15 Almond Christmas Cookie Recipes (Nutty & Tender)

Almond Sugar Cookies

Almond sugar cookies are a delightful treat, perfect for the holiday season or any special occasion. With their sweet almond flavor and soft, buttery texture, these cookies are bound to impress family and friends alike. Decorated with a sprinkle of powdered sugar or a simple glaze, they add an elegant touch to your festive dessert table.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will guarantee that all your dry ingredients are evenly distributed.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Extract: Add the egg and almond extract to the butter mixture. Continue to beat until well combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet mixture, mixing on low speed until just incorporated. Be careful not to overmix; the dough should come together nicely.
6. Chill the Dough (Optional): For easier handling, you can chill the dough for about 30 minutes in the refrigerator. This step will help you achieve a perfect shape when you cut out the cookies.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Shape the Cookies: If desired, flatten each dough ball slightly with the bottom of a glass or your palm for a more uniform shape.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on the cookies, as baking times may vary.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
11. Dust with Powdered Sugar: Once the cookies are completely cooled, dust the tops with powdered sugar if desired for a touch of sweetness.
12. Serve and Enjoy: Serve your delicious almond sugar cookies on a platter, and watch them disappear! Enjoy with a warm cup of tea or coffee, or gift them to friends and family.

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Marzipan-Almond Biscotti

Marzipan-almond biscotti are a delightful Italian treat, perfect for the holiday season and beyond. These twice-baked cookies are crunchy on the outside and have a wonderful almond flavor enhanced by the rich sweetness of marzipan. They are excellent for dipping in coffee or tea, making them an ideal snack or dessert to share with loved ones.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well mixed.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Incorporate Marzipan and Extract: Add the crumbled marzipan and almond extract to the butter mixture. Beat until fully combined, ensuring there are no large pieces of marzipan left.
5. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Fold in Sliced Almonds: Using a spatula, gently fold in the sliced almonds until evenly distributed throughout the dough.
8. Shape the Dough: Divide the dough in half and form each half into a log shape, about 12 inches long and 2-3 inches wide, placing them on the prepared baking sheet.
9. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
10. Cool the Logs: Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. This will make them easier to slice.
11. Slice the Logs: Carefully transfer the logs to a cutting board and slice them diagonally into ½-inch thick pieces.
12. Second Bake: Place the sliced biscotti back on the baking sheet, cut side up. Bake for an additional 10-15 minutes, until they are golden and crisp.
13. Cool Completely: Once baked, allow the biscotti to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving. Enjoy your Marzipan-Almond Biscotti dipped in your favorite beverage!

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Almond Joy Cookies

Almond Joy Cookies are a delicious twist on the classic candy bar, combining the rich flavors of chocolate, coconut, and almonds into a chewy and satisfying cookie. These cookies are perfect for holiday gatherings or as a special treat to enjoy at any time. They’re simple to make and will surely satisfy any sweet tooth.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar using an electric mixer at medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Beat well until fully combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
6. Fold in Coconut, Chocolate, and Almonds: Gently fold in the shredded coconut, chocolate chips, and chopped almonds until evenly distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, enjoy your Almond Joy Cookies with a glass of milk or a warm cup of coffee! These cookies can be stored in an airtight container for several days.

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Chewy Almond Butter Cookies

Chewy Almond Butter Cookies are a delightful treat that boasts a rich nutty flavor and a soft, chewy texture. Made with almond butter, these cookies are not only delicious but also a great alternative for those who want a gluten-free option. Perfect for holiday cookie trays or just as a sweet indulgence, these cookies are sure to impress your family and friends.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, brown sugar, and granulated sugar. Mix them together using an electric mixer on medium speed until the mixture is well blended and smooth. This should take about 2-3 minutes.
3. Add Egg and Vanilla: Crack the egg into the almond butter mixture and add the vanilla extract. Beat the mixture until fully incorporated and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, salt, and all-purpose flour until evenly mixed.
5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be thick and slightly sticky.
6. Fold in Chopped Almonds: If you choose to include chopped almonds, gently fold them into the dough using a spatula or wooden spoon until they are evenly distributed.
7. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes to firm up. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once the cookies are cool, they are ready to be enjoyed. Pair them with a glass of milk or your favorite warm beverage. Store any leftovers in an airtight container at room temperature for several days.

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Almond Flour Snickerdoodles

Almond Flour Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. Made with almond flour, these cookies are gluten-free while still maintaining that signature chewy texture and cinnamon-sugar coating that makes snickerdoodles so beloved. Perfect for holiday gatherings or cozy nights in, they’re sure to please anyone who takes a bite!

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Crack the egg into the bowl and add the vanilla extract. Beat the mixture until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, cream of tartar, salt, and cinnamon until everything is evenly combined.
5. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the butter-sugar mixture. Mix on low speed until everything is just combined, taking care not to overmix.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and cinnamon for the coating.
7. Shape the Cookies: Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Once rolled, roll each ball in the cinnamon-sugar mixture until well coated.
8. Place on Baking Sheet: Arrange the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are set and the centers appear slightly soft.
10. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Serve and Enjoy: Once cooled, your Almond Flour Snickerdoodles are ready to be enjoyed! Perfect for sharing with family and friends or savoring all by yourself.

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Almond Crescent Cookies

Almond Crescent Cookies are delicate and buttery treats that are shaped like crescent moons, often dusted with powdered sugar. These cookies have a rich almond flavor thanks to almond extract and ground almonds, making them a wonderful addition to your holiday cookie tray. Their melt-in-your-mouth texture makes them irresistible, and they’re sure to be a hit at your gatherings!

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened unsalted butter and ½ cup of powdered sugar until the mixture is light and fluffy, about 3 minutes.
3. Add Almond Extract: Mix in the almond extract, ensuring it is well incorporated into the butter-sugar mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt, making sure they are evenly mixed together.
5. Incorporate Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined, being careful not to overmix. The dough should come together but may be slightly crumbly.
6. Shape the Cookies: Take small portions of the dough and roll them between your palms to form a crescent shape. Place the shaped cookies on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the edges are lightly golden. The centers may look slightly pale, which is perfectly fine.
8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
9. Dust with Powdered Sugar: While the cookies are still warm, gently roll them in powdered sugar until they are fully coated.
10. Final Cool Down: Allow the cookies to cool completely on a wire rack before serving or storing. Enjoy your delightful Almond Crescent Cookies!

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Almond and Cranberry Cookies

Almond and Cranberry Cookies are a festive twist on traditional holiday cookies, combining the nutty flavor of almonds with tart cranberries for a delightful treat. These chewy cookies are studded with slivers of almonds and dried cranberries, providing a perfect balance of sweetness and crunch. They are not only delicious but also visually appealing, adding a pop of color to your holiday cookie platter.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Almond Extract: Beat in the egg and almond extract into the butter-sugar mixture, ensuring everything is well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until uniformly mixed.
5. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet mixture, using a spatula or wooden spoon to stir until just combined. Be careful not to overmix the dough.
6. Fold in Cranberries and Almonds: Gently fold in the dried cranberries and sliced almonds, distributing them evenly throughout the cookie dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
9. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Dust with Powdered Sugar: If desired, once the cookies have cooled, dust them lightly with powdered sugar before serving. Enjoy your delightful Almond and Cranberry Cookies!

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Spiced Almond Christmas Cookies

Spiced Almond Christmas Cookies are aromatic and festive treats perfect for the holiday season. These cookies feature a wonderful blend of warm spices like cinnamon and nutmeg, combined with ground almonds for extra richness. The result is a soft, chewy cookie that is bound to delight family and friends during your holiday gatherings.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to make for easy cookie removal after baking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Egg and Extracts: Incorporate the egg and almond extract into the butter-sugar mixture and mix well until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking powder, and salt to guarantee even distribution of the spices.
5. Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Use a spatula or wooden spoon to gently mix until just combined—avoid overmixing to keep the cookies tender.
6. Fold in Ground Almonds: Gently fold in the ground almonds, making sure they’re evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the tops look set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Dust with Powdered Sugar: Once cooled, if desired, lightly dust the cookies with powdered sugar for an elegant finish before serving.

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Chocolate-Dipped Almond Cookies

Chocolate-Dipped Almond Cookies are a delightful twist on classic almond cookies, perfect for the holiday season or any special occasion. These cookies combine the nutty flavor of almonds with a rich chocolate coating, offering a satisfying crunch and a touch of sweetness. They’re certain to impress your loved ones or guests at your next gathering.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Extract: Add the egg and almond extract to the butter-sugar mixture, mixing well until all ingredients are fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt. This helps ascertain that the baking powder is evenly distributed in the dough.
5. Mix Dry into Wet: Gradually incorporate the dry ingredients into the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; you want a tender cookie.
6. Scoop the Dough: Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers are set.
8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Melt Chocolate: While the cookies are cooling, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until completely melted and smooth.
10. Dip Cookies: Once the cookies are cool, dip the bottom half of each cookie into the melted chocolate, allowing any excess to drip off.
11. Garnish: If desired, sprinkle chopped almonds over the melted chocolate before it sets for an extra touch of flavor and decoration.
12. Set the Chocolate: Place the dipped cookies on a clean sheet of parchment paper and let them sit at room temperature until the chocolate hardens, or refrigerate them for faster setting.

Enjoy your delicious Chocolate-Dipped Almond Cookies with a cup of hot cocoa or share them with friends and family during the festive season!

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Almond Macarons With Buttercream

Almond Macarons With Buttercream are delicate, airy cookies made with almond flour and egg whites, famously known for their smooth shells and chewy interiors. When filled with a rich and creamy buttercream, these macarons become a sophisticated treat that’s perfect for festive gatherings or as a charming edible gift. With their delightful flavor and beautiful appearance, they are sure to be a hit during the holiday season!

Instructions:

1. Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and create templates for each macaron shell if desired (circles around 1.5 inches in diameter).
2. Sift Dry Ingredients: In a mixing bowl, combine almond flour and powdered sugar. Sift together through a fine mesh sieve to guarantee there are no lumps and that the mixture is very fine. Set aside.
3. Whip Egg Whites: In a clean, dry mixing bowl, add the egg whites. Using an electric mixer, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form. This will take about 5-7 minutes.
4. Add Flavor and Color: Once the egg whites reach stiff peaks, gently fold in vanilla extract and any desired food coloring. Be careful not to deflate the egg whites.
5. Combine Mixtures: Carefully add the sifted almond flour and powdered sugar mixture to the egg white mixture. Using a spatula, gently fold the ingredients together until just combined. The batter should be thick yet flow slowly off the spatula.
6. Pipe Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe rounds onto the prepared baking sheets, using your templates as a guide. Be sure to leave some space between each macaron.
7. Tap the Sheets: After piping, lift the baking sheets a few inches above your countertop and drop them to release any air bubbles. This will help the macarons achieve their signature smooth tops.
8. Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on their surface. They should not stick to your finger when lightly touched.
9. Bake: Once the macarons have formed a skin, place them in the preheated oven and bake for 15-18 minutes. Rotate the sheets halfway through the baking time for even cooking. The macarons should have rise and form feet at the bottom.
10. Cool the Shells: After baking, let the macarons cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
11. Make Buttercream Filling: In a mixing bowl, beat the unsalted butter until creamy. Gradually add in heavy cream and enough powdered sugar until the desired consistency and sweetness is reached. Whip until fluffy.
12. Assemble Macarons: Once the shells are cool, pair them up by size. Pipe a dollop of buttercream onto the flat side of one macaron shell, then gently press the corresponding shell on top to create a sandwich.
13. Store and Enjoy: Allow the assembled macarons to sit in the refrigerator for a day to enhance the flavors, but they are also delicious fresh! Serve them at your holiday gatherings or gift them to friends and family. Enjoy!

Gingerbread Almond Cookies

Gingerbread Almond Cookies are a delightful twist on the classic gingerbread cookie, combining warm spices with the nutty flavor of almonds. These cookies are perfect for the holiday season, offering a comforting taste that complements the spirit of Christmas. Their chewy texture and aromatic spices make them a favorite for decorating and sharing with family and friends.

Instructions:

1. Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In another bowl, using an electric mixer, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
4. Add Egg and Flavors: Beat in the egg, almond extract, and honey to the creamed butter mixture until fully integrated.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Do not overmix.
6. Stir in Almonds: Fold in the chopped almonds, ensuring they are evenly distributed throughout the cookie dough.
7. Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie, as they will spread while baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers remain slightly soft.
9. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Decorate (Optional): Once the cookies are completely cool, use royal icing to decorate them as desired, making festive designs for the holiday season.

Enjoy your Gingerbread Almond Cookies with a cup of tea or coffee, or share them as delightful gifts during the holidays!

Orange-Almond Shortbread

Orange-Almond Shortbread cookies are a delightful combination of buttery richness with a hint of citrusy brightness from orange zest, and nutty undertones from ground almonds. These melt-in-your-mouth cookies are perfect for the holiday season or any time you crave a sweet treat. They can be enjoyed as is or decorated with a light glaze for an added festive touch.

Instructions:

1. Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter with granulated sugar until light and fluffy, about 3-5 minutes.
3. Add Flavoring: Stir in the orange zest, vanilla extract, and salt into the creamed mixture until thoroughly combined.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour and ground almonds to the butter mixture, mixing on low speed. Continue mixing until the dough comes together and all ingredients are well incorporated.
5. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a log, about 2 inches in diameter. Wrap it in plastic wrap and refrigerate for at least 30 minutes, or until firm.
6. Slice Cookies: Once chilled, remove the log from the refrigerator and slice it into rounds, about ¼ inch thick. Arrange the slices on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden. Be careful not to overbake.
8. Cool: After baking, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
9. Dust with Powdered Sugar (Optional): Once completely cool, you may dust the cookies with powdered sugar for a touch of sweetness and a festive appearance.

Enjoy your Orange-Almond Shortbread cookies with a cup of tea or as a delightful holiday treat!

Almond Pecan Snowball Cookies

Almond Pecan Snowball Cookies are a classic holiday treat known for their rich, buttery flavor and delightful crunch. These round, powdery cookies are a festive favorite, combining ground almonds and pecans for a nutty aroma, and they are rolled in powdered sugar for that snowy finish. Light and melt-in-your-mouth, these cookies are sure to bring joy to your holiday gatherings.

Instructions:

1. Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Flavorings: Incorporate the vanilla extract and salt into the creamed butter and sugar mixture, mixing until fully combined.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour, ground almonds, and ground pecans to the mixture. Mix on low speed until the dough starts to come together and the ingredients are well combined.
5. Shape the Cookies: Use your hands to form the dough into small balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the bottoms of the cookies are lightly golden. The tops may not change color much, so keep an eye on them to avoid overbaking.
7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Coat with Powdered Sugar: Once the cookies have completely cooled, roll each cookie in powdered sugar until they are fully coated. Place them back on the wire rack to allow any excess powdered sugar to fall off.
9. Serve and Enjoy: These Almond Pecan Snowball Cookies can be served immediately or stored in an airtight container for several days. Enjoy them as a festive treat at your holiday gatherings or as a delightful snack alongside your coffee or tea!

Almond Joyful Spritz Cookies

Almond Joyful Spritz Cookies are delightful buttery treats perfect for the holiday season. These cookies are made with almond extract and feature a rich texture, making them not only a tasty addition to your Christmas baking but also a visually appealing treat with their unique shapes. Spritz cookies can be easily customized with your favorite toppings or icings, adding an element of creativity to your holiday table.

Instructions:

1. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or use a non-stick baking sheet.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is smooth and creamy, approximately 2-3 minutes.
3. Add Egg and Flavorings: Add the egg, vanilla extract, and almond extract to the creamed butter and sugar mixture. Beat until well combined and the mixture is fluffy.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture into the wet mixture, mixing on low speed until just combined. Do not overmix.
5. Fill the Cookie Press: Using a cookie press fitted with your desired shape disc, fill the press with the cookie dough. If you don’t have a cookie press, you can use a piping bag fitted with a large star tip.
6. Shape the Cookies: Press the dough onto the prepared baking sheet, placing the cookies about 1 inch apart. To create decorative shapes, use a uniform pressing motion.
7. Add Toppings: For added texture and decoration, place a sliced almond onto the center of each cookie and sprinkle colored sprinkles around the perimeter if desired.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may not change color noticeably, so be cautious not to overbake.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
10. Serve and Enjoy: These Almond Joyful Spritz Cookies are ready to be enjoyed! Serve them at your holiday gatherings or store them in an airtight container for later enjoyment.

Raspberry-Almond Thumbprint Cookies

Raspberry-Almond Thumbprint Cookies are a delightful twist on the classic thumbprint cookie. With a buttery almond base, these cookies feature a delicious raspberry jam filling, creating a perfect balance of sweet and tart in every bite. They are not only scrumptious but also add a vibrant pop of color to your holiday cookie platter, making them a festive treat for the Christmas season.

Instructions:

1. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or use a non-stick baking sheet.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Almond Extract and Egg Yolk: Add the almond extract and egg yolk to the creamed butter and sugar mixture. Beat until fully incorporated and the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture into the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
5. Shape the Cookies: Scoop out about 1 tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
6. Create Indentations: Using your thumb or the back of a small spoon, gently press down the center of each cookie ball to create a small well for the jam filling.
7. Fill with Jam: Spoon about ½ teaspoon of raspberry jam into each indentation, filling it moderately without overflowing.
8. Add Almonds (Optional): If desired, sprinkle some sliced almonds around the edges of the cookies for an added crunch and visual appeal.
9. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden. The jam may bubble slightly, which is normal.
10. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Raspberry-Almond Thumbprint Cookies!