Lemon Almond Wedding Cookies

These are the first cookies I made in 2017 and they have set the bar high for all cookies to follow.  If you make just one cookie recipe this year - this is the one to make.  I know that is a rather bizarre statement to make when we are only two months into the year, but I just know that nothing will surpass the light lemony goodness of these little gems.

I hope you enjoy these delectable delights and I look forward to sharing more recipes with you in the coming weeks and months.  We will see if this one remains #1 in my kitchen and yours too!

Lemon Almond Wedding Cookies

adapted from The Pioneer Woman Food and Friends

2 sticks butter, unsalted and softened
 1/2 c. powdered sugar
1 tsp. kosher salt
1 t. lemon extract
1/2 t. almond extract
1 T. lemon juice
2 lemons, zested
1 c. almond flour
2 c. flour
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1 1/2 c. powdered sugar, sifted (sifting is optional)

Cream the butter and sugar well with a stand or hand mixer.  Beat in the salt, lemon and almond extracts, lemon juice and the zest.  Mix in the almond flour.  On low speed, add the flour, 1 cup at a time, mixing just until blended. 

Refrigerate the dough for at least 45 minutes. (you can make this the night before and let it chill overnight).  Just bring it out about 30 minutes before you want to start scooping the dough.  Line the cookie sheets with parchment paper and preheat the oven to 325.

Use a 2 tsp. scoop and place the dough onto the parchment lined cookie sheets.  Bake for 12-15 minutes or until done.  Wait a minute or two (no longer) and toss the baked cookies into the sifted powdered sugar and then let them cool on a wire rack.

When they are completely cool, toss them again in the powdered sugar so they are well coated.
Makes about 4 dozen.

These are a little extra work, but soooooo worth it. They melt in your mouth!

I shared a small plate of cookies with each of my two neighbors and they raved for days!  Now that is what I call a cookie baking success!

Just this past week I made another batch, shared with the same neighbors and they were grinning from ear to ear!   I love doing things that make people happy!

ENJOY!!!

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Decadent Chocolate Chip Cookies

I have been craving cookies for a while now.  I try not to bake them too often because they are clearly my weakness. They are just too easy to grab.  I have been known to have coffee and a cookie for breakfast

I wasn't sure these would be good because I overdid some of the ingredients - imagine that?

Not the most professional photo , but you get the idea -lots of flavorful ingredients

Here they all are just waiting to be mixed in the dough...YUM!!

The recipe called for light brown sugar and I used my new favorite muscovado sugar. I love the richness it adds to quick breads and muffins, but was worried when the cookie dough had a very strong molasses smell and taste  (yes, I do sample my cookie dough!)

But all of that seemed to mellow out when they baked in the oven. And I ended up with one of the best cookies I have made in quite some time.  Everyone who tried them loved them!

Decadent Chocolate Chip Cookies                                                            

 adapted from Two Peas and Their Pod

3 cups flour
1 tsp. sea salt
1 tsp baking soda
1 1/2 tsp. baking powder
1 cup butter, softened
1/2 c. sugar
1 1/2 c. muscovado (molasses) sugar*
2 large eggs
2 tsp. Vanilla Bean Crush extract (King Arthur)
1/2 c. milk chocolate chips
1/2 c. bittersweet chips (King Arthur Flour - or any dark chips)
3/4 c. butterscotch chips
3/4 c. Heath Toffee Gits and Heath Bits o'Brickle
Extra sea salt for sprinkling on top of baked cookies

*You can certainly substitute light or dark brown sugar, depending on your taste.

Preheat oven to 350.  Line a cookie sheet with parchment paper and set aside.
In a medium bowl, whisk the flour, sea salt, baking soda and baking powder; set aside.

In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes.  Add the eggs and vanilla and beat for an additional 2 minutes.  Slowly add the flour mixture to the butter mixture.  Add a little at a time and mix just until blended.  Stir in all of the chips and toffee pieces.

Drop about 1-2 tablespoons of dough (depending on how many cookies you want to make) onto the prepared cookie sheet, placing the dough balls about 2 inches apart. Bake for 12 minutes or until the edges are slightly golden brown.  Remove from oven, sprinkle with a pinch of sea salt,  and allow the cookies to cool for 2-3 minutes before removing to a wire rack to cool completely.

Cookie dough perfection!

Just the right amount of sea salt on top (with another dusting after baking.

Fresh out of the oven...

Rich, delicious, and I dare you to eat just one!!

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