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.

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.

Mocha and Orange Sablé Icebox Cookies

 http://portandfin.com/mocha-orange-sable-icebox-cookies/

 Recipe type: Dessert

Author: Finn

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

The dough for these Christmas cookies can be made ahead of time and frozen, giving you more time to rest and relax over the holiday season!

Ingredients

• Chocolate Espresso Dough:
• 1½ cups flour
• ½ Tbsp finely ground espresso beans
• ½ cup cocoa powder
• 1 cup butter, room temperature
• 1 cup icing sugar
• 1 tsp vanilla extract
• 1 cup walnuts, chopped
• .
• Orange Sablé Dough:
• 1¼ cup whole blanched almonds
• 1 cup icing sugar
• ¾ cup butter, room temperature
• 3 Tbsp finely grated orange zest (~3 oranges)
• 1 large egg
• 1 Tbsp fresh lemon juice
• 1½ cups flour
• 1 cup dried cranberries, chopped

Instructions

1. In a large bowl, sift together the flour, cocoa powder and ground espresso. In a second bowl, beat together the butter, sugar and vanilla until light and creamy- about 3-4 minutes. Gradually mix in flour mixture. Add 1 cup chopped walnuts and mix. Wrap in plastic and store in fridge.
2. For the orange sablé dough, place almonds and sugar in a food processor and process until the mixture resembles coarse cornmeal or sand (hey! Sablé! That's the name of the cookie)  and set aside. In a large bowl, beat butter and zest together until light and fluffy- roughly 2-3 minutes. Add the almond mixture and mix until just combined. Add egg and lemon juice and mix to combine. Add flour and mix until just combined. Add cranberries and- you guessed it- mix until just combined. Wrap the dough in plastic and refrigerate.
3. Bring the orange sablé dough to room temperature. Line an 8" inch square pan with plastic wrap. Press the orange dough into the bottom of the lined pan, smoothing the top as flat as possible. Cover with plastic and return the dough to the fridge for another hour.
4. Bring chocolate dough to room temperature. Remove plastic wrap from the top of your orange dough and press the chocolate layer overtop, smoothing the top as flat as possible and pressing it into the pan.
5. Cover the now layered doughs with plastic wrap and chill for at least 2 hours or as long as overnight.
6. Remove the dough block from the pan-mould and remove the plastic wrap from the top and bottom. Cut dough into 2"x8" bricks. At this point you can wrap the 'bricks' up and freeze what you don't want to use right away or you can start this next step right away.
7. Heat oven to 350 degrees. Line a baking sheet with parchment paper. Slice each brick log into ¼" inch thick slices and lay the slices on the parchment, at least ½" inch apart. Bake until firm, roughly 10-12 minutes. Cook on a wire rack with the dough-divide (between the chocolate and orange) laying perpendicular to the wires (I learned this one the hard way, when they're still warm and soft they can break right down the seam!)

Maraschino Cherry Almond Chocolate Chip Cookies

350F
Bake for 12 - 14 minutes

• 1 cup butter, softened
• 1 tsp almond extract
• 1 cup powdered sugar
• 2 1/4 cups flour
• 2 - 3 Tbsp Cherry Juice
• 1 cup semi sweet chocolate chips
• 1/2 cup chopped maraschino cherries

Preheat oven to 350F
In a large bowl with mixer beat butter until smooth and creamy.
Add almond extract and powdered sugar.
Start to incorporate flour
Mix in cherries & cherry juice
Stir in chocolate chips
Roll into 1" balls
place on parchment covered cookie sheets
Bake 12 to 14 minutes

Cranberry Orange Shortbread Cookies

made by Connie 2017                 REFRIGERATE

Prep time: 2 hours 10 mins

Cook time: 12 mins

A delightfully easy cookie recipe that yields sensational results! I'm sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy Cranberry Orange Shortbread Cookies to your holiday baking list this season!

Author: Trish - Mom On Timeout  https://www.momontimeout.com/cranberry-orange-shortbread-cookies-recipe/

Serves: 2½ dozen cookies

Ingredients

·         ½ cup dried cranberries (Craisins)

·         ¾ cups sugar, divided

·         2½ cups all purpose flour - spooned and leveled, not scooped

·         1 cup butter, cubed (and cold)

·         1 tsp almond extract

·         zest of 1 orange

·         1 to 2 tbsp of fresh orange juice (optional)

·         additional sugar to coat cookies before baking if desired

Instructions

1.   Line a baking sheet with parchment paper and set aside.

2.   Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.

3.   Combine flour and remaining sugar in a large bowl.

4.   Use a pastry cutter to cut in butter. You want very fine crumbs.

5.   Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).

6.   Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.

7.   Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.

8.   Preheat oven to 325F.

9.   Cut slices of cookie dough about ¼ inch thick.

10.  Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.

11.  Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 12 minutes.

12.  Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.

13.  Store in airtight container for 3 days or freeze for up to 3 months.