Chai Almond Snowballs

There are a couple cookies that I fondly remember from childhood. I made most of those favorites when I started my blog, so now I have to figure out ways to keep making variations of those favorites. One of my favorites is the Russian teacake. They go by lots of different names: Mexican wedding cakes, snowballs, etc. I’m sure you’ve had them before, probably on a plate of Christmas cookies that someone made for you. Some people love them, some don’t. I happen to really like them.

This is a variation of the Russian teacake, but spiced up. It has the flavors of chai tea, but you make those flavors yourself instead of using premade chai tea mix. It also uses almonds rather than pecans or walnuts. The basic recipe isn’t so different; just add cinnamon, allspice and cardamom.

I was worried that these would be to fall-like, but they aren’t at all. They smelled so good when I was making them and even better when they were baking. My house smells amazing! The flavor is spot on for chai. For a cookie that is quite simple, the flavors are wonderful and complex. They do bake a little longer than most cookies, but they don’t get dry. They would be perfect with a cup of tea, but they are so good on their own. I will make these again!

1/2 cup butter, room temperature

1/3 cup powdered sugar

2 teaspoons vanilla

1 teaspoon almond extract

3/4 teaspoon ground allspice

3/4 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup all purpose flour

3/4 cup finely chopped toasted almonds

Additional powdered sugar

Preheat oven to 350°F. Line baking sheets with silicone baking mats.

In a large mixer bowl, beat butter, powdered sugar, extracts, spices, and salt in medium bowl. Stir in the flour, then stir in almonds. Roll dough into tablespoon-size balls. Place on the prepared baking sheets.

Bake until pale golden, 20-25 minutes. Cool on sheet 5 minutes. Place powdered sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.

Recipe from Epicurious

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Chocolate Hazelnut Tart

• 1/2 cup sugar
• 2 tablespoons flour
• 3 eggs, beaten
• 1 1/2 cups peeled and chopped hazelnuts
• 8 ounces dark chocolate chips
• 1 cup corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• Piecrust for a 10-inch tart pan (unbaked)

Preheat the oven to 325 degrees. Line a 10-inch tart pan with fluted sides with piecrust. Set aside.

In a bowl, mix together the sugar, flour, eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Make sure the mixture is well combined. Carefully pour the mixture into the pie crust. Don’t fill the crust too full. Bake for 1 hour.

Cool the tart for at least 30 minutes before serving.

Recipe from The Food Network

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Iced Lemon Shortbread Fingers

• 1-1/2 cups flour
• 1/3 cup cornstarch
• ½ cup powdered sugar
• 2-1/2 tablespoons sugar
• 2 tablespoons lemon zest
• ¾ cup butter, softened
• ¼ teaspoon salt
• 2 teaspoons lemon juice

Icing

• 2 tablespoons sugar
• 1 teaspoon lemon zest
• 1-1/2 tablespoons lemon juice
• 1 teaspoon light corn syrup
• 1 cup powdered sugar

Grease a 9-inch square baking pan and then line with foil, allowing the foil to overhang by 2 inches on the sides. In a small bowl, combine the flour and cornstarch.

In a food processor, process the powdered sugar, sugar, and lemon zest until the zest is pulverized. Add the butter, salt and lemon juice and process until well blended and fluffy. Add the flour mixture and process in on/off pulses until well blended. Wrap the dough in plastic wrap and refrigerate about 30 minutes.

Preheat oven to 300 degrees. Press the dough evenly into the prepared pan and bake for 37-45 minutes or until pale golden brown and slightly dark at the edges. Transfer pan to wire rack and cool completely.

To make the icing, in a food processor, process the sugar and lemon zest. Add the lemon juice and corn syrup and process until combined. Add the powdered sugar and pulse until combined. If the icing is too thick to spread, add a couple drops of water.

Remove the shortbread from the pan and peel away the foil. Place on a cutting board and spread with the icing. Let set for 5 minutes and then cut into fingers. After cutting, allow the icing to set completely, about an hour.

Recipe from The All-American Cookie Book by Nancy Baggett

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Coconut Fudge Cups

• ¼ cup butter, softened
• 3 ounces cream cheese, softened
• ¾ cup flour
• ¼ cup powdered sugar
• 2 tablespoons cocoa powder
• ½ teaspoon vanilla

Filling

• 2/3 cup sugar
• 2/3 cup coconut
• 1/3 cup cocoa powder
• 2 tablespoons butter, softened
• 1 egg

Preheat oven to 350 degrees. In a large mixer bowl, combine the ½ cup butter and cream cheese. Beat until smooth and stir in the flour, powdered sugar, cocoa power and vanilla. Pat about 1 teaspoon of dough in the bottom and sides of 24 ungreased mini muffin cups.

To make the filling, combine all ingredients and stir until smooth. Place 1 teaspoon filling in each of the cups. Bake 18-20 minutes, until filling is set. Cool before carefully removing from the pan.

Recipe from Betty Crocker’s Ultimate Cookie Book (1992)

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Arabian Honey Cake

This is a cake that I turn to time and time again when I want something that is easy but looks great when it is served. I'm not sure what exactly makes it "Arabian" but it's a great cake. Watch the topping when it is baking because it can brown much more quickly than expected.

• 6 tablespoons butter
• 3 eggs
• ½ cup + 1 tablespoon sugar
• ½ teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 3 tablespoons heavy whipping cream

Topping:

• 8 tablespoons butter
• ¼ cup + 2 tablespoons sugar
• ¼ cup honey
• 3 tablespoons heavy whipping cream
• 1-1/4 cup sliced almonds
• ½ teaspoon cinnamon

Grease a 10-inch springform pan. Preheat oven to 400 degrees.

Melt 6 tablespoons butter and set aside to cool. Beat eggs, sugar and vanilla with a mixer on medium for 5-10 minutes, until the mixture is pale and creamy. Sift flour and baking powder into mixture and fold in thoroughly. Stir in the melted butter and heavy cream. Pour batter into prepared pan. Smooth the top. Bake for 15 minutes. Make topping while the cake is baking. (Don’t turn the oven off after you bake the cake for 15 minutes.)

Melt butter in a small saucepan. Add sugar, honey, heavy cream, almonds, and cinnamon. Stir all ingredients together and bring to a boil. Spread topping over partially baked cake. Return the cake to the oven and bake 15 minutes longer or until almonds are browned. Cook the cake in the pan for a short while, allowing the topping to set. Remove from the pan and cool completely.

Adapted from Best of Baking by Annette Wolter and Christian Teubner.

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