Just for kicks, I decided to take a few pictures of my Christmas cookies this year. I usually try to make cookies efficiently. Often, that means bar cookies, since they are uber-efficient (but not pretty). But this year, I made real cookies that required molding, rolling, cutting, and pressing. I didn’t use a constraint programming approach, but I did enlist the help of my two daughters to make and decorate the cookies. My cookies this year include:
- Chocolate spritz cookies
- Kolacky cookies
- Almond crescents (recipe below)
- Peanut butter blossoms
- Chocolate chip spice cookies
My cookie tasters (i.e., my daughters) loved the new almond crescent cookie recipe that we came up with. I posted it here. There are some obvious substitutions that will probably work, but I’ll let you use your imagination in that department. I wrote this recipe from memory, so if I there is an mistake, let me know and I’ll fix it.
- 3/4 cup ground almonds
- 1 3/4 cups flour
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1 stick (1/2 cup) Earth Balance spread
- 1/3 cup canola oil
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Soymilk as needed
- 1 cup powdered sugar
- cinnamon to taste
- Preheat the oven to 375 degrees Fahrenheit.
- Mix the dry ingredients (#1-4). Cut the dry ingredients with the Earth Balance until it resembles crumbs.
- Add the oil, extracts, and soymilk and stir until the mixture more or less sticks together.
- Take tablespoon-sized amounts of dough and form into crescents. They don’t rise much, so you can put them close together on the cookie pan.
- Bake for 14-16 minutes. Don’t let these cookies brown. While they are baking, mix the powdered sugar and the cinnamon (I used about 3 big shakes, but more would be better) in a bowl.
- Let the cookies cool on the pan until they are warm. Remove the cookies and cover them with the powdered sugar mixture.