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Sauce Goddess Holiday Recipes

For all our spice loving friends we’ve been in the kitchen sauce_goddess_holiday_cookiesheating up some sweet treats. Try out some dark chocolate cookies with ghost heat, twisted apricot bars and other worldly monster cookies. Use the spices we tried or put your own level of hot flavor in these great tasting goodies. Find all the recipes in the December 2015 newsletter.

And if you’re still looking for gift ideas the 4 tin spice packs are on sale now. Be sure to get all your orders in by December 16th so they make it under the tree in time.

4_Spice_Tin_Gift_box

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Date Pinwheel Cookies

This recipe is a family favorite that anyone can make their own. Change out the dates for apricot jam or other fruity flavors. The nuts are optional or try one you like better. White sugar can be used in place of the brown sugar depending on your sweet tooth.

Date Pinwheels

    Dough:
  • 2 cups brown sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 4 cups flour
  • 1 Tbsp Moroccan Twist
  • 1 tsp baking soda
    Date Filling:
  • 2 cups chopped dates
  • 1/2 cups chopped pecans (optional)
  • 1/2 cup sugar
  • 1 cup water
  • 1 Tbsp Moroccan Twist

    Date Filling:
  1. Start with the date filling since it should be cool when you spread it on the dough.
  2. Combine all filling ingredients, except the nuts, in a sauce pan. Cook over medium low heat until dates are moist, liquid is absorbed and the mixture has thickened (20 minutes or so).
  3. Add nuts, mix and remove from heat.
  4. Place all cooked ingredients in a bowl and refrigerate to cool faster.
    Dough:
  1. Mix sugar and butter until creamy.
  2. Add eggs and mix again.
  3. Combine flour, spices and soda in separate bowl.
  4. Add dry ingredients to wet. Mix completely.
  5. Refrigerate for 30 minutes.
  6. Roll dough into rectangles about 6 inches x 10 inches.
  7. There should be enough dough to make 5 rolls.
    Rolling Logs:
  1. Divide filling into 5 portions.
  2. Spread carefully onto dough.
  3. Roll dough lengthwise into a 10" long by 1" round log creating the pinwheel look.
  4. Wrap in plastic wrap or wax paper and chill for 1 hour.
  5. When the dough is cold slice into 1/4 thick rings and bake for 10 minutes at 325 degrees.

Using the refrigerator helps make working with this dough easier. The colder it is the easier it slices.

Prep Time: 2 hours - Cook Time: 10 minutes ; Yield: 200
Serving Size: each

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Spiced Apricot Bars

This shortbread cookie is great with any jam. The apricot goes great with the cardamom and cinnamon in the spices. It can easily be made with gluten free flour. Simply add one more egg yolk to the dough.

Spiced Apricot Bars


  1. Blend together butter and sugar until fluffy.
  2. Add egg yolks and vanilla.
  3. Blend in flour.
  4. Reserve 1/3 dough and refrigerate while you assemble the rest of the bars.
  5. Pat remaining dough onto a 9x13 un-greased cookie sheet.
  6. Mix Moroccan Twist spices with apricot jam. Spread mixture carefully over dough.
  7. Remove 1/3 dough from fridge. Crumble over the top of the jam.
  8. Bake at 350 for 25-30 minutes.
  9. When cool cut into bars.

Prep Time: 30 minutes - Cook Time: 30 minutes ; Yield: 24
Serving Size: 1 bar

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