Hedwig the Owl Almond Butter Cookies

dsc04978bbHedwig is one of my favourite Harry Potter characters – she is clever, loyal and beautiful! I especially love the musical theme she was given in the films. Imagine listening to this lovely sountrack while decorating your Hedwig cookies…pure bliss!

Where I live, we currently experience the change from winter to spring. The buzzards have begun flying over the hills again and the first spring flowers have returned. img_20170207_100545bbdsc05772bdsc05774bThis has inspired me to show you this recipe now. Remember the wonderful scene in the first Harry Potter film, in which Harry release Hedwig and when she returns to the castle, spring has come. I love this scene! Here you can watch it again!

Admittedly, Hedwig is a snowy owl and my owls have brown wings. However, even snowy owls are not completely white, especially in summer. 😉 If you want to make your Hedwigs even more “snowy”, you can, of course, leave away the cocoa powder and dust the wings with powdered sugar after baking, instead.dsc04986bFinally, we have to talk about the taste of these cookies. It is sadly often the case that super cutely decorated sweets are not quite as tasty as they look, for instance, because incredible amounts of sugary ingredients are used to make them beautiful. This is definitely not the case with these owls. As you will see below, the owls are decorated only with chocolate, cocoa powder and almonds – and all these bits add to the owl cookies’ fabulous taste!

The cookies are buttery, crisp and the smell and taste wonderfully of almonds…oohhhhh! Sooo good! What a pity I don’t have any left! 😉dsc04927bShow me your Hedwigs! I would be thrilled to receive a picture of your owl cookies on Instagram (@bettythebakingprincess)!

Best wishes,


Hedwig the Owl Almond Butter Cookies

preparation time: about 10 min
baking time: 8-10 min
decoration time: about 1 h
yield: about 20 owl cookies


  • 230g butter
  • 230g white sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 380g flour
  • 1 pinch of salt
  • about 40 chocolate chips
  • about 20 whole almonds
  • about 50g almond slivers
  • cocoa powder


  1. Combine the softened butter and sugar.
  2. Then, add the egg, vanilla extract and almond extract.
  3. Combine flour and salt; sieve the mixture over the butter mixture and stir to combine.
  4. Refrigerate for at least ½ an hour.
  5. Line one or two baking sheets with baking parchment.
  6. Dust your surface with flour. Roll the dough until it is 7mm thick and cut out round shapes. Basically, you can make your owls as big or small as you wish. I chose a diameter of about 8cm.
  7. Now the best part begins: It’s time to create your owls! Use reserved cookie dough to form the white parts of the eyes and chocolate chips for the brown parts. Make the beak with a whole almond, the talons with almond slivers. Use a round cookie cutter (preferably one with a larger diameter than the one you use for the owl body) to create the wings but don’t cut through the dough entirely! To create the impression of feathers, use a knife or a fork. Dust the wings with cocoa powder using a small brush.


  1. Cool the cookies for at least 30 min, preferably longer (up to 1h), to help them keep their form when baking. Preheat the oven to 180°C.
  2. Bake the cookies for 15-20 min, take them out of the oven and let them cool down.
  3. Store them in the box, enjoy yourself or give them away as presents.

(recipe after Heather Baird from Sprinklebakes)


To get a printed version:
Download the pdf. (Both English and German versions available!)

Hedwig the Owl Almond Butter Cookies

Hedwig Eulen Mandel-Butter-Cookiesdsc04948b


Espresso Toblerone Cookies


Hello my dears!

Christmas and the holidays are drawing closer and I can hardly wait! When I’m not busy finishing stuff for university or working – then, I am baking loooads of Christmas cookies.dsc04494b

The ones I show you here are not super traditional, but in any case super delicious. The dough is soft and full of Toblerone bits and the cookie is covered with an even more chocolately glaze. And they smell wonderfully of coffee…what more can you possibly want from a cookie?


What I love about these cookies apart from their deliciousness is how easily and quickly they are made. While some cookies such as my beloved “Spitzbuben” are time-intensive and afterwards far too quickly eaten, these here are done in a jiffy (but also quickly eaten, to be honest… 😉 ).

Merry Christmas to you all and much love!


P.S. Here you can see how my friends on 4 paws are celebrating their Christmas… ❤


P.P.S. Isn’t this handmade étagère fabulously Christmassy? I bought it at a small local Christmas market. 🙂dsc04489b



preparation time: about 20 min
baking time: 8-10 min
yield: about 60 Cookies


  • 200g butter
  • 200g muscovado sugar
  • 4 tsp. vanilla sugar
  • 2 tbsp. espresso instant powder
  • 4 tbsp. cacao powder
  • 2 eggs
  •  150g Toblerone chocolate, chopped
  • 100g almond slivers, roasted
  •  300g flour
  • 2 tbsp. baking powder
  •  1 bag of dark cake glaze (which is about 150g)


  1. Preheat the oven to 180°C. Line three baking tins with baking parchment.
  2. Roast the almond slivers in a frying pan without fat. Set aside and let it cool down.
  3. Whisk butter in a bowl until creamy.
  4. Add muscovado sugar, vanilla sugar, salt, espresso powder, cacao powder and eggs, whisk until the mixture is lighter.
  5. Chop Toblerone into small pieces, add together with the almond slivers, stir.
  6. Sieve flour and baking powder on top and combine the mixture to form a (sticky J) dough.
  7. Form spheres about the size of am unopened walnut. Put onto the baking parchment with at least 7 cm distance from one to the other. Set aside in a cool place for 15 minutes.
  8. Bake for 8-10 minutes, during this time the spheres will melt into small heaps.
  9. Melt the cake glaze and pipe onto the (cold) cookies with quick movements.

(recipe after „Das neue Guetzlibuch“ from Betty Bossi)


To get a printed version:
Download the pdf. (Both English and German versions available!)

Espresso Toblerone Cookies (English)

Espresso Toblerone Kugeln (Deutsch)


Sugar Cookies Bunnies – Happy Easter!


Happy Easter to you all! I hope you are spending these days with your lovely families and/or friends and a lot of good food. I definitely am! Furthermore, I am really enjoying the way my organic garden starts coming to life again…it’s sooo beautiful!



DSC00937bSo here comes my Easter post – this year I suggest some really cute Sugar Cookies Bunnies decorated with royal icing.SONY DSC

The way I decorated the cookies is simple: First, I drew a white outline, then I flooded the cookies and at the end I added the pink tail and ears. When the icing had completely dried, I drew the eyes and whiskers with an edible ink pen I got as a gift from lovely Kathrin from Kathrin’s Cup of Tea.


You can find all instructions on how to bake the Sugar Cookies and how to work with Royal Icing right here.


SONY DSCHave fun and enjoy these wonderful days! 🙂

Bettina.SONY DSC

Gingerbread Christmas Cookies with Royal Icing

Welcome back to a new Betty-The-Baking-Princess recipe! Today I will show you a simple Gingerbread recipe with honey. The cookie dough is quickly made but it has to rest in the fridgefor at least 12 hours. Therefore, these are no last-minute cookies – they need a good Christmassy night’s sleep. 😉DSC00349b

Once the dough has had enough resting, you can use various cookie cutters to make the cookies. You bake them – and as soon as they have cooled down completely, you can decorate them!That’s the part I liked best! You can be creative, feel super Christmassy and design whatever you like. You can follow my instructions on how to work with Royal Icing here or on the pdf below.DSC00343instaDSC00346bAlready now I wish you all a very MERRY CHRISTMAS and who knows, maybe another Christmas Cookie recipe will follow…

Much love,


To get a printed version:
Download the pdf. (Both English and German versions available!)

Gingerbread Cookies with Royal Icing

Honiglebkuchen-Guetzli mit Royal Icing

Harry Potter Sugar Cookies (Collaboration with ‘Kathrin’s Cup of Tea’)

Selection of our Harry Potter Cookies

Selection of our Harry Potter Cookies

Selfie with my DSLR 😉

Saying goodbye to dear friends is never easy – but at least Kathrin (from Kathrin’s Cup of Tea) and I had a wonderful baking time before it came to that. A bit more than a week ago, she left Switzerland for a a semester at the University of Manchester…and we had absolutely wanted to bake together before she left!

So, together, we made these adorable (if not necessarily perfect) Harry Potter Cookies and Orange-Chocolate-Macarons, which we will show you in the next post.

SONY DSCYou can find the recipe for the sugar cookies and Royal Icing here. As a little twist (and to match our lovely macarons) we added a bit of orange zest and juice (only a few drops) to the dough and also to the icing.

The decoration of the cookies is pretty straight-forward. As we could not find all the cookie cutters we would have liked, we drew some of the shapes ourselves. We then simply laid them on the rolled dough and cut the shapes with a knife.

We collected our “extra-shapes” and made a nice little printable for you:Harry Potter Cookies Printable

You can download as a pdf right here:

Harry Potter Cookies Printable

We wish you loads of fun when making these cookies – and stay tuned for the macarons post!

very tired after nearly 6 hours of baking - but so happy and proud :)

very tired after nearly 6 hours of baking – but so happy and proud 🙂

All the best,

Bettina & Kathrin.

Happy Notes Cookies with Royal Icing

Working with Royal Icing has been on my to-do-list for a very long time! I love admiring the creations of cookie decorators on their blogs or on instagram.

A few weeks ago I bought a Royal Icing mix, which has been impatiently waiting for me ever since. And then, finally, I did it! And it wasn’t half as complicated as I had expected. Sure, my cookies are not at all perfect and not very sophisticated either. Still, I loved making them and they were also really delicious.

In the future, I will most probably use meringue powder only and add all the other ingredients myself (mainly for economic reasons 😉 ). Therefore, I also give you a recipe for the Royal Icing, even though I just used the store-bought mix.

In case Royal Icing is also on your list, I can only recommend you to give it a try! I’ve already got so many other ideas for cookies and can’t wait to try them all!

Much love,


Happy Notes Cookies with Royal Icing

Preparation time: 15 min + 1h decoration time

Baking time: 7-8 min

Yield: about 30-40 cookies (depending on their size)


  • 230g butter (soft)
  • 165g confectioners‘ sugar
  • 1 egg
  • ½ tsp. vanilla-extract
  • 475g flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • food colouring (preferably gel)
  • notes cookie cutter
  • piping bag with a round tip (max. 2 mm)
  • toothpicks
  • Royal Icing Mix OR:
  • 440g confectioners‘ sugar
  • 30g meringue powder
  • ½ tsp flavour (e.g. vanilla, lemon, bitter almond)


  1. Preheat the oven to 200°C. Line a baking tin with baking parchment.
  2. Whisk butter and confectioners‘ sugar until creamy. Add vanilla extract and slightly beaten egg. Continue to whisk.
  3. Mix flour, baking powder and salt. Add bit by bit to the butter mixture and knead until you have a firm dough. Let it rest in the bowl for 2 minutes.
  4. Roll out on a floured work surface until 6 mm thick. Cut out the notes.
  5. Bake the cookies in the oven for 7-8 minutes– they should not get brown. Let the cookies cool down completely before decorating!
  6. Prepare the Royal Icing (in case you use a store-bought mix, skip this step and prepare the Royal Icing according to the instructions on the packing): Sieve the confectioners’ sugar into a bowl and add the meringue powder. Add lukewarm water (you can boil it first) into the bowl bit by bit and whip with an electric whisk for about 6-7 minutes. The consistency of the mixture should resemble the consistency of toothpaste.
  7. Frame the notes in white. Use your piping bag with a round tip of 2mm at the most.
  8. Separate the Royal Icing into small bowls. Colour each as you wish and add a few drops of water until the consistency reminds you of shampoo. Put a small dap of the mixture on your cookie to „flood“ it. Use a toothpick to evenly spread the icing. Let it dry. If you like, you can now further decorate your notes with dots, happy faces etc. using the mixture in your piping bag.

(The happy notes are my own decorating idea; recipe after „Klitzekleine Glücklichmacher“ by Daniela Klein from “ein klitzekleines Blog”)


To get a printed version: Download the pdf.
(Both English and German versions available!)

Happy Notes Cookies with Royal Icing

Fröhliche Noten-Cookies mit Royal Icing

“Hearts on Fire”-Rabbits

SONY DSCDid I say that we need more rabbits? I meant, of course, we need MANY MORE RABBITS!SONY DSCThese here are made of the cookie dough used in my Hearts on Fire-recipe. You can find it right here.SONY DSCJust pipe some little rabbits (or Easter eggs) as I did here and decorate with dark chocolate couverture. (I used a 1cm round nozzle to pipe and a little brush to apply the chocalate.) So easy and so cute! ❤

SONY DSCYou can make some of these even before Easter Sunday as you’ll probably have all the necessary ingredients at home anyway. Give it a shot!SONY DSC