Almond Cookie Recipe #GlutenFree

 Usually, when people describe their baked goods as “gluten free,” I pause. The phrase usually means the cookies or cakes are dry, or the texture is off, or the flavor needs a little… help. Well, I’m offering this almond cookie recipe that is just scrumptious. Think of these as delicious cookies that happen to be gluten-free.

Almond Cookies

Makes about 18 cookies

Ingredients:

• 2/3 cup light brown sugar
• 6 tablespoons butter, softened
• 1 large egg, room temperature
• 1 teaspoon almond extract
• 2 cups almond flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• Wholealmonds for decorating

Directions:

1. Preheat oven to 350º F and line a baking sheet with parchment paper.
2. Place sugar and butter in a mixing bowl and cream together until light and fluffy, about 2-3 minutes. Add egg and almond extract and beat until fully incorporated.
3. Add almond flour, salt, and baking powder to wet ingredients and stir using a spoon until just combined.
4. Scoop the dough onto the cookie sheet. (I used a medium size cookie scoop.) Press the dough lightly to flatten a bit. Top with almonds and press them lightly into the dough.
5. Bake for 15-18 minutes, or until edges are golden.
6. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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White Chocolate Chip Macadamia Nut Cookies

Now that the weather has grown chilly, I love to turn on my oven and BAKE! Here's a favorite in my household - White Chocolate Chip Macadamia Nut Cookies. Now, some bakers say white chocolate isn't chocolate; however, I disagree. Sort of. White chocolate contains cocoa butter, sugar, and milk, so I say it IS a form of chocolate. It doesn't contain cocoa solids which is the ingredient that darkens the chocolate. Try these cookies. You won't be sorry. 

White Chocolate Chip Macadamia Nut Cookies

Ingredients:

• 1 cup granulated sugar
• 1 cup packed brown sugar
• 11 tablespoons butter, softened
• 2/3 cup vegetable shortening
• 2 eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 ounces white chocolate chips
• 1 1/2 cup macadamia nuts (see note)

(Note: coarsely chop 1 cup of the nuts and leave 1/2 cup whole)

Directions:

1. Heat oven to 375° F. Cream the sugars, butter, and shortening together. Once they’re fully incorporated, mix in the eggs and the vanilla.
2. Add flour, soda, salt. Stir to combine.
3. Add white chocolate chips and nuts.
4. Drop dough by rounded tablespoonfuls (I use a cookie scoop) about 2 inches apart onto an ungreased cookie sheet (I use non-stick baking mats). Bake until light brown, about 10 to 12 minutes. Cool slightly before removing from cookie sheet.
5. Makes about 5 dozen cookies.

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Nova Scotia Oatcakes #Recipe

After a recent trip to Nova Scotia, I couldn’t wait to get home and try my hand at making Oatcakes. These delicious, toasty-oat cookies are offered everywhere, in grocery stores and bakeries, restaurants and even chocolate shops. My husband and I loved them. As you can see in the picture below, I cut my Oatcakes into circles. But you could go the easy route and cut them into squares. I melted 1/2 a cup of dark chocolate baking chips and coated the bottoms of about half the cookies I made. This recipe makes about 10 to 12 nice size cookies, depending on how thin you roll out the dough.

Nova Scotia Oatcakes 

Ingredients:

• 1 cup old fashioned oats
• 1 cup oat flour (or all-purpose)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup brown sugar

Directions:

1. Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, add oats, flour, baking powder, and salt. Whisk to combine thoroughly.
3. Add butter and brown sugar and stir just until a stiff dough forms.
4. Roll out dough to 1/4-inch thickness. Use a biscuit or cookie cutter to cut out the circles of dough and place on the parchment-lined baking sheet. Re-roll any leftover dough and cut more cookies. (Or roll the dough into a rectangle and cut into squares.)
5. Bake for 12-18 minutes, or until set and edges are slightly golden. Allow to cool. Coat with chocolate, if desired. 

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Marvelous Molasses Cookies #Recipe - OMG Delicious! #rt4amo

I didn't intend to post yet another cookie recipe before Christmas. But I created a recipe today that just needs to be shared.

These cookies are rich, buttery, and flavorful. Cinnamon and ginger team up with molasses to make these delectable bites the perfect accompaniment to hot tea, coffee, or cider.

Marvelous Molasses Cookies

1 cup dark brown sugar, packed

¾ cup butter, softened

⅓ cup molasses

1 egg

2 ⅓ cups all purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon salt

Granulated white sugar (for dipping)

Heat oven to 375º.

Cream the brown sugar and butter. Add molasses and egg, and beat to incorporate. Stir in the flour, soda, cinnamon, ginger, and salt until thoroughly combined. Roll rounded teaspoonfuls of dough into balls. Dip tops in granulated white sugar. Place balls, sugar side up, onto lightly greased cookie sheets and bake until just set, between 10-12 minutes. Makes about 4 dozen mouthwatering cookies.  

Good, Old-Fashioned Cookies! #Christmas #Recipes @DonnaFaz

I'm baking and my house is filled with the warm, buttery aromas only cookies can offer. Below are three of my favorite holiday recipes, but first I'd like to share some of my favorite baking equipment. I couldn't live without my air bake cookie sheets. Since buying mine, I haven't over-baked a single batch of cookies. I also love my cookie scoop; it makes each dough portion exactly the same (although, I believe mine is larger than the one I've linked to). And cooking spray is no longer needed in my kitchen ever since my son gave me 2 Silpats; nothing sticks to these babies, and that makes clean up easy. When my Silpats don't fit, I reach for the parchment paper. Okay, on to the recipes!  

Southern Sour Cream Cookies

1 ½ cups sugar

1 ½ cups shortening

3 eggs

3 teaspoons vanilla

1 ½ teaspoons baking soda

1 cup sour cream

2 teaspoons salt

5 cups all purpose flour

colored sugar crystals

Cream together the sugar and the shortening until light and fluffy. Add eggs, one at a time, and stir thoroughly after each addition. Add vanilla the vanilla, sour cream, baking soda and salt. Mix well. Add flour and stir just until flour is incorporated. Drop heaping teaspoons of dough about 2 inches apart onto cookie sheet lined with Silpat or parchment paper. Decorate with colored sugar crystals. Bake in a 400 degree oven for about 10 minutes. Cookies should be light in color…not golden brown. These are delicate and delicious cookies that go perfect with tea or coffee.

Chocolate Chip Cookies

Chocolate Chip (rear) & Oatmeal Coconut

1 cup white sugar

1 cup brown sugar

2/3 cup butter

2/3 cup vegetable shortening

2 eggs

2 teaspoon vanilla

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

12 ounces semisweet chocolate chips

Cream together the sugars, the butter and the shortening until light and fluffy. Add eggs and vanilla. Stir in remaining ingredients. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheets lined with Silpat or parchment paper. Bake in a 375 degree oven until light brown, 10-12 minutes.

Note: The spatula pictured to the left belonged to my grandmother. She told me she used it when she "went to housekeeping." She gave it to me when I got married. I feel like she's with me every time I use it.   ♥  I love nice memories.

Oatmeal Coconut Cookies

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup raisins

2 cups oatmeal

1 cup (packed) flaked coconut

Cream the butter and the sugars until light and fluffy. Beat in the eggs and the vanilla. Stir in dry ingredients. Lastly, add raisins, oatmeal, and coconut. Stir until combined. Drop by heaping teaspoonfuls about 2 inches apart on a cookie sheet lined with Silpat or parchment paper. Bake in a 350 degree oven for 10-12 minutes.

Here's wishing you a very happy holiday filled with

 love and laughter, friends and family, peace and joy.

Not Your Grandma's Oatmeal Cookies

September has arrived, and there is one delectable treat I always make to help usher in autumn. You got it. Oatmeal cookies. Sweet, chewy rounds of goodness. Mmmm! However, these cookies aren't like any your grandmother made—not unless she was privy to my secret ingredient, that is.

What's the secret ingredient? Shredded coconut. That's what makes these mouth-watering morsels of oaty goodness so moist and delicious.

This is one of my tried and true recipes. I come back to it again and again. So fire up the oven, pull out your best mixing bowl, and let's bake up a batch of cookies.

Raisin Oat Cookies

1 cup butter, softened

1 cup white sugar

1 cup brown sugar, packed

2 eggs

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

¾ teaspoon salt

2 cups raisins

2 cups quick-cooking oats

1 cup sweetened, shredded coconut

Preheat oven to 350º. Cream the butter and the sugars until light and fluffy. Beat in the eggs and vanilla. Add dry ingredients. Stir in raisins, oats, and coconut. Drop by rounded tablespoons onto a light greased baking sheet. Bake for approximately 15 minutes (or until golden around the edges). Makes about 4 dozen cookies.

So...what's YOUR favorite cookie for fall?