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At the age of 16 I started really getting into baking cookies. Prior to that age, I ate my fair share of store-bought cookies but when I made them at home, I usually ran out of patience and just ate the dough. Shew, glad to have that off my chest. I have been carrying that cookie sin on my shoulders far to long. :)
But as I was saying, at around 16 I really dove deep into the world of Christmas baking. A good friend of mine at the time would come over on a Saturday morning about 6:00 am and we would bake till at least midnight.
I remember one year, I made 1,600 Russian Tea Cakes… in one day! It was insane but fun. We would then make up trays, wrap them in cellophane, close it with a pretty bow and made our deliveries. I swear we fed the state of Alaska. And to this day making cookies remains one of my favorite Christmas traditions.
The wonderful cookies in this recipe are semi-firm on the outside, soft on the inside, chewy, sweet but not to sweet and leave your mouth with a cooling freshness of peppermint. Present them to your loved ones on a silver tray with tall glasses of nut milk. Or you could wrap them individually in small plastic bags and tie it off with a bow. Another fun idea is to make a cookie sucker. Simply slide a sucker stick into the bottom of them! Package in decorative boxes, tins, jars, shoot you could use about any wonderful container that could become part of the gift. Just be sure to slide a piece of wax paper or plastic wrap in between each cookie so they don’t stick together.
For the almond flour, I used a fine almond flour, not ground almonds. You can achieve a raw fine almond flour by soaking the almond, remove the skins, dehydrate, and grind to a finer flour texture. If you just use ground almonds the batter can turn out grainy. Another way to achieve a fine almond flour is to dry the almond pulp after making almond milk. Grind this to a fine powder once dried. If you are not able to do this and 100% raw isn’t your top priority, you can purchase almond flour.
Word of caution: this recipe has two parts to it; the plain cookie dough and the peppermint cookie dough. One might think to just double the ingredients, split in 1/2 and then add the different extracts BUT I encourage you to refrain from that because the batter doubled could be too much for your food processor to handle. The dough goes together fairly quickly so don’t worry about that. Happy Holidays!
Yields 36 cookies
Peppermint sugar doughs:
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