Recent Posts

Chocolate Cherry Trail Mix Cookies

Chocolate Cherry Trail Mix Cookies

Chocolate Cherry Trail Mix Cookies Chock-full of goodies like chocolate, dried cherries, oats, almonds and pumpkin seeds, look no further for an amazing chocolate cherry cookie you’ll feel good about eating any time of day. These chocolate cherry trail mix cookies can pass for an 

Deep-Dish Dutch Apple Pie

Deep-Dish Dutch Apple Pie

Deep-dish Dutch apple pie. Filled with layer upon layer of soft, cinnamon-scented apples, this pie is, without a doubt, my favorite Thanksgiving pie and the one I make every year. It’s my girls’ favorite, too. The tart-like crust is slightly sweet and the whole thing 

How To: Roll Out Pie Dough

How To: Roll Out Pie Dough

Creating delicious and good looking pies is possible! Follow along to roll out pie dough like a pro with these step-by-step instructions. Rolling out pie dough is so much easier than you might think, and with a little practice you’ll be creating beautiful, or darn near beautiful, works of art in no time! My favorite part of the whole process comes after I’ve successfully transferred the rolled out dough into the pie plate and it’s time to decorate the outside edge. There are so many possibilities and just a simple fork or spoon, or any other kitchen tool you can dream up, can create beautiful repetition around the outside of your pie. Of course, the classic crimped version is very pretty, too.

How to: Roll Out Pie Dough

Getting Started

Pie dough should chill in refrigerator for at least 30 minutes, or up to 24 hours. If dough has been in freezer, let it thaw in fridge overnight and place on counter to soften for an additional 10-15 minutes. You want the dough to be soft enough to roll out. Click here for my all-butter pie dough (pate brisee) recipe.

pie dough disc

Step 1:

Lightly dust flour on large, flat surface.  Sprinkle top of dough with a few more tablespoons of flour. Using rolling pin, roll out dough “disc” into a circle.  Every few rolls, turn dough slightly to ensure it’s not sticking to counter or pin, and to get the most even circle possible. Roll until it’s about 12 inches across (unless directed otherwise) and about 1/8 of an inch thick. ***If dough cracks when you begin to roll out, stop here and let it sit on the counter for another 5-10 minutes until it’s softer.

roll out pie dough

Step 2:

Loosely roll dough back around rolling pin and lift rolling pin into pie plate, before gently unrolling into place.

Step 3:

Press dough firmly into corners and up the sides of pan.  

press pie dough into pie plate

Step 4:

Using kitchen shears, trim dough around the top, with up to 1 inch of overhang.  

trim outer edge of pie crust

Step 5:

Fold overhanging dough underneath itself. Try to line it up with the outer edge of the pie plate.

fold pie dough under edges

Step 6:

Use extra dough to patch any holes or cracks.

Step 7:

Flute edge of pie with chosen design. Here are a few ideas to get you started.

Pinch-Method

Using thumb and index finger of one hand, and the thumb of your other hand, pinch the outer edge of the dough to form a triangle-shaped indentation, moving your fingers around until you’ve completed the circle of dough.

Fork Crimp

Using the tines of a fork, press gently into crust edge to make little hatch marks. If fork sticks to dough, dip in flour. Repeat until you’ve moved around the entire circle of crust.

Spoon Circles

Using the under side of a spoon, press gently into crust edge to make little rounded indentations. If spoon sticks to dough, dip in flour. Move around the entire circumference of pie.

crimped pie dough
fork crimped pie dough
spoon circles design on pie dough

Step 8:

Fill finished pie dough as needed or blind bake according to pie recipe. For more information on how to blind bake a pie crust see this tutorial.

Check out these pie recipes for more ideas!

Chocolate Bourbon Pecan Pie (Without Corn Syrup)

Chocolate Bourbon Pecan Pie (Without Corn Syrup)

This over-the-top chocolate bourbon pecan pie started as a Thanksgiving tradition for many years, until my mom started requesting it for her birthday dessert.  Her birthday is just a few days after Thanksgiving, so, often we make it twice in the span of two weeks!  

No-Chill Cinnamon-Sugar Cut-Out Cookies

No-Chill Cinnamon-Sugar Cut-Out Cookies

No cookie plate is complete without a decorated cut-out cookie, like the ones we remember from our childhood.  These cinnamon-sugar no-chill cut-out cookies are a must!  They are taken over the top with addition of cinnamon, something my mother-in-law introduced me to.  The best thing about this dough, 

Christmas Cookie Gift Ideas

Christmas Cookie Gift Ideas

Diana’s Christmas Cookie Plate

I noticed the arrival of Christmas trees shining through neighbor’s windows earlier than ever this year, as well as an unprecedented extravagance to outside Christmas light displays around town. There’s a definite longing for the joy and hope of the Christmas season.

I’m extra excited to put together a spread of cookies this year. I’m not sure there’s anything better than an assortment of homemade cookies in varying favors, shapes and sizes. With the distancing from family and friends ongoing, could anything be better than sharing a Christmas cookie gift with loved ones this season? What a festive way to spread joy (in a safe way!) as we usher in Christmas. Plus, baking Christmas cookies is just plain fun and gives my kids and me something special to do as we’re home more.

These Christmas Cookie gift ideas are sure to round out any cookie plans you have during the advent season. If you make any of the cookies featured on my cookie plate, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram! I love seeing everything you create.

A few things to keep in mind when building a cookie plate:

Size Variations

It’s best to showcase a variety of shapes and sizes for visual interest. It’s also nice to have a smaller option for your third cookie of the evening. :0)

Flavor profiles

Important flavors to include: chocolate, fruit or jam, citrus, seasonal spices like ginger & cinnamon

Color

Try to steer away from a sea of beige. Chocolate and cookies with molasses and plenty of spices naturally run darker; and fruit can add beautiful color too. Food coloring can also boost the color profiles, just be sure to use safe food coloring tints.

More Christmas Cookie Display Ideas

Arranging & Delivering Christmas Cookies Gifts

Holiday Tins

Small or medium size tins are nice for showcasing your beauties. They can also be reused next season.

“Gift-able” Holiday Plate

I also like the idea of gifting a small Christmas-themed plate to bestow your cookies upon. My mom’s neighbor does this every year, and my mom has collected a bunch of fun plates to use throughout the season.

Recyclable Containers

For an eco-friendly version, line a small cardboard box with parchment paper and present your cookies in a fully-recyclable container. Or, try out this DIY card stock paper box you can make at home.

Christmas cookies gift in a tin
Christmas cookie gift on a plate

Recipes for Cookies Featured in Diana’s Christmas Cookie Plate:

Swedish Tea Rings – Classic Jam Thumbprint Cookies
No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Cardamom Cookies with Brown Butter Icing
Cappuccino Flats
Fresh Ginger Cookies

How To: Blind Bake a Pie Crust – A Revelation!

How To: Blind Bake a Pie Crust – A Revelation!

For years, my crust always seemed to slump on me in the oven, especially my once-a-year pumpkin pies! For a long time, I just assumed it was the all-butter dough’s fault.  However, this was not the case. I’ve now borrowed a technique from Cook’s Illustrated for 

Chocolate Sugar Cookies

Chocolate Sugar Cookies

Valentine’s Day will be here soon and I want to share the recipe for these sparkly heart cookies with you. This recipe turns your favorite buttery sugar cookies into a chocolate sugar cookie, which couldn’t be more perfect for this February celebration of love.  These chocolate 

Cardamom Cookies with Brown Butter Icing

Cardamom Cookies with Brown Butter Icing

If you’ve never had cardamom before, you’re in for a real treat when you whip up these cardamom cookies with brown butter icing!  I remember how addicted I was the first time I tasted cardamom in a baked good.  It’s that little surprise of flavor that makes them stand out and taste exotic and fun, which is perfect for the holidays when you want to include a variety of flavors.  You can buy ground cardamom at most grocery stores.  I promise once you get your hands on a jar of cardamom, you’ll be finding all kinds of recipes to add it to, both sweet and savory. It’s just that good!

These cookies have a fudgy texture, not unlike your favorite fudgy blondie.  They’re bar cookies and surprisingly simple since they bake in a pan and are cut into triangles when they come out of the oven.  The icing is easy and quick since you make it on the stovetop while the cookies bake. 

As far as nuts go, you can swap out your favorite for the pecans, or use what you have on hand. I bet almonds or pistachios would make a lovely alternative. 

Try these cookies with a cup of coffee or chai.  Oh my!

INGREDIENTS:

Cookies:
2 cups flour
1 cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup brown sugar
1 tsp ground cardamom
¼ tsp salt
1 tsp vanilla extract
1 egg, separated 
1/3 cup finely chopped pecans, for topping

Brown Butter Icing:
1 ½ tbsp butter
1 cup powdered sugar
½ tsp vanilla extract
pinch of salt
milk, enough to thin frosting to consistency of a drizzle (1-2 tablespoons)

INSTRUCTIONS:

GET READY:

Line a jelly roll pan (or a 9 by 13 inch pan works, too) with parchment paper, so that it extends over the sides along the long side, like handles, so it’s easy to remove bars. In a medium bowl, stir together flour, salt and cardamom with a whisk until well incorporated.  Adjust oven rack to the middle position and preheat oven to 275 degrees F. 

MAKE DOUGH:

Cream 1 cup of unsalted butter with the brown sugar and granulated sugar, until light and fluffy.  Add egg yolk (save white for later) and beat until well blended, followed by vanilla extract, scraping sides of bowl with a rubber spatula as needed until well blended.  Add flour mixture gradually on low speed until just combined.  

SPREAD & BAKE DOUGH:

Break dough into pieces and spread/press evenly into pan using a rubber spatula, an offset spatula or a small piece of parchment paper.  Beat reserved egg white and brush on top of dough.  Sprinkle pecans over the egg white. Bake at 275 degrees for 50-55 minutes.

MAKE ICING:

While the cookies bake, melt 1.5 tablespoons of butter over medium heat in a small saucepan, until it browns slightly, about 4-5 minutes.  Remove from heat.  Whisk in powdered sugar, vanilla, a pinch of salt, and enough milk make to make a “drizzly” consistency.

FROST & CUT COOKIES:

Remove cookies from oven and cool slightly. Drizzle with icing, and cut into bars or triangles while they’re still warm.  Allow to cool fully for frosting to set.

You may also enjoy these recipes from Diana’s cookie plate:

Swedish Tea Rings
No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Fresh Ginger Cookies
Cappuccino Flats

Tried this recipe? Snap a picture and tag @Lane_Bakery on Instagram. I love seeing what you’re making!

close up of triangle cardamom cookies with brown butter icing

Cardamom Cookies with Brown Butter Icing

Fudgy bar cookies, topped with pecans and drizzled with brown butter frosting. So delicous!
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: bar cookies, brown butter icing, cardamom cookies, christmas cookies
Servings: 48 triangle-shaped cookies

Ingredients

Cookies

  • 2 cups flour
  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cardamom
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 egg separated (you will use both the yolk and the white)
  • 1/3 cup finely chopped pecans

Brown Butter Icing

  • 1 1/2 tbsp unsalted butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • milk enough to thin the frosting to a consistency of a drizzle (1-2 tablespoons)
  • pinch salt

Instructions

  • GET READY: Line a jelly roll OR 9 X 13 pan with parchment paper, so that it extends over the sides along the long side, like handles. This makes it easier to remove the bars. In a medium bowl, stir together flour, salt and cardamom with a whisk until well incorporated.  Adjust oven rack to the middle position and preheat oven to 275 degrees F. 
  • MAKE DOUGH: Cream 1 cup of unsalted butter with the brown sugar and granulated sugar, until light and fluffy.  Add egg yolk and beat until well blended, followed by vanilla extract, scraping sides of bowl with a rubber spatula as needed until well blended.  Add flour mixture gradually on low speed until just combined.  
  • SPREAD & BAKE DOUGH: Break dough into pieces and spread evenly into 9 X 13 pan, using a rubber spatula, offset spatula or a small piece of parchment paper and your hand.  Beat reserved egg white and brush on top of dough.  Sprinkle pecans over the egg white. Bake at 275 degrees for 50-55 minutes.
  • MAKE FROSTING: While the cookies bake, melt 1.5 tablespoons of butter over medium heat in a small saucepan, until it browns slightly, about 4-5 minutes.  Remove from heat.  Whisk in powdered sugar, vanilla, a pinch of salt, and enough milk make to make a “drizzly” consistency.
  • FROST & CUT COOKIES: Remove cookies from oven and cool slightly. Drizzle with icing, and cut into bars or triangles while they’re still warm.  Allow to cool fully for frosting to set.

Cappuccino Flats

Cappuccino Flats

I realize adding a newbie cookie to the holiday line up is a risk.  Breaking traditions at Christmastime, especially this year, as we grasp for any sort of convention, is strictly forbidden. However, if you make one cookie from my cookie plate line up, I urge 

Fresh Ginger Cookies

Fresh Ginger Cookies

Cinnamon, nutmeg, molasses and ginger…there’s just something in that combination that screams holiday cookie baking.  There’s also something wonderful about a bakery-sized ginger cookie. They always feel more special, especially when they’re super-soft and chewy! These fresh ginger cookies are a must-try cookie this holiday season.  

Ultra-Thin Chocolate Chunk Cookies

Ultra-Thin Chocolate Chunk Cookies

Every cookie plate must have a chocolate chip cookie.  These ones are extra special, perfect for the holidays.  Chunks of dark chocolate, a delicate texture, and rich, caramel flavor make these ultra-thin chocolate chunk cookies irresistible! If you’re normally bent on eating only soft and chewy chocolate chip cookies, I dare you to be converted.  These will win you over! Here’s how to make them:

Ultra-Thin Chocolate Chunk Cookies

Makes 15 cookies

This recipe is from one of my favorite cookbooks, The Essence of Chocolate by John Scharffenberger and Robert Steinberg. I’ve modified it only slightly, replacing the corn syrup with honey.

1 ¼ cups flour
½ teaspoon baking soda
10 tbsp unsalted butter, melted and cooled
½ cup quick oats
½ cup sugar
¼ cup lightly-packed dark brown sugar
2 tbsp honey
2 tbsp whole milk
½ tsp salt
7 ounces 70% bittersweet chocolate, chopped into small chunks

GET READY

Position oven racks in lower and upper third of oven and preheat to 300 degrees.  Mix flour, salt and baking soda in a medium bowl with a whisk to fully incorporate dry ingredients.  Line two half-sheet pans (17 by 12 by 1 inch) with parchment paper. 

MAKE DOUGH

In a large bowl, stir together the butter, quick oats, both sugars, milk and honey with a whisk. Stir in the flour mixture until just combined. Do not over mix. Test dough to see if it’s still warm from the melted butter.  If it is, set it aside for a few minutes to cool.  Once it’s cool, stir in the chopped chocolate chunks.

SHAPE COOKIES

Divide dough into thirds, and divide each of those thirds into 5 balls, for a total of 15 cookie dough balls.  Arrange 5 balls on parchment paper-lined cookie sheet, and press with another piece of parchment paper (or a meat mallet!) to flatten until the cookies are 3.5 inches in diameter. 

overhead shot of ultra-thin chocolate chunk cookie dough

BAKE

Bake first two pans of cookies for 25-30 minutes, until cookies are well browned and not at all shiny in the centers, rotating pans halfway through.  Slide cookies onto cooling racks to fully cool before removing from the parchment paper.  Repeat with the remaining cookie dough.

These can be stored at room temperature for up to 5 days.  Be sure not to store them with other soft cookies, or they will lose their crisp texture.

And, if you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery). I love seeing everything you create!

YOU MAY ALSO ENJOY THESE OTHER COOKIE RECIPES:

Swedish Tea Rings – Classic Jam Thumbprint Cookies
No-Chill Cinnamon-Sugar Cut-Out Cookies
Fresh Ginger Cookies
Cardamom Cookies with Brown Butter Icing
Cappuccino Flats

Ultra-Thin Chocolate Chunk Cookies

Chunks of dark chocolate, a delicate texture, and rich, caramel flavor make these ultra-thin chocolate chunk cookies irresistible! Makes 15 5-inch cookies.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chunk cookies, crispy chocolate chip cookies, thin chocolate chip cookies
Servings: 15

Ingredients

  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 10 tbsp unsalted butter melted & cooled
  • 1/2 cup quick oats
  • 1/2 cup granulated sugar
  • 1/4 cup lightly-packed dark brown sugar
  • 2 tbsp honey molasses works too
  • 2 tbsp whole milk
  • 1/2 tsp salt
  • 7 oz 70% bittersweet chocolate chopped into small chunks

Instructions

  • Get Ready: Position oven racks in lower and upper third of oven and preheat to 300 degrees.  Mix flour, salt and baking soda in a medium bowl with a whisk to fully incorporate dry ingredients.  Line two half-sheet pans (17 by 12 by 1 inch) with parchment paper. 
  • Make Dough: In a large bowl, stir together the butter, quick oats, both sugars, milk and honey with a whisk. Stir in the flour mixture until just combined. Do not over mix. Test dough to see if it’s still warm from the melted butter.  If it is, set it aside for a few minutes to cool.  Once it’s cool, stir in the chopped chocolate chunks.
  • Shape Cookies: Divide dough into thirds, and divide each of those thirds into 5 balls, for a total of 15 cookie dough balls.  Arrange 5 balls on parchment paper-lined cookie sheet, and press with another piece of parchment paper (or a meat mallet!) to flatten until the cookies are 3.5 inches in diameter. 
  • Bake: Bake first two pans of cookies for 25-30 minutes, until cookies are well browned and not at all shiny in the centers, rotating pans halfway through.  Slide cookies onto cooling racks to fully cool before removing from the parchment paper.  Repeat with the remaining cookie dough.

Notes

  1. These can be stored at room temperature for up to 5 days.  Be sure not to store them with other soft cookies, or they will lose their crisp texture.
  2. This recipe is from the cookbook, The Essence of Chocolate by John Scharffenberger and Robert Steinberg. I’ve modified it only slightly, replacing the corn syrup with honey.
 
Swedish Tea Rings – Thumbprint Cookies

Swedish Tea Rings – Thumbprint Cookies

Swedish tea rings are classic thumbprint cookies.  They’re made with a thick base of buttery shortbread, rolled in pecans and crowned with a jewel of jam. These beauties are a must on any of our family cookie plates! This recipe originated from my mother’s paternal grandmother