GLUTEN FREE NUTELLA LINZER TART COOKIES

INGREDIENTS

• 1 1/2 cup almond flour
• 1/2 cup gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
• 3/4 cup sugar
• 1 stick butter, melted
• 1 egg
• powdered sugar
• Nutella

INSTRUCTIONS

1. In a large bowl, add the dry ingredients.
2. Whisk to blend.
3. In a small bowl, add butter, sugar, and egg.
4. Mix well.
5. Pour the wet ingredients into the dry ingredients.
6. Mix and put dough onto plastic wrap.
7. Refrigerate for 1 hour.
8. Preheat the oven to 350 degrees.
9. Remove dough and place on wax paper.
10. Put another sheet of wax paper onto the top and roll to 1/2 inch thick.
11. Use a linzer cutter to cut the shapes.
12. Bake 8 minutes, remove to cooling rack.
13. When cool, top the bottom with Nutella and add the top.
14. Dust with powdered sugar.

Yields 24

Most Popular Cookie Recipe on Pinterest!

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M&M'S Christmas Cookie Bars

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Servings: 18 -36 depending on size cut

Ingredients

• 2 sticks of butter at room temperature
• 1 cup of granulated sugar
• 1 cup of firmly packed golden brown sugar
• 3 large eggs
• 1 1/2 teaspoons of pure vanilla extract
• 3 cups of all-purpose flour (easily make this gluten free with gf flour)
• 3/4 teaspoon of baking soda
• 3/4 teaspoon of salt
• 1 1/2 cups of Christmas M&M's plus more for topping
• 1 cup of mini chocolate chips plus more for topping
• 1/2 cup of white chocolate chips (some white chips aren't gf, but Trader Joe's are)

Instructions

1. Preheat oven to 350 degrees.
2. Line a 9x13 baking dish with foil, leave some overhang to make removal easier.
3. Spray foil generously with nonstick cooking spray.
4. In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
5. Add in eggs and vanilla extract and continue to beat.
6. Lower speed of mixer and add flour, baking soda and salt and mix until combined.
7. Add M&M's and mini chocolate chips and give a final stir, reserving some M&M's, mini chocolate chips and white chocolate chips for topping cookie bars.
8. Transfer cookie dough to prepared baking dish.
9. Press additional M&M'S, mini chocolate chips and white chocolate chips into top of cookie dough.
10. Bake 35 to 40 minutes on oven rack in lower third of oven to prevent over browning.
11. Let cool completely and cut.

Yes, only 4 ingredients!


CREDIT

4 INGREDIENT CHRISTMAS COOKIES

Ingredients

• 1 box devil's food cake mix 
• 2 eggs
• 1/3 C. oil
• 30-40 Hershey Kisses  Candy Cane OR mint 

Instructions

1. 1. Preheat oven to 350 degrees and line cookies sheets with parchment paper.
2. 2. Combine cake mix, eggs and oil until smooth.
3. 3. Scoop small dough balls a little smaller than a Tablespoon onto cookies sheets and bake for 5-7 minutes. (Cake mix cookies will bake up tall and not spread too much so if you want a flatter cookie, pat the dough balls down a little before baking.)
4. 4. Let cool for 2 minutes and then gently press an unwrapped Hershey Kiss into each cookie.

Chocolate Kiss Cookies

Chocolate Kiss Cookies

CREDIT

10 ingredients

Refrigerated

• 1 Egg yolk

Baking & Spices

• 1 cup All-purpose flour
• 1/2 cup Cocoa powder, Dutch process or unsweetened
• 2/3 cup Granulated sugar
• 3/4 cup Nonpareil sprinkles
• 1/4 tsp Salt
• 1 tsp Vanilla extract, pure
• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Milk

  Other

  • 25 Hershey’s kisses, unwrapped

Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or Silpat baking mats and set aside.
2. In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.
3. In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
4. Add the dry ingredients to the wet ingredients and mix on low speed until combined.
5. Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart.
6. Bake the cookies for 10-12 minutes.
7. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
8. Note-cookies will keep in an airtight container at room temperature for up to 1 week.

The Most Popular Chocolate Chip Cookie Recipe on Pinterest

CREDIT

Jacques Torres' Secret Chocolate Chip Cookie Recipe

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients 
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Pumpkin Cheesecake Snickerdoodles

I saw this on Pinterest and they sound amazing!

LINK & PHOTO CREDIT

Pumpkin Cheesecake Snickerdoodles

AUTHOR: ALYSSA

PREP TIME:  30 MINS

COOK TIME:  12 MINS

TOTAL TIME:  42 MINS

SERVES: 24

 

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

INGREDIENTS

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp. freshly-ground ground nutmeg
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract
• Filling Ingredients:
• 8 ounces cream cheese, softened
• ¼ cup sugar
• 2 teaspoons vanilla extract
• Cinnamon-sugar coating:
• ½ cup granulated sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• Dash of allspice

INSTRUCTIONS

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Since I'm gluten free--I may try to come up with a gluten free version!

4 INGREDIENT GLUTEN FREE PEANUT BUTTER COOKIES

4 INGREDIENT GLUTEN FREE PEANUT BUTTER COOKIES

 

SAVE PRINT

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Easy, delicious gluten free peanut butter cookies!

Author: The Happier Homemaker

Recipe type: Dessert

Cuisine: American

Serves: 18

INGREDIENTS

• 1 egg
• 1 cup peanut butter
• 1 cup sugar
• 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to to 350 degrees.
2. In a bowl combine all ingredients.
3. Use a cookie scoop or spoon to drop 1" balls of dough onto greased cookie sheet.
4. If desired add the classic peanut butter cookie cross hatch by pressing a fork sprayed with nonstick spray into the top of each cookie.
5. Bake for 10-12 minutes.
6. Cool on rack and enjoy!

link

Cornstarch for your Chocolate Chip Cookies!? Yep!

I recently learned about a secret ingredient that will produce the most delicious, fluffy, soft chocolate chip cookies ever--CORNSTARCH! Just  use cornstarch in your dough. The dough itself ends up looking exactly like ice cream and the texture is out of this world.
Sample recipe--I haven't tried this one....I usually use the one off the back of the Nestle bag and just add the cornstarch.

Ingredients:

• 3/4 cup  unsalted butter, softened to room temperature
• 3/4 cup  dark brown sugar
• 1/4 cup  granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 cups  all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1  1/4 cup  semi-sweet chocolate chips

Directions:

1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
2. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
4. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.

Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months.  Unbaked cookie dough balls freeze well - up to three months. Bake for 1-2 extra minutes (do not thaw).

 

Annual Christmas Baking Day

Yep, 70 degrees and all, we had our annual

Christmas cookie/candy day!

So privileged to have my Mom here with us,

and adult kids that will still do this

with us! :)

Above, all the candy is rolled and ready for the frig

The Lemon Raspberry cookies are baked, and ready for icing

Chocolate Chips are ready

Bri dipped all the candy in chocolate herself

(the job no one else likes)

She's a whiz at it!

All finished, and put into tins.

Love our family tradition!

Christmas Cookie Recipe



Today was our cookie day, and we made this recipe.

Yes, I've posted it before, but people are always

asking me for the recipe.

So, here it is again!

 

 

 

Raspberry-Lemon Thumbprint Cookies

Ingredients

• 1/2 cup raspberry jam or jelly
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks (1 cup) butter, softened
• 2/3 cup sugar
• 2 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1 tablespoon  lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup of white chocolate (I melt mine in microwave)

Directions

Preheat the oven to 350 degrees F. Grease 2 large baking sheets.

In a medium bowl, combine the flour, baking powder, and salt.

In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.

Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

Pince off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of jam.  Bake until golden brown, about 14 minutes. (You don't want these brown) (the ones in the pic above are too brown) (My mistake!)

Transfer the cookies to wire racks to cool completely. Drizzle with melted white chocolate. makes 48 cookies.

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Let me know if you make these!