Cookies from Latvia

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Biezpiena Cepumi

Happy Holidays, friends! Here at Crowded Earth Kitchen we’ve been traveling, homeschooling, and collecting amazing recipes from around the world to share with you. Today’s gem is Biezpiena Cepumi, beautiful Latvian cookies that are delicious with coffee on cold winter days. These treats aren’t overly sweet; if you like lemon cookies or windmill cookies, give these a try. Biezpiena Cepumi are nut-free and egg-free, as well.

Ingredients (Makes 36 cookies)

1 cup plus Continue reading

Lavender Chamomile Tea Cookies

lavender1Perfect with brunch or afternoon tea, these little cookies offer lovely and surprising flavors. Because they are crisp (perfect for dunking), they will keep well in a sealed storage container on your counter or in the freezer. Let’s get started! Continue reading

Double Cherry Cookies

double cherry cookiesOne of my kitchen helpers loves cherries, and helped me put this recipe together. The resulting cookies were fantastic, and have earned a spot in the regular rotation of Crowded Earth Kitchen’s after-school snacks. We hope you enjoy these as much as we do!

Ingredients (Makes about 4 dozen) Continue reading

Letting Go of Perfect

tree3When I planned to bake with the munchkins today, I imagined them busying themselves with simple drop cookies while I tackled something new to share with you. We’d listen to Christmas carols, everyone would have fun, and we’d tidily check that holiday activity off of the “things we’re supposed to do” list. Except it didn’t exactly Continue reading

World’s Best Gingersnaps

GingersnapsHappy Holidays, friends!
After a brief hiatus, we’re back with a whole new batch of delicious recipes to enjoy. Today’s recipe is a guaranteed winner for whatever December throws at you – cookie exchanges, holiday parties, or a simple but thoughtful gift for your next door neighbor. These aren’t ordinary gingersnaps, friends – these are AMAZING! The secret is in Continue reading

Kids in the Kitchen: Cake Mix Cookies II

cake cookies

Shown: Funfetti mix with extra sprinkles, and Devils Food mix with mini chocolate chips!

If the kiddos in your life are asking to bake something, and you don’t want to spend all day in the kitchen, Cake Mix Cookies are a perfect 15 minute treat. That’s right – it will only take the kids 5 minutes to Continue reading

No-Bake Chocolate Coconut Cookies

win_20161202_165101My mother makes these delightful bites of holiday goodness every December… they are a Christmastime comfort food here at Crowded Earth Kitchen. There is no flour in these cookies, making them perfect for friends who eat mostly paleo but are still game for an occasional cheat. No-bake cookies are also perfect for those inevitable occasions when school-age children announce “Tomorrow’s the day I have to bring treats for ____. Sorry I forgot to tell you!”

Ingredients (Makes 3 dozen)

1   6 oz. pkg. of semi sweet chocolate chips

l/3 cup butter

16 large marshmallows Continue reading

Perfect Oatmeal Cookies

oatmeal

Photo courtesy of Ashley Marie Thompson

This recipe for Perfect oatmeal cookies! was submitted from Canada by Ashley Marie Thompson for inclusion in The Global Recipe Project cookbook. Thank you, Ashley Marie, for your generous contribution to this charitable cookbook project!

Ingredients (Makes about 1 ½ dozen small cookies)

1/2 cup butter, soft

2/3 cup brown sugar

1 egg

1 tablespoon vanilla

3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 ½ cups oats

1/2 cup medjool dates, chopped, packed

Directions

Step 1) Blend together your butter, sugar, egg, and vanilla with a spatula until even and smooth.

Step 2) Whisk together your flour, soda, cinnamon, salt, and oats.

Step 3) Fold your dry ingredients into your butter mixture until almost completely combined, but not quite.

Step 4) At this stage: add your chopped dates, and continue mixing until evenly incorporated.

Step 5) Place your cookie dough in the fridge (for at least one hour) and preheat your oven to 375 F.

Step 6) After your dough has rested one hour in the fridge- roll cookie balls 2 TB each in size, and squish them down with the palm of your hand on a silicone baking tray or parchment lined sheet pan.

Step 7) These cookies won’t spread much at all so keep that in mind, you can leave 1 or 2 cm between each of them on the tray and have no ‘giant pancake’ issues 😉

Step 8) Bake the cookies for about 6 mins, then rotate the tray and baking approx. another 6 mins depending how crispy you like the edges. Cool on a wire rack 20 mins.

Step 9) To store: place cookies in a sealed plastic bag, suck out some of the air, and seal shut. Keeps about one week!