ALMOND STICKS

This recipe is a family favorite...My mother used to make these every year for Christmas, and now her tradition is passed down to me and my girls. The recipe makes a lot and can be halfed. If you are into cookie dough - this one is delicious!

2 Cups Butter

4 Cups Almond Meal or Ground Raw Almonds (you can get Almond Meal at Trader Joe's for a reasonable price)

4 Cups All Purpose Flour

1 tsp Salt

2 Cups Sugar

6 Eggs

1 tsp Almond Extract

1 tsp Baking Soda

Yellow Food Coloring (optional)

Multi-Colored Ball Sprinkles

Do not preheat your oven - this dough needs to chill.

Cream Butter and Sugar. Add in Eggs and Flavoring and mix until well blended. In a separate bowl, combine dry ingredients (Almond Meal, Flour, Salt, Baking Soda). Add dry ingredients to wet a little at a time until all is incorporated. You can add some yellow food coloring if you prefer your cookies a little blonder.

Form dough into several rectangular loaves about a half inch thick by placing a line of dough onto slightly floured wax paper and then fold the wax paper around the slightly floured dough line pressing down to flatter. I realize now that a picture of this step would have been helpful so I will try to add one...

Chill dough overnight.

Preheat oven to 350 Fahrenheit. Cut the loaves into thin sticks and gently press one side into the sprinkles. Place cookie sprinkle side up onto cookie sheet covered with parchment or a silpat liner.

Bake for approximately 12 minutes - these cookies do not get very brown. Remove from cookie sheets immediately after baking.

BROWN BUTTER SALTED CARAMEL SNICKERDOODLES

 

INGREDIENTS:

2 1/2 Cups All-Purpose Flour

1 tsp Baking Soda

2 tsp Cream of Tartar

1/2 tsp ground cinnamon

1 tsp Sea Salt

1 Cup (2 sticks) Unsalted Butter

1 1/4 Cups Dark Brown Sugar - packed

1/2 Cup Granulated Sugar

2  Large Eggs

1 Tbs Vanilla Extract

1 Tbs Sour Cream (Greek Yogurt can be substituted)

Trader Joe's Fleur de Sel Caramels - cut in half

For Coating The Cookies:

1/4 Cup Granulated Sugar

2 tsp Ground Cinnamon

Sea Salt - for sprinkling on top

First, brown butter by placing it in a small skillet over medium heat and cook until melted. Continue cooking until it becomes slightly foamy and small flecks form on the bottom. Cook until the bits turn brown and the butter has a nutty aroma. Remove from heat and cool.

In a small bowl, whisk together dry ingredients (flour, baking soda, cream of tartar, cinnamon and salt). Set aside.

In a stand mixer ( a handheld is fine also), cream the brown butter and sugars. Beat in eggs, vanilla and sour cream until combined. Slowly add dry ingredients until combined. Form mixed dough into a ball and wrap in plastic wrap. Chill for at least a half hour. Longer is fine.

For coating the cookies, in a small bowl, combine sugar and cinnamon.

Preheat the oven to 350 degrees F. Measured chilled dough into a ball (about two tablespoons) and flatten slightly. Place a half caramel in center and wrap dough around caramel.

Roll dough balls in the cinnamon sugar and place on a baking sheet lined with parchment paper or a silicon liner. About two inches apart.

Bake the cookies for approximately 8 - 10 minutes until the edges turn slightly brown. Do not over bake! The center of the cookie will be soft due to caramel filling. Sprinkle cookies with sea salt and let cool on cookie sheets for two minutes, or until set. Transfer to a wire rack to cool completely.

Try not to eat them all! They are addictive!