Gluten Free Almond Lace Cookies

For all my gluten free friends, or not gluten free friends, these are cookies you will love. Delicious caramel-y almond crunch cookies that are delicate and very easy to make. No fancy replacement flour or gums in this recipe. Chances are you already have everything in your pantry!

Gluten Free Almond Lace Cookies

Ingredients:

1/2 cup whole natural unsalted sliced almonds with skins

2 tablespoons old-fashioned oats

6 tablespoons (3/4 stick) unsalted butter

6 tablespoons sugar

2 tablespoons (packed) light brown sugar

1 1/2 teaspoons honey or maple syrup

1/2 teaspoon cinnamon

1 tablespoon almond flour (or pulverized almonds)

1/4 teaspoon kosher salt

Instructions:

Preheat oven to 350 degrees. 

Put almonds and oats in food processor until crumbly. Melt butter in a saucepan with sugars and honey. Melt until the sugars are melted and incorporated into the butter. Pour the butter into a bowl with almond mixture, cinnamon, salt and almond flour. 

Spoon into small mounds on a NON-STICK cookie sheet. It must be non stick. Bake for 6-8 minutes or until sugar has caramelized, serve with milk or coffee. 

Brown Butter Chocolate-Stuffed Pretzel Cookies

Is there any cookie better than a true chocolate chip cookie? I don't mean some grocery store kind from a box, I mean a fresh, bakery style, chewy chocolate chunk cookie. My preference would be a cookie with tons or brown sugar, a mixture of chocolate chunks (milk, semisweet, dark) and preferably made with brown butter. That is pure cookie bliss.

This cookie recipe I have here is pretty much in that same "cookie bliss" category. Except we added pretzel sticks to the dough. So now you've also got that salty/sweet thing going on. I'm just going to let you sit there, think about that, and drool over how good these cookies look. If you're lucky, I'll share.

Brown Butter Chocolate-Stuffed Pretzel Cookies

Ingredients:

1 1/2 sticks (12 tablespoons) of unsalted butter

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup pretzels

chocolate chunks as desired

Instructions:

Preheat oven to 325 degrees F.

Heat a small saucepan over medium-low heat and add butter. Cook the butter over low heat until brown bits begin to appear. Remove from heat immediately as the butter can burn very quickly. Set aside and let cool for about 10-15 minutes, you can put this in the fridge shortly, until the butter comes to room temperature.

In a small food processor, chop the pretzels. You can then pour the pretzels into a mesh strainer to sift out any dust/powder. You only want pretzel pieces, not powder. 

Once butter has cooled, add to the bowl of your stand mixer. Whisk in sugars until smooth and caramely in color, then add in the egg and egg yolk. Mix again until combined, then add in vanilla extract and mix. Add in flour, baking and soda and salt, and mix until a dough forms. Add the pretzels. 

Roll about 1 1/2 tablespoons of dough into a ball, then press some chocolate chunks into the middle. Top with an additional 1 1/2 tablespoons of dough, and seal the sides, rolling the dough into a golfball-sized ball. Place on a baking sheet about 3 inches apart, they will spread slightly. Bake for 12-14 minutes, or until edges are slightly golden. Enjoy them warm with milk. 

Recipe adapted from How Sweet It Is

A Family Recipe for a Delicious Oatmeal Cookie

Finally, I got it right! This cookie recipe comes from my sweetheart's family, from his grandmother on his mother's side. He and his momma sure talked up this delicious oatmeal cookie, no raisins (thank God), I just couldn't wait to try it!

So try it I did, and the recipe didn't work out! How terrible! The one time I tried a recipe from his family and I screwed it up. Seth had told me he thought they should be more buttery, so I cut half of the crisco and used butter instead. I'm not sure it that is what caused the problem, but they were melted and stuck to the pan. I tried to remedy the situation but there was no solution. The batch was just not right. 

But tonight, I tried again. I fixed the recipe a little bit and it definitely worked better! I feel bad changing a recipe that is so important to my sweetie, but a girl's gotta do what a girl's gotta do, especially when it comes to cookies! 

They say that Grandma was one heck of a cook, and that she never had an empty cookie jar. Seth always tells me about the big Sunday dinners she used to cook. I wish I could have met her, but she and I didn't get our timing quite right :) I'm glad to be able to make her yummy cookie recipe, which in truth is VERY yummy. They are chewy yet crunchy, and taste the best right out of the oven. Once they cool, they get nice and crisp and 

Here is the recipe as it was given to me, my changes are written in red. 

Grandma's Oatmeal Cookies

For square cookies, pack dough into any empty foil, waxed paper, or plastic wrap box lined with foil -

^How smart is this tip?!

1 cup shortening (You can try butter, but this didn't work for me)

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour (I used 2 cups)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 1/2 cups quick-cooking rolled oats

1/2 cup finely chopped walnuts  - Optional  (She used pecans, if she used nuts at all.  Much more Texany!  They were often not included.)  

Cream together shortening, granulated sugar, and brown sugar till light and fluffy.  Add eggs, one at a time, beating well after each; add vanilla.  Thoroughly stir together flour, salt, baking soda, and cinnamon; stir into creamed mixture.  Stir in oats and nuts.  Shape dough into two 8-inch rolls.  Wrap in waxed paper or clear plastic wrap.  Chill thoroughly.  Cut into 1/4 inch slices.  Place on greased cookie sheet.  Bake at 350 degrees for 8 to 10 minutes.  Makes about 5 dozen cookies.

I did not refrigerate my successful batch, nor did I form it into a roll and slice it, though this does work. If you add the extra flour, you can simply roll the dough into balls and place them on the baking sheet. Do not overcook these! They are just too good soft, and it would be a shame. 

Simple, but delicious, and sweet memories of a cookie-baking Grandma who never had an empty cookie jar.

"Coquito" Coconut Cookies

Two of my very best friends from college were from the lovely island of Puerto Rico. Our first December away from home they made a traditional Puerto Rican drink called Coquito, the Puerto Rican answer to our egg nog. And the Puerto Ricans know their rum, so you know good and well that they know how to drink rum for the holidays. Being that I am a big coconut fan, and not a very big egg nog fan, I absolutely loved this drink. I'll even share the recipe with you very soon.

But for now, we've got Coquito cookies! I searched everywhere for a recipe for coquito cookies to come up with something great, but I only found one. So my version is inspired solely by my taste buds and a little blog called Mind Over Batter.

Coquito Coconut Cookies

Ingredients:

• 3 1/2 cup flour
• 1 tsp. baking powder
• 1 ½ tsp. ground cinnamon
• 1 tsp. ground ginger
• ½ tsp. ground cloves
• ¼ tsp. freshly grated nutmeg
• 1 cup (2 sticks) of unsalted butter
• ½ tsp. salt
• 1 8oz. package of cream cheese
• 1 1/2 cup light brown sugar, packed
• 1 ¼ tsp. vanilla extract
• 1 egg
• Coquito topping – Recipe follows

Instructions:

1. Combine dry ingredients, set aside. Mix wet ingredients on low in a stand mixer, until well combined and fluffy. Add dry ingredients to wet, mix until well combined. Split dough in two, wrap both mounds in plastic wrap and refrigerate until firm, about 3 hours. 
2. Sprinkle flour onto a hard surface and roll out dough to 1/4 inch thickness. Using a round cutter or the rim of a cup, cut out circles. Using a pastry tip or other small round cutter, cut the interior out of the cookie to resemble a doughnut. Place rounds on a sprayed baking sheet, bake at 350 degrees for 12 minutes. Let cool. 
3. Spread with coquito topping, and chill until topping is firm. Serve and enjoy!

Coquito Topping:

• 1 12 oz. can evaporated milk
• 1 12 oz. can coconut milk
• 1 cup sugar
• 3 TB spiced rum
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 3 cups shredded coconut

1. Put milks, sugar, rum and spices in a saucepan over low heat. Simmer until the mixture has reduced by half and become thick. 
2. Remove from heat, let cool 15 minutes. Add shredded coconut. 
3. Let chill in the refrigerator another 15 minutes, spread onto cooled cookies. 

Double Chocolate Coconut Mocha Fudge

Some of us are lucky, and by that I mean that some of us were blessed enough to taste the Coconut Mocha drinks from Starbucks before they were discontinued. They were SO. GOOD. Delicious coconut flavored cocoa drinks, cold or hot, then topped with chocolate sauce and toasted coconut. They were heaven on earth, and no coffee will ever compare. Not even my beloved Peppermint Mocha can beat this one.

One day two summers ago, I remember ordering a coconut mocha and the barista told me that mochas were buy one get one FREE! I looked to my left, to my right, realized I was going at this one alone. So I double fisted my Starbucks mochas. That was a wonderful and delicious day.

Now, Starbucks did not bring back the coconut mocha this past summer. They replaced the coconut mocha with those homemade sodas or whatever, don't even get me started. Also, who in the world ever decided that coconut was a flavor specific to summertime? Last I checked, you can get mounds candy ALL YEAR. So why Starbucks, why do you not keep around the delicious magic that is chocolate and coconut?! You should know better.

I have made this recipe for a few years, inspired by a recipe from a wonderful blog called How Sweet it is, I've been following her recipes for years. I believe she and I have a mutual understanding of the glory that is the coconut mocha.

Double Chocolate Coconut Mocha Fudge

Ingredients:

• 1 bag semisweet chocolate chips, 12 oz.
• 1 bag white chocolate chips, 12 oz. 
• 1 can sweetened condensed milk
• 1 pkg. coffee granules (enough to make 1 cup)
• 1 tsp. vanilla extract
• 1 tsp. coconut extract
• 2 TB coconut oil, separated
• 1/2 cup toasted coconut 

Instructions:

1. Line a square or rectangular baking pan with plastic wrap (an 8x8-10x10 is ideal, the smaller the pan, the picker the fudge). 
2. In a microwave safe bowl, combine semisweet chocolate, half of the condensed milk, coffee powder, vanilla , and 1 TB coconut oil. Melt 30 seconds at a time, stirring between each interval, until completely melted and combined. 
3. Spread into your baking pan evenly, then place in fridge/freezer for about 1 hour, or until firm.
4. Once bottom layer is firm, melt the white chocolate, coconut flavoring, remaining condensed milk and coconut oil. Melt in the microwave in intervals, stirring in between until mixture comes together and is completely melted. 
5. Spread the white chocolate mixture over the chocolate and sprinkle the top with toasted coconut. Refrigerate until firm. 
6. Lift the plastic wrap from the pan, moving the entire piece of fudge to a cutting board. Cut into desired size squares and enjoy!

*Recipe adapted from Howsweeteats.com

Chocolate Chunk Biscotti

You guys... I hate to do this to you, but these cookies are just too good. So incredibly delicious, if you don't try them we can no longer be friends. These are those kinds of cookies. These cookies make me so happy, and they make me want to tell you a little story.

Once upon a time I was a somewhat picky child who didn't know what was good for me. There were certain types of cookies that would appear in our home around the holidays, usually from a neighbor or old friend, and many of those cookies would simply be overlooked by me. Almond spritz cookies? No thanks. Anything with dried fruit? Hell no. Biscotti? That doesn't even look like a cookie, why would I eat that?

A lot of years went by where I didn't appreciate cookies that were much better than they looked. I still could care less about a cookie with fruit in it, but you would have to pry a biscotti cookie from my cold dead hands before I would give you mine. And if I had a nice latte to go with it? I'm already in heaven.

This is one of those yummy yummy cookies that makes me happy to be an adult who is smart to know that these cookies are just as good as a decorated cookie with frosting and sprinkles. They are just perfect when dipped in coffee or hot cocoa, just long enough to soften them and warm up the chocolate chunks. If you're lucky, you'll find yummy crumbs at the bottom of your coffee cup. So many good things to be thankful for.

Chocolate Chunk Biscotti

Ingredients:

• 2 TB Softened Butter
• 3/4 cup Sugar
• 1 1/2 tsp Vanilla
• 2 Eggs
• 2 cups AP Flour
• 2 tsp Baking Powder
• 1/2 tsp salt
• 1/2 cup Chocolate Chunks
• 1/2 cup White Chocolate Chips

Instructions:

1. Mix butter, vanilla, sugar, and eggs until all combined. In a separate bowl, mix salt, flour, and baking powder. Add the dry ingredients to the wet, mix until combined. Add chocolate chips and evenly mix throughout the dough. 
2. Split the dough in two, and form into log shapes that are about 1.5 inches thick. Place the biscotti dough on a sprayed cookie sheet. Wet your hands lightly and smooth the tops of the dough, this will help create a smooth crust. Bake at 325 degrees for 20-25 minutes, or until the bottoms have browned and the tops of the dough logs are beginning to crack. 
3. Let cool for 15 minutes, or until the logs have firmed up and aren't too hot to touch. Using a serrated knife, cut slices that are 1/2 inch thick. Place those slices back on the cookie sheet, laying flat, and bake at 300 degrees for another 15 minutes or until the interior is cooked throughout. Serve with coffee or warm cocoa. 

Before baking. 

After first baking. 

After second baking. 

Delicious and crunchy biscotti!

Peppermint Divinity Sugar Cookie Bars

You guys, these are good. And I mean really good. This is one of those days where I really just have to toot my own horn and give myself a couple pats on the back. You need to make these, and when you do, pat yourself on the back while you eat one, two, a few....

If you haven't heard of divinity before, it's a traditional southern candy that you find at old bakeries and fudge shops. You usually find divinity filled with chopped pecans and eaten as a candy, but i've changed it up a little bit today. The texture is in between marshmallow and fluffy frosting, which makes it absolutely perfect for topping sugar cookies.

The cookie dough used for this is buttery and flaky, and very thick. It isn't super sweet, it's like a sweeter/thicker version of a pie crust, and oh so yummy. You bake the cookies while you make the divinity candy, and by the time your candy is done, take the cookies out and top them with their fluffy sugary fate. Sprinkle with peppermint candies and christmas sprinkles, and you've got the perfect treat to eat with coffee.

Peppermint Divinity Sugar Cookie Bars

Ingredients:

• 3 cups flour
• 1 TB baking powder
• 1/2 tsp. salt
• 2 tsp. vanilla, divided
• 1 cup butter, softened
• 2 cups sugar, divided
• 1/4 cup plus 2 TB water, divided
• 1/4 cup light corn syrup
• 2 egg whites
• 1/4 cup chopped candy cane flavored hershey kisses
• 1/4 cup crushed candy canes
• red sprinkles

Instructions:

1. Preheat oven to 375 degrees. Line a baking pan with foil or parchment paper, leaving about 3 inches excess going up the sides of the pan. You can use a 13x9 pan to make 32 thin bars, or use a 9x9 square like I did to get 20 thicker bars. The thickness is great because the cookie stays soft. That's all up to you and what you've got. 
2. Cream the butter with 1 cup of the sugar, then add 1 tsp. vanilla, 2 TB water, flour, salt and baking powder. Mix until the mixture hold a ball shape and can be molded. 
3. Press the sugar cookie dough evenly into the baking pan. You can use a spatula to press into the corners and make sure the dough is pressed very evenly. Put the dough into the oven. 
4. While the dough is baking, put the 1/4 cup water, remaining 1 cup of sugar, and 1/4 cup corn syrup into a saucepan. Stir only until the sugar is dissolved. Let the mixture boil for about 5 minutes on medium high heat. if you have a candy thermometer, use it now and cook the mixture to 250 degrees. If you do not have a thermometer, you will need a cup of ice water. Test a small spoonful of the syrup by pouring it into the ice water. We want the syrup to form into a ball, but still be malleable. This is called the hard ball stage. If the mixture dissolves or is in a very melty ball, continue to cook the syrup until the hard ball stage. If the sugar instantly hardens in the water, it is past the hard ball stage but can still be used, as long as it has not begun to change color. 
5. In your stand mixer, beat the egg whites until they reach soft peaks. With the mixer still running, slowly pour the syrup into the egg whites. Pour all of the syrup in, add the remaining teaspoon of vanilla, and beat until the mixture reaches stiff peaks. 
6. Check the cookie, after about 10-15 minutes of baking they should be turning golden at the edges, this is perfect! You want this to be slightly undercooked. 
7. Spread your divinity candy evenly over the cookie using a spatula. 
8. Sprinkle the christmas candies evenly over the divinity, and place the baking pan in the fridge to set. 
9. After about 30 minutes in the fridge, take the pan out. Pull up on the foil/parchment to loosen, then lift the entire cookie out of the pan. Slice as many servings as you would like. 

   

   After pulling the foil off the sides. 

   
   

   

   Lovely layered divinity bars!