It’s nearly time for the most cookingest, bakingest day of the year. What’s your absolute favorite recipe? Share yours and read some other people’s.
Today, to get in some baking practice, I made Chinese Almond Cookies. We used to get them in a pink box tied with string. I took the basic recipe and added cocoa because … chocolate-almond cookies! And since my guy is gluten free, I used a combo of gf-flour and almond flour. Instead of traditional lard (which many say makes the best cookies and biscuits but makes me queasy at the thought), I used half butter and half coconut oil, which was solid because my house is so cold. 🙂
And the verdict? My guy ate four right after dinner and then a fifth one, just to top them off. I had two and could have kept going, but it’s only Nov. 16th so a lot of cooking, baking, and eating to come.
This recipe makes 40 cookies, and I need not have wondered aloud, “What are we going to do with all these cookies?” All what cookies?
Ingredients
- 2 cups all purpose flour (I used a cup of almond flour, a cup of Bob’s Red Mill gluten-free flour, and about 3/4 cup of Hershey’s dark cocoa.)
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup butter (softened)
- 1/2 cup vegetable shortening (I used coconut oil.)
- 2/3 cups granulated sugar
- 1/2 cup brown sugar (packed)
- 1 egg (lightly beaten)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoons almond extract
- 40 blanched almonds (I blanched the almonds myself. Easiest thing in the world. Boil water, pour over raw almonds, let sit 1 minute, drain and rinse with cold water, and then the pesky “skins” slide off. It’s kind of fun.)
- 1 egg yolk (optional) (I didn’t take this option.)
Instructions using my changes
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa.
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In a large mixing bowl, cream the butter, coconut oil, granulated sugar, and brown sugar until fluffy.
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Add egg, almond extract, and vanilla extract. Beat until combined.
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Add flour mixture and mix until a dough forms.
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Shape dough into a disk (a square might be better), wrap it in plastic, and refrigerate for 1 hour (or up to two days). (I only waited about an hour and a half.)
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Preheat oven to 350 degrees. Line baking sheets with parchment paper.
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Divide dough into 4 parts, then each part into 10 pieces. Roll each piece into a ball and place on a cookie sheet about 2 inches apart.
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Slightly flatten each ball into a disk (you can use the bottom of a glass) and press an almond in the center. Brush with beaten egg yolk if desired. (I didn’t.)
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Bake until lightly brown about 12 – 15 minutes. Let cool for 5 minutes then transfer to a cooling rack to cool completely.
This last part is a wee bit tricky if you’re using cocoa. Obviously, the cookies were already darker than “light brown,” but I gave them the old finger test until they felt the doneness of a cookie. That’s as accurate as I can tell you. 15 minutes did the trick.
By the way, this is not my favorite Thanksgiving recipe. This is my favorite Nov. 16th almost-Thanksgiving chocolate-almond cookie. Yes it is!! I will get to my favorite in the next post.
Please leave your favorite recipe in the comments. Thanks!
4 thoughts on “Favorite Home-Made Thanksgiving Recipe”
I hope someone leaves the purrfect stuffing recipe. I think mine lacks something.
This is the dressing I grew up on. It’s the best!
Louisiana Cornbread Dressing from the River Roads Cookbook
Mom’s recipe from the River Roads Cookbook used for Thanksgiving
You can sauté up the shallots,onions, & celery and bake them into the cornbread if you want to.
Mom made a note to use Aunt Jemima cornbread mix and add the celery, green onions, and onion to the corn bread while it bakes.
Ingredients:
5 cups cornbread
6 slices whole wheat bread or French, slightly toasted
2 cups celery, finely chopped
1 1/2 cups green onions with tops (Mom calls them shallots), finely chopped
1/2 cup onion, finely chopped
1/2 cup parsley, minced
1/4 cup butter
4 tsp salt
1/4 tsp cayenne pepper
1/2 tsp ground pepper
1 tsp celery seed
1 tsp sage
4 eggs, beaten
6 cups chicken stock (roughly, just don’t want it too dry)
[Giblets]
Turkey giblets
1 quart water
Simmer gizzard (giblets) until tender, an hour at least.
Add liver In last 10 minutes and cook.
Chop fine.
[Dressing]
Sauté celery, green onions/shallots, & onions in butter until translucent.
Add seasonings to suit taste.
Soak bread in cold water, squeeze dry and mix well with cornbread.
Combine with the sautéed seasonings, parsley, giblets, eggs and enough liquid to make moist.
Eggs make it stick together.
Bake in a 9 x 13“ pan for 45 minutes on 325°
OK, that looks amazing. Thanks. I’m not big on playing around with giblets and gizzards, but my guy can handle that. Again, thank you! Corn bread, yum!!
And I love your hair color! I went henna red in 2014 and kept it for a few years, but now back to blonde.
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