Time has passed so quickly. I feel like Thanksgiving was just last weekend, which is why I probably made this cornbread stuffing that my husband & I would make together every year.
My laptop began to act up on me again, causing such frustration that I did not use it for 2 weeks and only recently dropped it off at the shop.
During this time, I have received a lot of chocolate goodies. Look at these masterpieces by chuao.
I loved every bite of these babies.
As the end of the year is approaching and you are finishing up the holiday shopping, here is a recipe that I found to be super easy for holiday cookies. It’s a recipe by Ann Lauer, which I would call 'buttery goodness' in a little cookie.
The great thing about it that you can replace the almond extract for lemon and the filling could be a store bought lemon curd. Instead of using a fruit jam, fill it with Nutella or chocolate ganache. Or simply roll the log in colored sugar crystals and make slices ¼-inch thick.
I’d like to just say that while some of us are able to enjoy the holidays with family and friends with food, there are less fortunate that struggle to do the same. Please remember those that cannot always fill their fridge and donate a little something to your local food pantry.
1 C. Unsalted Butter, room temperature
2 C. Flour
½ C. Sugar
½ tsp. Almond Extract
Raspberry or Strawberry Jam
Cream the butter and sugar until fluffy. Add the flour and extract, mix well.
Roll the dough into 2 logs, about 1 inch thick, wrap in wax or parchment paper. Refrigerate overnight.
Remove from the refrigerator about 30 minutes before baking. Preheat oven to 375 degrees.
Slice into 1/8 inch thick coins and bake for 8-9 minutes or until edges are just golden.
While they are hot, add about ¼ tsp. of jam onto one cookie and top with another. Press together a bit and cool completely on a rack.
When cool, sprinkle with powdered sugar.Store in an airtight container.
I hope you have great holiday season with your loved ones.