Power Cookie

George Hirsch August 28, 2025

Why wait? Now is the time to make a big batch. I created this recipe for a Power Cookie with a healthy spin on the oatmeal cookie; see the apple sauce and no oil—a definite crowd favorite since I have baked this cookie in the thousands. But you'll have to see for yourself and share with the kids. The true secret is in the quality of the rolled oats. Now, who doesn't like a fresh-baked oatmeal cookie?

George's Power Oatmeal Cookies

George Hirsch Living it UP! cookbook | Makes 1 1/2 to 2 dozen cookies

From George Hirsch Living it UP! TV series companion cookbook

6 Tablespoons butter

1/4 cup apple sauce

1/2 cup brown sugar

1/2 cup sugar

2 egg whites

1 1/2 rolled oats (not quick-cooking)

3/4 cup all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup raisins

1 teaspoon vanilla

2 Tablespoons pecans, chopped

Preheat oven 350° F. Follow the Recipe Below

Mix the butter, applesauce, brown sugar, sugar, egg and vanilla. Beat until creamy. Sift the flour with salt and baking soda. Add to creamed mixture, blending well. Fold in the oats, raisins, and nuts.

Make into 1-inch balls and place on a cookie sheet. Bake for 9-11 minutes or until the edges begin to set.

TIP: Do not overbake! When removed from the oven, the cookies will carry the heat and continue to bake.

**Chef George shares low and slow brisket, pulled pork, ribs, + chicken with plenty of sides!**

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Kiełbasa with Jam Sauce

georgehirsch November 3, 2023

The most popular kiełbasa is also called Kiełbasa Polska aka Polish Sausage.

In Poland, kiełbasa is often served garnished with fried onions, and smoked kiełbasa can be served cold, hot, boiled, baked, or grilled. The condiments in this recipe work wonderfully with the smokiness of the sausage.

This recipe was shared by my dear polish friends and graced my first cookbook over 25 years ago and is popular as ever today. You and your family will be amazed at how easy to prepare, and great it tastes. Enjoy!

Kiełbasa with Jam Sauce

Makes four-six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 1/2 pounds Kielbasa or smoked sausage

1 cup good quality Jam, such as marionberry, blackberry, or mixed berry

1 cup catsup

1 Tablespoon horseradish

1 teaspoon hot sauce

Slice the kielbasa 1/4 inch thick and place in a preheated nonstick skillet. In a medium bowl, combine the remaining ingredients. Pour the sauce over the kielbasa and cook for 30 to 45 minutes at a low temperature. Serve warm.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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Gather 'Round the Grill Cookbook, Vintage (new)

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George Hirsch Living it UP! cooking & lifestyle book

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Southern Italian Cookies

George Hirsch December 10, 2020

Guest post + recipe today by Marie Bianco, my dear friend, food writer, and author. This is one of her favorite holiday cookie recipes.

Edible holiday gifts always make a hit, and this one is about as easy as it can get. Even school-age children can get into the act.

Pignoli cookies can cost up to $16 to $20 a pound if you buy them at an Italian bakery, but these Southern Italian holiday favorites are so easy to make you’ll want to make plenty and give them as gifts.

Pignoli Cookies

8 ounces pignoli (pine nuts)

½ cup granulated sugar

½ confectioners’ sugar

¼ cup all-purpose flour

Dash salt

1 (8 ounces) almond paste

2 egg whites, slightly beaten

½ teaspoon almond extract

Confectioners’ sugar for dusting

1. preheat oven to 300 degrees—line 2 cookie sheets with Teflon or Silpat liners or lightly butter them. Place pignoli in a shallow dish.

2. Combine granulated sugar, confectioners’ sugar, flour, and salt in a medium bowl and lightly whisk.

3. Break up the almond paste with your fingers and place it in a mixing bowl of an electric mixer. Add the egg whites and beat on low speed until smooth. You can use a hand mixer, but you’ll need a strong arm if you do it by hand.

4. Add the almond extract and the flour mixture and beat until flour is blended in about 30 seconds. Do not overbeat.

5. Using a teaspoon, scoop up a rounded spoon of dough and cover it with pignoli. Place on cookie sheets about 2 inches apart. Wash sticky dough off your hands and keep them clean.

6. Bake the cookies for 18 to 25 minutes, depending on if you like them soft or chewy. Cool 1 minute before removing them from the rack. Dust with confectioners’ sugar. Makes about 30 cookies.

Hints for making pignoli.

Always use almond paste, not marzipan, which is a combination of almond paste and sugar.

Break up the almond paste into small pieces with your fingers. If the almond paste has hardened, grate it using the large hole on a four-sided grater.

A small amount of flour will keep the cookies from spreading too much.

The size of the dough ball determines the size of the cookie. Make them smaller if you want more cookies.

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