Happy Wednesday! I am incredibly excited about this post! Today, we’re celebrating with the great food blogger cookie swap and Cookies for Kids’ Cancer! Who wouldn’t want to send three super awesome people a dozen cookies, and receive a dozen cookies from three other awesome people in return?! The cookie swap has been going for 5 years now, and I’m very excited that I was able to join in the fun this year! It’s a fun opportunity to help a great cause while doing one of my favorite things…baking cookies 🍪🍪🍪! I also had a surprisingly fun time packaging up the cookies! I’ve never considered myself to be crafty, but I had a lot fun putting these ⬇ boxes together!
I decided to make a shortbread type of cookie that is so full of almond goodness they are simply called almond cookies. These cookies have been made in my mom’s kitchen for more years than I can remember. They have been made for friends, family, and strangers alike. And I’m convinced they’re the biggest reason Tyler decided to marry me 😉. Okay, so that’s a stretch, but these cookies are loved by many. Hopefully Lindsay, Danae, and Jessie liked them too!
They are originally made with almond flavored frosting, but I thought I’d spice things up for the cookie swap. Almonds and pears are a quintessential and complementary combination, so I went with a pear infused frosting to top off the cookies. It added a subtle, but delightful addition to the classic taste of the almond cookie recipe.
These are the delicious cookies that showed up on my doorstep. A big thank you to the bloggers who sent them!
Brown Butter Chocolate Chip Pumpkin Nutella Stuffed Cookies from Eleana
Ginger Molasses Chews from Nina
Cranberry Bliss Bars from Lynsey
- 1 1/2 c butter, room temperature
- 1 c sugar
- 1 egg
- 2 t almond flavoring/extract
- 1/2 t salt
- 1 c ground almond
- 4 c flour
- 2 c pears - peeled,cored and chopped
- 1/3 c brown sugar
- 3T flour
- 1/2 c butter
- 1/2 t almond flavor/extract
- 8 c powdered sugar
- Preheat oven to 350° F and prepare a baking sheet.
- In a large bowl, cream the butter and sugar until smooth.
- Add in the egg and almond flavoring and beat until combined
- Mix in the salt, ground almond, and flour until thoroughly combined. The dough will be a little crumbly.
- Turn out on a well floured surface, and form a round disk.
- Using a rolling pin, roll the dough out until it’s about 1/2-3/4 inch thick.
- Cut out using cookie cutter, biscuit cutter or any sort of dough cutting device (I recommend a simple shape for these cookies since they are delicate and complex shapes would be more likely to fall apart)
- Place the cookies on the baking sheet and bake in preheated oven for 10-11 minutes.
- Remove from oven and allow to cool.
- Once completely cool, frost generously!
- In a sauce pan, cook the pear, brown sugar and flour until the pear is soft and the mixture has thickened.
- Allow the pear mixture to cool completely.
- In the bowl of an electric mixer beat the butter until pale and fluffy
- Add in the cooled pear mixture, almond flavoring and half of the powdered sugar. Beat on low until well combined.
- Add in the remaining powdered sugar 1 c at a time until desired thickness is reached.
- I had a bit of extra frosting, but it would go really well with gingerbread, chocolate anything, or another batch of almond cookies 🙂