“I pictured to myself the Queen of Hearts as a sort of embodiment of ungovernable passion – a blind and aimless Fury.” Lewis Caroll
The Queen of Hearts rules over Wonderland and is a really dominant. She likes to play but only when she wins, and by her own rules and constantly orders the beheading of people when something isn’t to her liking (although these orders apparently never are actually carried out). She also has her own ideas about how trials should be conducted, and is feared by all other Wonderland inhabitants because of her lack of patience and explosive character. Very familiar…
Some say, it is hard to reach, but Wonderland is where one is and really wants to be. There are many routes and ways lead to Wonderland, and they according to the Queen of Hearts: “All ways here are my ways!”…So, as I say, the way Wonderland is: BAKING!
Hazelnut and Citrus Cookies
Ingredients
125 g butter, softened
100 g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
zest of one lemon and 1 orange
225 g self-raising flour
½ tsp salt
200 g coarsely chopped hazelnut
Preparation
Preheat the oven to 180°C. Cream butter, sugars,and once creamed, combine in the egg and honey. Sift in the flour and salt, then add the hazelnut and grated zest. Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape, refrigerate and slice to make neater looking cookies. Place on baking paper. Cook for 10 minutes until just golden round the edges. Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. Once cooled, decorate with citrus glaze (icing sugar and lemon juice).
Queen Of Hearts Melting Cookies
Ingredients
200 g butter, softened
100 g caster sugar
1 egg yolk, lightly beaten
1 tsp vanilla extract
300 g self-raising flour
½ tsp salt
Strawberry jam
Preparation
Cream butter, sugar,and once creamed, combine in the egg and vanilla. Sift in the flour and salt. Roll into a ball, refrigerate for 1 hour. Preheat the oven to 180°C. Take the dough out of the fridge then roll it to about 0.5 cm thickness on floured surface. Cut full and pierced discs (easiest done with an authentic Linzer cookie cutter). Place on baking paper. Cook for about 15 minutes, until just golden round the edges. Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. Once cooled, pair them and stick together with warmed strawberry jam. Finally decorate with icing sugar – optional.
Coconut and Nutella Cookies
Ingredients
200 g butter, softened
100 g caster sugar
1 egg yolk, lightly beaten
200 g self-raising flour
100 g shredded coconut
½ tsp salt
Nutella (about ½ jar)
Melted chocolate
Preparation
Cream butter, sugar,and once creamed, combine in the egg . Sift in the flour and salt, finally add shredded coconut. Roll into a ball, refrigerate for 1 hour. Preheat the oven to 180°C. Take the dough out of the fridge then roll it to about 0.5 cm thickness on floured surface. Cut full and pierced discs (easiest done with an authentic Linzer cookie cutter). Place on baking paper. Cook for about 15 minutes, until just golden round the edges. Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. Once cooled, pair them and stick together with Nutella. Decorate with melted chocolate.
When Judit bakes...bread and better.. 
Beautiful photographs, and such creativity with this post…and your other posts as well. This is why I think putting all your recipes together would make a great book ~ good eats and a creative, well written explanation.
Dear Randall, yet again, thank you for the kind words, I am really glad that you are enjoying my blog. I indeed work hard on the book project…J.