Day 1 — Christmas Cookie Style
I am so excited to be doing the ‘25 Days of Christmas – Cookie Style‘ blog posts again for you all this year. For those of you who are new to Sweet Dash of Sass — what does this all mean? Starting today, I will be posting a {NEW} cookie/bar recipe each day for 25 straight days. In addition, I will be re-posting 1 cookie recipe from last year. That means, you will have 50 cookie ideas for this coming holiday season.
Yes, I literally baked all 25 of these cookie recipes. All photos were taken from my handy, dandy iPhone. I had several people volunteer to be taste testers as well!!
So, for our first cookie of the season…
If you are a fan of almonds or almond flavors, you will LOVE this cookie. Not only does it have an excellent flavor, but the cookie is soft and chewy as well. Plus, they were super easy to make.
The only downside, it only made 20 cookies. I’m so used to making a batch of cookies and it making several dozen.
It is the perfect cookie to add to your cookie platters this holiday season.
BTW — The re-post cookie for today is Chocolate Krinkle Cookies. See photo of the cookies towards the bottom of this post. Click on photo for a direct link to that particular recipe.
Oh, one other thing, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!
Happy Baking!!
- 1 tube (8oz) almond paste
- ½ cup sugar
- 1 egg white
- ½ teaspoon vanilla extract
- 10 Maraschino Cherries, halved (optional)
- ¼ cup sliced almonds
- Preheat oven to 325° F. Line baking sheets with parchment paper.
- In large bowl, break almond paste into pieces. Add sugar and beat with electric mixer on low speed until the mixture is “sandy”. Add egg white; beat until mixture is very smooth.
- Drop dough by rounded teaspoons onto lined baking sheets, about 1″ apart. With index finger, make a slight indentation in the center of each dough round. Press a cherry half into each indentation. Press slivered almonds into the dough around the edges.
- Bake 22-25 minutes or until lightly browned. After 10-15 minutes, remove cookies to a wire rack to cool completely. Store in airtight containers.
Adapted recipe from Wilton.
Tip #1: If you currently aren’t using parchment paper when baking, I highly recommend the investment. I have a new love for Parchment paper when baking anything now. Especially when baking cookies. Literally the cookies pop right off the pan – no burnt bottoms – or scrapping the cookie sheet. Plus, easy clean up — just toss paper after baking!
Tip #2: Not a fan of Maraschino Cherries? That’s fine. Instead of making the indent in the cookie, just add additional slivered almonds on the top portion of the cookie.
What is Almond Paste?
Almond Paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup as a binder. It is similar to marzipan.
#25DaysCookieStyle Flashback Recipe Below (click on photo)
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I love the cherries on these! I’ve never used almond paste, but I’ll have to look into it. These look great!
Almond and cherries sound like a fun combo. I’ve never tried baking with almond paste before so this is definitely a must-try recipe for me. Yum!
I love almond especially during the holidays, love the look of these! I’m looking forward to the rest of your new cookie recipe!
Thanks!! Let me know if you try making any of them
They look so delicious! <3