kim hendrickson, salvia press, tastefully small, pepper, chocolate, cookie recipe
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FALL INTO FUN - Guest Post by Kim Hendrickson

Monday, October 31st 2016 @ 2:30 PM

Now that the summer is officially over (not that you would know it by the pockets of intense heat around the county), fall gives us all an excuse to start planning for all of the coming holidays. For me fall is a mixture of teaching and baking. The summer is not a time,  no matter how overworked my air conditioner is, to bake and experiment, but once the word “fall” is part of day to day conversation, I start fantasizing about the pies, pastry, and the many cookies and candies I can make for class, holidays or just to give as gifts.

My recipe box is a 4 drawer standing file and I’ll pull out my cookie folder, for example and start thinking about all that I’ve made in the past and want to try….. So much so, I’ve decided not to wait for the busy December days, but have a cookie exchange early in the holiday season when we all have time to test a few recipes. Unlike the standard process for cookie exchanges, I do them differently. A group of friends each prepare one recipe never before tried. They bring that one batch of cookies and copies of the recipes over and we socialize while tasting all of the cookies, then return home with a plateful of variety and a fistful of recipes. There has never been a time when a few recipes “float to the top” as being worthy of a future baking.

Here is one of my favorite recipes for you to try:



YIELD: 60 cookies

10 tablespoons (1 ¼ sticks) unsalted butter, softened

¾ cup sugar

1 teaspoon ground cinnamon

¼ teaspoon cayenne pepper

¼ teaspoon ground black pepper

1 whole egg plus 1 egg white

2 cups flour

½ cup Dutch Processed cocoa Powder

½ teaspoon baking soda

1 cup white chocolate chopped


Using an electric mixer, beat butter with sugar, cinnamon and peppers until very light, about 5 minutes at medium speed in a medium bowl.

Beat in egg, then egg white. Continue beating until smooth.

Sift flour, cocoa powder and baking soda over batter, then stir in.

Shape dough into two 8-inch long cylinders. Wrap and chill until firm

Preheat oven to 325F. Slice dough every ¼-inch and arrange cookies on parchment lined pans. Bake for 15-20 minutes. Cool on pans.

Melt white chocolate over a double boiler until smooth. Drizzle the melted white chocolate over the top. Let chocolate set before serving.


~ Kim Hendrickson, Salvia Press


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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See


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