Recipe of the Month: Oat Crisp Cookies

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A delicate, traditional Scandinavian cookie made with oats, rye flakes, and a drizzle of bittersweet chocolate. I plan to make these part of my Valentine’s Day gift-giving treats! For the best texture, toast the pecans until fragrant, then cool completely before grinding so they stay nutty, not oily. I make them gluten-free — though you wouldn’t know it unless I told you — but you can make them with regular flour if you’d like. You might consider doubling the recipe, as they’ll disappear fast. 

Makes 21 3-inch cookies

Printable PDF of this version here.

1/2 cup + 2 Tbsp granulated sugar 

2 eggs 

2 Tbsp gluten-free flour mix (we recommend Bob’s Red Mill GF 1-to-1); or sub all-purpose flour 

1 cup rolled oats 

3 Tbsp rye flakes 

1/3 cup pecans, toasted and finely ground (walnuts are great also) 

1/3 tsp kosher salt 

31/2 Tbsp unsalted butter, melted

1/2 tsp vanilla extract

1/4 cup bittersweet chocolate chips 

In a stand mixer fitted with the whisk attachment, beat the sugar and eggs at medium speed for 3 to 5 minutes, until light and fluffy in texture. 

In a small bowl, combine the flour, oats, rye flakes, pecans, and salt. 

With the mixer at low speed, gradually add the oat mixture. Add the melted butter and vanilla and mix thoroughly. Let the cookie dough sit at room temperature for 30 minutes. 

Preheat oven to 375°F and line 3 rimmed baking sheets with parchment. 

Using a tablespoon to portion the dough, drop 9 cookies per baking sheet. Flatten slightly to make a round or heart design. These cookies spread, so leave 1 to 2 inches between each cookie. 

Bake for 5 to 8 minutes, or until lightly golden brown in the center and deeper brown at the edges, rotating the baking sheets a few times for even baking. Remove from the oven and transfer the cookies to a wire rack to cool. 

Melt the chocolate chips in a water bath: Fill a medium saucepan with a few inches of water and set a small heatproof bowl over the top (the bowl should not touch the water). Using a spatula, melt the chips completely, then remove from the heat. Using a spoon, drizzle chocolate over the cookies and let cool to set. 

Store in an airtight container for freshness. 

Recipe of the Month: Coconut Cream Buns

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This past June, I visited Norway. As an American baker steeped in French and Italian traditions, I came away impressed by the way Scandinavian pastries have absorbed European techniques, reimagined them, and made them their own. Thanks in part to the New Nordic food movement, that tradition is flourishing and increasingly being exported across the globe. In Norway, small bakeries treat pastry with the same care that top chefs bring to their tasting menus. One of my favorite pastries was Skolebrød. Named for their history as a lunchbox treat, they’re ubiquitous across Norway in cafés, airports, and on kitchen counters. They start with a lightly sweet, cardamom-scented dough baked into soft, pillowy buns, each with a pocket of silky pastry cream and a spoonful of jam, then topped with toasted coconut flakes. They’re the perfect pick-me-up. 

Makes 8 buns

Printable PDF of this version here.

DOUGH 

1¼ cups whole milk 
2½ tsp active dry yeast
4 Tbsp granulated sugar, divided 
1 egg 
3 cups unbleached all-purpose flour 
2 tsp ground cardamom 
1 tsp salt 
6 Tbsp unsalted butter, melted 
Neutral oil or softened butter, for greasing the bowl

PASTRY CREAM & GARNISH

1¼ cups whole milk 
½ cup granulated sugar 
2 Tbsp cornstarch 
4 egg yolks (reserve the egg whites) 
2 tsp vanilla extract
½ cup favorite jam or fresh conserve (Project Barnstorm Apricot is a winner)
½ cup powdered sugar 
1 Tbsp lemon juice 
¼ cup finely shredded unsweetened coconut, toasted

Line a rimmed baking sheet with parchment paper. Set aside. 

Place the milk in a glass measuring cup and warm it slightly in the microwave (about 60 seconds). Pour the milk into the bowl of a stand mixer, add the yeast and 1 Tbsp of the sugar, and whisk to combine. Let stand for 3 minutes. 

Using the dough hook on low speed, add the egg, remaining sugar, flour, cardamom, salt, and melted butter. Mix on medium speed for 5–6 minutes, or until the dough begins to slap against the side of the bowl and forms a loose ball at the base of the hook. The dough will be soft and slightly sticky. The wetter dough contributes to the fluffy finished texture. 

Transfer the dough to a lightly oiled or buttered bowl, cover, and proof for about 1 hour, or until doubled in size. 

To make the pastry cream, place the milk in a medium saucepan and bring just to a scald over medium heat. Remove from the heat. In a medium bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and slightly thickened. While whisking constantly, slowly pour about half of the hot milk into the egg mixture to temper the yolks. Return the tempered egg mixture to the saucepan with the remaining milk, whisking to combine.

Set the pan over low heat and cook, whisking constantly, until the custard thickens enough to hold a ribbon when it falls from the whisk. Remove from the heat, whisk in the vanilla extract, and transfer the custard to a clean bowl. Press plastic wrap directly onto the surface and chill in the refrigerator for about 1 hour, or until cold. 

Pull the risen dough onto a lightly floured work surface. Pat it into a 12 x 6 x ¾-inch rectangle. Cut into 8 equal squares and arrange them on the prepared baking sheet, leaving about 1½ inches between pieces. 

Preheat the oven to 375°F. 

Let the dough rise at room temperature for about 45 minutes. Using your fingertips, gently press a 1½-inch-wide circle in the center of each square to form a shallow well. Fill each well with about 1 Tbsp of pastry cream and 1 Tbsp of jam or conserves. Lightly brush the exposed dough with the reserved egg whites from the pastry cream. 

Bake for 14 to 16 minutes, or until the buns are golden brown. 

While the buns bake, stir together the powdered sugar and lemon juice in a small bowl to make a smooth glaze. 

Let the buns cool on the pan for about 10 minutes. Brush the top edges with the glaze and sprinkle with the toasted coconut to garnish. Serve warm or at room temperature.

Recipe of the Month: Holiday Stollen

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Holiday dried-fruit breads take many forms. I grew up with my mother baking her Norwegian family recipe, Julekake (YOO-leh-ka-ka). This holiday stollen keeps that spirit and takes inspiration from the traditional German holiday bread with its rich dough packed with raisins, cranberries, candied orange peel, and ginger, and holiday spices. Brushed with rum and butter, and with a tender crumb textured with ground almonds, the holiday stollen is excellent sliced and toasted. The smell of these baking takes me right back to my childhood and the aromas that kicked off the festive holiday season at my house. 

Makes 2 loaves

Printable PDF of this version here.

1/2 cup dried cranberries

1/2 cup raisins

1/4 cup candied ginger, 1/4-inch dice

3/4 cup candied orange peel, 1/4-inch dice

1/4 cup + 2 Tbsp golden or white rum, divided

1/2 cup almonds, roasted and ground fine

3/4 cup whole milk, divided

11/2 tsp active dry yeast

1/4 cup + 1 Tbsp granulated sugar, divided

3 cups all-purpose flour

1/2 tsp cardamom

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp allspice

1 Tbsp lemon zest (from 1 lemon)

1 tsp kosher salt

1 egg

1 tsp pure vanilla extract

6 ounces (1 1/2 sticks) unsalted butter, room temperature, divided

1/2 cup powdered sugar

In a medium bowl, combine the cranberries, raisins, candied ginger, orange peel, and 1/4 cup rum. Let marinate for 1 hour or overnight.

In a small bowl, combine the ground almonds and 1/4 cup milk. Let sit for 1 hour to allow the almonds to absorb the milk.

In the bowl of a stand mixer, combine the remaining 1/2 cup milk (lukewarm), yeast, and 1 Tbsp sugar. Fit the paddle attachment and mix for 1 minute, then let stand 2 minutes until slightly foamy.

In a medium bowl, combine the remaining 1/4 cup sugar, flour, cardamom, cinnamon, nutmeg, cloves, allspice, lemon zest, and salt. Sift together with your hands to combine. Set aside. 

Add the egg, vanilla, and the almond mixture (do not drain) to the milk mixture. Mix for 1 minute to combine.

Add the flour mixture in three additions, mixing after each until incorporated. Lower the bowl, change the attachment to a dough hook, and mix about 3 minutes to bring the mixture together.

With the mixer on low, add 1 stick of the butter in dime-sized pieces, mixing until fully absorbed. Mix for another 5 minutes, until the dough is elastic and slightly shiny. Let rest 5 minutes. Add the marinated fruit. Mix about 2 minutes to distribute evenly.

Pull the dough out onto a lightly floured work surface. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let proof for 2 to 3 hours. The dough will increase in size and feel slightly spongy. 

Again, pull the dough onto your slightly floured work surface, and press into a 10-inch square, and divide in half. 

For each piece, bring the two shorter sides toward the center. Flatten the right side, then roll the left side into a log and lay it over the right side leaving a 1-inch border. Slightly flatten the rolled side. 

Place both loaves on a parchment-lined baking sheet and cover loosely with plastic wrap to prevent them from drying out. Let rise at room temperature until slightly puffy, about 1 hour. Meanwhile, heat the oven to 325°F.

Bake on the center rack for 40 to 45 minutes, until deep golden brown.

Melt the remaining 1/2 stick of butter and stir in the remaining 2 Tbsp rum. Brush the butter mixture over the warm loaves to saturate the crust. Dust generously with powdered sugar. Allow to sit an hour, then dust a second time so that it keeps its white appearance.

Cool completely, then wrap in plastic. Stollen keeps well at room temperature for 2 to 3 weeks. Enjoy toasted slices with jam, butter or honey butter.

Recipe of the Month: Breakfast Sandwich with Rainbow Chard, Roasted Mushrooms & Gravy

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 During this time of year, I usually have a Macrina Buttermilk Dinner Roll Tray on my counter. They’re so versatile. I spread them with butter and Project Barnstorm conserve jam, or fill them with turkey and avocado for a quick lunch. On quiet mornings, I turn them into a breakfast sandwich that makes any day feel special.

The tender rolls have a gentle tang, perfectly paired with savory mushrooms, garlicky rainbow chard, and an over-easy egg, all finished with a drizzle of mushroom-onion gravy. Each bite is rich, comforting, and full of contrast.

Serve it with coffee or tea and fresh fruit for breakfast, or a simple green salad or salted tomatoes and cucumbers for lunch. Either way, it’s a sandwich sure to brighten the day.

Makes 4 Breakfast Sandwiches (serves 4)

Printable PDF of this version here.

 1 lb mixed cremini, shiitake, or chanterelle mushrooms 

1/4 cup + 4 Tbsp olive oil, divided 

1 Tbsp garlic, finely chopped, divided 

1 Tbsp fresh thyme, stems removed and finely chopped, divided 

Kosher salt and freshly ground black pepper, to taste 

4 Tbsp unsalted butter, divided 

1/3 cup yellow onion, finely chopped 

1/4 tsp ground nutmeg 

1/4 tsp ground allspice 

3 Tbsp flour 

1 cup whole milk, cold 

1 cup heavy cream 

1/3 cup grated Gruyère or Parmesan cheese 

1 Macrina Buttermilk Dinner Roll Tray (you’ll use 4 rolls) 

4 cups rainbow chard, cut into 1/2-inch ribbons 

4 eggs 

2 tsp Italian parsley, finely chopped 

Trim and discard the mushroom stems, then brush off any debris from the caps and slice them into 1/4-inch pieces. 

In a large sauté pan over medium-high heat, warm 1/4 cup olive oil. When the oil begins to sizzle, add the mushrooms and sauté for 2 to 3 minutes, stirring, to caramelize and intensify their flavor. Add 2 tsp garlic and 2 tsp thyme. Season with salt and pepper. Cook about 1 minute, until the garlic is golden. Transfer the mushrooms to a bowl to cool. After 10 minutes, coarsely chop half the mushrooms for the gravy. Reserve the rest for assembly. 

In a medium saucepan over medium heat, melt 3 Tbsp butter. Add the onion and cook until translucent, about 2 minutes. Whisk in the nutmeg, allspice, and flour. Cook, whisking, until the roux is golden. Reduce the heat to low. Gradually whisk in the cold milk until smooth, then whisk in the cream. Simmer gently, whisking, until thickened to a pourable gravy. Whisk in the cheese until melted, then stir in the chopped mushrooms and season with salt and pepper to taste.Transfer to a bowl and keep warm over a water bath. 

Preheat the oven to 325°F. Warm the roll tray for 8 to 10 minutes. Place 4 rolls on plates and split, setting the tops aside. 

Set a sauté pan over medium-high heat and warm 2 Tbsp olive oil. Add the remaining 1 tsp garlic and 1 tsp thyme; cook about 30 seconds until fragrant. Add the rainbow chard, season with salt and pepper, and sauté for 1 to 2 minutes, until wilted. Add the reserved cooked mushrooms and cook 2 minutes to rewarm. Divide the mixture among the roll bottoms. 

Set a clean sauté pan over medium heat. Add the remaining 2 Tbsp olive oil and 1 Tbsp butter. When the butter sizzles, crack in the eggs and season with salt and pepper. Cook over-easy, 2 to 3 minutes per side. 

Top each roll bottom with an egg. Spoon on warm gravy, sprinkle with parsley, and cap with the roll tops. Serve with a knife and fork while hot. 

Recipe of the Month: Gingerbread Cake with Cream Cheese Frosting

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GINGERBREAD CAKE WITH CREAM CHEESE FROSTING

 Every fall, we use this recipe to make our gingerbread cupcakes for the cafés. Even better, though, is the same thing in bundt cake form. It’s rich and deeply dark with blackstrap molasses, and the flavor of fresh ginger infuses the cake. The crumb stays tender thanks to buttermilk, and the cream cheese frosting accentuates the ridges of the cake. I made this in the classic Anniversary Bundt pan—about 11 inches across and nearly 5 inches deep, with graceful, sculpted ridges that give the cake a dramatic finish. Any Bundt pan of similar volume will work.

Makes One Anniversary Bundt Cake (serves 10)

Printable PDF of this version here.

 GINGERBREAD CAKE 

2 1/3 cups unbleached all-purpose flour 

1 1/2 tsp baking powder 

1 1/2 tsp baking soda 

1/2 tsp salt 

16 Tbsp (2 sticks) unsalted butter, room temperature 

2/3 cup brown sugar, packed 

2 Tbsp fresh ginger, finely chopped 

4 large eggs 

2/3 cup blackstrap molasses 

1/2 cup buttermilk 

CREAM CHEESE FROSTING 

8 ounces cream cheese, room temperature 

8 Tbsp unsalted butter, room temperature 

1 1/4 cups powdered sugar, sifted 

1/4 cup milk, to thin (as needed) 

1/4 cup candied ginger, cut into thin strips 

1 Tbsp white crystal sugar

GINGERBREAD CAKE

Preheat oven to 325°F. Brush the Bundt pan with oil and lightly dust with flour to prevent sticking. 

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and ginger on medium speed for 3 to 4 minutes until light in texture. 

Add eggs one at a time, beating well after each. If the mixture looks like it’s separating, add 1/4 cup of the flour mixture. 

Blend in the molasses on medium speed, scraping the edges to ensure everything is thoroughly combined. 

On low speed, add the remaining flour mixture and buttermilk in three alternating additions, doing the final mix by hand with a spatula. 

Scoop the batter into the prepared pan, level the top, and set the pan on a rimmed baking sheet. Bake 30 to 35 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. 

Let cool for 30 minutes, then invert onto a serving plate. 

CREAM CHEESE FROSTING

In a stand mixer fitted with the paddle attachment, whip the cream cheese and butter until smooth, about 2 minutes. Gradually add the powdered sugar, beating 2 minutes more. Thin with milk until the frosting just drips off a spoon. 

Generously spoon the frosting over the cooled cake, letting it run down the sides. Decorate the cake with candied-ginger strips and crystal sugar.

Geraldine’s Counter: The Columbia City Legend Just Turned 20

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Geraldine's Counter Store Front

For two decades, we’ve had the joy of baking for Geraldine’s Counter. Since the Columbia City favorite opened in 2005, our bread and baked goods have been part of countless breakfasts, lunches, and celebrations at the corner diner that became a neighborhood institution almost overnight.

Geraldine’s has a gift for making the classics feel fresh. Though they’re famous for their French toast — crisp outside, custardy within — it’s hard to resist their pancakes. And those are just two of many temptations: cage-free eggs, hash browns, and toast in various combinations, fluffy omelets, the signature egg casserole, biscuits and gravy, and corned-beef hash. Then there’s lunch! Don’t overlook the chop salads or meatloaf sandwich.

Geraldine's Breakfast Food

On weekends, families, friends, and neighbors crowd the brightly colored, big-windowed room. If there’s a line, the Geraldine’s team keeps it moving with grace and a smile. Many a friendship has been formed while waiting. The weekday pace eases slightly, but the welcome never does. At every turn, what keeps guests returning is care.

That care starts with ingredients. Geraldine’s turns to local producers, Macrina among them, choosing the finest, freshest goods the region offers. “I think the people who are a part of it make it special,” Seattle hoops legend Jamal Crawford told Seattle Met when naming Geraldine’s his pick for the city’s best breakfast. “It just has this vibrant, community feel. You can see some of everybody in there, and it’s just all kinds of people mingling and interacting.”

Geraldine's Founders

The restaurant’s spirit is inseparable from co-founder Gary Snyder, Columbia City’s unofficial “mayor,” who died in May 2023. Snyder believed restaurants should build community, and Geraldine’s still embodies his vision. His warmth still radiates through the room.

Gary’s co-founder and business partner Stacey Hettinger spoke with the Seattle Times about opening in Columbia City, saying that “a community with a diversity of young and old families, mixed races and languages” was essential to the mission. Two decades on, Geraldine’s continues to fulfill that promise.

We congratulate Geraldine’s Counter on twenty years of doing the simple things beautifully and feeding Columbia City, and visitors from across Seattle, with heart. Cheers to the next twenty.

Visit their website for hours and location.

Join our Loyalty Program!

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Enjoy a Free Olivias Chocolate Chip Cookie when you sign up with the link below

Here’s all you need to do:

1. Sign up: Click here and register for the Macrina Loyalty Program.

2. Check In: At checkout, enter your loyalty account phone number.  

3. Earn: Five points for every dollar you spend in our cafés. 

4. Track: We’ll text you a link to your points page. You can also view it in Cash App or add a digital pass to Apple Wallet. 

5. Redeem: 100 points = $1 in rewards. At checkout, provide your phone number or tap your digital loyalty pass to select and apply rewards.  

6. Stay Updated: Receive SMS notifications for points earned, rewards available and special promotions!

A minimum of 100 points is required to redeem, points expire one year from the date of issue, and points cannot be applied retroactively, transferred, or redeemed for cash. The free Olivia’s Chocolate Chip Cookie reward, available when you register using the link in this email, will appear as $3.55 off.

Sign-up here

Community Powered: Bread Bakers Guild of America 

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From September 15 to 21, the net proceeds from the sale of our Large Brown Sugar Shortbread Cookies will benefit the Bread Bakers Guild of America. 

“The community of bakers and bakeries in this country is — and I think the Bread Bakers Guild has been a big part of that — so open,” says Scott France, Macrina’s president and co-owner. “It’s a pleasure to connect with people who are striving to do the same thing we are: make great bread and support our teams.” 

The Bread Bakers Guild of America is the nation’s premier organization devoted to the art and science of bread. It counts nearly 2,000 bakers, millers, farmers, and suppliers among its members. Its mission is to strengthen craft baking through education, training, and community. Founded in 1993, the year Macrina opened, the Guild emerged just as the artisan-bread movement was gaining steam and more Americans were discovering the joy of fresh bread. 

Running a bakery is challenging, and the Guild’s support gave Macrina founder Leslie Mackie a welcome boost. Leslie served on the board from 2012 to 2015. In 2024, Scott accepted a three-year seat on the board — a nod to the industry’s regard for Macrina. 

Guild ties have helped Macrina surmount the challenges of growing into a multifaceted bakery while preserving Macrina’s artisan standards. A strong internal culture, rooted in supporting and developing dedicated employees, still drives the quality that first defined Macrina. 

Scott says, “As we have grown over the years, we have visited bakeries all over the country — most of them through connections with the Bread Bakers Guild, which is such a great resource for all of us. Any Guild member who wants to come and visit Macrina is welcome. We would love to have you come by.” 

Recipe of the Month: Seeded Crisp Bread

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On a recent trip to Norway, I had the pleasure of enjoying crisp breads (knekkebrød) topped with butter, herb purées, cucumbers, smoked salmon, and hard-boiled eggs. Crisp and dry like a cracker, these seeded breads are an all-day Norwegian staple. It’s said they date to the time of the Vikings — their long shelf life makes them ideal for distant excursions. They make a versatile accompaniment to almost any occasion, and I keep them on hand, enjoying the crisp crust and that wholesome nut-and-seed flavor. They come together quickly with just a few pantry ingredients. You’ll serve them with pride, knowing they came from your oven.

Makes 2 sheets

Printable PDF of this version here

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/3 cup pumpkin seeds

1/3 cup flax seeds

2 Tbsp chia seeds

1/2 cup buckwheat flour

1/4 cup rye flour, or teff for gluten free

1/4 tsp kosher salt

1/4 cup olive oil

3/4 cup boiling water

1/2 tsp flaky salt

Preheat the oven to 300°F. Line two rimmed baking sheets with parchment paper.

In a medium bowl, stir together the sesame, sunflower, pumpkin, flax, and chia seeds. Add the buckwheat flour, rye (or teff) flour, and kosher salt. Mix well.

Add the olive oil and boiling water, then stir 2–3 minutes with a wooden spoon until the mixture thickens and holds together.

Divide the batter evenly between the prepared baking sheets. Wet your hands and press the batter to about 1/2-inch thick. Lay a second sheet of parchment over each pan and roll to an even 1/8-inch or thinner. Carefully peel off the top layer of parchment.

Sprinkle with flaky salt. Bake for 50 minutes, rotating the pans halfway, until crisp and golden brown.

Let cool for 30 minutes. Snap into crackers and store in an airtight container.

Cookie Decorating Party at our new Mercer Island Café

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To mark our 32nd anniversary, we’re throwing a whimsical Cookie Decorating Party at our Mercer Island Café on Saturday, August 30, from 11 a.m. to 2 p.m.

We’ll provide freshly baked sugar cookies in playful shapes — snails, mushrooms, and butterflies — plus pastry bags filled with colorful icing and sprinkles galore.

There will be space at the decorating tables for six at a time, and staff to help kids of all ages. The event is free. It’s our way of saying thanks for 32 wonderful years of community support.