Every Saturday in December we have been sharing wonderful treats made with our spice blends and extracts and this week was no exception. The recipes below are so yummy you definitely want to make them for your family & guests this holiday season.

Tilia’s Quatre Spice Twists

A favourite in Europe this spicy blend has course ground white pepper, giner, nutmeg and cloves. Spicy & sweet at the same time.


1 – 10″x10″ sheet of prepared puff pastry (with palm and canola oil if making vegan rolls)

1 Tablespoon melted butter (or coconut oil if vegan)

2 Tablespoon shredded parmesan cheese (or nutritional yeast if vegan)

1 teaspoon Tilia’s Quatre Spice blend

Preheat oven to 375°F.  Lay out puff pastry and brush with melted butter or coconut oil but reserve 1 tsp. Sprinkle Tilia’s Quatre spice blend over the entire sheet and spread evenly.  Sprinkle one light layer of Parmesan cheese or nutritional yeast over the sheet then fold in half. Flatten together with a rolling pin and brush with the remaining melted butter or coconut oil.  Sprinkle and spread a pinch more of Tilia’s Quatre Spice then fold once more widthwise to form a small square.  Flatten with a rolling pin again until the pastry is the original 10″x10″ size.  Slice into 1″x4″ strips.  Twist them lengthwise and lay in a baking sheet.  Bake for 15-20 minutes until golden brown.

Tilia’s Lemon Fennel Italian “S” Cookies

This cookie is a holiday tradition for many Italian families and we have added a Tilia’s twist to this lovely cookie. Rather than the anisette that is generally used we added our Lemon Fennel spice blend and have created a tasty, fun cookie for you to enjoy.



3 ½ cups unbleached flour

3 ½ teaspoons baking powder

2 teaspoon Tilia’s Lemon & Fennel spice blend

¼ teaspoon salt

1/3 cup unsalted butter

1/2 cups granulated sugar

3 large eggs

1/4 cup milk

½ teaspoons lemon extract


1 tablespoon of unsalted butter, melted

1 cup icing sugar

3 tablespoons milk

Sugar sprinkles (optional)

Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder, Tilia’s Lemon & Fennel spice bled and salt, set aside.

In a large mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing well. Mix in the lemon extract. Add in the milk and flour, alternating portions of each until all combined.

Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.

Break off a handful of dough at a time and roll into long pencil, cut into 5 or 6 inch pieces. Shape into ‘S’ shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 2 ½ dozen depending on size of cookie.

Glaze: In a large bowl, melt 1 tablespoon of butter. Add in 1 cup of confectioners’ sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies. (Add more milk if needed)  Brush on cookies or use a spoon, if using sprinkles apply right away and return to rack to set. Let cool completely and store in airtight containers

Orange Blossom Shortbread

Orange Blossom water is widely used in Middle Eastern cooking but it is delicious in any dish. In these melt in your mouth shortbread the Orange Blossom water adds and exotic aroma and taste

1 cup Butter

1 Egg

1/2 Teaspoon Tilia’s Organic Vanilla Extract

½ Teaspoon Tilia’s Organic Orange Extract

¼ Teaspoon Salt

2 Cups Flour

½ Cup Granulated Sugar

½ Cup Powdered Sugar

½ Teaspoon Cream of Tartar

½ Teaspoon Baking soda

2 ½ Teaspoons Tilia’s Organic Culinary Orange Flower Water

2 ½ Teaspoons Plain Water

Extra granulated sugar for rolling dough in

Beat the butter, sugars egg and extracts  in a large bowel. In a separate bowl mix flour, baking soda, cream of tartar, and the salt. Combine the flour mixture into the butter mix then stir in the plain water and Orange Blossom water. Gently knead to fully combine. Cover and refrigerate for ½ hour. Preheat oven to 350F. Roll dough into small balls. Flatten balls slightly and then roll balls in granulated sugar. Place on parchment lined baking sheets and bake for 10 – 11 minutes or until just starting to turn lightly golden. Make about 2 dozen cookies.