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Tag Archives: cookies
Sorry if that’s now stuck in your head for the rest of the day. Welcome to my world. A world of kitchy songs that’s gotten a little more serious and too-busy-for-blogging ever since I started the new job last week. I apologize for being so MIA, but sometimes a girl just needs a breather, you know? Now that I’ve taken a few breaths, I’m back, ready to take on the week, and so very excited to share this here recipe for Piña Colada Cookies.
If they look at all familiar, it’s because they should. They were inspired by my last recipe post for Cherry Almond Cookies. Remember those? They were so good with their maraschino-cherry chunks and fragrant almond extract that when it came time for me make something for a Mexican fiesta-themed baby shower (due date of Cinco de Mayo), I knew I had a great base recipe to alter and build upon to suit my piña-colada agenda. I’m a huge fan of the fun drink (proof here) and I was thrilled to discover that the flavors work great in cookie form too.
I had other plans for today’s cookie post, but when DC’s weather proved to be end-of-days bad yesterday, I skipped the trip to the grocery store (just one block away) and had to make do with whatever I had on hand. Not only did I make do, I made fantastically great with this here batch of crumbly yet chewy Cherry Almond Cookies using the little jar of maraschino cherries that I had the forethought to save for a rainy day.
Up there with caramel + chocolate and Chinese + Jewish, cherry + almond is one of my favorite flavor combinations. The love extends beyond food, too. Dial Cherry Almond Blossom is my hand soap scent of choice, and Jergens Original Cherry-Almond Scent lotion will forever be what I slather on my body. There’s nothing better, and the very same can be said about these fragrant and fun shortbread-style cookies. If you’re not already on the Cherry-almond bandwagon, please join me right away.
Happy Monday, guys! I’m off to a late start today. I don’t drink and yet Super Bowl Sunday always takes it out of me. Eating your weight in pizza and Doritos can be exhausting, you know? Anyway, after all that junk food, I thought I’d share a slightly better-for-you recipe today. I was inspired to make these Chocolate Kiss Meringues after my trip to Hershey, PA (you can check our my similarly derived York Peppermint Pattie Milkshake here), and I have to say they’re pretty incredible.
I’m a big fan of meringues. They’re crunchy like cookies, but because they’re made without flour or butter, they’re much better for you (as good as sugar and chocolate will let you be, anyway). So when I was looking to make something to remember my time at the “Sweetest Place on Earth” without cancelling out all of my recent workout progress, Hershey’s Kiss-shaped chocolate meringues dipped in Hershey’s chocolate seemed like the best use of my time and sweet tooth. Emphasis on best. Follow along to see how I made them.
When I was looking for something to make over the weekend, I had the following criteria: easy, green tea (because I loved these so much), and something not so horribly bad for me. That’s how I landed on these green tea meringue cookies, cute little Hershey’s Kiss-sized things that are crunchy, sweet and just the right touch of matcha flavor, light on the fat too. The one thing they are not is speedy to make (2+ hours of bake time). Good thing my original list didn’t include a time limit, because that would have ruled these out, and that would have been a tragedy. Let me tell you, they’re good.
These cookies are really, really good. Aren’t I eloquent? Candied bacon adds a great bit of oomph to the otherwise tired chocolate chip cookie. And that’s all I have to say on the subject.
Well, not really. There’s lots to say, but I’m keeping this post short and sweet to maximize as much parent time as possible. That World’s Toughest Job video really got to me (I’m talking straight up bawling at my desk at work). If you’ve seen it, you’ll understand why I’m skipping the long-winded recipe descriptions for a few more hugs with mom and dad. If you haven’t, you must. Just like you must must must try making these cookies yourself. Let’s get to it.
At the onset, mine wasn’t looking so promising. Nine hours of Saturday class plus a few more for schoolwork will do that. But before I could throw in the towel, Brian and I managed to share a great Italian meal with friends at Lavagna on Capitol Hill (get the Bolognese), and I still found the time to make a batch of amazing, halfway homemade, busy-schedule-friendly Banana Split Cookies.
My luck turned around, and the weekend was a smashing success.