Monthly Archives: December 2013

Hazelnut Thumbprint Cookies

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Hey! You childish people! Thats Nutella! And it’s tasty!

Yes the above cookies do look like a little elf dropped a stylish bowel movement on them, however once they have been refrigerated, and the nutella gets cold, they enter into an amazing taste haven. The cookie itself aren’t all that sweet, they have a distinct coffee taste to them, to the close to bitter end. But once you add the nutella center, they are perfectly balanced.

Sadly they did not make my list for Christmas Cookies because of the messiness of the nutella. But they are super duper tasty.

Hazelnut Thumbprint Cookies
 
Ingredients
  • 1 cup butter (or vegan margarine)
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • ¾ cup finely ground skilled toasted hazelnuts
  • 1 tbsp instant coffee
  • ¼ tsp salt
  • 1 cup Nutella
Instructions
  1. In a bowl, beat together butter, sugar, and brown sugar until fluffy, stir in vanilla
  2. Whisk together flour, hazelnuts, coffee and salt. Stir into butter mixture in 2 additions. Form into ball; knead 1 or 2 times until smooth.
  3. Roll by heaping 1 tsp into balls.
  4. Place 1 inch apart on cookie sheet, and using your pinky finger, smash each ball in the middle to create a deep well in each cookie.
  5. Bake at 350 degrees until pale golden, 15-18 mins.
  6. Once cooled, put nutella in piping bag, and pipe into wells in the cookies.
  7. For best taste, refrigerate after piping, and consume once cookies are cold.

 

So the sad part about this recipe, is that for those who cannot eat milk, Nutella has milk ingredients in it, so this is not a milk-free recipe. Speaking of which, still looking for a milk-free alternate… Anyways still tasty tiny cookies.

Spiced Snickerdoodles

 

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Maybe these are the cookies to leave for santa? I mean that guy must be getting sick of royal icing and M&M’s.

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I’m on the amazing cookie quest to see which cookies will be present during the holidays, and will be present during co-worker food eatin’ time. So far I have my favorites, however I am looking for a few new entries to spice some things up. The most puzzling spot to fill is the biscotti position. I want something that isn’t too nutty and that isn’t just fruit, which seems to be a majority of the biscotti population. So…. I’m working on it.

About these cookies, I was super amazed that there are no eggs in this recipe! And that it also seems a little healthier with the maple syrup and almond milk. So yay official no dairy recipe!

Spiced Snickerdoodles
 
Ingredients
  • ¼ cup sugar
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • pinch cloves
  • ½ cup canola oil
  • 1 cup sugar
  • ¼ cup maple syrup
  • 3 tbsp non-dairy milk
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
Instructions
  1. Preheat over to 350 degrees
  2. Mix first four ingredients together as sugar coating on a dinner plate.
  3. In a large mixing bowl, use fork to vigorously mix oil, sugar, syrup & milk. Mix for at least a minute to resemble applesauce. Then mix in vanilla
  4. Sift in remaining ingredients, stirring as you add them. Mix until pliable
  5. Roll into walnut sized balls, flatten into sugar mixure.
  6. Transfer sugar side up to cookie sheet. Bake for 10-12 mins. Should be slightly brown on bottom.

 

I did absolutely no alterations to the recipe above because it was already awesome all around. Seriously tasty cookies!