I also added organic chocolate chips, which was a challenge when rolling the balls but they melded into the cookies quite nicely, I thought.2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. They came out crispy at first, then after I put them in a container they became chewy by the next day, and people seemed to love that, and they loved the lingering hint of spice. I am pleased to say they came out splendidly every body who has tried them adores them, and I’ll probably make some for the Fiddleheads Co-op third birthday celebration on Feb 5th. the recipe did not say how wet or dry the dough was meant to be I found it very dry and added a bit more liquid (maple syrup and applesauce.) I worried because the rolled up balls were literally leaking oil (olive oil in this case) while they waited to be pressed down, so I feared disaster. cocoa than the recipe called for (for richer flavor) and added two spoonfuls of homemade applesauce (for the heck of it). I also added cardamon (although I don’t really notice it), used more org. ![]() Life-Changing Vegan Thumbprints from The KitchnĬathy I tried the Mexican Hot Chocolate cookies you linked to, but instead of white flour used org. (Note: I discovered that the original recipe is actually from the book Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats ) Mexican Hot Chocolate Snickerdoodles from M Loves M Some other holiday cookie recipes I can’t wait to try:Ĭrackly Spice Cookies from She’s In the Kitchen Sift powdered sugar over completed cookies. Spoon 1/2 teaspoon of jam onto one cookie, then top with another. Use a metal spatula to remove the cookies to a work surface, arranging them flat side up. Slide the parchment paper off the baking sheets and cool. Add the egg whites and extract(s) and process until very well blended.ĭampen your hands and form teaspoons of dough into balls and place them on the sheets an inch apart, flattening just slightly so that the diameter is about 1 1/4″.( Be sure to rinse your hands with warm water between every couple of cookies so the dough is easy to handle.) Press a couple of sliced almonds onto the top of each cookie.īake until just barely golden, about 13-14 minutes. Put the slivered almonds and the sugar in a food processor and grind well. Line two baking sheets with parchment paper. Reduce heat and simmer for about five minutes, then cool completely (place in the refrigerator if necessary – the filling should not be too runny.) Put the jam and the water in a small saucepan and bring to a boil. Oh, I guess I’ll just have to make another batch and find out.ġ teaspoon almond extract (I like half almond, half vanilla, but if you love almond flavor, go for all almond)ġ tablespoon water (see note above for alternate suggestion) I haven’t tried that, but I bet it would make for a nice tangy contrast with the sweet cookie. ![]() I recommend using a raspberry jam that’s not overly sweet – or you could substitute lemon juice for all or part of the water when making the jam filling. Just follow the instructions and you’ll end up with simply irresistible cookies. Third, you really must rinse your hands between every couple of cookies you form – otherwise you’ll have a hard time making the gooey dough into balls. Relax, it’s easy. You just need to add enough water to make it more easily spreadable on the delicate cookies. Second, it called for watering down the raspberry jam too much. First, the original Bon Appétit recipe called for cooking them for 18 minutes, which turns them into hard crunchy discs rather than chewy macaroons. ![]() This is an example of a good cookie with a poorly written recipe, so I’ve corrected the problems here. They’re basically just almonds, sugar, egg whites and raspberry jam. (C’mon, let me have my holiday delusions!) These cookies are also great for anyone following a gluten-free diet, as they contain no flour. While they are very sugary and not really low fat, the fat comes solely from almonds rather than butter or eggs, and that makes me feel better. I found this Linzer Macaroon cookie recipe on Epicurious a few years ago, and it’s become my go-to holiday cookie.
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