It’s 10 to 12, Christmas night. I am just finishing up the last of the apple cider, breaking out the wine momentairly. 4 litres of turkey stock is cooling on the counter. Thoughts of turkey buns are not far off.
Surrounded by baking, that is the one thing that I did not have on my to do list, thanks to the Cookie Exchange we had earlier in the week. It was fantastic having everyone down, we had a lot of great laughs and everyone went home with overflowing bags of goodies.
First I was going to make Rosettes. Then after seeing some great posts from my friend Annapet over at The Daily Palette, I changed my mind to Macarons. Being that is was days before Christmas, work got super busy and all ideas went out the window. Short on time I decided to go with one of my go to cookie recipes that is quick, tastes fabulous and is not a common one that anyone else would make, I choose the Iced Almond Gems.
Iced Almond Gems
2 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of sugar
1/2 cup of canola oil
1 teaspoon vanilla
1/2 teaspoon of almond extract
1 cup of icing sugar
1/4 teaspoon of almond extract
2 – 4 teaspoons of water
Combine until smooth.
Grease 2 cookie sheets and set aside. In a bowl stir the flour, baking powder and salt together. Set aside.
In a large mixing bowl beat the eggs, sugar, oil, vanilla and almond extract with an electric mixer until combined. Beat in the flour mixture until combined.
Using about a teaspoon of dough, roll into a ball; and place on the cookie sheet placing 1 inch apart. Bake at 350 degrees for about 10 minutes or until lightly golden. Move to a wire rack to cool.
Frost with icing and decorate with sprinkles. Let dry.
I hope everyone had a fantastic Christmas filled with great food and wonderful company!
This cookie is entered into the EatInEatOut Christmas in July Cookie Contest.