cookies

• Preheat oven at 325 degrees. Line a 15x10x1 pan with a large piece of aluminum foil. Add nonstick spray or butter to coat.
• In a large bowl, beat butter to soften. Add both sugars to thoroughly combine. Add both extracts. Beat in flour until just combined, scraping the bottom of the bowl a few times. Press dough evenly into the base of the pan. Bake until set, 20 to 25 minutes.
• Use an uneven spatula to spread fruit preserves over top. Crumble up the almond paste and sprinkle over top. Sprinkle on almond pieces.
• Bake for another 35 to 40 minutes, until both the almond paste and nuts have browned. Cool on a wire rack for a few hours, stashing in fridge to chill faster.
• Mix glaze, adding more sugar or water as needed to create a thick yet drizzable texture. Drizzle on glaze. Let set again, at least 30 minutes, or in fridge.
• Use foil to lift contents onto cutting board to slice up. Store in an airtight container in the fridge for up to 3 days. The bars can also be frozen fully prepared.

OM NOM NOM!

• In a medium bowl, combine flour, almond flour, baking powder, salt, and baking soda.
• In a mixing bowl, combine both sugars and butter. Mix in the eggs and extracts. Gradually beat in the dry ingredients until just combined.
• Put a large stretch of parchment paper on the counter. Place the sliced almonds in a bowl.
• Use a large cookie scoop to shape dough. Roll dough in almonds to completely coat. Place cookie balls in fridge to chill at least 2 hours or overnight, or place in freezer bag for later baking.
• Preheat oven at 350 degrees. Place parchment paper on baking sheet. Set dough balls on sheet, spaced out about 2 inches; they will spread. Bake for 14 to 16 minutes, until set.
• Move to rack to completely cool. Sift confectioners’ sugar over tops.
• Store in a sealed container. Cookies are best within 2 days but are okay after that.

OM NOM NOM!

• Beat together butter and both sugars until fluffy. Add the eggs, one at a time, followed by the vanilla.
• In another bowl, stir together flour, kosher salt, baking powder, and baking soda. Gradually beat the dry ingredients into the butter mixture. Fold in the pecans. Gently fold in 1/2 cup of the fig preserves, trying to maintain some chunks and swirls.
• Set out a piece of waxed paper. Use a cookie scoop or spoon to dole out round of dough, then gently compress each. Add small dollops of fig preserves atop.
• Place dough balls on waxed paper in the fridge for at least two hours, or place in freezer to bake later. Note that after the dough is frozen, it can be placed in a freezer bag or other container for safekeeping. The fig preserves will still remain soft. When it is baking day, place dough in fridge to thaw for a few hours.
• Preheat oven at 350 degrees. Place parchment paper on a baking sheet.
• Set cookie dough balls, with the fig preserves up, spaced out a few inches on the baking sheet. The cold dough may still spread a lot as it bakes.
• Bake for 15-17 minutes. Let cookies rest on sheet about 10 minutes before moving them to a cooling rack. Store them in a sealed container at room temperature.
• These cookies are best the first day, but are still okay for a couple days.

OM NOM NOM!

• Preheat oven at 350 degrees. Line the 13×9 pan with foil. Add a coating of nonstick spray.
• In a large bowl, beat together butter, almond paste, and eggs. Add the white sugar, beating until light and fluffy. Gradually beat in the flour until combined. Spread dough in the prepared pan.
• Measure the jam into a microwave-safe bowl and gently warm until it is soft and spreadable. Dollop the jam on top of the dough and spread out, swirling with dough slightly. Sprinkle the almonds on top followed by the turbinado sugar.
• Bake for 35 to 45 minutes, until the top is golden brown and a toothpick in the middle comes out clean. Cool completely.
• Use the foil to lift the contents onto a cutting board, slice into bars. If stacking in storage containers, place waxed paper to make it tidier. Store at room temperature.

OM NOM NOM!

• Use the food processor to finely chop the hazelnuts. Transfer them to a bowl with the mini chocolate chips.
• In another bowl, stir together the flour, cocoa, baking soda, and salt. Set aside.
• In a mixing bowl, beat together the butter and white and brown sugars until they are light and fluffy. Add the egg and vanilla. Gradually mix in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the hazelnuts and chocolate.
• Divide the dough between two long sheets of plastic wrap. Form the dough into logs, then encase in plastic, rolling to smooth out. Each should be about 1 inch high and 9 inches long.
• Wrap airtight and chill for at least an hour, or freeze for upwards of a month; thaw later in fridge.
• When it is baking time, preheat the oven at 350. Lay parchment paper on baking pan. Place turbinado sugar in a saucer.
• Use a knife or bench knife to slice logs about 1/4-inch thick. Press the top of each cookie into the turbinado sugar, then set spaced out on parchment.
• Bake for about 14 minutes. Let set for 5 minutes, then move to a cooling rack. Store in a sealed container at room temperature.

OM NOM NOM!

• In a microwave-safe bowl, carefully zap the chocolate chips long enough to make them soft and smooth when stirred. Set aside to cool.
• In a large mixing bowl, beat together the sugar, butter, egg, and vanilla until creamy. Gradually mix in the flour, baking powder, and salt, until just combined.
• Weigh the dough and divide in half.
• To one half, add the melted chocolate, beating until the color is consistent. In another bowl, mix together the cookie butter and dough until the color is again consistent. Shape each piece into a disc, wrap them separately in plastic wrap, then chill for at least an hour.
• Roll out the chocolate dough between two sheets of waxed paper to form a 12×7-inch rectangle. Repeat with the cookie butter dough. Peel away the waxed paper, setting one dough atop the other. Gently press together. Roll up, like a jelly roll, starting with the long 12-inch side. Again wrap the dough in plastic to chill for at least 2 hours, or add extra wrap and freeze up to a few weeks.
• When it is time to bake, preheat the oven at 375 degrees. Line a sheet with parchment paper. Use a sharp knife or piece of unwaxed dental floss to cut 1/4-inch slices of dough. Set spaced out on parchment.
• Bake 8 to 9 minutes. Cool for a few minutes before transferring to a cooling rack. Store cookies in a sealed container at room temperature.

OM NOM NOM!