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Christmas cookies - part #2.


Lots of baking lately. Shortly after I finished baking part #1, I decided to keep going. So I whipped up a batch of Smitten Kitchen's Nutmeg Maple Butter Cookies. Well, sort of.


  • 2 sticks butter, softened
  • 1 cup of sucanat (makes them more molasses-y)
  • 1/2 cup maple syrup
  • 1 large egg yolk
  • 3 cups all-purpose flour
  • 1/2 to 1 teaspoon freshly grated nutmeg
  • 1 teaspoon table salt


  1. Preheat oven to 350 degrees F and line cookie trays.
  2. In a mixing bowl, cream together butter and sugar until fluffy. Beat in yolk and maple syrup.
  3. Add in flour, nutmeg and salt and combine until a loose dough forms. (I skipped the dough chilling part.)
  4. On a floured surface, roll the dough out to 1/8th of an inch thickness and cut into whatever shapes you like.
  5. Place cut cookie dough onto trays and bake for 8 to 11 minutes or until they begin to turn golden brown.

Makes a few dozen. Chewy, slightly sweet, slightly salty cookies that keep for up to a week in airtight containers.

Wood rat.

Christmas cookies - part #1.