The Best Holiday Cookie? | Melissa Clark’s Almond Spritz Cookies | NYT Cooking
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“Is there anything more festive than a beautiful platter full of almond holiday spritz cookies?” It’s Day 2 of Cookie Week, and Melissa Clark is in the NYT Cooking studio kitchen making her Almond Spritz Cookies. A holiday classic found in nearly every cookie box, these almond-flavored cookies are buttery and crisp, and they keep well, so they’re great for sharing.
And here’s the entire 24 Days of Cookies, sure to make your holidays bright:
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Butter & Almond Spritz Cookies ~Perfect for Christmas!
T'is the season for baking Christmas cookies and these melt in your mouth treats are not only delicious but so simple to make too! This Butter & Almond Christmas Spritz Cookie recipe is definitely one that you will want to add to your Christmas baking list!
Butter & Almond Spritz Cookies:
1/2 cup blanched almonds ~I used whole raw almonds with skins~ (1.5 ounces or 43 grams)
3/4 cup granulated sugar (5.2 ounces or 150 grams)
1 cup unsalted butter~ I used salted butter and omitted salt~ (8 ounces or 227 grams)
1 large egg
1 tsp vanilla extract
1 tsp pure almond extract
2 cups all purpose flour (10 ounces or 285 grams)
pinch of salt (omit if using salted butter)
Optional Ingredients: melted chocolate for drizzling over cookies, glacé cherries, icing sugar for dusting.
1. Preheat oven to 375 F oven.
2. Place almonds on cookie sheet and roast for 10 minutes if using blanched almonds and 5 to 6 minutes if using whole almonds with skins on. Let cool completely.
3. In food processor blend almonds and sugar until finely ground.
4. Add butter and process until smooth and creamy.
5. Add egg and flavourings and process again until incorporated, scraping down sides of bowl.
6. Add flour and salt (if using) and process until combined...do not over process.
7. Using a cookie press or pastry bag, pipe rosettes or stars onto a parchment paper lined cookie sheet. Decorate with cherries if using.
8. Bake in preheated oven for 10 to 12 minutes or until pale golden.
9. Transfer to wire cooling racks and drizzle with melted chocolate or cool completely and dust with icing sugar.
...store in an airtight container at room temperature or freeze to enjoy later. Will keep for a couple weeks in fridge or several months in freezer.
Makes 4 & 1/2 dozen cookies (depending on size)
MAZARINER | Swedish Almond Tarts
Simple and adorable these Swedish almond tarts are the perfect thing to eat with your afternoon cup of coffee. They are ubiquitous over the whole country, with the glaze, or without.
Tart Dough:
1 egg
1 egg yolk
125g room temperature butter
½ vanilla bean pod
90g powdered sugar
250g AP flour
Using your paddle attachment, mix together butter, vanilla, and powdered sugar. Try not to whip in too much air.
Add in the eggs, mix until combined.
Add in the flour, mix until sandy.
Finish mixing the dough together by hand, kneading a bit to pick up the floor left on the bottom of the bowl.
Divide in two and wrap in plastic.
Let chill in the fridge for at least 1 hour before use.
Almond Filling:
90g sugar
110g almond flour, lightly toast
100g room temperature butter
120g eggs
Pinch of salt
1-2 ish drops of bitter almond aroma or almond extract
Toast almond flour at 175C/350F until lightly golden.
Using your paddle attachment combine sugar, butter and almond flour.
Once throughly combined add the eggs one at a time, scrapping between each addition.
Flavor with salt and almond extract to your liking.
Glaze:
1 egg white*
150-200g powdered sugar
1Tbsp water
Whisk together egg white and water.
Sift in about half of the powdered sugar.
Continue to sift in powdered sugar until desired consistency is reached.
*if you don’t want to use the egg white you can use just water or even the milk of your choice.
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Almond Crescent Cookies -- The Frugal Chef
Almond crescent cookies are delicate and will melt in your mouth. They are made with almond meal and are very easy to make. They are a great addition to any cookie platter and a fantastic gift from your kitchen.
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Makes 24 to 30 cookies
1 cup (227 grams) of unsalted, softened butter
1/3 cup (67 grams) white sugar
1 2/3 (210 grams) cups all-purpose white flour
2/3 (100 grams) cups almond meal
¼ tsp. salt
Confectioner’s sugar
Cream the butter and the sugar for about three minutes until it is fluffy.
In a separate bowl, mix the flour with the almond meal and the salt. Add it to the butter and mix it in. Do not over beat.
Cover the bowl and refrigerate for about 30 minutes.
Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.
Scoop out about a TBS of dough and form a log. Bend it to form a crescent moon shape and place it in the cookie sheet. These will not spread so you do not need to separate them too much. Bake them for about 8 to 9 minutes until they start to lightly brown.
Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool. Transfer them to a cooling rack.
Place the confectioner’s sugar in a sieve and generously sprinkle over the cookies. Keep the cookies in an airtight container for up to a week.
2 cookies - CALORIES 108.14; FAT 6.82 grs (sat 3.95; mono 1.99; poly 0.38); PROTEIN 2.09 grs ; FIBER 0.18 grs; CARBS 10.12 grs; CHOLESTEROL 16.28 mg; IRON 0.60 mg; SODIUM 20.63 mg; CALCIUM 17.03 mg
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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How To Make Lace Cookies
These old-fashioned lace cookies may look unassuming, but trust me when I tell you how incredibly addictive they are!
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RECIPE:
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Ingredients
4 Tablespoons unsalted butter
1/2 cup light brown sugar firmly packed (100g)
1/4 cup granulated sugar 50g
1/4 cup light corn syrup 60ml
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour 31g
2/3 cup finely chopped almonds¹ 90g
Instructions
00:00 Introduction
00:17 Preheat oven to 350F and line cookie sheet with parchment paper.
00:22 In a medium-sized saucepan, combine butter, sugars, and corn syrup.
00:45 Cook over medium heat, stirring constantly, until sugar has melted and mixture just begins to boil.
01:13 Once boiling, remove from heat and stir in vanilla extract, salt, flour, and finely chopped almonds, stirring until completely combined.
02:18 Allow to cool for five minutes, then drop by 1 ½ teaspoon onto prepared cookie sheet, spacing cookies at least several inches apart (cookies will spread quite a bit in the oven, so give them some space!).
02:57 Bake on 350F for 9 minutes, rotating halfway through baking. You can usually tell the cookies are finished baking when they stop bubbling and are a light golden brown in color. Keep an eye on them because they can burn quickly.
03:24 Allow cookies to cool completely on baking sheet. They won't be crisp until cooled.
03:35 Keep in mind that the lace cookie batter/dough will thicken as it cools, that is completely fine and won’t affect the outcome of the cookies.
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