Allergy-Friendly Ginger Molasses Cookies

INGREDIENTS

1 1/3 cup buckwheat flour
1/3 cup millet flour (or sorghum flour)
1/3 cup tapioca flour
2/3 cup of sucanat or coconut palm sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 tsp ground ginger
dash of ground cloves and allspice
1/3 cup coconut oil, room temperature
2 Tbsp blackstrap molasses
2 Tbsp fresh lemon juice (1 lemon squeezed)
3 Tbsp apple sauce (I use homemade here)






DIRECTIONS

Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.

Mix the buckwheat flour with the rest of the dry ingredients in a large mixing bowl. Then add the oil and the rest of the wet ingredients. Mix well and let sit for a few minutes to soak up the moisture. The batter will be a tad wet, but that is just what makes these cookies chewy too.

Use a 1 tablespoon cookie scoop or rounded tablespoon to form 1-inch balls of cookie dough and place on a parchment paper-lined cookie sheet.

Bake in a preheated 350 degree oven for 12-14 minutes. Then pull from oven and let cool for 10-15 minutes before moving to a plate or container. Recipe makes about 3 dozen cookies.

NOTE: I added a glaze to mine to add a little sweetness and "dress them up" a bit.

White Chocolate Lemon Truffles

INGREDIENTS

1/3 cup plus 1 Tbsp whipping cream
grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup unsalted butter, cut into thin slices
2 tsp freshly-squeezed, strained lemon juice
granulated sugar, for coating

DIRECTIONS

In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly and let sit for 20 minutes.

Combine the white chocolate, salt, and butter in medium heatproof bowl. Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat. Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.

Place white chocolate mixture over a pot of warm water on low heat (water should not touch bottom of bowl). Stir the chocolate frequently just until almost melted. Remove the bowl from the warm pot. Stir until the chocolate is melted and smooth. (Note: White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth.) Stir in lemon juice. Transfer the mixture to a small bowl. Chill at least 4 hours, covering tightly when cold.

To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in sugar until well-coated. (If you’re having trouble, drop the small spoonful of white chocolate into the sugar, using the sugar to help roll it into a ball. Once a ball is formed, re-roll it in the sugar until coated.) Store truffles airtight in refrigerator for up to one week or freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

Coconut Macaroon Meringues

Ingredients

2 egg whites
1/2 tsp vanilla
1/8 tsp salt
1 2/3 cups sweetened flaked coconut
2/3 cup sugar

Directions

Beat together egg whites, vanilla, and salt until it forms soft peaks.

Slowly add sugar to the mix, and then beat until stiff peaks form.

Gently fold coconut into the meringue. Preheat oven to 350 degrees F.

Generously grease a baking sheet. Using a 2" ice cream scoop, drop the coconut meringue mixture onto the baking sheet.

Bake for 15-20 minutes or until very lightly browned.


This recipe is also linked to:

Allergy Friendly Fridays

Shortbread Cookies

Ingredients

1 cup softened butter
2 Tbsp dark brown sugar
1 tsp good vanilla
1 egg white
1 cup sweet rice flour
1/4 tsp salt
1/2 cup icing sugar
2/3 cup cornstarch
1/3 cup tapioca starch
1/2 tsp xanthan gum


Directions

Preheat oven to 300 degrees.

In a stand mixer, mix butter, brown sugar, vanilla and egg white. Mix until nice and creamy.

In a medium bowl, combine the rice flour, salt, icing sugar, cornstarch, tapioca starch and xanthan gum. Make sure it is fully mixed.

Then, add dry ingredients to the creamed mixture, a little at a time, until it looks like a thick whipped cream.

Next, line a cookie sheet with parchment paper.

Roll batter into 1" balls and place on a cookie sheet with 2" between them. Dough will be soft but shouldn't stick to your hands because of the butter.

Flatten balls with a fork dipped in icing sugar.

Bake the cookies for 10-12 minutes until lightly golden.

Let cool completely on baking sheet before moving them. Otherwise they might crumble.

Spiced Coffee Cookies

Ingredients

2 teaspoons instant coffee crystals
1 teaspoon hot water
1/2 cup shortening
3/4 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup chocolate decorator bits


Directions

Dissolve instant coffee in hot water. Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt.

Divide dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours.

Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.

Bake 6 to 8 minutes or until set. Cool on rack.

Chocolate Orange Truffles

Ingredients

1/2 cup (raw) cashews
1/4 cup creamy roasted almond butter
1/4 cup agave nectar
2 Tbsp cacao powder
1 Tbsp vanilla extract
1 Tbsp orange zest
1/4 cup cacao powder


Directions

Place cashews in a food processor and pulse until the texture of coarse sand.

Add almond butter, agave, cacao powder, vanilla and orange zest and pulse until smooth.

Refrigerate for 2-3 hours, until firm.

Remove from fridge and roll into 1/2-inch balls.

Coat with cacao powder.

Serve.

Samoa Wanna-Be

Ingredients:

2 cups grated coconut, toasted and cooled
1/3 cup coconut oil (or butter)
3/4 cup packed brown sugar
1/3 cup coconut milk (or milk)
1 Tbsp ground flax seeds
1 1/2 tsp vanilla
1/3 cup plus 1 Tbsp tapioca starch/flour
1/3 cup plus 1 Tbsp millet flour
1/3 cup plus 1 Tbsp brown rice flour
1/2 tsp xantham gum
(for those who can have gluten, sub the flours and the guar gum for 1 cup all-purpose flour or whole wheat pastry)
1/4 tsp baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
2 Tbsp coconut oil (or butter)


Directions:

Preheat the oven to 350 degrees F.

Scatter the coconut in a thin layer on a cookie sheet. Toast in the oven for about 5-10 minutes. Watch it carefully, it should be golden and smell toasted but will burn quickly. Set aside to cool.

In a mixer, beat the coconut oil with the brown sugar until creamy. Beat in the milk, vanilla, and flax meal.

In a separate bowl, combine the dry ingredients and mix well. Mix in to the waiting mixer bowl along with the cooled toasted coconut. The batter should be quite thick.

Using about a tablespoon of dough, roll small balls and flatten slightly on a parchment or Silpat lined cookie sheet. Use your finger to make an indentation in the middle (for filling w/ chocolate at the end!).

Bake in the 350 oven for about 8-10 minutes until the edges are just golden. Do not over bake. Let cool for 5 minutes before transferring to a cooling rack.

When cookies are fully cool, melt the chocolate and oil together in a microwave safe bowl, melt the chocolate and oil together. Start with about a minute. Stir, if the chips are melting at this point, continue stirring until the chips turn smooth and fully melt. If needed, microwave for additional 20 second increments and repeat stirring.

Dip the bottoms of the cooled cookies in the melted chocolate. Place on a piece of parchment, wax paper, or my favorite, a Silpat. to cool. When all the bottoms have been coated, use a spoon to fill the indentation and drizzle over the top. Cool to harden!

Gingerbread Truffles

Truffle Filling:
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 Tbs mild-flavored (light) molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
pinch of salt
7 ounces bittersweet or semi-sweet chocolate, chopped (divided)
7 ounces high-quality white chocolate, chopped
1/2 cup chopped crystallized ginger

Truffle Coating:
11 ounces bittersweet or semi-sweet chocolate, chopped
11 ounces high-quality white chocolate, chopped
chopped crystallized ginger for garnish, optional


Directions:

Bring cream ingredients just to boil in heavy medium saucepan; remove from heat and let steep for 1 hour.

Combine both chocolates in a large metal bowl set over a saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in chopped ginger. Chill filling until firm, at least 3 hours.

Line baking sheet with parchment. Using 1-inch cookie scoop, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.

Line another sheet with parchment. Place 11 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115 degrees F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.

Line another baking sheet with parchment. Place 11 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.

Yield: About 2 dozen

**NOTE: This is a gluten-free recipe IF you're careful about the spices and chocolates.


This recipe is also linked to...

Crazy Sweet Tuesdays
Gluten-Free Wednesdays
Sweet Treats Thursdays
Full Plate Thursdays
Allergy Friendly Friday
Sweets for a Saturday

White Chocolate - Cherry Shortbread Cookies

Ingredients:

1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup cold butter, cut into pieces
12 ounces white chocolate baking squares with cocoa butter, finely chopped*
1/4 tsp almond extract
2 to 3 drops red food coloring (optional)
2 tsp shortening
nonpareils/edible glitter/sanding sugar (optional)


Directions:

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.

Spread cherries on paper towels to drain well. Chop finely; set aside.

In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture with your hands until it forms a smooth ball.

Shape dough into 1/4-inch balls. Place balls 2-inches apart on lined cookie sheets. Using the bottom of a drinking glass dipped in water and then sugar, flatten balls to 1-1/2-inch rounds.

Bake 12 to 14 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to wire rack and let cool.

Place remaining chocolate and shortening in a pyrex bowl or measuring cup. Heat and stir in 30 second intervals in the microwave until melted and smooth. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils/edible glitter/sanding sugar. Place cookies on waxed paper until chocolate is set.


* I use a 4 oz. Ghirardelli white chocolate bar within the cookie, and Wilton’s vanilla disks (available at Michaels) for the dipping.

To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


This recipe has also been linked to...

Sweet Indulgences Sundays
Crazy Sweet Tuesdays
Sweet Treats Thursdays
Sweets for a Saturday

Gluten-Free Snickerdoodles

Ingredients:

1/2 cup unsalted butter
1 Tbsp ground cinnamon
3 Tbsp sugar
1/2 cup shortening
1 1/2 cup white sugar
2 large eggs
1 large egg yolk
2 tsp vanilla extract
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp xantham gum
1 cup sweet sorghum flour
1 cup superfine white rice flour
1 cup millet flour
1/2 cup tapioca flour/starch


Directions:

Take the butter out of the refrigerator and cut it into 1/2” chunks. Put the chunks into a mixing bowl of a standing mixer (outfitted with the paddle attachment).

Preheat the oven to 350 degrees F.

Line a baking sheet or cookie sheet with silpats or parchment paper

Combine the cinnamon and the 3 Tbsp of granulated white sugar together in a shallow bowl. Put aside.

Put the shortening in the bowl with the butter and turn on the mixer to medium, beating them together until they are well blended.

Add the 1 1/2 cups of sugar, and continue to beat until light and fluffy.

Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again.

Add the cream of tartar, baking soda, salt and xantham gum into the butter mixture and beat well.

Add the flours and beat until smooth.

Roll 1 tablespoon amounts of dough into 1-inch balls into the sugar/cinnamon mixture. Place on the baking sheets about 2” apart.

Bake for 12 minutes of until the tops of the cookies start to crack a little. Try not to over bake them, but don’t underbake them either. You want them them to crack on top, but not to look to dark brown. Let them cool on the pan for 3 minutes and then move them to a rack to cool.

Chocolate Mint Sandwich Cookies

Ingredients:

1 cup superfine brown rice flour
1/3 cup tapioca flour
1/4 cup sweet rice flour
1/2 cup almond flour
1/2 cup cocoa
2 tsp gluten-free baking soda
pinch salt
2/3 cup unsalted butter
3/4 cup granulated sugar
1/4 cup light corn syrup
1 egg
24 round York Peppermint Patties (unwrapped)
white sugar for rolling


Directions:

Combine flour(s), cocoa, baking soda, and salt in small bowl. Beat butter, white sugar and corn syrup until creamy. Beat in egg.

Gradually mix in flour mixture. Refrigerate dough for 2 hours.

Roll dough into scant 1-inch balls and roll in white granulated sugar. Bake on an ungreased baking sheet in a preheated 350-degree oven for 10 to 12 minutes.

Immediately remove half of the baked cookies, placing them upside down on a wire rack. Working quickly, place a peppermint patty on each inverted cookie and top with a second cookie from the baking sheet.

Let stand for 3 minutes and then using a flat hand, gently flatten the sandwich (using a slight twisting motion helps) so the melted peppermint patty oozes to the cookie edge.


This recipe is also linked to...

Crazy Sweet Tuesdays
Gluten-Free Wednesdays
Allergy-Friendly Fridays
Sweet Indulgences Sundays

Gluten-Free Pfeffernuesse a.k.a. Pepper Nuts

Ingredients:

1/2 cup honey
1/3 cup molasses
3 Tbsp softened butter
2 large, room temperature eggs
1 cup plus 2 Tbsp superfine brown rice flour
1/3 cup tapioca flour
1/4 cup sweet rice flour
1/2 cup almond flour
3/4 tsp ground cinnamon
3/4 tsp ground cloves
3/4 tsp ground cardamom
3/4 tsp freshly ground pepper
1/2 tsp gluten-free baking powder
1/2 tsp salt
1/8 tsp guar gum OR xanthan gum
1 cup gluten-free powdered sugar to dust cookies after baking

Directions:

Place honey, molasses and softened butter in a large mixing bowl and use an electric mixer to cream on high for about 2 minutes. Add room temperature eggs and beat until combined.

Place all dry ingredients except powdered sugar in a mixing bowl and whisk to thoroughly combine.

Add dry ingredients to wet ingredients and stir to thoroughly combine. Cover tightly and refrigerate cookie dough for at least 8 hours or overnight.

Preheat oven to 350 degrees F.

Line 2 large baking sheets with parchment paper, silicone liners OR lightly grease with vegetable shortening.

Use a 1 tablespoon cookie scoop or rounded tablespoon to form 1-inch balls of cookie dough. The dough will be sticky so occasionally dust your hands lightly with gf powdered sugar to prevent sticking. Make about 36 balls of dough and place 1 1/2-inches apart on prepared baking sheets. Bake in preheated oven for 13-15 minutes or until cookies are firm but not hard.

Transfer cookies to a cooling rack and cool about 10 minutes. Place powdered sugar in a medium bowl and dredge warm cookies in sugar. Store in an airtight container or eat immediately.

Carob Truffles

Ingredients

1/4 cup flaxseeds, ground
1/4 cup unsweetened carob powder, sifted
1/3 cup walnuts, finely chopped
1/3 cup raw almond butter
1/3 cup honey
1 tsp vanilla extract
small bowl of unsweetened shredded coconut


Directions

Process all ingredients until mixture forms a dense ball. Remove from processor and roll small portions between palms of hands to form one inch balls. Roll in coconut to coat. Place on serving platter and refrigerate.


This recipe is also linked to...

This Week's Cravings: Honey

Chocolate Crinkle Cookies

Ingredients

2 cups granulated sugar
1/2 cup vegetable oil
2 tsp vanilla
4 oz. unsweetened chocolate, melted and cooled
4 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup powdered sugar


Directions

Mix granulated sugar, oil, vanilla and chocolate in large bowl. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

Heat oven to 350 degrees F.

Grease cookie sheets. Drop dough by teaspoonfuls into powdered sugar; roll in sugar to coat. Shape dough into balls. Place about 2 in. apart on baking sheet. Bake 10 - 12 minutes or until almost no indentation remains when touched. Remove from cookie sheet to wire rack; cool completely.


This recipe is also linked to...

Sweet Indulgences Sundays
Food on Friday: Chocolate 

Italian Almond Cookies

Ingredients

2 1/4 cups ground almonds
2/3 cup sugar
2 large egg whites, at room temperature
1/4 tsp salt
1/2 tsp pure almond extract
1/4 tsp pure vanilla extract
8 maraschino cherries, cut into 1/4s
OR 30 blanched whole almonds


Directions

Arrange racks in upper and lower thirds of oven and preheat to 350 degrees F. Lightly oil 2 large baking sheets, then line with parchment paper.

In a bowl, combine ground almonds and 1/3 cup sugar. Set aside.

Using an electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.

Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with a 1/4 maraschino cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Nuts
Gluten-Free Wednesdays
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)
Food on Friday: Cherries and Almonds 

Pecan and Sea Salt Cookies

Ingredients:

1 3/4 cups millet flour
1/4 tsp salt
1/4 tsp baking powder
1/4 cup unsalted butter, melted
1 egg
1/2 tsp vanilla extract
1/4 cup agave syrup
1/4 cup chopped walnuts, pecans or hazelnuts
2 tablespoons coarse sea salt, for topping the cookies


Directions:

In a large bowl, whisk the flour, salt and baking powder. In a separate bowl beat the butter, egg, vanilla extract and agave syrup. Stir the liquid mixture into the flour then stir in the nuts.

On a lightly floured surface, shape the cookie dough into a log, about 12 inches long—if the dough is not firm enough to shape into a log, refrigerate it for 10 minutes then try again. Wrap the log in plastic wrap and refrigerate for 1 to 2 hours.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Slice the log into 1/2-inch cookies and place them on the prepared baking sheet, about 2 inches apart. Makes about 16 cookies. Encrust each cookie with a small amount of sea salt. Bake until lightly golden, 11 to 12 minutes.

White Christmas Cherry-Almond Fudge

Ingredients

2 cups sugar
2/3 cup whipping cream
1/2 cup butter
1 (12 oz) package white chocolate chips
1/2 tsp almond extract
1 cup snipped dried tart red cherries
1/2 cup sliced/slivered almonds (optional)


Directions

Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Lightly butter the foil and set aside.

Butter sides of a heavy, medium saucepan. Add sugar, milk and butter to saucepan and bring to a boil over medium heat stirring constantly. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and continue to stir for 7-10 minutes until your thermometer reads 234°F.

Once your mixture hits the appropriate temperature, remove from heat and grab a wooden spoon. Add the chocolate chips stirring vigorously until the chocolate is completely melted and smooth. If you like, stir in almond extract. Add the marshmallow creme and mix until well blended. Stir in dried cherries. Quickly pour into prepared pan. Chill candy overnight.

When firm, use foil to lift fudge from pan. Cut into squares. Store in a tightly covered container in refrigerator.

Cookies n Cream Fudge

INGREDIENTS

2 cups sugar
1/2 cups butter
2/3 cups whipping cream
1 (12 oz) package white chocolate chips
1 7-oz jar marshmallow creme
1 tsp vanilla
12 Oreo cookies, broken into bite-size pieces


DIRECTIONS


In a heavy saucepan, combine sugar, butter and milk. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate; stir until smooth. Add marshmallow creme and vanilla; mix well.  Gently stir in the Oreo pieces. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Sugar Cookies

INGREDIENTS

2 cups butter
1 cup sugar
1/4 tsp salt
1 tsp vanilla
3 to 3 1/2 cups all-purpose flour


DIRECTIONS

Cream butter, sugar and salt in large bowl until well blended. Beat in vanilla.

Mix flour into creamed mixture at low speed until well blended.

Preheat oven to 300 degrees F.

Roll out dough, half at a time, on floured surface to 1/8-inch thickness. Cut into desired shapes. Place 2 inches apart on ungreased baking sheet. Sprinkle with coloured sugars and decors or leave plain to frost when cool.

Bake 10 to 15 minutes or until set.

Allow cookies to cool completely before decorating with icing.


This recipe is also linked to...

Crazy Sweet Tuesdays
Sweet Treats Thursdays
Sweets for a Saturday

Haselnussplätzchen (a.k.a. German Hazelnut Cookies)

INGREDIENTS

1 1/4 cup sugar
7/8 cup butter
1 egg
2 1/3 cup ground hazelnuts (filberts)
2 cups all purpose flour


DIRECTIONS

In a mixing bowl, cream together butter and sugar. Add the egg. Then add the ground hazelnuts and the flour. Knead it into a compact dough, then let it cool in the fridge for 1-2 hours. If the dough isn't cold enough when you cut out the cookies, they end up melting in the oven. So make sure that the dough is nice and cold before you start rolling it out on your counter. I even put them on a cookie sheet and put them back in the fridge before baking.

Roll out dough to 1/2 cm thick. Cut bite-size round shapes with a cookie cutter and place on a parchment or silicone lined cookie sheet. Bake them for 15 minutes at 350 degrees F. They should be dark brown. The darker they are, the stronger the nutty flavor, but there's a fine line between dark and burned. Let them cool off on a cooling rack.