The holiday season is upon us—the ground is covered in snow, the tree is up, and the radio station in the car is set for classic holiday tunes. Last year around this time, my husband and I were anxiously awaiting the 旋风加网络速器 who was born shortly before Christmas.
As soon as we returned home from the hospital, our family was there to exchange gifts and meet our newest addition. It is safe to say I had no holiday spirit while recovering from a c-section and adjusting to life with a newborn.
Perhaps to make up for last year, I am in particularly bright spirits this year. I am excited to create a new set of holiday traditions for my daughter to enjoy, even if she is too young to fully enjoy them right now.
Last weekend, we all bundled up and went out to pick our tree (which she slept through). She’s already found her gifts beneath the tree (and tried to eat the wrapping paper). We listen to our favorite Christmas songs delivered by the same animated piano-playing snowman I enjoyed when I was young (she tries to make it a duet by playing the piano too).
The tradition I am most looking forward to sharing with her is baking and decorating Christmas cookies. I 旋风加速器的官网在哪里 and continued it on my own as I’ve grown older. While I was rolling and cutting out these Almond Sugar Cookies, she was beside me on the floor, playing with a mixing bowl and spatula.
I plan to decorate these cookies with her later in the season, coloring some yogurt so she can fingerpaint her own masterpieces.
The holiday season feels new with a little one crawling around, and I can’t wait to create memorable experiences for her childhood.
These Almond Sugar Cookies are a more flavorful take on the traditional cut-out cookies. Almond paste and almond extract are added to the dough, which give the cookie a deep nutty flavor. The dough is easy to roll and cut out, and bakes up smooth and flat to decorate. If you are looking for a sugar cookie with more flavor, add this cookie to your holiday line-up!
Almond Sugar Cookies
Yields 2-3 dozen, depending on size of the cookie
3/4 cup (170 grams) butter
1 cup (200 grams) granulated sugar
4 ounces (113 grams) almond paste
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups (330 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 3-5 minutes. Beat in the almond paste. Add in the eggs one at a time, mixing well between each addition. Beat in the vanilla and almond extract. Mix in the flour, baking powder, and salt until well combined. Wrap the dough in plastic wrap and refrigerate for one hour to firm up the dough.
Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper or a non-stick baking mat for best cookie removal.
Roll out the dough on a lightly floured surface to 1/4-inch thickness and cut out the cookies using cookie cutters (follow these tips for the best cookies). The dough that is not being handled should be kept refrigerated. Bake cookies for 6-8 minutes, depending on the size of the cookie. Cool completely on a cooling rack before frosting.