When it comes to Xmas cookies I’m very picky: they have to be buttery, not too sweet, with a delicate background flavor of either vanilla, nutmeg, orange or cinnamon. Decorating them with the kids it’s super fun, but my favorite ones are the plain ones, without any decoration 🙂
Also, they taste best right out of the oven, still warm and soft 🙂
I have a super trusted recipe (it comes from my nanny when I was little in Italy): shortbread cookies. I’ve been using and using it every single year, always with great results. Still, I’m always open to test new things..and recipes so this year I wanted to try a new recipe and I was so pleased by this almond one that it’s my pleasure to share it with all of you.
Why I love this recipe:
- it’s so easy to prepare that my kids can do it by themselves 🙂
- the almond flavor really makes the difference
- the icing is vegan = perfect for toddlers (no sugar rush!!)
So, let’s bring out the Xmas cookie cutters and start having fun!!
As I said, the procedure is very simple. In a bowl mix the super soft butter (room temperature) with the sugar. I used coconut sugar as it’s less sweet than the regular cane sugar. If you like you can also use maple syrup for a more nutty flavor. Use a whisk to obtain a pale cream.
Add the egg and whisk. Add the coconut oil and the vanilla, keep whisking.
Gently combine the dry mix with the wet one starting from the flour, the almond meal, the baking powder and the salt.
You will obtain a super soft dough.
Wrap in some parchment paper and refrigerate for at least 1 hour. It’s too soft to roll right now.
Remove from the fridge, roll to an 1/2 inch thickness and have fun with the cookie cutters 🙂
Place the cookies on some parchment paper on a baking sheet, one next to the other, not too close.
Bake to 350F for 10/12 minutes. They will be pale yellow on top and a bit golden at the bottom. Let them cool down completely before decorating.
For the decoration I decided to prepare a simple vegan coconut honey icing and I topped it with some coconut flakes to simulate snow.
In a cup add the coconut oil + tapioca starch + honey (not for babies under 12 months, use maple syrup instead) and vanilla. Mix everything. The tapioca will act as a glue.
Use the icing like a regular one. Sprinkle some coconut flakes and minced dried cranberries on top. Let it dry out and simply enjoy!!!
NOTE: The recipe is lovely at any time of the year…simply change the shape of the cookie cutters and transform the cookies into Valentine/Easter/Birthday ones!!
- 1 1/4 cup all purpose flour
- 2 cups almond flour
- 1/2 tsp baking powder
- 2 Tbsp coconut oil
- 1/2 cup coconut sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/2 cup butter
- 1 Tbsp coconut oil
- 3 Tbsp tapioca starch
- 2 Tbsp honey or maple syrup
- 1 tsp vanilla extract
In a bowl mix the soft butter with the sugar with an electric beater to obtain a pale cream
Add the egg and mix
Add the coconut oil and vanilla and mix
In a separate bowl combine the dry ingredients: flour, almond flour, baking powder, salt. Mix.
Gently combine the wet mix with the dry one.
You will obtain a soft dough.
Wrap in parchment paper and refrigerate for 1 hour.
Roll the dough to 1/4 inch thickness and cut out as many cookies as you can with some cookie cutters.
Place the cookies one next to the other on some parchment paper on a baking sheet.
Bake to 350F for 10/12 min. Let the cookies cool down.
In a cup combine all the ingredients: coconut oil, tapioca starch, honey or maple syrup for babies under 12 months, vanilla.
If the icing is too liquid, add increment of 1 teaspoon of tapioca starch.
Decorate the cookies with the icing and as a topping you can use either coconut flakes or dried fruit. I used dried cranberries.