These soft brown sugar cinnamon cookies are tender, cakey and warmly spiced, with a tropical mix of pineapple, coconut and almonds folded into the dough. They are sweet, fragrant and naturally gluten-free because they are made with plantain flour instead of wheat flour. The dough is softer and wetter than a traditional cookie dough, but that is exactly what gives the cookies their moist texture, lightly crinkled tops and delicate, cake-like bite.
Lemon Curd Cake with a Soft Buttery Crumb
This lemon curd cake is a soft, bright, and tender lemon cake finished with smooth cream cheese frosting and a generous swirl of lemon curd. It is made for true lemon lovers, with fresh lemon zest and lemon juice in the cake, a tangy homemade lemon curd topping, and a rich frosting that balances the … Read more