want to make dessert every day—again.

“I’m hungry,” were two words that drove me crazy after 7 pm for 27 years.

For years, when my kids were young, I made some sort of dessert to help fill them up at night. They were bottomless pits that needed to be filled every two hours.

“The kitchen is closed,” I would say with an irritated inflection in my voice after 7 pm. 

Growing up they had cakes, bars, cookies, tortes, pies, and more all waiting for them after dinner. Now, I look back and think, I was an awesome mom. 

Mom’s will do just about anything for their kids. What? You want chocolate chip cookies for dessert? You got it. Crème Brule? No problem. Rhubarb torte? Why didn’t you ask sooner? 

Now, I would love to hear the words, I’m hungry or will you make me…?  When my kids come to visit, I try hard not to be that annoying mom who is always asking what can I make you? So, I plead with my eyes and nod my head towards the covered dessert platter that sits front and center on the kitchen counter filled with my latest creation.

The problem is there are a million new desserts I never got to make for them like peanut butter ganache cheesecake or cinnamon fried ice cream waffle stacks with warm caramel sauce. 

I’m going to bake and make desserts. It’s what I do. 

As I transition my business to online for the time being, I’ll be making and experimenting more than ever. Friends, you’re about to get lucky.

If you would like to be the beneficiary of one of my desserts, shoot me an email and tell me why you’d like one. I‘ll see what I can do to set you up. No guarantees, but you’ll have a good chance at receiving one. Email me at wisconsinmilkhouse@gmail.com 

In the meantime, these cookies are super easy to make and they’re share-worthy because they are so pretty. 

 

White Chocolate Cherry Shortbread Cookies

Makes 48 cookies

 

1 cup butter, softened

¾ powdered sugar (plus more for sprinkling)

¼ cup white sugar

2 cups flour

1 tsp almond flavoring

1 cup dried cherries, finely chopped 

½ cup good quality white chocolate, chopped

1 cup butter, softened 

 

In a large bowl with a hand mixer, beat the butter, powdered sugar, sugar, and vanilla extract until it just becomes light and fluffy; about 3 minutes. Add the flour, cherries, and white chocolate. Mix by hand until combined. On a lightly floured surface, roll the dough into a log that is 2-inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours. 

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Slice the log into ¼-inch cookies and place them on the baking sheet. Bake until the cookies are golden brown; about 12-15 minutes. Repeat with remaining dough. Cool cookies completely. Sprinkle with powdered sugar. Store in an airtight container. 

 

Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes by emailing her at wisconsinmilkhouse@gmail.com.

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