It’s become somewhat of a tradition for me to bake a large amount of Christmas cookies over the weekend and then take the leftovers to work the following Monday. I love baking and love making different kinds of cookies, but there is no way we would be able to eat all of them. My colleagues are happy to help!
I made two that I make every year (hazelnut bells and Linzer cookies) and two new kinds (almond macaroons and coconut macaroons). All were delicious.
Leila Lindholm’s Hazelnut Bells
- 50 g butter, melted
- 200 g ground hazelnuts
- 80 g sugar
- 1 egg
- hazelnuts for garnish
Preheat the oven to 175°C and cover a baking sheet with baking paper. In a bowl mix the ground hazelnuts with the melted butter, the sugar and the egg. Make little balls and and place on the lined baking sheet. Gently press one hazelnut on top of each cookie.
Bake in the middle of the oven for about 18 minutes until golden. Makes about 18 cookies.
Store in an airtight jar.
adapted from “Field Guide to Cookies”
1 1/4 cups ground almonds
2 3/4 cups all purpose flour
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamon
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup raspberry (or blackberry) jam
Combine the almonds with the flour, spices, salt and baking powder.
Cream the butter and sugar together, add the egg and mix. Add the dry ingredients and mix until combined.
Turn the dough on a clean surface and flatten to a rectangle that is about 1 inch thick. Wrap in plastic wrap and let it rest in the refrigerator for at least 2 hours.
Roll the dough to about 1/16″ thick. Once dough is rolled, cut with desired cookie cutters and place on a sheet pan lined with parchment. Using a small cutter, cut a shape out of half of the cookies which will be the tops.
Preheat oven to 350F. Bake for approximately 8 minutes. Let the cookies cool completely.
To assemble spread a little bit of raspberry jam on bottom cookies and place the top on the jam, applying a bit of pressure so the cookies stick.
- 1/2 cup maple syrup
- 1/4 cup full fat canned coconut milk
- 1 tablespoon butter
- 3 cups flaked coconut
- 1/2 cup ground almonds
- 5 ounces dark chocolate, melted
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.