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archive for January 2022

sandwiched, dipped, and sprinkled

Tuesday, January 25th, 2022

Recipe: bakery-style butter cookies

I hope you all had a restful holiday and were able to recharge as needed. After all of the cookies were baked and distributed, we holed up in Crested Butte as 100 inches of desperately needed snow fell on us during Twixmas week. That kind of snow is the stuff of dreams. It was both magical and an enormous amount of work to clear by hand as our snow thrower was at the snow thrower doctor until the last day of the storm cycle. We did manage to crank out another year-in-photos digital card here: Jen and Jeremy’s Year in Photos.


welcome to 2022!

skating through a winter wonderland on the nordic trails

high avalanche danger meant low-angle backcountry fun



The plan was to resume documenting my latest favorite recipes in the new year, but I came down with Bell’s Palsy a couple of weeks ago. It was alarming at first as we tried to determine if it was a stroke (it was not). Despite having a thankfully mild case of facial palsy, my daily functionality was limited for a couple of weeks, mostly by my leaky left eye. Now I’m finally feeling nearly normal after finishing the mega dose of steroids and antiviral medications. Normal is a good thing. Even almost normal feels supremely wonderful right now.

uphill skiing = human-powered fun

we are getting lots of miles with the pups



A few years ago Deb had posted a photo and link for some cheerful golden nubs that were sandwiched, dipped in chocolate, and rolled in sprinkles. My memory leans photographic and her cookies tickled my brain: a pink cardboard box filled with a variety of cookies, some of which conveyed a similarly happy vibe as Deb’s.

Shortly after my sister turned 18, we road tripped from Virginia through Syracuse, New York, her birthplace, to Michigan where she would start her freshman year of college. Snowflake Bakery was on the “must visit” itinerary in Syracuse. Mom said they used to stand in long lines out the door at the bakery when Kris was an adorable toddler, and that the staff would sneak outside and hand Kris a cookie. It was my first time trying them in my 12 year old life. Delicate, delicious, not too sweet. Sharing cookies with Kris in the backseat of the Chevy as we sped west to Niagara Falls then onward to Ann Arbor, I tried to relish the time I had with my big sister and my best friend, dreading the trip home without her. Fast forward 38 years and I’m making these butter cookies from scratch and with all the feels.


flour, sugar, salt, butter, eggs, chocolate, vanilla extract, almond extract, sprinkles, raspberry and apricot jams



I can’t tell you if these bakery-style butter cookies are the same as Snowflake’s cookies because I don’t remember. Snowflake Bakery is now permanently closed, but I plan to send some cookies to Mom because she has excellent taste memory and gives unflinching feedback. I can tell you that I love this version for so many reasons. It’s got fruity jam, and I love fruity things. It’s a sandwich, one of my favorite food forms. The hints of almond, lemon, vanilla, and butter create pure magic. There is just enough chocolate to be enjoyable without regret. And finally – sprinkles. That said, the dough can be fiddly.

adding eggs and extracts to the creamed butter and sugar

mix in the flour

load the piping bag with dough



**Jump for more butter**