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Lots of people say that for macarons you should “age” the egg whites at least three days in a glass container in the fridge.
Simple Macarons
{makes about 40-ish shells for 20 cookies}
3/4 cup ground almond flour/meal
2/3 cup powdered sugar
2 large egg whites
3 & 1/2 TBSP granulated sugar
food color (optional)
buttercream, ganache, or Nutella for filling
Stack 2 cookie sheets, one top of the other, unless you are starting with very thick, insulated sheets. Use a 1.5” cookie cutter to trace guidelines for piping the macarons on a piece of parchment. Leave about 1 inch between each circle. Flip the parchment over, and place on the top cookie sheet.
Combine the almond flour and powdered sugar in a food processor. Process for about 30-seconds to 1 minutes, until combined. Sift the mixture or shake through a fine sieve into a bowl. (About 2 tablespoons of larger pieces are ok, just stir them into the rest.) Set aside.
In a bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-low, until frothy. Increase the speed to medium, and continue whisking until soft peaks form, about 2 minutes. With the mixer running, gradually add in the granulated sugar. Scrape down the side of the bowl if needed.
Increase the speed to medium-high, beating until the eggs are glossy and come to a stiff peak. Add food coloring, if using, note that more food coloring may affect the baking time. (I used just a bit of AmeriColor Deep Pink.) Beat until the egg whites form a clump in the whisk attachment and are stiff.
Remove the bowl from the stand mixer and sift about half of the almond flour mixture over the meringue. Use a silicone spatula to fold into the meringue, using about 10 strokes; don’t expect it to come together completely. Sift the remaining almond flour mixture into the bowl, (it’s ok to add in the 2 TBSP or so of larger pieces that won’t go through the sifter), and continue to fold into the meringue.
Don’t worry about being gentle; you want to deflate the egg whites. Fold until the mixture comes together, but avoid overmixing. Be sure to scrape the bowl to avoid stray bits of meringue remaining unincorporated. The batter will loosen and start to fall in the “ribbon” off of the spatula. A ribbon or dollop of batter dropped back into the bowl, should reincorporate into the rest of the batter in 20-30 seconds. This should take no more than 50 strokes total.
Spoon the 1/2 the batter into a piping bag fitted with a 1/2” tip (I found that just using the coupler without a tip worked great for this). Pipe the batter onto the parchment, using the circles as a guide, staying just inside the lines (the batter will spread a bit). Repeat with the remaining batter.
Let the piped batter to dry for about 15 minutes-30 minutes while the oven preheats to 350.
Bake for 11-12 minutes, rotating the pan halfway through baking. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. When done, the cookies will lift fairly easily from the parchment.
Remove from the oven, place the cookie sheets on a wire rack and let cool completely on the sheet.
Once cool, remove the cookies from the parchment and fill. Lightly press the cookies together.
Macarons taste best after 24 hours, so place in a container between layers of wax paper and be patient. :) After 24 hours, remove from the refrigerator and let the cookies come to room temperature, or close to it, before serving.
My 12 Days of Christmas….
cookies…cookies…cookies…
RAINBOW COOKIES (ITALIAN)
Prep Time: 45 Minutes
Cook Time: 10 Minutes
Ready In: 10 Hours 30 Minutes
Servings: 63
INGREDIENTS: • 8 ounces almond paste/ rec filling (12 oz)
• 1 cup butter, softened
• 1 cup white sugar
• 4 eggs,
• 2 cups all-purpose flour
• Almond extract ½ - ¾ TBs
• 1/4 tsp salt
• 6 drops red food coloring / gel
• 6 drops green food coloring / gel
• 1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semisweet chocolate chips, Melted
2 TBS butter
1/2 tsp corn syrup OR butter shortening???
DIRECTIONS: 1. Preheat oven to 350 degrees F Line three 9x13 inch baking pans with parchment paper.
2. In a large bowl, break apart almond paste/filling with a fork, and cream together with butter, sugar, and eggs. When mixture is fluffy and smooth, mix in almond extract, stir in flour to form a dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
4. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
5. Remove plastic wrap. Top with melted chocolate chips/butter/corn syrup OR shortening, and refrigerate 1 hour, or until chocolate is firm (better, if overnight). Slice into small squares to serve.
NOTE: CAN FREESE JUST BARS..THEN WHEN NEEDED CUT INTO RECTANGLES
----OPTIONS / TIPS: Adding some almond extract to it really enhanced the almond flavor. Another thing that helps is to melt the chocolate (without cracking) with 2 tablespoons butter and a 1/4 cup of heavy cream.
• suggest using ALMOND FILLING instead of paste. This will make them moist and is easier to mix. Use almond extract, it makes the difference. Use gel food coloring instead of liquid. Use enough to get true rich colors. omit the apricot jam
• I take the parchment paper and make it large enough to put under the pan on each side which makes it MUCH easier to spread.
• make it easier by just spraying the pans with non-stick cooking spray instead of parchment paper and the cookies easily come out.. spray the pans with a little spray oil or use some butter then put the parchment paper in the pan (this keeps the paper from moving around when you are spreading the dough
• those having trouble with the spreading: use 3 aluminum pans (usually 3 for 99 cents at the 99 cent store)and spray with ALOT of pam.
MAKING ALMOND PASTE..
Ingredients
1 pound blanched almonds 1 (16 ounce) package confectioners' sugar 3 egg whites 1 teaspoon almond extract
Directions
1. Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract, using your hands to blend the heavy mixture.
PEANUT BUTTER CUP COOKIES
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 40
INGREDIENTS: • 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped
DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan
…..
Options/hints:
a. **Freeze PB Cups, unwrap, then pop back into freezer--until cookies are out of oven.**Allow middles to "sink" a bit before adding the pb cup(should happen when removed from the oven after 8 minutes) the "sink" will prevent the sides of the cookie from cracking.**ABSOLUTELY refrigerate the pan before removing cookies for cooling rack... BUT**Decorate with sprinkles BEFORE refrigerating pan--place decor quickly, as the chocolate will start to melt. Shifting placement of the decorations will be tricky!
b. they dont look like they're done cooking after 8 minutes, but they are. Dont make the mistake of overbaking them
CHRISTMAS WREATHS
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 18
INGREDIENTS: • 1/2 cup butter
• 4 cups mini marshmallows
• 1/2 teaspoons green food coloring
• 1/2 teaspoon vanilla extract
• 1/2 tsp of almond extract OR peppermint extract
• 3 cups cornflakes OR frosted flakes cereal
• AND can fill in with 1 cup Rice Krispies
• 2 tablespoons cinnamon red hot candies
Options: --also used springles and coconut to decorate
--melted white chocolate and drizzled it on top for a "snow" effect
--white decorating crystals
--added a red licorice bow
DIRECTIONS:
1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
2. Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers (spoon a glob onto the waxed paper and use your fingers form a wreath by pulling from the middle out). Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container
…..Hints:
a. shortcut for molding the wreaths is to drop a ball of the mixture onto wax paper and take the end of a plastic spoon, stick it in the middle to make a hole, then spin it around to make the wreath.
b. put a plastic sandwich bag over your hand and it won't stick to you (or the bag)
c. you can also keep the mixture warm in a slow cooker while you're shaping the wreaths.
BANANA CRUMB MUFFINS
Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Servings: 10 ….MANY
MORE IF MADE AS MINI--MUFFINS
INGREDIENTS: • 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 2/3 cup white sugar
• 1 tsp of vanilla
• 1/2 tsp of cinnamon
• 1 egg, lightly beaten
• 1/3 cup butter, melted OR 1/3 cup canola oil
• Streusel Topping
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 3 TBSP chopped walnuts
• 1 tablespoon butter
DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon and melted butter OR oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
……
OPTIONS/TIPS: • be sure to not overmix.
• the advice of other bakers and added 1 tsp of cinnamon to the banana bread mix and then used 1/3 cup oil instead of butter.
• added 2 TBSP chopped walnuts to the crumb topping
CHOCOLATE COVERED CHERRY COOKIES
Recipe Yield 36 cookies
INGREDIENTS (DOUBLED): • 1 cups white sugar ; I cup brown sugar
• 2 egg (maybe dry) OR 3 for more chewy/soft cookie
• 1 tablespoon vanilla extract OR cherry extract
• 3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 (10 ounce) jars maraschino cherries
• 1 cup sweetened condensed milk
• 2 cups semisweet chocolate chips
DIRECTIONS:This recipe's Ingredients were scaled (doubled) to yield a new amount. The directions below still refer to the original recipe yield of 18 cookies. 1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
3. Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
4. ** In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.) Or pipe frosting (zig-zag) over cherry/cookie
5. Bake in preheated oven for 10 minutes.
OPTIONS/TIPS:
• 1) doubled the batter but not the chocolate sauce, 2) used a half cup of white sugar and a half cup of brown sugar, 3) placed the cherry in the center of the cookie immediately after I took them out of the oven, 4) drizzled the chocolate on after the cookie cooled. I also cut the cherries in half before inserting them into the center just to stretch the jar of cherries.
• I use cherry extract instead of vanilla, so you will have more of the cherry taste. It really does make a difference. In the icing I use the whole can of condensed milk, add more cherry extract and extra cherry juice from the can. I mean about 1/4 cup or more. The more you use the more cherry and chocolate taste you will get.. I think they taste better the second day!
• I did use 2 T (6 tsp) cherry juice in the frosting, and ** it still needed more. Next time I will also add some cherry juice to the cookie. I think those changes will make it amazing
• ** halved the icing recipe and still had a bit leftover.
• The glaze is excellent and should be drizzled on before being baked. Do not add on any additional baking time or they will dry out. The moisture of the cherries makes them perfectly soft by the next day.
FROSTED NUTMEG LOGS
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 27 servings
INGREDIENTS: • 3/4 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon rum extract
• 3 cups all-purpose flour
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
FROSTING: • 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1 tablespoon half-and-half cream
• Sprinkle nutmeg
DIRECTIONS: 1. In a large mixing bowl, cream butter and sugar. Add egg and extracts; mix well. Combine the flour, nutmeg and salt; gradually add to the creamed mixture.
2. On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 11-14 minutes or until center is set and edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
3. For frosting, in a mixing bowl, combine the butter, confectioners' sugar, extracts and enough cream to achieve a spreading consistency. Frost cooled cookies. Rake the frosting with fork tines..for bark ‘look’
(hint) Sprinkle some nutmeg on the frosting while it's still wet for a really festive look
SPICY OATMEAL CRAISIN COOKIE
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 50 Minutes
Servings: 36
INGREDIENTS: • 1/4 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 ½ teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• ** ½ tsp baking powder (OPT)
• ½ teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 cups rolled oats
• cup raisins (OR
Craisins (soaked in warm water))
• 1/2 cup chocolate chips (white)
• 1/2 cup walnuts
DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt; stir into the sugar mixture. Stir in the oats and raisins, chocolate chips, walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 9 to 11 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
OPTIONS / TIPS:
• Used all butter
• soaked the raisins/CRAISINS in just-boiled water for 5 minutes (this plumps them and prevents them from getting hard/dried out in the oven).
• only used about ¼ tsp of the cloves but also added some powdered ginger, freshly grated nutmeg & allspice
• noticed one pust the nuts in them they don't spread out as much. So press them down gently and they will made a perfect cookie
• to use cool cookie sheets and to keep the batter cold. The cookies will be fluffier instead of flattening out during baking
• added nutmeg, dried orange peel, ginger, allspice and extra cinnamon. Baking time was best around 8-10 minutes for especially moist cookies.
• **added 1/4 tsp. baking powder to avoid any flattening or spreading
• will admit, just used pumpkin pie spice in place of the other spices, them much better.
SUGARED BLACK RASPBERRY TEA COOKIE
Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze well Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 36
INGREDIENTS: • 1/4 cup packed brown sugar
• 1/3 cup white sugar
• teaspoon vanilla extract
• 3 tablespoons milk
• 1/3 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup miniature semisweet chocolate chips
• 3 tablespoons white sugar
• (10 ounce) jar black raspberry jam
DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.
3. Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.
4. Bake in preheated oven for 12 to 14 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.
……
OPTIONS / TIPS:
• used raspberry and apricot jams and drizzled the finished cookies with some melted chocolate chips and oil, which made for a very attractive presentation
• Thirteen minutes was almost too long. Watch these carefully. Overbaking dries eggless cookies quickly
MOLASSES SUGAR COOKIE
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 40 Minutes
Yields: 36 servings
INGREDIENTS: o 2 cups white sugar OR green & red
o 1/2 cup molasses
o 2 eggs
o 4 cups all-purpose flour
o 4 teaspoons baking soda
o 2 teaspoons ground cinnamon
o teaspoon ground cloves
o teaspoon ground ginger
o teaspoon salt
DIRECTIONS: 1. Melt the shortening in a large pan on the stove, and cool.
2. Add sugar, eggs, and molasses, beat well.
3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
…..
(VARIOUS hint 1) 1) Instead of 2c. granulated sugar as written in the recipe, I used 1c. granulated sugar and 1c. brown sugar; 2) I used butter-flavored shortening; 3) I baked the cookies right away without refrigerating the dough; 4) I only used 1/2t. salt; 5) I used a baking stone, baked the cookies for 10 minutes, took them out of the oven, let them sit for one minute on the baking stone, then removed the cookies and placed them on a cooling rack.
(hint 2 Definitely watch cooking time...if you like a chewy cookie, stick to the approx. 10min bake time-they may look too undercooked but that is fine. If you like a crispy cookie, let them go 2 mins longer. They definitely go from being chewy to being crispy QUICK so watch the time!!
(hint 3))…drizzle with a buttercream frosting
SPRING LIME TEA COOKIE
are light, buttery tea cookies bursting with citrus flavor
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 50 Minutes
Servings: 24
INGREDIENTS: o 1/3 cup milk
o 1/2 cup butter, softened
o 3/4 cup white sugar
o 1 egg
o 2 teaspoons lime zest
o 3/4 cups all-purpose flour
o teaspoon baking powder
o 1/4 teaspoon baking soda
o 1,2- drops green food coloring
o 2 tablespoons lime juice (bit of zest)
o 1/4 cup white sugar (OR powdered sugar)
DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, food coloring, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
3. Bake for 8 to 10 minutes (or longer) in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
4. To make the glaze, stir together the remaining lime juice (bit of zest) and sugar (OR powered sugar) TOUCH OF GREEN food coloring.... . Brush onto cooled cookies.
…..
OPTIONS / TIPS:
• Not quite "limey"enough. add more lime zest and juice!
• substitutes (orange zest, and powdered sugar in the glaze
• add more lime juice/zest, and will use powdered sugar for the glaze.
• made a thicker glaze with 1/2 a cup of sugar powder and about 3 tbsp of lime juice.
STAINED GLASS COOKIE
Melted candies surrounded by dough to resemble stained glass windows
serving: 60
INGREDIENTS: o 1/2 cup packed brown sugar
o 3/4 cup HONEY
o 1/3 cup water
o 3 cups all-purpose flour
o teaspoon baking soda
o 1/2 teaspoon salt
o 1/4 teaspoon ground cinnamon
o 1/4 teaspoon ground nutmeg
o 1/4 teaspoon ground ginger
o 5 3/4 ounces ‘Jolly Rancher” or similar hard candies
DIRECTIONS: 1. In a large mixing bowl, cream butter or margarine, brown sugar and honey until smooth. Blend in water. Stir together flour, baking soda, salt, and spices. Gradually add flour mixture to creamed mixture; blend well.
2. Cover and chill for 1 hour.
3. Cut out paper stars, bells, or other christmas motifs. Trace onto a sheet of aluminum foil.
4. Roll pieces of dough into ropes about 1/4-inch wide. Outline the designs with ropes of dough. Press ends lightly together.
5. Separate candies by color. In a blender or food processor, coarsely crush candies. Fill in dough outlines with the candies.
6. Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes or until cookie is set and candy melts. Cool on baking sheet
……
Options/hints:
line pan…used tin foil covered with nonstick spray
CRANBERRY PISTACHIO BISCOTTI
used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 20 Minutes Servings: 36
INGREDIENTS: o 3/4 cup white sugar
o 2 teaspoons vanilla extract
o 1/2 teaspoon almond extract
o 2 eggs
o 3/4 cups all-purpose flour
o 1/4 teaspoon salt
o teaspoon baking powder
o 1 tsp orange zest OR UP TO 1 TBP (depending on your taste)
o 1/2 cup dried cranberries
o 1/2 cups pistachio nuts
o
DIRECTIONS: 1. Preheat the oven to 300 degrees F
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; orange zest, gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool…
.drizzle some frosting over add the combination of almond extract and orange juice into the frosting drizzle
….
Options/hints:
WET YOUR HANDS while working with the very sticky dough
1 tsp. of orange zest and added it right into the batter
slivered almonds instead of the pistachio nuts
melted white chocolate in the microwave and dipped on end in, then sprinkled with red and green colored sugars
substituted dried cherries and whole almonds, pulsed together in a food processor, for the cranberries and pistachios
