So puppy chow, peanut butter pretzel bites and an attempt at red velvet s’mores blondies are good and well for a cookie swap, but when it comes down to crunch time for holiday cookies, for gifts or for serving guests, I think you and I both know we want three things:
What does the Pancake Princess do approximately 12 hours before one last full day of work, nearly 24 hours before getting on a plane? Bake and deliver cookies, duh.
If any of you are really under the gun to make some last-minute holiday cookies (like, an EMERGENCY!), here’s a cookie cookie array I put together in about an hour and a half:
Almond lace cookies from Oh She Glows: These came together like a dream. There’s a little bit of cooling time in the middle of the recipe, which I used to mix up another batch of cookies. The only substitutions I made were to use heavy cream instead of the coconut cream and honey instead of the brown rice syrup. And I lightly chopped my almonds in a food processor instead of by hand.
To form the balls, I found it best to give the dough a good, vigorous stir to make sure all the wet ingredients are evenly distributed, then pack a half tablespoon measure tightly full so that it is just level. Then if you hold it over the cookie sheet, the dough should slide right out in a perfect half-sphere. Mid-way through baking, they might look alarmingly flat with a bumpy cluster in the center, but the baking time Angela lists was perfect for me–they had just flattened into round-ish, flat discs. Melt chocolate, drizzle, dust with powdered sugar. Refrigerate while you craft a little DIY cookie box out of a cereal box, and you’re done!
Vegan jam thumbprint cookies: These can be thrown together in a food processor in about two minutes. Use a scant tablespoon to scoop these out, roll into balls and bake for 15 minutes at 350, dollop with jam, and you’ve got 16 of the easiest, healthiest cookies you’ll make this December.
I modified the recipe just a tiny bit, using chia seeds instead of flax and I thought they were fabulous. This works especially well if you’re making half a batch of the vegan jam thumbprint cookies–make a full chia egg (1 tablespoon chia seeds + 3 tablespoons water) and use half in those, half in these.
Yield: original recipe says 20 for a whole recipe; I halved the recipe and made 8.
1/2 tbsp chia seeds + 1.5 tablespoons warm water
1/2 cup natural peanut butter
1/2 scant cup granulated sugar
1 tsp vanilla extract
8 bittersweet chocolate discs
Combine the chia seeds and water; set aside.
Preheat oven to 350. In a medium bowl, mix together peanut butter, sugar and vanilla extract. Roll dough into tablespoons of dough balls and place them 2 inches apart on an ungreased baking sheet. Bake 12 minutes. Remove from oven and place one square of chocolate on each cookie and very gently press down. Bake for an additional 5 minutes. Remove from oven and allow to cool completely. Enjoy!