I have a couple of unspoken expectations during the Holiday season:
- A big, fat, fluffy tree filled with thousands of white Christmas lights. Even during the years when Blake & I couldn’t afford gifts for one another, the tree was a constant.
- Keebler’s Almond Crescent Cookies as a mainstay in our home from mid-November through New Years.
You’ll understand my disappointment when, this year, the damn cookies can’t be found anywhere. I’ve checked nearly every grocery store in what feels like a 50-mile radius (and then some) in addition to attempting to order the cookies online (Amazon is “sold out”). Come to find out, I don’t think Keebler manufactured the Almond Crescent Holiday nuggets of deliciousness this year.
Wait. Hold the phone. Can they seriously do that?! Keebler- you’ll be hearing from me about this!
So instead of bitch and moan, all the while still cookie-less, I took matters into my own
hands kitchen. How so you ask? I made my own damn crescents.
Almond Crescent Cookies
- 2 sticks (1 cup) of butter, room temperature
- 2/3 of a cup of sugar
- 1 teaspoon of almond extract (I used slightly more)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups of organic flour (I used King Arthur)
- 1 cup finely ground almond
Preheat the oven to 350 and line 2 baking sheets with parchment paper. Using a stand mixer, cream the butter and sugar together until light and fluffy. Then add the extracts (be sure to turn the mixer off for this or you might end up with extract in your eye— speaking from experience).
In a food processor, pulse almonds until finely ground. You don’t want chunks of nuts in your cookies so be sure there is an even consistency throughout. You could also use almond flour in lieu of the ground almonds if you’d like.
In a separate bowl, combine the flour and almond. Then, working in small batches, slowly add to the butter/sugar batter and mix until incorporated.
Take generous tablespoons of the dough (note: it’s very crumbly) and roll into a ball in your hands. Then shape into a crescent shape [or in my case, a mound that closely resembles a manatee. really who cares what your crescent looks like b/c the cookies taste amazing] and place onto the parchment lined cookie sheet. Bake at 350 for 15-20 minutes or until cookies are lightly browned and golden.
Set aside to cool and then dust with confection sugar.
Enjoy by the handful and think to yourself “who really needs those stupid Keebler elves to begin with…”
I fully intend to make these with red and green sprinkles this weekend. And then I will call them a batch of Holly, Jolly Christmas-y Delight.
Cake Batter Chocolate Chip Cookies.
[via my girl, E @ tallgirltales & vneckandacardigan]
Blake and I met the most incredibly sweet lady on Monday morning. As she was carrying on with her friend [sister?], she looked over at us and said- “I KNOW you’re curious about the recipe. Do you want to hear about it?”
Well- first, I must admit that I wasn’t really sure what she was talking about but I quickly chimed in (lord forbid I miss out on something) with an enthusiastic “YES!”
Here’s the recipe she shared with us…
- 1 bag of butterscotch morsels
- 2 heaping spoons of [smooth] peanut butter
- 6 cups of corn flakes
Melt the butterscotch morsels over low heat in a large pot. Once melted, sir in the 2 spoons full of peanut butter. Remove from heat. Add the cereal.
Set 2 large sheets of parchment (or wax) paper to the side. Once the cereal is incorporated, scoop out spoonfuls of the “candy” onto the parchment paper. Or- if you’re my husband and like to do things on your own accord- you can make pancake like cookies of the treats. Let cool and then enjoy.
I’m 100% certain that we will have a cookie jar filled with this Breakfast Candy for roughly about the next year. Give or take. See- talking to strangers isn’t always such a bad thing!
Thanks, Anon! Feel free to track a few of my favorite recipes [& new one’s I’m dying to try] on my Pinterest page. I will say that the good majority of my Holiday treats make me very nostalgic for my childhood.
I remember one of my favorite Christmas morning dishes being a Dutch Baby that my Momma made years ago. I don’t remember what was specifically special about that morning but I do remember the 4 of us gathering around the breakfast table, listening to Christmas music, and enjoying that puffy breakfast pastry. Here is a simple recipe I found- though I’m pretty sure that the one Mom used was from a cookbook.
Growing up, we had a “Lasagna on Christmas Eve” tradition that was pretty much requisite of mine (my poor brother isn’t even a lasagna fan). These days, tradition has changed (we usually dine out on Christmas Eve as our family has expanded a bit) but lasagna still remains one of my favorite holiday dishes. Here is the link for my rookie attempt at Smitten Kitchen’s Lasagna Bolognese. [throw in a green salad and some bread and call it a meal!]
My favorite Christmas cookies are Linzer Cookies & Almond Crescent cookies. My best friend growing up was German and I remember disassembling lines of Linzer Cookies as a kid and scraping the raspberry jam out of the center of them. I’m not quite sure the cookie portion of the confection was ever eaten- but man, that raspberry jam was good.
I also tried a salted caramel pear recipe last year for New Year’s that was delicious- though the pears weren’t quite ripe yet. [bummer]
Blake’s one Holiday necessity is Noodle Pudding; made for him by Momma H; best served cold. [commonly known also as Noodle Krugel].
Happy Holidays [and full tummies] to you!
For those of you that don’t know me IRL, you shouldn’t be super shocked to hear that I’m a mainline overachiever. While I’m not quite that annoying girl in high school that flailed her arms and knew everysinglequestion the teacher answered, suffice to say [much like Ms Emily], I am overly enthusiastic about almost everything.
And I’ve got quite a gathering of ladies that I’d certainly like to have on my side ((in my corner)) right now— so you know what that means. Cookies [or in this case- dessert bars] for crew!!!
Here’s what will be baking up in my kitchen this weekend:
Congo Bars [photos and original recipe available here]
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup butter, softened
- 2 1/4 cups brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 1/2 cups chocolate chips (though I sort of want to try these with mint chocolate chips to make them more Christmas-y)
Preheat oven to 350°F. Sift the flour, baking powder and salt in a large bowl. Set aside. Combine the butter and sugar using a mixer until blended. Add the eggs, one at a time, to the sugar mixture, mixing on low in between each addition. Add the vanilla and mix. Add the flour and mix until combined. Stir in the chips.
Coat a 9-inch x 13-inch pan with nonstick cooking spray and spread the batter evenly into the dish. Bake for 30 minutes, then cover the top with foil to avoid over-browning. Bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. You will think they are under-done, but they aren’t. Don’t overbake!
& Magic Cookie Bars (photos and original recipe available here)
- No-Stick Cooking Spray
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 (14 oz) can Sweetened Condensed Milk
- 2 cups (1- 12 oz pkg) semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
Preheat oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
Bake for 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars [it’s all about presentation, people!] line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
A few fun variations- sub chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.