Month: December 2018

Citrus Shortbread Cookies

Citrus Shortbread Cookies by Wood and Spoon Blog. These are buttery cookies with zesty lemon, lime, or orange, and topped with a champagne glaze. You can use fruit juice to make the glaze instead if you prefer. These make excellent new year's eve party cookies or simple snacks to share with friends. Find the recipe on thewoodandspoon.com by Kate Wood

Happy Almost-New Year’s Eve from one greasy human who has lived in a bathrobe and Ugg slippers for the past few days. I have intentionally unplugged from the interwebs and social media this last week in an effort to fully embrace all that comes with this time of year, and can I just say that it feels kinda good? Although I’ve resolved to dig in hard after the new year to bring you loads of goodies I’m going to keep my online banter on mute for now and simply settle into these last few days of December.

Citrus Shortbread Cookies by Wood and Spoon Blog. These are buttery cookies with zesty lemon, lime, or orange, and topped with a champagne glaze. You can use fruit juice to make the glaze instead if you prefer. These make excellent new year's eve party cookies or simple snacks to share with friends. Find the recipe on thewoodandspoon.com by Kate Wood

To keep your sweet tooth satiated for the next few days, I have these citrus shortbread cookies to share with you. It took a few batches to get the sweet to zesty ratio just right but I kinda love the outcome. These cookies are intensely buttery, yet somehow still refreshing. Coated with a simple sugary glaze and edible glitter sprinkles, these cookies are the perfect accompaniment for your glasses of bubbly and midnight kisses this coming New Year’s Eve.

To make these citrus shortbread cookies, cream together butter, citrus zest, and sugar in the bowl of a stand mixer until smooth. I prefer lemon here but orange and lime (or a combo of all three!) would work splendidly. Add flour, salt, and vanilla and stir until the mixture comes together into a dry dough. I found that when using a hand mixer that the dough didn’t really pack together the way I wanted, so if you have a stand mixer, use it here. Work the dough into a ball and flatten it into a round disk to chill in the fridge.

Citrus Shortbread Cookies by Wood and Spoon Blog. These are buttery cookies with zesty lemon, lime, or orange, and topped with a champagne glaze. You can use fruit juice to make the glaze instead if you prefer. These make excellent new year's eve party cookies or simple snacks to share with friends. Find the recipe on thewoodandspoon.com by Kate Wood

 

Once you’re ready to bake your citrus shortbread cookies, roll out the dough on a lightly floured surface and use round cookie cutters to cut out cookies. Here’s where you have a few options: for intensely buttery, semi-crisp cookies, roll the dough out thin, about ¼” thick. These will bake up golden brown and literally melt in your mouth. Otherwise, stick with the traditional thick shortbread at ½” thick for soft, crumbly butter cookies. Both taste delicious, but while I prefer the look of thicker cookies, I definitely favor the taste and texture of the thin ones. Bake in the oven for a few minutes and allow them to cool before topping with a glaze.

I used citrus juice (lemon is my choice!) for the glaze on half of these cookies and champagne for the remaining. You don’t really catch the flavor of the champagne, but it definitely adds a little something different as opposed to more tart citrus flavor. I like to keep mini bottles of sparkling wine on hand for projects like this, but if you’d prefer to use up the juice from the citrus you zested that totally works too. Your call. For color, I used a tiny bit of red and peach food coloring to make a pink glaze, and I topped the whole thing off with edible glitter and stars. Aimee totally flipped when she saw these- maybe her favorite treat of 2018. She thought they were incredibly special, and I have to agree that the edible dust certainly works overtime on these otherwise simply cookies. You can pick some up at a craft store or purchase on Amazon like I did.

Citrus Shortbread Cookies by Wood and Spoon Blog. These are buttery cookies with zesty lemon, lime, or orange, and topped with a champagne glaze. You can use fruit juice to make the glaze instead if you prefer. These make excellent new year's eve party cookies or simple snacks to share with friends. Find the recipe on thewoodandspoon.com by Kate Wood

 

I hope you enjoy these citrus shortbread cookies and have the best time celebrating next week. On behalf of my family, this site, and myself, I want you to know what a joy you all have made this space in 2018. I’m so happy to have a home here because of you all and the love we share for butter and sugar. Many blessings, love, and cookies to you in the coming year.

If you like these citrus shortbread cookies you should try:

Lemon Blueberry Bars

Marbled Sugar Cookies

Soft-Frosted Sugar Cookies

Lemon Lavender Cookies 

 

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Citrus Shortbread Cookies

Citrus Shortbread Cookies by Wood and Spoon Blog. These are buttery cookies with zesty lemon, lime, or orange, and topped with a champagne glaze. You can use fruit juice to make the glaze instead if you prefer. These make excellent new year's eve party cookies or simple snacks to share with friends. Find the recipe on thewoodandspoon.com by Kate Wood

These citrus shortbread cookies are sweet and buttery cookies with zesty citrus and a lemony/champagne glaze!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 20-40 1x
  • Category: dessert
Scale

Ingredients

For the cookies:

  • 11/2 cups unsalted butter, at room temperature
  • 1 cup sugar
  • 2 teaspoons citrus zest (I prefer lemon or lime)
  • 1 teaspoon vanilla bean paste (vanilla extract will also work)
  • 31/2 cups all-purpose flour
  • ¼ teaspoon salt

For the glaze:

  • 2 cups powdered sugar
  • 3+ tablespoons lemon juice or champagne

Instructions

  1. In a large bowl, cream together the butter, sugar, and citrus zest just until combined, about 45 seconds. Add the vanilla, flour, and salt and beat on low speed until the dough starts to come together. You may have to get in there with your hands to pack it together into a dough. Work the dough into a flat, round disk and wrap it in plastic wrap. Allow it to chill in the fridge for 30 minutes while you preheat the oven to 350 degrees.
  2. When you’re ready to bake, line two cookie sheets with parchment paper and lightly flour a work surface and rolling pin. Roll the dough out ½” thick (for softer shortbread cookies) or ¼” thick (for crispier cookies). Use 2” round cookie cutters to cut out pieces of dough and place them 2” apart on the cookie sheets. Bake in the oven until the edges turn golden, about 15 minutes for thin cookies or 22-24 minutes for thicker cookies. The browner they get, the crisiper, but don’t let them bake too long! Allow to cool completely while you prepare your glaze. Simply stir together the powdered sugar and champagne or lemon juice. You want it thick enough to where it will stay on the cookie but thin enough so that the icing isn’t glooped on there. Add food coloring and sprinkles as desired! Allow to set prior to serving.

Adapted from Ina Garten

Chocolate Peppermint Olive Oil Cookies

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

I really want to start this post with a giant “MERRY CHRISTMAS,” but I don’t want to annoy you with my over-zealous festivity right off the bat. Instead, let me appeal to any last minute shoppers who may be looking for the perfect gift for their favorite gal pals, sisters, teachers, and neighbors.  These are all items that you can literally have to your door and wrapped before Christmas, so if you’re scrambling for some in-a-pinch gifts, I’ve totally got you covered. As a sidenote, I’d like to say that a lot of these are items on my personal Christmas list, so Brett, if you haven’t gotten me anything, start shopping! 

  1. The Cookie Book: My dear friend’s cookie book was one of my top two favorite cookbooks of the year. This is a must for the home bakers in your life. 
  2. Sister Pie: This is obviously my other favorite of the year. The salted maple pie I shared earlier this year is from this book and it is to DIE  for.
  3. Woodford Reserves Bitters Bundle: For the bourbon-loving gal in your life (raises hand!)
  4. Poloroid 600 Camera: This is almost a perfect replica of the classic camera I had as a child. I’ve been dying to get my hands on this new version!
  5. Americolor Gel Food Coloring Set: This is the ultimate of all ultimates. 50 shades of the very best food coloring money can buy. Get this for the baker you love!
  6. Espro Coffee Press: I’ve been using this coffee press for 2 years now. Once you have it, you’ll never go back. 
  7. Alexander Hamilton: This book by Ron Chernow was the inspiration behind Lin-Manuel Miranda’s hit Broadway show. This is a history buff’s must!
  8. Global Tassel Throw: Cozy up with this trendy gift ASAP.
  9. Hand Lettering Set: This beginner’s set from Prismacolor might be the perfect gift for the crafty chick in your life.
  10. Staub Cocotte: Every girl wants a Staub. Pick her one in her favorite color. 
  11. Tumi Backpack: This is the only brand of luggage I would swear by. This backpack is lightweight and would make a perfect carry-on. 
  12. Mac Lipstick: This shade, “Twig,” was named the most diverse shade- perfect for a multitude of skin tones! 
  13. Starfetti Sprinkles: These all-natural sprinkles are beyond adorable. I need some ASAP.
  14. Lululemon Hat: What girl doesn’t want to open a little Lulu on Christmas morning? I love the color of this hat. 
  15. Kate Spade Lunch Tote: It says “Just Desserts” on it. I’ve never identified so well with a lunchbox. 

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

Each and every one of those items are things I love and use/want regularly, so shop away. And if you’re shopping for a true foodie, might I recommend another gift idea: a batch of these chocolate peppermint olive oil cookies with an accompanying bottle of Lucini Italia Extra Virgin Olive Oil to go with it. Yes, this is the same olive oil I used to make that dreamy lemon olive oil chess pie a few week ago, and it’s the brand I reach for on the daily. Any home baker or cook will love the addition of quality ingredients to their pantry, so check out Lucini products here.

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

 

Now let’s talk about these chocolate peppermint olive oil cookies. They’re fudgy, chocolatey, and seriously moist. The bits of peppermint add crunch and flavor, while the olive oil and cocoa powder add depth of flavor and keep them tender. These cookies are beautifully festive, the kind of cookies that your holiday guests with ooh and ahh over as they reach for them over and over again. Plus, I like to think they’re a little less guilty given the lack of butter and the addition of olive oil? 

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

 

These chocolate peppermint olive oil cookies come together quickly with the whiz of a hand mixer. I’d argue the most difficult part is crushing the actual peppermints or candy canes, although sources tell me you can buy those pre-crushed, so who knows. Once baked these cookies will stay fresh for days, the perfect thing to have on hand when holiday guests arrive.

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

I hope you’ll give these cookies a try and let me know what you think! I am new to baking cookies with olive oil, but the results I experienced with Lucini were so terrific that I look forward to trying it again and again. Be sure to check them out next time you’re at the store, and thank you for supporting brands that make Wood & Spoon possible! I won’t be seeing y’all until after Christmas, so I hope your next few days are merry, bright, and full of joy and wonder. Merry Christmas, y’all!

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

This post is sponsored by Lucini Italia. All opinions are my own

If you like these chocolate peppermint olive oil cookies you should try:

Peppermint Icebox Cake

Mint Chocolate Sandwich Cookies

Peppermint Bark Brownies

Peppermint Bark Bread

 

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Chocolate Peppermint Olive Oil Cookies

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

These chocolate peppermint olive oil cookies are rich, fudgy, and moist. The bits of peppermint add a festive color and crunch to every bite!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 90
  • Yield: 24 1x
  • Category: Cookies
Scale

Ingredients

  • ½ cup (120 gm) olive oil
  • 4 ounces dark (I used 70%) chocolate, chopped
  • ¾ cup (150 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 2 large (120 gm) eggs
  • 2 teaspoons vanilla
  • 11/4 cups (175 gm) all-purpose flour
  • ½ cup (40 gm) unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (170 gm) white chocolate chips
  • ½ cup chopped peppermint bits, plus more for topping

Instructions

  1. Combine the olive oil and chocolate in a saucepan over low heat and gently heat it, stirring regularly, until the chocolate has melted. Pour the mixture into a large bowl and stir in the sugar and brown sugar. Add the eggs and vanilla and whisk to combine. Add the flour, cocoa powder, cornstarch, baking soda, and salt, stirring just until combined. Fold in the white chocolate chips and peppermint bits and allow the mixture to cool in the fridge while you preheat the oven to 350 degrees.
  2. Prep two baking sheets with parchment papers. Once the dough has firmed up quite a bit scoop dough roughs (you can use a medium or large cookie scoop, about 1-1/2 or 3 tablespoons worth of dough) onto the parchment paper. Roll the dough balls to smooth in your hands and place 2” apart on the cookie sheet. Bake in the oven about 9-10 minutes or until the edges are set and the tops are no longer gooey. Remove from oven and sprinkle with additional peppermint bits immediately.

Notes

  • For extra peppermint flavor you can add ¾ teaspoon of mint or peppermint extract. I prefer the subtle crunch of the actual peppermint bits but if you’re really into peppermint that’s an option here.

 

Apple Frangipane Tart

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

If you’ve followed this blog for any amount of time you know that I’m more than a little excited about today’s post. I’ve long been a teensy bit of a Francophile, and today I’m sharing a delightfully fancy, all-too-beautiful French apple frangipane tart. It’s the kind of treat that feel effortlessly elegant, simple and complex all in one bite, and after we dive into it I think you’ll feel the same way.

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Frangipane is decidedly French and particularly traditional around the Christmas holiday. Made with butter, sugar, eggs, and ground almonds, frangipane is a sweetened filling often used in a variety of French tarts, cakes, and pastries. I often see the filling paired with pears, but with the abundance of beautiful pink apples I’d been seeing at the store, I decided an apple frangipane tart was entirely necessary.

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

This whole idea of an apple frangipane tart came from working with Millesima USA, an online European fine wine retailer. They specialize in rare bottles and have an extensive selection of premium wines. I made my first order with them just before Thanksgiving and decided to create a dessert that would pair well with one of their many beautiful French wines. With the help of a friend, I ended up selecting two white wines from Chateau Fuisse, and let me tell you- they were DELICIOUS. The ordering process was incredibly simple and the bottles shipped to my local ABC store for free. In my small town of Selma, AL, I had gained access to Europe’s most extensive online library of wines. Talk about feeling fancy. 

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

So here it is: my fancy pants French dessert that just begs for a seriously  good glass of wine. To make this apple frangipane tart for yourself, we’ll start with the crust. Traditionally, frangipane tarts use a press-in pastry crust, but I decided to opt for my favorite pie crust. I love the extra butter and flake it lends this dessert. To make it, combine flour, sugar, and salt in a large bowl before cutting in butter and shortening. Add ice water to the mixture until a shaggy dough comes together that you can chill until you’re ready to bake. Roll out of the dough on a floured surface and lay into a fluted tart pan. I used one with a removable bottom, but that’s totally optional here. Par-bake the crust briefly to allow the bottom to cook, and in the meantime you can whip up your filling! 

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Softened butter and sugar are combined in a large bowl. Eggs, vanilla, and almond extract come next followed by the salt and almond flour. While the pie crust continues to bake, you can set your filling aside and slice the apples. I used 3 medium-sized pink lady apples, primarily because they bake well and have a beautiful pink skin. You can peel the skin off if you prefer, but I just couldn’t miss out on that color! Just thinly slice the apples and keep the little sections of slices together so that they’ll arrange pretty in the tart. When the crust is done baking, remove it from the oven and spread the frangipane inside. Gently lay fanned out sections of apples in the frangipane, pushing down just a tiny bit. Pop the apple frangipane tart back in the oven to bake for another 45 minutes. The filling will puff and turn golden by the time its done. 

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Allow the apple frangipane tart to cool slightly before cutting and serving. You can certainly make this a day in advance and barely re-warm slices to serve. The crust is ridiculously flaky and the filling is perfectly sweet. The apples definitely taste best on the day of baking, but you can revive any dried out fruit by heating a bit of apricot or orange marmalade and brushing it on the fruit. It’s like an instant pick-me-up for a day-old dessert, and it adds a little sticky shine to the fruit too. This dessert is an elegant treat to serve at your upcoming holiday suppers, and you better believe it tastes splendid with a quality bottle of wine as well. I’ll link to the ones I picked out from Millesima so that you can try them for yourself. Whether for holiday parties or New Year bashes, Millesima is my new go-to source for special bottles worthy of celebrations. Check out there retail space online and don’t hesitate to ask questions if you’re new to the online ordering! My experience was seamless, and I’m happy to brag on them a ton.

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Give this apple frangipane tart and try and let me know what you think! Tune in later this week for a pepperminty treat and a last-minute holiday gift guide for the special gals in your life. Happy Baking!

If you like this apple frangipane tart you should try:

Berry Rhubarb Tart

Strawberry Pretzel Tart

Honey Mascarpone Tart

Strawberry Fig Pop-Tarts 

Caramel Apple Pie

 

This post is sponsored by Millesima USA. All opinions are my own. Thank you for supporting brands that make Wood & Spoon possible. 

 

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Apple Frangipane Tart

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

This apple frangipane tart is a classic French almond tart with a flaky pie crust and beautiul apples on top! Serve as a fancy sliced treat this holiday!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: dessert
Scale

Ingredients

For the crust:

  • 13/4 cups (240 gm) all-purpose flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1/3 cup (70 gm) chilled vegetable shortening, cut into pieces
  • 6 tablespoons (85 gm) unsalted butter, ice cold
  • 6+ tablespoons ice water

For the filling:

  • 6 tablespoons (85 gm) unsalted butter, room temperature
  • 2/3 cup (135 gm) sugar
  • 2 large eggs, plus one for the egg wash
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 11/2 cups (145 gm) almond flour
  • ¼ teaspoon salt
  • Approximately 3 medium-sized baking apples (I used pink lady)
  • 3 tablespoons sliced almonds, toasted, optional
  • Powdered sugar, optional

Instructions

To prepare the crust:

  1. Combine the all-purpose flour, sugar, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the shortening and butter into the dry ingredients until pea-sized clumps exist throughout. Add about ¼ cup of ice water and use a fork to bring the dough together. Add additional water, 1 tablespoon at a time, to get the dough to come together. The dough should be tacky but not sticky wet, and should pack together without dry pieces flaking off. Press into a round disk being careful not to overwork the dough and wrap in plastic wrap. Allow the pie dough to chill at least two hours or up to a week prior to baking.

To prepare the tart:

  1. Preheat the oven to 375. Remove the chilled dough from the fridge and allow to sit out for 5 minutes. Using a floured rolling pin on a floured surface, roll the dough out into a flat, 1/8” round that is about an inch larger than your tart pan on all sides. (I use a 9” metal tart pan with a removable bottom.) Roll the dough back up on the pin loosely and move it into the tart pan, gently pressing the dough into the edges of the pan. Leave and inch excess on all sides and trim off any excess. Fold the lip of the dough under and keep pressing the dough into the sides of the pan. The dough may shrink in the oven, so build the edge up 1/8-1/4” above the lip of the pan. Line the pan with a sheet of parchment and fill it with pie weights or dried beans. Par-bake the crust in the oven for 15 minutes. In the meantime, prepare the filling.
  2. Cream the butter and sugar in a large bowl on medium speed until combine, about a minute. Add 2 eggs and the extracts and stir to combine. Add the almond flour and salt and stir to combine. Prep the apples by washing and quartering them. Make thin slices throughout each quarter and keep the sections together to arrange in the tart. Whisk the extra egg in a small bowl with a little bit of water.
  3. When the pie crust is done par-baking, remove it from the oven and use a pastry brush to whisk a layer of egg all over the crust. Spread the filling into the crust and then arrange the apples on top. I like to take small sections of apples, fan them while in my hand and then place them where I want on the tart. The filling will puff while baking so there is no need to press them in deep. Fill the top of the tart with apples and then place the tart back in the oven. Decrease the heat to 350 degrees and bake for approximately 45 minutes, or until the crust and filling have bronzed. Remove the tart from the oven and sprinkle the almonds on top. Allow to cool slightly before dusting with powdered sugar, if desired. Tart is best served the day it is made, but if you’re heating it up a day later, consider warming a small bit of orange or apricot jam in a bowl to brush on top of the apples. The apples will dry out oven time and can be revived with a little brush of melted jam.

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

IT’S MOVING WEEK! I can’t believe it’s finally here. After 15 months of construction, 2 years of architectural planning, and 5-1/2 years of limbo living in our rental house, we will finally get to move into our dream house this Friday. I’m beyond excited. I’ve got those night before Christmas/ tomorrow’s my birthday/ going to a surprise party kind of jitters. Basically we’re freaking out with joy over here, okay?

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Our dishes and bakeware and utensils are all packed, so we’ve been living off of carry-out and protein bars this past week. I just want to simplify everything else in life so that this move, the holidays, EVERYTHING won’t feel too big of overwhelming. Maybe a week spent eating out of greasy paper bags isn’t the best way to do it, but we’re all doing our best over here. In the meantime, I’ve started dreaming about those first few bakes in my brand spankin’ new kitchen, starting with today’s recipe for overnight cinnamon rolls. I’ve held back on this recipe for a while, because it required lots of testing to determine when and how this recipe was best prepared. Finally, with a little patience and some shopping made simple with my friends at Brandless, I landed a recipe I’m really pleased with.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Brandless is an online retailer that offer quality products at fair prices. Offering everything from gift wrap to coconut oil to dinnerware, Brandless offers hundreds of everyday essentials and better-for-you products at incredibly affordable prices. Living in a rural area often limits my access to the items I need in my home and kitchen, and with Brandless I can receive those products straight to my front door in no time. Sign me up for anything that prevents me from making one more trek to the grocery store.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

To prep for the overnight cinnamon rolls, I ordered Brandless’ All-Purpose Organic Unbleached Wheat Flour, Organic Light Brown Sugar, Organic Ground Cinnamon, and Organic Cane Sugar, as well as the cute spice jars and bowl scrapers you see in the photos. With the addition of a few everyday refrigerated items, the rolls were ready for making. This is a sweet yeasted dough that is rolled out and slathered with butter, brown sugar, and heaps of cinnamon. Tight little spirals of dough are allowed to rest in a baking dish over night and are then baked in a hot oven the next morning. The result is an incredibly tender, fluffy roll loaded with flavor and a generous slathering of cream cheese icing. Yes, it’s as beyond as it sounds.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

To make the overnight cinnamon rolls we start with the dough. Yeast is sprinkled to dissolve over a mixture of warm milk and water. Eggs, melted butter, and brown sugar come next before the bread flour and all-purpose flour are stirred in with some salt. The dough is kneaded for several minutes until it becomes smooth and slightly tacky. Allow the ball of dough for your overnight cinnamon rolls to rest in a covered bowl on the counter.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Once doubled in size, roll the dough out onto a lightly floured surface. Cover the dough with melted butter and sprinkle on a generous amount of brown sugar and cinnamon. Roll the dough tightly from end to end and then slice it into 1-1/2″ sections to spread out on a lightly greased pan. Cover the pan and place it in the fridge overnight.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

The following morning when you’re ready to enjoy your overnight cinnamon rolls, remove the pan from the fridge and preheat the oven. I like to stick my pan right next to the hot oven while it preheats so that it can shed some of its overnight chill. If you’d like your rolls to brown a little extra in the oven you can brush them with a water or milk. Bake in the oven until the edges have just started to bronze and the internal temperature reads 190 degrees F. A thermometer really helps here because overdone rolls are usually drier and more dense rolls too. Ew.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Whip up the icing with a little cream cheese, butter, and powdered sugar. You can barely warm the icing for a thin, pourable glaze, or you can leave it thick to spread directly on top of the overnight cinnamon rolls. Your choice. Either way, you’re going to love them.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Give these overnight cinnamon rolls a try and be sure to check out all of the goodies on Brandless.com. I’m so pleased to have found a way to simplify shopping, especially this time of year, and I think you’ll agree if you give it a shot. Whip up a batch of these for Christmas morning and let me know what you think. Happy Wednesday and Happy Baking!

This post is sponsored by Brandless. All opinions are my own. Thank you for supporting brands that my Wood & Spoon possible!

If you like these overnight cinnamon rolls you should try:

Bananas Foster Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Hazelnut Cinnamon Rolls

Chocolate Sweet Rolls

Orange Cardamom Rolls

Cinnamon Swirl Bread

 

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Overnight Cinnamon Rolls

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood
  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 480
  • Yield: 14 1x
  • Category: Breakfast
Scale

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • ¼ cup (60 gm) water, lukewarm
  • 1 tablespoon active dry yeast
  • 6 tablespoons (85 gm)unsalted butter, melted but not too hot
  • 1 large egg plus 2 egg yolks
  • 1/4 cup (50 gm) brown sugar
  • 1/4 cup (50 gm) sugar
  • 23/4 cups (385 gm) all-purpose flour
  • 11/2 cups (210 gm) bread flour
  • ½ teaspoon salt

For the filling:

  • 5 tablespoons (70 gm) unsalted butter, melted
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice, if desired
  • ¾ cup (150 gm) brown sugar

For the frosting:

  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 2+ tablespoons of milk

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, and brown sugar, and sugar until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours.
  2. Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 11”x21” in size. Pour the melted butter and spread it out over top. Combine the cinnamon, pumpkin pie spice, and brown sugar and sprinkle evenly over the buttered dough. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap and place in the fridge overnight.
  3. In the morning, remove the rolls from the fridge and preheat the oven to 350 degrees. Keep the baking dish close to the oven while it preheats to help the rolls come to room temp. Once preheated, bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Cinnamon rolls are best enjoyed warm.

Sweet and Savory Rugelach

Sweet and Savory Rugelach by Wood and Spoon blog. These are traditional rugelach cookies made two ways: one with a blue cheese, fig spread, and Diamond Walnuts filling, and another made with white chocolate and Marcona almonds. The savory cookie is a perfect small bite appetizer for holiday gatherings and the white chocolate one is a decadent dessert. The pastry here flakes up and crisps almost like pastry dough. Try these yummy holiday treats with the recipe on thewoodandspoon.com

Y’all, I am about as merry as a box of candy canes right now. We have, quite literally, one million things in the air right now- a house we’re building, a potential move-in date a week away, work deadlines,  end of year birthdays and parties- but I am determined to be the most holly jolly Mom of two munchkins this side of the North Pole. Never mind that my house looks like a corrugated box and styrofoam explosion; who cares that I haven’t showered, like, at all this week. We’re gonna press on, and we’re gonna have the hap, hap, happiest Christmas! (10 points if you can name that movie quote!)

Sweet and Savory Rugelach by Wood and Spoon blog. These are traditional rugelach cookies made two ways: one with a blue cheese, fig spread, and Diamond Walnuts filling, and another made with white chocolate and Marcona almonds. The savory cookie is a perfect small bite appetizer for holiday gatherings and the white chocolate one is a decadent dessert. The pastry here flakes up and crisps almost like pastry dough. Try these yummy holiday treats with the recipe on thewoodandspoon.com

Last weekend I tried to get the kids in the Christmas spirit with a few traditional activities. We made a gingerbread house (LOL), visited Santa Claus at a local church, and even went decorated sugar cookies. We saw “The Grinch” for the third time and sang Christmas music all day. I even bought a tiny white tinsel tree with mini bulbs for the kids to decorate in lieu of the larger tree we will have at our new house. Aimee decorated the tree and then immediately whined about it not being large enough to put presents under. *Not today, Satan, not today.*

Sweet and Savory Rugelach by Wood and Spoon blog. These are traditional rugelach cookies made two ways: one with a blue cheese, fig spread, and Diamond Walnuts filling, and another made with white chocolate and Marcona almonds. The savory cookie is a perfect small bite appetizer for holiday gatherings and the white chocolate one is a decadent dessert. The pastry here flakes up and crisps almost like pastry dough. Try these yummy holiday treats with the recipe on thewoodandspoon.com

Basically what I’m trying to say is that I’m trying to do my part even in kinda weird, hectic circumstances. Lest you think I’m doing this out of a Mom-guilt obligation or some incessant need to Keep Up With The Jones’, let me assure you that these efforts are almost 100% selfish; I just really love Christmas, okay? So while we wax poetic about the Baby Jesus and drink lukewarm, child-safe cocoa out of plastic cups, let me introduce you to a holiday treat that I think you’re really going to like: sweet and savory rugelach. 

Sweet and Savory Rugelach by Wood and Spoon blog. These are traditional rugelach cookies made two ways: one with a blue cheese, fig spread, and Diamond Walnuts filling, and another made with white chocolate and Marcona almonds. The savory cookie is a perfect small bite appetizer for holiday gatherings and the white chocolate one is a decadent dessert. The pastry here flakes up and crisps almost like pastry dough. Try these yummy holiday treats with the recipe on thewoodandspoon.com

I’m new to the ruglech train. I’ve tried to make it in the past a number of times, usually without any success, but this was the first time that I was super happy with the results. One dough with two fillings- a sweet and savory- to make a treat that is suitable for appetizer snacks or end-of-dinner desserts. I’m sharing today’s recipes with my BFFs at Diamond of California, who are my go-to for all things nuts. I used their marcona almonds with white chocolate for the sweet rugelach and their whole walnuts for a blue cheese and fig spread savory option. Both are divine, so if you’re in the holiday spirit, break out your nutcrackers and let’s dive in!

Sweet and Savory Rugelach by Wood and Spoon blog. These are traditional rugelach cookies made two ways: one with a blue cheese, fig spread, and Diamond Walnuts filling, and another made with white chocolate and Marcona almonds. The savory cookie is a perfect small bite appetizer for holiday gatherings and the white chocolate one is a decadent dessert. The pastry here flakes up and crisps almost like pastry dough. Try these yummy holiday treats with the recipe on thewoodandspoon.com

Here’s what I know about rugelach: it’s a moist dough traditionally made mainly with flour, butter, and cream cheese. The filling options here are endless, but they’re almost always rolled into bitty spiral cookies that are baked until almost crisp. In the past, I’ve had trouble getting my dough to hold its shape in the oven and have ended up with flat, sad-looking crescent roll things. With a smidge more flour and more time to chill the dough, I found that the treats hold up pretty well in the oven. You can swap out your fillings here as you please, just be sure that you keep your dough the same. Don’t use too much moist filling or too many dry ingredients in the centers, or you may find yourself with a mess on your hands. Swapping out nuts or chocolate varieties is totally fine here- experiment! 

Sweet and Savory Rugelach by Wood and Spoon blog. These are traditional rugelach cookies made two ways: one with a blue cheese, fig spread, and Diamond Walnuts filling, and another made with white chocolate and Marcona almonds. The savory cookie is a perfect small bite appetizer for holiday gatherings and the white chocolate one is a decadent dessert. The pastry here flakes up and crisps almost like pastry dough. Try these yummy holiday treats with the recipe on thewoodandspoon.com

A few notes: the sweet rugelach tends to ooze it’s buttery-sugar filling during the baking process. I noticed that even a change in pans yielded slightly different outcomes. If you notice that your cookies are baking in a pool of butter about halfway through, carefully remove the pan from the oven and drain off any excess. Make sure they’re far enough in the baking process that they’ll stay put on the pan, or you may end up dumping your treats down the drain! If you don’t want to risk it- no problem. I just like this for keeping the bottoms as crisp as the tops. Keeping your dough cold and your oven the right temp as the pans go in will help to prevent some of this as well. As for the savory rugelach, if you’re not a fan of blue cheese, feel free to try gorgonzola, feta, or whatever! I love how the salty blue cheese balances with the sweet fig spread, but to each his own. 

Sweet and Savory Rugelach by Wood and Spoon blog. These are traditional rugelach cookies made two ways: one with a blue cheese, fig spread, and Diamond Walnuts filling, and another made with white chocolate and Marcona almonds. The savory cookie is a perfect small bite appetizer for holiday gatherings and the white chocolate one is a decadent dessert. The pastry here flakes up and crisps almost like pastry dough. Try these yummy holiday treats with the recipe on thewoodandspoon.com

One final plug for Diamond of California: their nuts are the bomb. You can expect consistent, excellent product from them every time. Pick up a few bags at the store and give them a try yourself! The Whole Walnuts are perfect for this time of year when we all have our nutcrackers out already. They make a great addition to our desserts, bellies, and even table centerpieces, so jump on this train ASAP. As always, thank you for supporting brands that make this site possible. Merry Christmas, ya filthy animals and Happy Baking!

Sweet and Savory Rugelach by Wood and Spoon blog. These are traditional rugelach cookies made two ways: one with a blue cheese, fig spread, and Diamond Walnuts filling, and another made with white chocolate and Marcona almonds. The savory cookie is a perfect small bite appetizer for holiday gatherings and the white chocolate one is a decadent dessert. The pastry here flakes up and crisps almost like pastry dough. Try these yummy holiday treats with the recipe on thewoodandspoon.com

If you like this sweet and savory rugelach you should try:

Triple Chocolate Cookies

Pistachio Honey Bars

Candied Walnut Chocolate Chip Cookies

Trail Mix Cookies

 

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Sweet and Savory Rugelach

Sweet and Savory Rugelach by Wood and Spoon blog. These are traditional rugelach cookies made two ways: one with a blue cheese, fig spread, and Diamond Walnuts filling, and another made with white chocolate and Marcona almonds. The savory cookie is a perfect small bite appetizer for holiday gatherings and the white chocolate one is a decadent dessert. The pastry here flakes up and crisps almost like pastry dough. Try these yummy holiday treats with the recipe on thewoodandspoon.com

One dough creates two cookies- a sweet and savory rugelach. Switch up the filling options to create the treat of your choice. Perfect for the holidays!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: 16 1x
  • Category: dessert
Scale

Ingredients

For the dough:

  • 1 cup (140 gm) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 3 ounces cream cheese, cold and chopped
  • 3 tablespoons sour cream

For the fig, walnut, and blue cheese filling:

  • ¼ cup fig spread
  • 11/2 ounces blue cheese, crumbled
  • 1/3 cup (40 gm) finely chopped walnuts
  • 1 egg, whisked
  • For the white chocolate almond filling:
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup (50 gm) finely chopped white chocolate
  • 1/4 cup (30 gm) finely chopped marcona almonds
  • 1 egg, whisked
  • Sprinkling or sanding sugar

Instructions

To prepare the dough:

  1. Pulse the flour and salt in a food processor to combine. Add the butter, cream cheese, and sour cream and pulse, pulse, pulse the mixture until a dough comes together. Don’t overwork it. Pat the dough out on a lightly floured surface into a flat round disk. Wrap in plastic wrap and refrigerate until well-set, a couple of hours or even overnight.
  2. When ready to assemble, roll your disk out onto a lightly floured surface into a round circle, about 1/8-1/4” thick. Make sure your dough isn’t sticking to your surface before you add your filling! For the savory rugelach, spread the fig spread all over the entirety of the dough circle and then sprinkle on the blue cheese and walnuts. For the sweet rugelach, use a pastry brush to paint on the butter and then evenly sprinkle on the white chocolate and almonds. Use a sharp chef’s knife or a pizza cutter to cut the circle into 16 equal-sized wedges. The fat end of each wedge will be about 1” thick. Starting with the wide end, tightly roll up the rugelach until they’re little spiral dough pieces and place each one on a small parchment lined baking sheet, about 2 inches apart. Be sure your wedges are tightly rolled so that the rugelach don’t come unrolled in the oven. Place the pan in the freezer for 20 minutes or the fridge for an hour to chill.
  3. When ready to bake, preheat the oven to 350 degrees. Remove from the fridge and brush the whisked egg all over each pastry. Sprinkle sugar on the white chocolate pastries. Bake in the preheated oven about 30 minutes, or until the pastries are golden brown. Remove from oven and allow to cool some before serving.

This post is sponsored by Diamond of California. Dough recipe adapted from King Arthur Flour.