� sugar and milk. Spoon into a pastry bag or freezer quart bag and snip off a tiny corner. Pipe glaze back and forth over tart. Let glaze set, about 20 minutes, then dig in. Store wrapped up or in sealed container in fridge for up to 4 days.OM NOM NOM!

A Thousand Recipes for Revenge‘s ebook has been on sale for $2.49 for the month of January. The month is almost done, alas, and that means the sale will also end. The second book in the duology just came out, too, which means you can read them back to back! No worries about months of wait as you wonder what happens next to Ada and Solenn!

Grab the book now through , and please, spread the word! I don’t know when the book will be on sale again.

#SFWAPro

Some bread recipes make a lot of bread. While bread freezes well, not everyone has the space or wants the bread for later. If you just want a small, special round of bread to be shared by 2 or 3 people, this is the bread for you.

This round is rustic, simple, and delicious. It doesn’t require kneading, and therefore doesn’t even ask for a electronic mixer for ease. You don’t even need bread flour. All-purpose does the job just fine.

I first tried this recipe when most of my kitchen was packed up for the move. I didn’t have all of my usual implements or ingredients, but I could make this, and wow, was it good.

I’ve tried this in my small cast iron skillet and in a Pampered Chef covered stoneware dish. Both worked well, but I actually preferred the rise and extra crustiness that came with using the cast iron. These pictures actually depict the stoneware-baked bread, and I daresay, they still don’t look too bad.

Bready or Not Original: Small Batch Crusty BreadThis recipe yields a small bread round perfect for 2 or 3 people to share with a meal, with no leftovers likely. The outside is crunchy and crisp, the inner crumb tender and flecked with holes. This is an easy bread to make; everything is done by hand, and kneading isn't necessary.Course BreadKeyword yeast breadAuthor Beth CatoEquipmentdigital thermometercotton towel or napkinsmall cast iron skillet or small stoneware dishparchment paperIngredients1 teaspoon active dry yeast1 teaspoon honey2/3 cups warm water 100-110 degrees1 teaspoon kosher salt1 to 1 2/3 cups all-purpose flour plus more for dustingInstructionsIn a large bowl, stir together the yeast, honey, and warm water. Let it sit about 5 to 10 minutes. The yeast should activate and begin to bloom near the top of the water.Add flour. Using a sturdy spoon, stir until everything starts to come together, then add the kosher salt. Continue mixing until no dry flour remains in the bowl. The dough should be shaggy and somewhat sticky. Cover the bowl with a towel or plastic wrap and stash it in a warm spot in the kitchen to rise for an hour. It should double in size.Set out a small bowl and layer a cotton towel inside. Generously flour the towel. Lightly flour a work surface. Tip the dough onto the work surface. Be gentle as to not lose the bubbles. Shape the dough with cupping and tucking motions, drawing the round to be tighter by tucking the rough bits underneath. Place the formed round in the floured-towel bowl with the seam underneath. Cover with a towel or plastic wrap to rise for 30 minutes.Begin preheating the oven at 450-degrees. Place the small cast iron or stoneware inside the oven to heat up as well–and please remember to use potholders when handling it throughout the baking process!Pull out a piece of parchment paper. Tip the risen bread onto the parchment, gently tugging it free with the towel if it sticks in spots. Pull the hot pan from the oven. Use the parchment as a sling to set the parchment and bread inside the pan as levelly as possible.Bake for 22 to 25 minutes. The bread should be browned and sound hollow if tapped on the bottom. Let cool about 10 to 15 minutes so that it can be handled to be sliced and enjoyed. If there are any leftovers, store them in a sealed bag at room temperature or to freeze for later. Freshly-made bread is best eaten within a day.OM NOM NOM!

These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.

Because someone always asks, “What’s cookie butter?� The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.

If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.

That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).

Bready or Not: Chewy Biscoff Chocolate Chip Cookies ReduxCookie butter amps up the cookie dough flavor in these baked delights.Course Dessert, SnackKeyword chocolate, cookie butter, cookiesAuthor Beth CatoIngredients1/2 cup unsalted butter room temperature1/2 cup white sugar1/2 cup brown sugar packed1/4 cup Creamy Biscoff spread or other cookie butter1 large egg room temperature1 teaspoon vanilla1 1/2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 cup chocolate chipsflaked sea salt optional, for topInstructionsCream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.Wrap up dough and chill it in the fridge for a few hours or overnight.Preheat oven to 350-degrees.Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.OM NOM NOM!

Tomorrow will be my first book event in my new home of Minnesota, and, uh, the temperature is supposed to dip subzero for the first time this season. Brave the cold, and I’ll try to make it worth your while with lots of free, delicious cookies and excerpts from my works. I’ll have some of my new releases for sale, too.

WHERE: Red Wing Public Library in Red Wing, MN, right on the Wisconsin border

WHEN: January 13th at 10am

BE MORE PRECISE, PLEASE: the Foot Room, down in the basement, where there probably aren’t any ghosts

#SFWAPro

If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.

These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.

Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.

Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!

Bready or Not: Brownie CookiesAre you craving brownies, but want your fix FAST? Try these cookies. They are quick to make and bake!Course Dessert, SnackCuisine AmericanKeyword chocolate, cookies, walnutsServings 25Author Beth CatoEquipmentbaking sheetparchment papertablespoon scoop or spoonIngredients1/3 cup unsalted butter softened3/4 cup white sugar1/3 cup light corn syrup1 large egg room temperature3 ounces semisweet chocolate melted2 teaspoons vanilla extract1 2/3 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt3/4 cup walnuts choppedInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment paper.In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.OM NOM NOM!

Today’s the day! The second and final book of my Chefs of the Five Gods series is out now in trade paperback, ebook, and audiobook. A Feast for Starving Stone continues the adventures of Ada and Solenn as they strive to bring peace to the continent, and most importantly, to their own broken family. Princess Solenn plays an even bigger role this time around. In many ways, it’s a coming of age tale against a background of war and exceptionally good food.

Buy it everywhere online where books are sold, and request it in your local brick and mortar store (especially those indie stores that always need extra love). Also, please request that your local library buy the series!

Amazon: | | | Barnes & Noble: Bookshop: Books-a-million: | |

Also: this coming Saturday, January 13th, I’ll be talking books, stories, and probably cheese at the Red Wing Public Library here in Minnesota. The event starts at 10am and will be downstairs in the Foot Room. I’ll have my signature cookies, and you can buy copies of my new series and my collection.

I’m not going to pretend these are some kind of healthy cookie for the new year just because they include oats. No, these Oatmeal Cinnamon Cookies, are classic, homey, and delicious, and that’s probably because they include a heaping helping of butter and sugar.

These cookies aren’t hardcore on sweetness. The oats and the warmth of cinnamon really come through. This is a superb winter baking cookie for me. They aren’t all-out spicy in a way that makes a person think of the holidays, but they are still fragrant and cozy.

They are a breeze to make, too. No chill is required. Make and bake.

Modified from Taste of Home: Best of Baking 2022.

Bready or Not: Oatmeal Cinnamon CookiesThis recipe for classic cookies comes together fast, requiring no chill time or wait. These are homey, chewy cookies. Modified from Taste of Home: Best of Baking 2022.Course Dessert, SnackCuisine AmericanKeyword cookies, oatsServings 43 cookiesAuthor Beth CatoEquipmenttablespoon scoopparchment paperIngredients1 cup unsalted butter (2 sticks) softened1 cup white sugar1 cup brown sugar packed2 large eggs room temperature1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon salt3 cups quick oatsInstructionsPreheat oven at 350-degrees. Line a large baking sheet with parchment paper.In a large bowl, cream together the butter and both sugars until they are light and fluffy. Beat in the eggs and vanilla.In another bowl, combine with flour, baking soda, cinnamon, baking powder, and salt. Gradually add the dry ingredients in with the wet, scraping the bottom of the bowl to make sure everything is mixed. Fold in the oats, stirring well to make sure they are coated.Use a large cookie scoop or spoon to dole out dough onto baking sheet, leaving several inches of space around each; they will spread. Bake for 10 to 12 minutes. Let set on sheet a few minutes before transferring to a rack to completely cool. Store in a sealed container at room temperature.OM NOM NOM!

Let’s end the year with an outright dreamy cookie: Cardamom-Espresso Chocolate Chip Cookies.

Seriously, these things are amazing. The flavor of coffee hits the tongue first, followed by a warm kick of cardamom. The overall dough is buttery and rich.

The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.

Bready or Not: Cardamom-Espresso Chocolate Chip CookiesThese dreamy cookies are coffee-forward in flavor, followed by a warm kick of cardamom. White chocolate chips look especially nice in the dark dough.Course Dessert, SnackKeyword cardamom, chocolate, coffee, cookiesServings 46 cookiesAuthor Beth CatoEquipmentplastic wrapbaking sheetparchment papertablespoon scoop or spoonIngredients3 1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cardamom1/2 teaspoon salt1 cup unsalted butter softened (2 sticks)1 1/2 cups brown sugar packed1/2 cup white sugar2 large eggs room temperature2 Tablespoons espresso powder1 Tablespoon vanilla extract12 ounces chocolate chips 1 bag, or mixed kinds to equal amountInstructionsCombine flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Set aside.In a large mixing bowl, beat the butter until creamy. Add both sugars, beating until fluffy; scrape the bottom of the bowl a few times. Add eggs, one at a time, followed by the espresso powder and vanilla.Gradually add the dry ingredients to the butter mixture, until just combined. Fold in the chocolate chips. Wrap dough and chill in fridge for at least an hour, but as long as a day or two.Preheat oven at 350-degrees. Line a baking sheet with parchment paper.Use a tablespoon scoop or spoon to dole out balls of dough, spaced out, on the baking sheet. Bake for about 12 minutes. Cookies should look set. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store cooled cookies in a sealed container at room temperature.OM NOM NOM!