Friday, December 20, 2013

Cut out Sugar Cookies

This recipe was everything it promised!
  • It requires NO CHILLING!
  • The dough can be frozen!
  • The baked cookies can be frozen!
  • The decorated cookies can be frozen!
  • And more importantly, it's yummy.

3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 c sugar 
2 sticks (salted) butter, cold & cut into chunks
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract


Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack. 

My Notes:  Seriously, this was the easiest to handle dough I've ever used!  If I could find a pie crust equivalent, I'd be set!

Source: Bake at 350

Saturday, December 14, 2013


  • 300g almond meal or blanched almonds 
  • 150g powdered sugar 
  • 2 egg whites 
  • 1-2 tsp almond extract 
If using blanched almonds, grind to a very fine texture in blender (in batches) or food processor, just to the point where clumps of it start sticking together. You may need to sift and regrind a portion, depending on how thorough your first grind was. Add remaining ingredients and knead together (if you are using a food processor, you can probably switch to a plastic blade and do it all in there).

 Note: This was very much a case of playing it by ear. Adjust quantities as needed for the taste and texture desired. I keep meaning to get a bottle of Kirsch to have on hand, and would totally have subbed it for the extract here if I did.

Sunday, December 8, 2013

Almond Roca

1 cup brown sugar
1/2 pound butter
3 almond hershey bars, chopped

Chop bars and place on cookie sheet.
Melt better, add sugar and stir constantly.
Turn head down to keep boiling until 280 degrees.
Pour over candy bars and quickly spread it around with the back of a spoon.

Store in a dry place.
And you'll probably want a double batch.