This recipe has been a family favorite for many years. My mother baked it since forever, traditionally in Advent when all the family is waiting for Christmas. My rendition of these cookies are topped with chocolate rounds. Moni.
Christmas is right around the corner and I haven’t stopped baking yet. I am having way too much fun in the kitchen. I love this time of year and the sugar rush keeps me going:) Almond cookies with dried cranberries and white chocolate are my latest cookie creation. All of the flavors in this cookie…
Almond crescent cookies with sprinkles - perfect Holiday cookies! When you look at them, you might think I have gone completely crazy. Sure, it's a holiday season and I decorated lots of cookies this month
You can't go wrong with recipes on Food52. These recipes are crowd tested and come from the best home cooks I know. So, when I wanted to convert a recipe, I turned to Merrill's oatmeal chocolate chip cookies. They're fabulous.
<br />Of course, I couldn't leave well enough alone. We didn't have chocolate chip cookies in the house, but we had dried cherries. When I started thinking about flavors that play well with cherries, I remembered almond and coconut. Why not use almond flour and coconut flour for the flavor? Well, playing with almond flour means cutting some of the butter in the recipe, since almond flour contains fat as well as protein. It also means playing with the salt, since the bittersweet flavor of the chocolate probably needs more salt than the sweetness of cherries requires.
<br />So, yes, there's an easy way to make Merrill's cookies gluten-free: use 180 grams of gluten-free flour for her AP flour. But I wanted these cookies to be mine, based on the flavors of our home and what we had in the cupboards. They're crispier than Merrill's original seem to be. They're full of bigger flavors and the oats play a more minor role. All I know is that a big plate of these disappeared as soon as some of our daughter's friends came over for a play date. They were a hit.
<br />Kitchen notes:
<br />We use almond flour that has been finely ground. Most of the time, at the store, you'll find almond meal. Simply grind it up finer in your blender before baking.
<br />Oats themselves do not contain gluten. But in the way they are grown, transported, and processed, they are contaminated with gluten. The only way to serve oats to someone with celiac is by purchasing certified gluten-free oats.
Almond Pudding Cookies with a Brown Sugar Frosting. Is there anything in that sentence that doesn't sound good? I made these Almond Pudding Cookies for a friend who helped me out a lot when my parents were sick. She loves almond and almond extract and had given up chocolate for lent.
almond shortbread cookies with Amaretto - delicious Christmas cookies! These are just like classic shortbread cookies but with a little twist - I am using almond liquor to provide even more almond flavor to these
Almond thumbprint cookies with a salted caramel center
Almond Thumbprint Cookies are light, buttery, almond flavored shortbread cookies that just melt in your mouth. They get filled with Salted Caramel and topped with slivered almonds. These cookies will blow you away! It’s the holiday season! This year, McCormick and I are teaming up to show you two ways to showcase your holiday flavors.…
Almond thumbprint cookies with dark chocolate and sea salt
These cookies were inspired by a Hotline question I posted in the spring seeking ideas for what to serve at an open house for my daughter's baptism. ATG117 suggested jam thumbprint cookies. I not only thought it was a good idea, but I couldn’t wait to get into the kitchen to make some. I started by adapting a Dorie Greenspan recipe for thumbprint cookies which features hazelnuts and raspberry jam. I swapped out hazelnuts with almonds, added lemon zest for brightness (I think almost any butter cookie benefits from lemon zest), upped the vanilla, and omitted the confectioners’ sugar for dusting, finding it to detract from the shortbread. Instead of using jam, I decided to fill the thumbprints with dark chocolate sprinkled with a little sea salt. It definitely works well -- the rich, salty chocolate center is absolutely delicious with the fragrant vanilla-almond shortbread. And like most shortbread cookies, they keep remarkably well, making them perfect for gifting or preparing in advance for guests. Tightly covered, they should hold well for about a week, if they last that long!