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Sweet Cottage, 219 Dye Street, Phoenix, AZ (2026)

10/26/2026

Blueberry Jam Lemon Thumbprints

Blueberry jam fills the center, lemon scents the dough, and a lemon glaze ties these thumbprints together.

Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries, gently patted dry
- Zest of 1 lemon and 1 tablespoon lemon juice, for the dough
- 1/2 cup blueberry jam
- For the glaze: 1/2 cup powdered sugar
- For the glaze: 1–2 teaspoons lemon juice

Directions
1. Heat the oven to 350°F (175°C).
2. Cream the butter and powdered sugar until fluffy. Beat in the egg yolk and vanilla.
3. Mix in the flour and salt just until combined. Fold in the dry blueberries, lemon zest, and the measured 1 tablespoon lemon juice. Cover and chill for 30 minutes.
4. Roll heaped tablespoon portions into balls and arrange 2 inches apart on a parchment-lined baking sheet. Press a well in the center of each.
5. Add a small amount of blueberry jam to each well.
6. Bake for 12–15 minutes, until lightly golden around the edges. Cool before serving.
7. Whisk the glaze sugar with 1 teaspoon lemon juice, adding the second teaspoon if needed. Drizzle over completely cooled cookies and let set.

10/26/2026

Fresh Raspberry Lemon Cookies

Fresh raspberries bring little bursts of fruit to lemon-scented cookies. Fold them in gently to keep the dough from turning into a berry puree.

Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries

Directions
1. Heat the oven to 350°F (175°C).
2. Beat the butter and sugar until fluffy. Mix in the egg, lemon juice, and lemon zest.
3. Whisk the flour, baking powder, and salt separately. Add gradually to the wet mixture, stirring just until combined.
4. Fold in the raspberries gently.
5. Drop tablespoons of dough onto a parchment-lined baking sheet.
6. Bake for 12–15 minutes, until the edges are lightly golden. Let cool on a wire rack.

10/25/2026

Cinnamon Brown Sugar Shortbread Rounds

Follow the cinnamon swirl through these buttery shortbread rounds. A light milk icing finishes the brown sugar spiral.

Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- For the filling: 2 teaspoons ground cinnamon
- For the filling: 1/4 cup packed brown sugar
- For the filling: 1 tablespoon unsalted butter, melted
- ICING: 1 cup powdered sugar, 1-2 tablespoons milk

Directions
1. Beat the softened butter and granulated sugar until creamy. Mix in the vanilla, then the flour and salt just until the dough comes together.
2. Roll between parchment sheets into a 10-by-12-inch rectangle. Brush with the 1 tablespoon melted butter. Combine the filling brown sugar and cinnamon and sprinkle evenly over the dough; add the optional finely chopped pecans.
3. Starting at a 12-inch edge, roll tightly into a log using the parchment to help. Seal the edge, wrap, and refrigerate for at least 2 hours, until firm.
4. Heat the oven to 350°F (175°C). Line two baking sheets. Slice the log into 1/2-inch rounds and place 2 inches apart.
5. Bake for 14–18 minutes, until the edges are lightly golden. Cool on the sheets for 10 minutes, then transfer carefully to a rack.
6. Whisk the icing sugar with 1 tablespoon milk, adding more of the measured milk as needed. Drizzle over completely cooled cookies and let set.

10/25/2026

Golden Buttery Almond Cookies

Golden edges and buttery almond flavor give these cookies their appeal. A scattering of sliced almonds adds a simple finish.

Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Sliced almonds for topping (optional)

Directions
1. Warm the oven to 350°F (175°C).
2. Cream the softened butter and sugar until smooth, then mix in the almond and vanilla extracts.
3. Combine the flour, baking powder, and salt in another bowl. Add gradually to the butter mixture, mixing just until combined.
4. Roll into small balls and place on a parchment-lined baking sheet. Flatten slightly and add a sliced almond if desired.
5. Bake for about 10–12 minutes, until lightly golden at the edges. Move to a wire rack to cool.

10/24/2026

Apple C***r Cookies with C***r Glaze

Apple c***r does double duty in the dough and the glaze. Reducing it first adds flavor without pouring too much liquid into the cookies.

Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup apple c***r, reduced to 1/4 cup and cooled
- 1/2 cup peeled apple, finely diced
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons apple c***r (for glaze)

Directions
1. Simmer the 1 cup apple c***r in a small saucepan until reduced to 1/4 cup. Let cool. Heat the oven to 350°F (175°C).
2. Whisk the flour, baking powder, baking soda, salt, and cinnamon together.
3. Cream the butter and both sugars until fluffy. Beat in the egg, the cooled 1/4 cup reduced c***r, and vanilla.
4. Mix in the dry ingredients just until combined, then fold in the finely diced apple.
5. Drop 2-tablespoon portions onto a parchment-lined baking sheet, 2 inches apart. Bake for 12–15 minutes, until the edges are lightly golden and the tops are set.
6. Cool on a wire rack.
7. Mix the powdered sugar with enough of the 2–3 tablespoons c***r to make a glaze. Drizzle over the cooled cookies and let set.

***rCookies

10/24/2026

Matcha Cookies & Cream Bites

Green matcha dough, dark sandwich-cookie pieces, and white chocolate make a colorful cookies-and-cream combination.

Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon culinary matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 chocolate sandwich cookies, roughly chopped, divided
- 3/4 cup chopped white chocolate, divided

Directions
1. Beat the butter and both sugars until fluffy. Beat in the egg and vanilla.
2. Whisk the flour, matcha, baking soda, and salt in a second bowl. Mix into the wet ingredients just until combined.
3. Reserve pieces from 2 sandwich cookies and 1/4 cup white chocolate for the tops. Fold the remaining chopped cookies and chocolate into the dough.
4. Cover and refrigerate for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line two baking sheets with parchment.
5. Scoop 2-tablespoon portions onto the sheets, leaving 2 inches between them. Press the reserved cookie pieces and chocolate lightly into the tops.
6. Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft. Cool on the sheets for 10 minutes, then transfer to a rack.

10/23/2026

Cinnamon Apple Oat Cookies

Diced apple and rolled oats give these cinnamon cookies a hearty texture, with optional raisins or walnuts mixed into the dough.

Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup diced apples (peeled)
- 1/2 cup raisins or walnuts (optional)

Directions
1. Heat the oven to 350°F (175°C).
2. Cream the butter with both sugars until fluffy. Beat in the egg and vanilla.
3. Mix the oats, flour, cinnamon, baking soda, and salt separately, then add gradually to the creamed mixture just until combined.
4. Fold in the apples and optional raisins or walnuts.
5. Drop spoonfuls onto a lined baking sheet.
6. Bake for 10–12 minutes, until slightly golden at the edges. Cool briefly on the sheet, then transfer to a wire rack to cool fully.

10/23/2026

Soft Pumpkin Chocolate Chip Cookies

Soft pumpkin cookies meet pockets of chocolate in this cozy bake. Pumpkin puree and warm spices flavor the dough.

Ingredients
- 1 cup canned pumpkin
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips

Directions
1. Set the oven to 350°F (175°C).
2. Mix the pumpkin, both sugars, melted butter, egg, and vanilla in a large bowl.
3. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt separately. Add gradually to the pumpkin mixture and mix until combined.
4. Fold in the chocolate chips.
5. Drop tablespoon-size portions onto a parchment-lined baking sheet.
6. Bake for 12–15 minutes, until lightly golden at the edges. Cool briefly on the sheet, then transfer to wire racks to cool completely.

10/22/2026

Chocolate-Dipped Citrus Shortbread

One half buttery citrus shortbread, one half dark chocolate. Let the cookies cool completely before their chocolate dip.

Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- Zest of 1 orange
- 1/2 cup dark chocolate, chopped
- 1 teaspoon coconut oil (optional, for smoother chocolate)

Directions
1. Preheat the oven to 350°F (175°C).
2. Beat the butter with the powdered and granulated sugars until fluffy. Add the vanilla and orange zest.
3. Gradually mix in the flour and cornstarch just until combined.
4. Roll into small balls, flatten slightly, and arrange on a parchment-lined baking sheet.
5. Bake for 12–15 minutes, until lightly golden at the edges. Cool completely.
6. Melt the dark chocolate in a microwave or double boiler, using the optional coconut oil if desired.
7. Dip half of each cookie into the chocolate and let the excess drip off. Place on parchment paper until the chocolate sets.

10/22/2026

Raspberry-Topped Pistachio Shortbread

A raspberry spiral and a pistachio edge turn simple shortbread into a colorful slice-and-bake cookie.

Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped pistachios
- 1/2 cup raspberry jam

Directions
1. Beat the butter and powdered sugar until smooth. Mix in the vanilla, then the flour and salt just until a dough forms.
2. Roll the dough between two sheets of parchment into a 10-by-12-inch rectangle. If too soft, chill briefly; if it cracks, let it soften slightly.
3. Spread the raspberry jam thinly over the dough, leaving a 1/2-inch border. Starting at a 12-inch edge, use the parchment to roll it into a tight 12-inch log. Press any cracks closed.
4. Spread the chopped pistachios on parchment and gently roll the outside of the log in them. Wrap and refrigerate for at least 2 hours, until firm.
5. Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Cut the log into 1/2-inch rounds with a sharp knife and set 2 inches apart.
6. Bake for 14–18 minutes, until the edges are lightly golden. Cool on the sheets for 10 minutes, then transfer carefully to a rack.

Sweet Cottage

10/26/2026

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