Bready or Not: Almond Crinkle Cookies
These Almond Crinkle cookies achieve a bold almond flavor through a combination of almond flour and almond extract. Do note that they are not gluten-free, as they also include regular all-purpose flour!
I found these cookies to be pleasantly chewy. And, of course, they are a little messy thanks to a coating of confectioners’ sugar.
Modified from Better Homes & Gardens December 2023 issue.
Bready or Not: Almond Crinkle Cookies
Equipment
- plastic wrap
- small cookie scoop or teaspoon
- parchment paper
Ingredients
Dough
- 1/2 cup unsalted butter softened
- 1 1/4 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 cup almond flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Topping
- 1 cup confectioners’ sugar
Instructions
- In a large bowl, beat together butter and white sugar until fluffy. Follow up with the eggs, vanilla, and almond extract.
- In another bowl, combine the two flours along with the baking powder and salt.
- Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. At this point, wrap the dough in plastic to chill for at least an hour, or freeze dough for later.
- When ready to bake, preheat oven at 350 degrees. Line baking sheet with parchment paper. Measure the confectioners’ sugar into a small bowl.
- Use a small cookie scoop or spoon to shape small balls of dough. Roll in confectioners’ sugar to coat. Place spaced out on parchment-covered sheet.
- Bake for 13 to 15 minutes. Let set a few minutes then transfer to a rack to fully cool. Store cookies in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Cinnamon Streusel Cookies
These Cinnamon Streusel Cookies have a unique look and flavor.
The base tastes like a sugar cookie. What makes it special is the streusel filling, which spreads out during the baking process, effectively spreading out the warm flavor and crunchy texture as well.
In the recipe, I emphasize the need to make deep wells within the dough balls. Really heap that filling in there! It may look like a lot at that stage, but as I noted above, the streusel spreads out. You don’t want to end up with almost naked cookies.
Bready or Not: Cinnamon Streusel Cookies
Equipment
- parchment paper
- large cookie scoop or tablespoon
Ingredients
Topping
- 1 Tablespoon white sugar
- 2/3 cup pecans finely chopped
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon unsalted butter melted
Dough
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 5 Tablespoons shortening cut into pieces
- 6 Tablespoons unsalted butter melted
- 1 1/4 cup white sugar
- 2 large eggs
Instructions
- Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
- Mix the topping: in a bowl, combine the sugar, pecans, cinnamon, and butter. Set aside.
- Mix the dough: In a medium bowl, combine flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat together shortening and sugar. Mix in the melted butter. Beat in the eggs. Gradually mix in the dry ingredients to form a soft dough.
- Use a large cookie scoop or tablespoon to form a ball of dough. Place on parchment and press a thumb into the middle to form a deep well. (If the dough is sticky, put some water in a saucer and moisten thumb before using it to create the wells.) Form deep wells with each ball of dough. Fill wells with a heap of streusel topping.
- Bake for 12 to 14 minutes, until cookies are just turning golden. Let rest a few minutes on sheet, then transfer to a rack to fully cool.
- Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not Original Cheesy Sourdough Discard Crackers
I’ve shared a lot of sourdough discard recipes in recent months, as I maintained my own ‘Mother” as part of my research for my new book, A House Between Sea and Sky. This super-easy recipe, though, is really two ingredients: the discard and cheese. And add whatever seasonings you want on top of that.
This is also a good opportunity to use seasoned cheese that include herbs. Or if you like spicy, use a spicy cheese! Just make sure it’s a good melter. Cheddar is a safe bet.
I had to make this recipe a couple times because I blew it the first time and my crackers were very underbaked in the middle. When I advise that the middle crackers be firm, I speak from experience!
Bready or Not Original Cheesy Sourdough Discard Crackers
Equipment
- baking sheet
- parchment paper
- pizza cutter
Ingredients
- 1 cup sourdough discard (227-241 grams)
- 2 ounces grated cheese (57 grams) use a good melter like cheddar
- seasoning like Italian seasoning
- pretzel salt or kosher salt, to taste
Instructions
- Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour sourdough discard directly onto the parchment and spread out evenly with an uneven spatula. Sprinkle shredded cheese and seasonings on top.
- Bake for 10 minutes. Remove from oven and use a pizza cutter to score the crackers into the desired shape. This will make them easier to break apart after baking.
- Return crackers to oven and bake for an additional 35 to 45 minutes, until the center is firm, not squishy.
- Let cool for 10 minutes before breaking them apart and beginning to eat. They are best within a day, which likely won’t be a problem.
OM NOM NOM!
Bready or Not Original: Honey Nut Apple Bars
Most apple bars have, well, apples in them, the fresh sort. This Honey Nut Apple Bar recipe is different. It uses a small amount of apple butter or applesauce, and that little but goes a long way.
These bars are imbued with apple flavor, spice, and honey sweetness, all of which perfectly complement the crunchy walnuts throughout.
This is a bar that’d be great for breakfast, brunch, or dessert!
Bready or Not Original: Honey Nut Apple Bars
Equipment
- 13×9 pan
- aluminum foil
- nonstick spray
Ingredients
Bars
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 cup canola oil
- 1 large egg room temperature
- 1/4 cup apple butter or applesauce
- 1/4 cup runny honey
- 1 cup chopped walnuts
Icing
- 1 cup confectioners’ sugar
- 2 Tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 Tablespoon water
- 2 Tablespoons runny honey
Instructions
- Preheat oven at 350 degrees. Line a 13×9 pan with foil. Add nonstick spray or grease with butter.
- In a bowl, combine both flours, sugar, cinnamon, baking powder, and baking soda. Set aside.
- In a mixing bowl, beat together the oil, egg, apple butter, and honey. Gradually mix in the dry ingredients, scraping the bottom of the bowl. Fold in the walnuts.
- Spread batter in pan. Bake for 30 to 35 minutes, until the middle passes the toothpick test. Immediately make the icing. Spread over the bars; it may look lumpy at first, but the heat will smooth it out as it is evened.
- Cool bars completely, speeding the process in the fridge if desired. Use foil to lift bars onto cutting board to slice up; place waxed paper between stacked layers. Store in a sealed container in the fridge.
OM NOM NOM!
Bready or Not Original: Chocolate-Chocolate Chip Cookies
Let’s start off the new year with a new, original cookie recipe: Chocolate-Chocolate Chip Cookies! This is a riff on my old favorite Soft Batch-style Chocolate Chip Cookies.
These cookies feature chocolate melted into the dough. Of course, they still feature chocolate chips as well. That said, the chocolate flavor here is quite gentle, a contrast to heavily chocolaty things like brownies.
Note that the brown tint of the dough can make it trickier to visually gauge doneness in the oven. Look for the cookies to be set, not gooey.
Bready or Not Original: Chocolate-Chocolate Chip Cookies
Ingredients
- 1/3 cup chocolate chips
- 1 cup unsalted butter (2 sticks) room temperature
- 1 1/2 cups brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups flour
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 3/4 cups chocolate chips a mix is great
Instructions
- In a microwave-safe bowl, melt 1/3 cup chocolate chips in a few short bursts, taking care not to overcook. Stir until smooth. Set aside to cool a smidge.
- Cream butter and sugars together until light and fluffy. Add eggs and vanilla. Mix in the melted chocolate chips, blending until it forms a consistent brown color. Slowly mix in flour, cornstarch, baking soda, and salt. Fold in the chocolate chips.
- Chill dough for at least 2 hours.
- Preheat oven at 350 degrees. Place parchment on baking sheet.
- Scoop the dough using a teaspoon or small scoop, spacing apart. Bake for 9-11 minutes, until set in middle. Let cool on cookie sheet for 10 minutes before transferring to rack.
- Store in a sealed container. Keeps well for at least 3 days.
