, , , , , , ,

I cannot tell you how excited (once again) I am to publish this post because it contains three (!!) pretty cool things.

1. My Wish List, which you might find helpful in times of consumer enthusiasm.

2. (PEOPLE RESIDING IN AUSTRIA ONLY) I have two cool giveaways and you can enter the competition today. 

We have

(1) Classic vanilla sugar
(2) Organic and Fairtrade Mascobado Vanilla and Tonca Bean Sugar


Unfortunately this giveaway is only open to people with an Austrian address. To enter, all you have to do is leave a comment on this post or on Facebook mentioning which one of the two you would like to win by December 10th, 9pm.

The Giveaway is closed.

3. A recipe for what seems to have become my favourite cookie recipe because it’s easy, quick and yummy (as you see, I’ve been more on the lazy side lately…).


Chocolate Thumprints with Jam Filling (makes two trays, 80 – 100 cookies)

  • 100 g powdered sugar
  • 200 g margarine, room temperature, cut into cubes
  • 300 g flour
  • 20 g cocoa powder
  • red jam (I used red currant, raspberry and cherry – the latter was not ideal though)

Almond Thumbprints (makes two trays, 80 -100 cookies)

  • 100 g powdered sugar
  • 200 g margarine, room temperature, cut into cubes
  • 300 g flour
  • 100 g ground almonds
  • jam or chocolate ganache (1 part coconut milk, 2 parts chocolate)

In a large bowl, mix the sugar, margarine, flour and cocoa powder/almonds together.




Knead until you have a nice and soft ball (this might take a little time, and at some point you will feel like you have sand in between your fingers – persevere!)


Refrigerate the dough for 30 minutes. You don’t need to refrigerate the dough (I tried both version and couldn’t notice a difference).

Roll the dough to a snake, cut into pieces, about 0,5 – 1 cm (obviously depending on the size you want your thumbprint cookies to be, but the smaller, the prettier and yummier).


Roll each piece to a flat ball disk and use your thumb to make a well into the center of each cookie. Place on a baking tray lined with baking paper.



Fill the wells of the cookies with 1/2 – 1 teaspoon jam.





Bake on 180° C / 340° F for 13-15 minutes. Let the cookies cool completely before storing in an airtight container.