Almond Lace Cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1 tablespoon all purpose flour
1/4 teaspoon kosher salt
3/4 cup ground blanched almonds or almond meal
2 tablespoons whole milk
1 teaspoon almond extract
1 teaspoon finely grated orange zest
4 ounces semisweet chocolate, melted
Preheat oven to 350*F. Line baking sheets with silicone mats.
Melt butter in skillet over medium heat. Add sugar, flour, and salt and whisk until sugar is dissolved and butter no longer appears separated, about 3 minutes. Whisk in almonds and milk and stir until smooth and slightly thickened. Remove from heat and stir in orange zest and almond extract. Let cool 5 to 10 minutes.
Drop batter by scant teaspoonful’s onto prepared baking sheets, leaving 3 inches of space between cookies. Bake for 5 to 7 minutes, until light golden brown around the edges, rotating the baking sheets half-way through baking. Let cool 3 minutes until no longer flexible, then carefully transfer to a wire cooling rack with a thin spatula. Repeat with remaining batter.
Using an offset spatula, spread melted chocolate on bottom of half the cookies, then top with remaining cookies to form sandwiches. Let sit or refrigerate until chocolate is set.
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1 tbsp. extra-virgin olive oil
1 lb. Italian sausage
1 c. shredded cheddar, divided
2 oz. cream cheese
2 tbsp. grated Parmesan
1 large egg
1 c. almond flour
1 tsp. baking powder
1/2 tsp. kosher salt
1.Preheat oven to 400° and line a baking sheet with parchment paper.
2.In a large skillet over medium-high heat, heat oil. Add sausage and cook, breaking up meat with a wooden spoon, until golden, about 7 minutes. Remove from heat.
3.In a medium microwave-safe bowl, melt together ¼ cup cheddar, cream cheese, and Parmesan. Add cooked sausage, egg, almond flour, baking powder, and salt and stir to combine. Stir in remaining ¾ cup cheddar.
4.Using a small cookie scoop, form mixture into 1" balls and place on prepared baking sheet. Bake until sausage is cooked through and golden, 20 to 22 minutes.
Chocolate Crinkle Cookies
4 oz. bittersweet chocolate
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/2 c. unsalted butter
1 c. firmly packed dark brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 c. confectioners' sugar
1. Line 2 baking sheets with parchment paper. Melt the chocolate according to package directions; let cool. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
2. Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then the cooled chocolate.
3.Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
4.Place the confectioners' sugar in a small bowl. Drop a slightly heaping tablespoon of dough into the confectioners' sugar (the dough will be soft) and roll to coat and form into a ball; repeat with remaining dough. Place the dough balls on a prepared baking sheet and refrigerate until chilled, about 30 minutes and up to 4 days.
5.Heat oven to 350 degrees F. Lightly toss the chilled cookie dough balls in confectioners' sugar and arrange on the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the position of the pans halfway through, until the cookies are puffed, cracked, and just set around the edges, 9 to 11 minutes. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.