Garam Masala Butter Cookies

Garam Masala Butter Cookies



1. Mix Garam Masala and granulated sugar in a small bowl.

2. In a stand mixer, cream the butter.

3. Blend in salt, spiced sugar and confectioners sugar until smooth.

4. Add 1 egg yolk. Mix for 1 minute.

5. Mix in flour until just blended.

6. Turn dough onto the counter and knead gently a few times.

7. Divide dough in half and shape each half into a 9″ log. Wrap and cool in the refrigerator for at least 3 hours.

8. Preheat oven to 350℉. Line 2 baking sheets with parchment paper.

9. Combine remaining egg yolk with a splash of water. Brush mixture along log and roll logs into sanding sugar until evenly coated.

10. Slice into 1/2″ thick rounds, place on baking sheets and bake for 18-20 minutes until cookies are browned around the edges and golden on the bottom. Cool completely.

Spiced Anzac Cookies

Spiced Anzac Cookies

These cookies originated in Australia and New Zealand. They were apparently sent by army wives to soldiers abroad, as the biscuits have a long shelf life. Nowadays, they are associated with the ANZAC day public holiday in January, commemorating the Gallipoli landings in WWI.


  • 1 C Rolled oats
  • 1 C Plain flour
  • 1 C Sugar
  • 3/4 C Coconut
  • 1 Stick Salted Butter
  • 2 Tbs Maple syrup, honey or sweetener of choice
  • 1/2 tsp Baking Soda
  • 4 Tbs Boiling water
  • 2 tsp Teeny Tiny Spice Co. Garam Masala


1. Combine oats, sugar, coconut, sifted flour and Garam Masala.

2. Combine butter and sweetener.

3. Stir over gentle heat until melted.

4. Mix baking soda with boiling water, add to melted butter mixture and stir into dry ingredients.

5. Drop by the teaspoon onto lightly greased cookie sheet, leaving room for spreading.

6. Bake at 325℉ for 20 minutes or until golden brown.

7. Cool for a minute, then transfer to wire rack for further cooling.

Chili Truffle Cookies

Chili Truffle Cookies


  • 12 oz Bittersweet Chocolate
  • 1/2 C Unsalted butter, cut into pieces
  • 1/2 C All-purpose flour
  • 1/4 C Unsweetened cocoa powder
  • 1/4 tsp Salt
  • 1/4 tsp Baking powder
  • 2 Tbs Teeny Tiny Spice Co. Chocolate Chili
  • 2 Eggs
  • 1 C Light brown sugar
  • 1 tsp Vanilla extract


1. Preheat oven to 325℉. Line 2 baking sheets with parchment paper.

2. Melt butter and chocolate over low heat. Set aside to cool.

3. Sift flour, cocoa, baking powder and salt into a medium bowl. Add Chocolate Chili to sifted ingredients.

4. In a large bowl, beat eggs and sugar with an electric mixer on high speed for 3 minutes, until light and fluffy.

5. Stir in the chocolate-butter mixture until completely blended. Add the vanilla extract.

6. With the mixer on low, add the flour mixture and mix until well-incorporated.

7. Let rest 5 minutes to firm up slightly.

8. Spoon heaping teaspoons of the batter onto the baking sheets, about one inch apart. Bake 9-12 minutes until the cookies are just barely firm. Cookies will spread and surface will appear cracked. Leave on the pan to cool for a minute before transferring to a wire rack.

9. Cookies can be stored in an airtight container at room temp. for several days, or may be frozen. Recipe makes about 5 dozen.