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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Holiday Linzer Cookies Recipe
Nutty cookies sandwiching jam are fun to make all year long, but are especially fun when you incorporate fun holiday shapes. These almond treats are flavored with nutmeg, vanilla and raspberry preserves. Enjoy!
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Yield: 2 dozen linzer cookies
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Level of Difficulty: Easy
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Cook Time: 15 Minutes
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Prep Time: 30 Minutes
Ingredients
- 1 cup
lightly toasted almonds
- 1 cup
butter,room temperature
- 1 cup
granulated sugar
- 1 teaspoon
vanilla extract
- 1/2 teaspoon
almond extract
- 2 teaspoons
baking soda
- 2 tablespoons
white vinegar
- 2 cups
all purpose flour
- 1/2 teaspoon
freshly ground nutmeg
- 3/4 cup
raspberry jam
Directions
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Pulse toasted almonds in a food processor until finely ground.
Beat butter and sugar together in the large bowl of a stand mixer, with paddle attachment, until light and airy.
Combine baking soda and vinegar in a small bowl and stir to incorporate.
Scrape down sides of bowl and add vanilla extract, almond extract and baking soda mixture.
Mix on medium speed until just incorporated.
Stir flour, nuts and nutmeg together in a medium sized bowl.
Add flour/nut mixture to butter mixture, in three additions, scraping down bowl after each new addition.
Divide dough in half, wrap each portion in plastic wrap and refrigerate for 30 minutes.
Remove one portion of dough from the refrigerator and roll out on a well floured counter top to ¼” thick.
Cut cookies close together and place on a baking sheet. Reconstitute scraps, if there are any, to put a few more cookies together.
Place baking sheet in freezer for ten minutes.
Take second portion of dough out of fridge and roll out on a well floured counter top.
Cut cookies close together and stamp out centers with fun holiday shapes.
Place in freezer for ten minutes, then bake both trays on center rack of oven for ten to fifteen minutes or until cookies have browned along edges.
Repeat with any left over cut cookies.
Allow cookies to cool for fifteen minutes on a wire rack.
Spread a thin layer of jam on bottoms of whole cookies and place bottoms of stamped cookies on top of that.
