Glazed Almond Cookies

This recipe has a fun history. Read the post to find out how these cookies led to us starting our blog!

Fact: sugar cookies are better with almond flavoring. These cookies take that message to heart. An almond cookie base, an almond pressed in the top, and an almond glaze. A perfect trifecta.

Glazed Almond Cookies


Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 30

Ingredients

Cookies

  • 1 cup butter
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 2 ¾ cups flour
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • almonds for topping

Glaze

  • 1 cup powdered sugar
  • ½ tsp almond extract
  • 2-4 tsp milk

Instructions

  1. Preheat oven to 350°F.
  2. Cream together butter and sugar until well blended in a large bowl.
  3. Add eggs, vanilla extract, and almond extract. Mix well.

  4. Combine flour, baking powder, and salt in a separate bowl. Or, if you're lazy like me, pour the flour into the wet mixture. Then add the salt and baking powder on top of the flour and mix them into the flour a bit before mixing it into the wet ingredients. One less bowl to wash makes me a happy baker.
  5. Mix dry ingredients into butter mixture.
  6. Roll dough into 1-inch balls. Position dough on greased cookie sheet and gently press a whole almond into the top of each cookie. For those who don't like nuts you can leave the almond off the top. I have to make most of them that way in my house for my husband and older daughter.
  7. Bake in preheated oven for 7-8 minutes until the edges are golden.
  8. Leave on pan to cool for at least 3 minutes. Remove to cooling rack and allow to cool completely.
  9. Mix glaze ingredients. The glaze should just barely be runny enough to drizzle. If it is too wet it will slide right off the cookies. Add more sugar if it is too runny and more milk if it is too stiff.
  10. Line the cookies up and drizzle the glaze on a whole line of cookies at once to make it easier. Allow the drizzle to set for about an hour if you want them to be easy to transport. Or enjoy some right away if you can't wait.

 About a year ago I sent a photo of these cookies to Jen to make her jealous because, let’s face it, they’re delicious. She edited the photo and sent it back to me and she told me I should start a food Instagram. I think it was the fact that Jen turned a photo I snapped into something beautiful so quickly that did it. I had talked for years about starting a food blog and that moment turned a flicker into a flame. It took a while to get up and running but now we’re having a ton of fun sharing recipes with you!

When I was a kid we had a family favorite Christmas cookie called almond bars. They had an almond-flavored sugar cookie base with slivered almonds on top and a delicious glaze. The problem was that they dried out really quickly and started crumbling, not the best for cookie plates.

These cookies are inspired by the almond bars of my childhood, but they the young, hip version. They are soft instead of crumbly, they don’t require a rolling pin like their fussy predecessor, and they don’t demand fancy diagonal slicing.

If you’re like my husband and you hate nuts you can definitely leave the almonds off the top. But I don’t really understand that. I actually think these would be good with more almonds, some chopped almonds in the dough perhaps? Ha, I can almost hear my husband groaning.

Enjoy!

Glazed Almond Cookies – Get Hooked on Cooking – Fact: sugar cookies are better with almond flavoring. These cookies take that message to heart. An almond cookie base, an almond pressed in the top, and an almond glaze. A perfect trifecta.

Soft and Chewy Ginger Cookies

If you could capture the feeling of Christmas in one cookie it would be this one. The flavor will remind you of a ginger snap but even more delicious. The texture is soft on the inside and chewy for days after they’ve been baked. The cinnamon, cloves, and ginger will make your house smell amazing!

Soft and Chewy Ginger Cookies


Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 60 cookies

Ingredients

  • 1 ½ cups butter softened
  • 2 cups granulated sugar
  • 2 eggs
  • ½ cup molasses
  • 4 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp salt
  • extra granulated sugar, for rolling

Instructions

  1. In a large mixing bowl, cream together butter and sugar until well blended. Add eggs and beat well. Add molasses, mix well.
  2. Add dry ingredients to separate, smaller bowl. Mix dry ingredients well and add to wet ingredients. Mix cookies until a stiff dough forms. Chill 1 hour.
  3. Shape into 1 inch balls, roll in sugar. Place on greased cookie sheet. Bake at 375 for 6-7 minutes. Cool on sheet for three minutes before removing to rack. Cookies should be soft and chewy.

I’ve been making these cookies since I was a little girl. It is one of the recipes I made sure I had when I left home. My mom loves these cookies and that helped develop my love for them. They have an amazing flavor and just make you want to curl up by a fire and read a book.

Ginger cookies can get a bad reputation because some gingerbread can be a bit dry and floury. Well you can banish those thoughts from your mind. The word “dry” will not cross your thoughts. Instead you will think things like, “Where have these cookies been all my life?,” and “Wow, I’m in Christmas heaven.”

We love all kinds of cookies, especially ones that come with traditions. What’s your favorite Christmas cookie? Let us know in the comments!

Enjoy!

Soft & Chewy Ginger Cookies – Get Hooked on Cooking – If you could capture the feeling of Christmas in one cookie it would be this one. The flavor will remind you of a ginger snap but even more delicious. The texture is soft on the inside and chewy for days after they've been baked. The cinnamon, cloves, and ginger will make your house smell amazing!

Banana Slush

Congratulations! You’ve stumbled upon the most delicious holiday drink recipe of all time. My husband always teases me about how my family fights over banana slush but then he says, “Wait, there’s banana slush? I want some.” You need to make sure you have a big cup so you can claim your share before it’s gone.

Banana Slush


Prep Time 20 minutes
Cook Time 1 day
Total Time 1 day 20 minutes
Servings 16 pints

Ingredients

  • 6 ripe bananas, peeled
  • 6 oz orange juice concentrate
  • 6 Tbsp lemon juice
  • 1 46 oz can pineapple juice
  • 3 cups water
  • 2 cups sugar
  • 2 2- liter lemon-lime sodas

Instructions

  1. The slush mixture makes approximately 1 gallon. Once you mix it with soda it will make 2 total gallons. Start by preparing two half-gallon containers that you will use for freezing. You can mix everything in a huge bowl if you have one or divide it as you go and mix it individually in your two containers.
  2. Microwave water until very warm. Pour in blender, add sugar and blend until sugar is dissolved. Add 6 oz orange juice concentrate and lemon juice to blender and blend on high until totally smooth. Add contents of blender to the huge mixing bowl.

  3. Add half the bananas and half of the pineapple juice to the blender. Blend on high until smooth. Add contents of the blender to the mixing bowl.
  4. Add remaining bananas and pineapple juice to the blender. Blend until smooth. Add to mixing bowl.
  5. Mix juices until totally combined. Pour into your freezing containers and close them tightly. Freeze about 24 hours until frozen solid.
  6. Remove ½ gallon frozen slush mixture 1 hour before you are serving it. After letting it thaw on the counter for an hour, use a table knife to cut it in two directions. I normally cut it into about ½ inch sections. Add 1 2-liter soda to a gallon pitcher. Spoon slush mixture into pitcher. Stir gently to combine. Adding the soda first reduces the amount of foam in your pitcher.
  7. Repeat previous step if you are making the whole recipe at once. This can also be made in a 2-gallon punch bowl instead of in 2 gallon pitchers.

There are lots of good punch recipes, and I have never met one I don’t love. But banana slush shines above the rest. It has so many delicious tropical flavors and they come together perfectly. If you want to make an occasion extra special, you definitely need to serve banana slush.

I grew up drinking banana slush and we still have it at every family gathering. I serve it every chance I get. I’m trying to convert the world. I’m not joking about having a big cup. In my family you have to keep your cup full or you’ll look up and the banana slush is gone.

We normally have banana slush for Thanksgiving, Christmas, New Year’s, and Easter. There is no occasion too big or too small for banana slush. Don’t miss out on this totally delicious drink!

Enjoy!

Banana Slush – Get Hooked on Cooking – Congratulations! You’ve stumbled upon the most delicious holiday drink recipe of all time. My husband always teases me about how my family fights over banana slush but then he says, “Wait, there’s banana slush? I want some.” You need to make sure you have a big cup so you can claim your share before it’s gone. 

 

World’s Best Stuffing

The right amount of butter meets the perfect seasoning blend to make this the stuffing that converts stuffing haters. No fancy secret ingredients set this apart. It’s not trying too hard and yet it accomplishes so much. Thank you delicious stuffing, you complete me.


Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 10 servings

Ingredients

  • 9-10 cups of dense bread cubes, about 1 loaf
  • 1 ½ cups butter
  • 1 ½ cups diced yellow onion
  • 1 ½ cups diced celery, optional
  • 1 ½ tsp rubbed sage
  • 1 tsp ground thyme
  • ½ tsp ground black pepper
  • 2-4 cups chicken broth

Instructions

  1. Dice bread into ½ to 1 inch cubes. Spread bread on a baking sheet and bake at 200 degrees for 2 hours, or until dry.
  2. Melt butter on medium heat in a large frying pan. Add onion and celery if using. Cook 3-5 minutes until vegetables are soft.
  3. Meanwhile, add dry bread cubes to a huge bowl. Sprinkle with seasoning and toss to combine.
  4. Pour half of the butter on the bread and toss to combine. Pour on the other half and toss again. Remind yourself that you only make this once a year so you don't have to feel guilty.
  5. Add chicken broth 1 or 2 cups at a time. You don't want any hard pieces of bread. Keep pouring and stirring until it is glorious and soft.
  6. Spread stuffing in a 9x13 baking dish. If making the day before wrap tightly in plastic wrap and place in the fridge. Add 10-15 minutes to the covered baking time.
  7. Cover tightly with foil and bake approximately 30 minutes until sizzling. Remove foil and bake 30 minutes longer until top forms a crunchy crust.

Stuffing is my favorite Thanksgiving dish, so I thought I would share my recipe with all of you. I mostly stole it from my mom, who now refuses to put this much butter in her stuffing because it’s bad for you, or something like that. I can never hear her because I’m so busy eating stuffing. I have met and converted 3 stuffing haters to date. But I’m still young.

Start with some dense, quality bread. I doubled the recipe and I used a loaf of homemade french bread and a loaf of Arnolds 100% whole wheat bread. The homemade french bread was definitely a better choice but I like variety in my stuffing. If you can get some homemade bread or bakery quality bread that’s the best. But not the store-bought French bread that costs a dollar. It’s too light. If you really want to be like me you should definitely broil your bread to get a bit more color on it. Then burn it and have to trim off the top. The makes for the best food blog photos. Don’t be like me.

9-10 cups is generally 1 loaf of bread. I got 7 cups of cubes from my homemade loaf and 12 cups of cubes from my store bought loaf. So together it worked out perfectly to double the recipe.

You want to add chicken broth until there are no hard pieces of bread. Good stuffing is soft on the inside and crunchy on the outside. The covered baking time makes the inside steamy and the uncovered baking time browns everything up nicely.

If you are looking for convenience make it the night before but don’t bake it! Cover it in plastic wrap and store it in the fridge overnight. You can also microwave it until steamy instead of doing the covered baking step. This really helps out Thanksgiving Day when the oven is crowded. Don’t miss out on this easy stuffing recipe!

Enjoy!

World's Best Stuffing – Get Hooked on Cooking – The right amount of butter meets the perfect seasoning blend to make this the stuffing that converts stuffing haters. No fancy secret ingredients set this apart. It's not trying too hard and yet it accomplishes so much. Thank you delish stuffing, you complete me.