Almond Cinnamon Chip Cookies

 

1 cup butter

1 cup light brown sugar

½ cup sugar

2 eggs

1 tsp. vanilla extract

1 tsp. almond extract

2¾ cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

1 tsp. ground cinnamon

1½ cups cinnamon chips

¾ cup sliced or chopped almonds, lightly toasted

Preheat oven to 350°F. Line baking sheets with parchment paper.

In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Cream the butter and both sugars until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time. Add the vanilla and almond extracts.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the cinnamon chips and toasted almonds.

Scoop 1 Tbsp. portions of dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake for 8 -10 minutes, until the edges are lightly golden and the centers are just set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

 

Optional glaze

Whisk together:

 

1 cup powdered sugar

2–3 tablespoons milk

¼ tsp. almond extract

 

Drizzle over the cooled cookies for a flavor reminiscent of an almond pastry.

 

Tips

Toasting the almonds (350°F for 6–8 minutes) deepens their flavor.

For a softer cookie, chill the dough for 30–60 minutes before baking.

These cookies keep well in an airtight container for up to 5 days and also freeze well.

Strawberry Chocolate Chip Cookies

 

3 cups flour

¾ tsp. salt

¾ tsp. baking soda

1 cup butter

¾ cup sugar

1 cup packed brown sugar

2 eggs

1 tsp. vanilla

1 Tbsp. almond extract

1½ cups chocolate chips

1½ cup chopped freeze-dried strawberries

 

Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.

Combine flour, salt, and baking soda in a small bowl and set aside.

In the bowl of a stand-mixer, combine butter, brown sugar and white sugar. Beat at medium speed until creamy. Add in eggs, one at a time, beating until each one is incorporated. Add vanilla and almond extracts.

Add dry ingredients and mix until just combined. Add chocolate chips and strawberries and mix until well blended.

Use a cookie scoop to portion dough into 1 1/2″ balls and place on baking sheet

Bake for 8-10 minutes, until set on edges and slightly soft in centers. Remove and let cool on baking sheet for 2-3 minutes and then transfer to cooling rack. Yields about 3 dozen.

This recipe can be found here.

Italian Spumoni Cookies

 

2 cups plus 2 Tbsp. flour

½ tsp. baking powder

¼ tsp. table salt

¾ cup butter, melted

1 cup light brown sugar

½ cup granulated sugar

1 egg plus 1 egg yolk

1 tsp. almond extract

1 tsp. vanilla extract

1 cup semisweet chocolate chips

1 cup chopped pistachios

½ cup dried cherries

 

Preheat the oven to 325°. Line two baking sheets with parchment paper.

Mix the flour, baking powder, and salt in a small bowl and set aside.

In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk, almond and vanilla extracts. Mix until incorporated.

Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios, and cherries.

Divide the batter into about ¼ cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool.

This recipe can be found here.

Sheet Pan Chicken Shawarma

 

Chicken

3 pounds boneless, skinless chicken thighs, sliced into ½-inch strips

2 Tbsp. plain Greek yogurt

3 Tbsp. olive oil

5-6 cloves garlic pressed or finely minced

2 tsp. kosher salt

½ tsp. black pepper

1½ tsp. ground cumin

1½ tsp. smoked paprika

1½ tsp. turmeric

1 tsp. ground coriander

½ tsp. ground cinnamon

 

Garlic-Herb Yogurt Sauce

1 cup plain Greek yogurt

2 Tbsp. mayonnaise

1 clove garlic grated

2 Tbsp. lemon juice

½ tsp. kosher salt

½ tsp. dried dill

 

Honey Lemon Drizzle

2 Tbsp. fresh lemon juice

1 Tbsp. honey

Instructions

Pat chicken completely dry and trim off any excess fat. Kitchen shears work great for this step!

Slice thighs into ½-inch strips and place in a large mixing bowl.

Make marinade by adding 2 Tbsp. yogurt, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, coriander and cinnamon to bowl with chicken. Toss well to coat.

Cover bowl and place in fridge. Marinate for at least 30 minutes, but preferably 1 hour or longer.

While chicken is marinating, whisk up yogurt sauce by combining 1 cup yogurt, mayo, garlic, lemon, salt, and dill. Store in the fridge.

Preheat oven to 425℉ Use convection mode if you have it! Line a rimmed sheet pan with parchment if desired. Spread chicken evenly in a single layer, avoiding overcrowding. Roast for 25-35 minutes, stirring halfway through, until chicken is browned and cooked through.

Place honey in a small bowl and warm for 10 seconds in the microwave. Whisk in lemon juice. When Chicken is done cooking, pour honey-lemon mixture over it and toss.

Serve chicken in warm pitas or naan.

This recipe can be found here.

 

Coconut Pineapple Cookies

 

1 cup butter

1½ cups brown sugar

½ cup sugar

2 eggs

1 tsp. vanilla or coconut extract

2¾ cups flour

1 tsp. baking soda

½ tsp. salt

6 oz dried sweetened pineapple

1 cup flaked coconut

1 cup chopped pecans

 

Heat oven to 375°.

In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy.

Add eggs and vanilla extract and mix for 1 minute longer.

Fold in flour, baking soda, and salt. Don't overmix.

Fold in chopped dried pineapple, pecans and flaked coconut.

Scoop the dough onto baking sheets, spaced at least two inches apart.

Bake for 8-10 minutes. DO NOT overbake.

Let set up on baking sheet for 3-4 minutes before transferring to a cooling rack.

This recipe can be found here.