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A traditional holiday cookie.
almond
thumbprints
In a mixing bowl, combine the flour, almonds, confec-
tioners’ sugar, ¼ cup (50 ml) + 1 tablespoon (15 ml) of
the granulated sugar, baking powder and salt. Reserve.
Place the butter in the Cuisinart
™
mixing bowl. Insert the
flat mixing paddle. Turn to speed 2 to cream butter.
After about 10 seconds, increase to speed 4 for an
additional 15 seconds. Scrape bowl and paddle. With
stand mixer running on speed 2 and add remaining
sugar, and then increase to speed 4, until mixture is light
and fluffy, about 30 seconds. Scrape bowl and paddle.
Turn back to speed 2, add egg and vanilla and increase
to speed 4 for about 15 seconds until incorporated.
Scrape bowl and paddle. Turn to speed 1 and slowly
pour the flour mixture over the top in two additions.
After last addition has been added, increase to speed 3
until just fully incorporated. Be careful not to over-beat.
Transfer the dough to a bowl and cover or place in a
resealable plastic bag and refrigerate until firm, about
1 hour or overnight.
Heat oven to 350ºF (180°C). Line 3 baking sheets with
parchment paper.
Roll dough into 1¼-inch (3 cm) balls. Place the dough
balls on the prepared baking sheets 2 inches (5 cm)
apart. Make a depression in the centre of each cookie
with fingertip or the handle of a wooden spoon. Bake
cookies for about 10 minutes.
Remove baking sheets from oven. Use the back of a
round teaspoon measuring spoon to re-form the
depressions in the cookies. Fill each depression with
½ teaspoon (2 ml) preserves. Continue baking cookies
until are they are lightly golden brown around the
edges, about 8 minutes longer. Cool on baking sheets
for 2 minutes, then transfer to a wire rack to cool
completely.
Can be made ahead. Store in airtight container at room
temperature between sheets of waxed paper.
625 ml 2½ cups unbleached,
all-purpose flour
300 ml 1¼ cups finely ground
almonds or almond meal
155 ml ½ cup + 2 tablespoons
confectioners’ sugar
155 ml ½ cup + 2 tablespoons
granulated sugar, divided
3.75 ml ¾ teaspoon baking powder
2 ml
½ teaspoon salt
800 ml 1¼ cups unsalted butter
(2½ sticks), at room
temperature
1
large egg
5 ml
1 teaspoon pure vanilla
extract
125 ml ½ cup fruit preserves,
warmed
Makes about 36 cookies
A chocolate chip cookie with a triple chocolate twist.
chocolate chunk
macadamia cookies
Place flour, baking soda, and salt in a mixing bowl.
Reserve.
Place the butter in the Cuisinart
™
mixing bowl. Insert the
flat mixing paddle. Turn to speed 2 for about 10
seconds and then increase to speed 4 for an additional
10 to cream the butter. Scrape the bowl and paddle.
Turn to speed 2 and add both sugars, increasing speed
to 4 for about 15 to 20 seconds. Scrape the bowl and
paddle. Add eggs one at a time with the stand mixer
running on speed 2, increasing to speed 4 for 15
seconds for to incorporate each egg. Add vanilla.
Scrape bowl and paddle. Turn to speed 1; add the dry
ingredients in 2 additions. After the last addition,
increase to speed 3 until just fully incorporated. With the
stand mixer running on speed 2, add the macadamia
nuts and all chocolate chunks. Mix for about 20 seconds
until all of the ingredients are completely incorporated.
Drop well rounded spoonfuls, about 1
1
⁄
2
tablespoons
(25 ml) (you may use a #40 ice cream scoop), onto a tray
lined with plastic wrap. Cover with plastic wrap or waxed
paper and refrigerate for at least 2 hours.
Preheat oven to 350°F (180°C) 15 to 20 minutes before
baking. Line baking sheets with parchment paper. Bake
for 13 to 16 minutes or until cookies are crackled in
appearance and edges are lightly browned. Cool on
cookie sheet for 2 to 3 minutes, then transfer to a wire
rack to cool completely. Store in an airtight container.
750 ml 3 cups unbleached,
all-purpose flour
5 ml
1 teaspoons baking soda
2 ml
½ teaspoon salt
250 ml 1 cups unsalted butter, at
room temperature, cut into
½-inch (1.25 cm) slices
250 ml 1 cups light brown sugar,
packed
175 ml ¾ cup granulated sugar
2
large eggs
7 ml
1½ teaspoons pure vanilla
extract
125 ml ½ cup macadamia nuts,
toasted and roughly chopped
115 g
4 ounces semisweet
chocolate, roughly chopped
115 g
4 ounces milk chocolate,
roughly chopped
60 g
2 ounces white chocolate,
roughly chopped
Makes about 48 cookies
