Chef Michael Salmon - Join me in my Kitchen
I served these chocolate chip cookies at our Camden Inn for 23 years, and they were always a guest favorite. I make these with walnuts for their texture and taste but any chopped nut can be substituted. The cookies are crunchy on the bottom and a little soft on the top…a perfect combination.
These ginger cookies use fresh, ground and crystallized ginger along with lots of spices to create a very flavorful cookie. The grated orange zest adds just the right amount of citrus bitterness to the recipe.
I love macaroons, whether they are made from coconut or almonds. These cookies are lightly crisp on the outside with a soft gooey coconut center and are very easy to make. Drizzle the finished cookies with chocolate if you want to take them one step further.
This recipe for Biscotti was given to me by a friend, Lisa, from the Chicago area. She used to send them as holiday gifts and was nice enough to share the recipe with me for my first cookbook. The combination of almonds, dried apricots, white chocolate and Grand Marnier makes for an unforgettable treat.
These butter cookies, also referred to as “thumb prints,” are similar in taste and texture to shortbread cookies and can be filled with your favorite jam, jelly or preserves. For a chocolate butter cookie, add another 1/4 cup flour in step 2 and drizzle in 1/2 cup of melted dark chocolate at the end of step 2.
The first time I tasted these, I unanimously proclaimed them as my new favorite cookies. This cookie dough is quite coarse and when you make the balls, they may need a little extra effort to get them to hold together, but they are well worth the effort.
I love macaroons, whether they are made from coconut or almonds. These cookies are crisp on the outside and soft in the middle and are very easy to make. Almond paste is available in most grocery stores and is made of equal parts of ground almonds and powdered sugar. Don’t confuse almond paste with marzipan which has a much higher sugar content and less true almond flavor.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
