Almond Oat Lace cookies

1/2 cup unsalted almonds with skins
2 tablespoon gluten free old-fashioned oats
6 tablespoon (3/4 stick) unsalted butter
6 tablespoons superfine sugar (blend granulated if none avail)
2 tablespoon packed light brown sugar
1 ½ teaspoon honey
1 tablespoon almond flour
¼ teaspoon kosher salt
4 oz. bittersweet chocolate, melted-

  if you us gluten free oats and almond flour

Arrange racks in lower and upper thirds of oven
Preheat to 350ºF
Line rimless baking sheets with parchment paper
Pulse almonds and oats in a food processor until coarse meal forms - set aside

Melt butter in medium saucepan over medium heat
Add both sugars and honey; whisk until blended and sugar dissolves (3 to 6 minutes
Remove from heat
Add nut mixture, almond flour and salt
Stir until well blended (butter may not incorporate easily)

Spoon batter by one teaspoon portion onto baking sheets,
Space minimum of 2.5 inches apart. These Spread!
Use your fingertips to pat into 1/4" thick rounds, form into smooth circles.
Bake, rotating sheets after 6 minutes, until dark gold brown and cookies spread out into a thin layer - estimate 10 to 12 minutes.
Slide cookies on parchment onto wire rack and let cool

Using a pastry brush, brush half of each cookie with melted chocolate.
Let stand until set - about 2 hours.

DO AHEAD: can be made 2 days ahead. Store airtight in between sheets of parchment or waxed paper

Number Of Servings: 36

Preparation Time: 25

Personal Notes: Original recipe is not gluten free. calls for 1 tablespoon of all-purpose flour, so I subbed with almond flour. I think you could cut butter back to 5 tablespoons.
I made balls 1 inch, recipe called for 2 inch.
These are very delicate when done and break easily, but they taste like candy.

Apple Oatmeal Cookies (Drunken)

step 1    preheat oven to 350 degrees F.  Center rack setup    
Ingredients        
3/4    cup    unsalted butter, softened, room temp (1 1/2 sticks)  - 2 tsp for apples
2    small    Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
2/3   cup    light brown sugar   - 1 tsp for apples
1/8    tsp    ground cinnamon
1    pinch    kosher salt
1    large    egg
1/2   tsp    pure vanilla extract
1    cup    all-purpose flour
1/2    tsp    baking soda
2    cup    oats 

Preparation        
step 2    Heat a small, heavy saucepan over medium-high heat.
Add 2 teaspoons of the butter, and let melt.
Add the apple, 1 teaspoon of the brown sugar, the cinnamon, and a scant pinch of salt, and stir well to combine.
Cook, stirring occasionally, until the apples are slightly softened, about 3 minutes.                              
NOTE: I used apples that had been diced and soaked in rum and cinnamon. About 1.5 cup   but should increase to more
step 3    cream butter and brown sugar until fluffy                               
step 4    add egg and vanilla beat to incorporate                               
step 5    separate bowl: mix together flour, baking soda and 1/4 tsp salt                               
step 6    with mixer on low, beat in dry ingredient blend                               
step 7    beat in oat meal                               
step 8    fold in apples by hand                               
step 9    parchment line baking sheets.                               
step 10    for 2 tablespoon size cookies, bake 15 to 17 minutes                               
Optional Glaze                                   
1.25    cup    confectioners sugar                           
0.25    tsp    vanilla extract                           
1    tbsp    water                           
whisk until smooth, then drizzle over cookies with spoon                                   
                                   
https://www.foodnetwork.com/fnk/recipes/apple-oatmeal-cookies-7577012                                   

Cardamom Butter Crescents

Time: 1 hour      Servings 5 dozen

Ingredients

·      3 ½ cups / 450 grams all-purpose flour, plus more for rolling

·      2 teaspoons / 10 grams ground cardamom (more for stronger flavor)

·      1 teaspoon / 5 grams kosher salt

·      14 oz. / 40 grams unsalted butter (3 ½ sticks) room temperature

·      1 ¼ cups / 150 grams confectioners sugar, plus more for dusting

·      2 large egg whites

·      ¼ cup / 20 grams sliced almonds

 

Instructions

1.         Heat oven to 350 degrees F and line two baking sheets with parchment paper.

2.         In a medium bowl, add the flour, cardamom and sat and whisk to combine

3.         In the bowl of an electric mixer, beat butter and sugar on low speed until just combined.

4.         Add egg whites, beat until just combined.

5.         Then add flour mixture and mix until just combined.

6.         Divide dough into 8 equal pieces.

7.         On a lightly floured surface, rolle one piece out into a log ¾ inch thick. Using a bench scraper or sharp knife, cut 3 inch pieces off the log. Working with one 3 inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent.

8.         Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1 inch apart.

9.         Gently press 1 almond slice into each cookie.

10.    Bake until light golden brown, 10 to 14 minutes.

11.    Cool then dust with confectioners’ sugar.

 

Cari rolled out and cut out snowflakes instead. Made a lot

Shortbread Bites Funfetti

Servings: 335 Bites          Prep30 minutes                Cook12 minutes               Ready in: 42 minutes

Ingredients

1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*

2/3 cup (142g) granulated sugar

1/2 tsp almond extract

2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)

3 Tbsp (30g) nonpareils sprinkles, divided (any color)

Instructions

Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.

In the bowl of an electric stand mixer cream together butter and sugar until well combined.

Mix in almond extract.

With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together, if it doesn't you can add a few teaspoons of milk).

Mix and fold in 2 1/2 Tbsp sprinkles.

Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).

Chill dough in refrigerator 20 - 30 minutes.

Meanwhile preheat oven to 350 degrees.

Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows).

Sprinkle more sprinkles over the top if desired and gently press into dough.

Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.

Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.

Cool completely then transfer to an airtight container and store at room temperature.

Notes

*Unsalted butter will work great too. Simply whisk in 1/4 tsp salt with the flour before adding if using unsalted butter.

These cookies will freeze well for 1 month.

Recipe source: inspired by Land O Lakes  https://www.cookingclassy.com/funfetti-shortbread-bites/#jump-to-recipe

 

Ose made in 2016 also, but not at cookie day.

Pecan Pumpkin Spice Chocolate Chip Cookies

Chris and Astrid made these -

By Amanda Mack, courtesy of Bon Appétit magazine.

"Meet the Holiday Triple Threat Cookie," says baker Amanda Mack, the owner of Crust by Mack in Baltimore. A chocolate chip cookie spiked with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree. This recipe makes big cookies. To make 40–48 smaller cookies, use a No. 60 cookie scoop (about 1 Tbsp.) and bake about 10 minutes. 

   
Makes 20-24

Ingredients:
1 Tbsp. ground cinnamon
1½ tsp. ground ginger
1 tsp. ground nutmeg
¾ tsp. ground cloves
3 cups (375 g) all-purpose flour
1¼ tsp. baking soda
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1¼ cups (2½ sticks) unsalted butter, softened until just slightly firm
1½ cups (packed; 300 g) light brown sugar
1 cup (200 g) granulated sugar
3 large eggs
¼ cup canned pumpkin purée
1 Tbsp. vanilla bean paste or vanilla extract
4 oz. (112 g) semisweet chocolate, coarsely chopped
1½ cups (9 oz./255 g) dark chocolate chips
1½ cups (174 g) coarsely chopped pecans

Preparation:

Step 1: Place racks in upper and lower thirds of oven; preheat to 350°. Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk flour, baking soda, salt, and 1 Tbsp. pumpkin spice in a medium bowl; set remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.

Step 2: Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping sides of bowl as needed until fluffy, about 3 minutes. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in pumpkin purée and vanilla paste. Gradually add dry ingredients and beat just until combined (be careful not to overmix). Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans. Using a rubber spatula, gently fold remaining chopped chocolate, chocolate chips, and pecans into dough.

Step 3: Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto two parchment-lined baking sheets, spacing at least 4" apart. (If using a half-sheet pan, bake 2 cookies per sheet. For a full sheet, you can fit about 4.) Gently press reserved chocolate and nuts into tops of dough balls.

Step 4: Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11–13 minutes (subsequent batches may take 2–3 minutes longer). Let cookies cool on baking sheets 5 minutes.

Step 5: Using a thin metal spatula, carefully transfer cookies to wire racks and let cool completely.

Step 6: Do ahead: Dough can be made and formed into balls 3 months ahead; freeze on baking sheets until solid, then transfer to resealable freezer bags or an airtight container. Cookies can be baked 3 days ahead; store airtight at room temperature.

JeanMarie Brownson's Chocolate Cherry Peanut Butter Oatmeal Cookies

Prep: 25 minutes   Cook: 12 minutes  Oven: 350^oF

Makes: about 90 cookies

These chocolate cherry peanut butter oatmeal cookies have it all going on: oats, nuts, dried fruit, and chocolate. The scent of them baking will warm your house, through and through. These cookies are made without flour. For the best crunch, be sure to use old-fashioned rolled oats, not the finer-textured quick-cooking varieties. I like natural peanut butter for its deep peanut flavor. Store the cookies in a covered container up to several days or freeze up to 2 months.

Ingredients:

¼ cup (½ stick) unsalted butter, softened
¾ cup each: granulated sugar, packed dark brown sugar
2 large eggs
1¼ teaspoons baking soda
1 teaspoon vanilla
1 cup extra-crunchy natural peanut butter, at room temperature
3 cups old-fashioned rolled oats (can make with Gluten Free)
½ cup salted, toasted pumpkin seeds (pepitas), roasted hulled sunflower seeds or roasted peanuts
½ cup dried cherries (chopped if large), dried currants or small dark raisins
8 ounces milk or semisweet chocolate bars, roughly broken into ¼-inch pieces

1. Heat oven to 350 degrees. Beat together butter and sugars in large bowl of electric mixer.  Beat in eggs, one at a time, until smooth and creamy. Beat in baking soda and vanilla. Beat in peanut butter until incorporated. Use a wooden spoon to stir in oats, pumpkin seeds, cherries and chocolate pieces.

2. Use a teaspoon to make balls about 1 inch in diameter. Place on 2 parchment paper-lined baking sheets spacing them about 2 inches apart. Flatten slightly with a spoon. Bake until set and bottoms are slightly golden, about 12 minutes.

3. Cool cookies on pan, 5 minutes. Transfer with a metal spatula to a wire rack to cool completely. (You can reuse the paper-lined baking sheets to bake the remaining cookies.) Nutrition information per serving: 67 calories, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 34 mg sodium, 1 g fiber

https://www.chicagoreader.com/Bleader/archives/2015/12/03/jeanmarie-brownsons-everything-cookie-can-slake-a-stoners-hunger

 2022 - made batch as bars, using standard baking sheet, lined with parchment.  it is difficult to bake center without overbaking edges. Try dropping to 325F next time?