kim hendrickson, salvia press, recipe, desserts, cookies
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DUTCH RECIPES FOR THE NOVEMBER CELEBRATING - Guest Post by Kim Hendrickson, Salvia Press

Monday, November 20th 2017 @ 2:07 PM

As some of you know, I teach a lot of cooking classes ( and one format that has been repeated for the last 4-5 fall seasons is to do a cookie class for 3-4 nights focusing on an ethnic style of cookies. I think I started with French cookies because macarons were on my mind, and since then I have done German, Scandinavian, Italian, and this year the focus was on Dutch cookies.

When we think of fall cookies we immediately jump to highly decorated ones, but in each case, the best/most popular cookies are often just shades of brown. Maybe not the most beautiful, but killer flavors and 99% are so-so simple.

Below is one of the recipes we did in the most recipe Dutch cookie class that was a class favorite. Apples are plentiful and they are so tasty, you might consider bringing to your Thanksgiving or Holiday event.



Yield: 2 ½ dozen

Pie crust dough for an open crust pie

5 small Granny Smith apples, peeled, cored and finely diced

¼ cup sugar

1 teaspoon cinnamon

2 tablespoon lemon juice

1 tablespoon cornstarch



 2 ¼ cup flour

2/3 cup brown sugar

2/3 sugar

2/3 cup oats (old fashioned)

pinch of salt

¾ cup plus 2 table (14 tablespoon total) butter, melted


Preheat oven to 350F. Spray the wells of a cupcake tin with non-stick spray. Roll dough out onto  a lightly floured surface and cut out circles 2” in diameter. Place one circle in the bottom of each tin well.  Set aside.

Place apples, sugar, cinnamon, lemon juice and cornstarch in a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10  until the apples have softened slightly and the juices  thicken.

Spoon out one tablespoon of the apple filling on top of each dough circle.

In a medium bowl, mix flour, brown & white sugar, oats and salt; mix. Add melted butter and mix until incorporated.  Spoon a heaping tablespoon of the topping on top of the apple, gently pressing it down over the apples.

Bake for 17-19” Allow these cookies to cool in the tins for 10-15” before removing, then use a dull knife to pry them out.


~ 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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