You can’t just have one! We are not in short supply of sweets around the holidays. That is especially true with cookies. Our latest cookie recipe has A Cookie for Every Holiday we celebrate in December. Run over to your local grocery store for ingredients, and try out all three!
Place your oven rack in the middle of the oven and preheat it to 350°F.
Line a rimmed baking sheet with Best Choice Parchment Paper.
In a medium bowl, whisk the almond flour, baking powder, cinnamon, ginger, and sea salt together.
Ruffly chop the apricots and cranberries before adding them to the dry ingredients; mix well.
Slowly stir in the maple syrup and vanilla using a spoon.
Keep stirring until the mixture forms a paste-like dough that holds together well.
Place rounded spoonfuls of the dough onto the baking sheet about one inch apart and lightly press down with the back of the spoon.
Place the baking sheet into the oven and bake the cookies until the edges are golden brown, about 12 to 15 minutes.
Remove the cookies from the oven and allow them to cool on the pan for at least 3 minutes; then, transfer them to a wire rack to cool completely.
In a small bowl, mix the flour, sugar, baking powder, and salt.
Combine the eggs, egg yolk, oil, and vanilla in a stand mixer with a paddle attachment.
Mix on low speed until fully combined, 30-60 seconds.
With the mixer on low speed, slowly add the dry ingredients until fully combined.
*You may have to stop to scrape down the sides of the bowl a few times.
Continue mixing for 15-20 minutes to develop the gluten, stopping every 5 minutes to scrape down the sides of the bowl.
Cover the bowl with plastic wrap and allow the dough to rest on the counter for 30 minutes.
While the dough rests, preheat oven to 350°F and line two baking sheets with Best Choice Parchment Paper.
Spread 1/4 cup of sugar on a long piece of parchment paper set on the countertop.
Scoop the dough out and on top of the sugar using a rubber spatula or bowl scraper.
Cover the mound of dough with an additional 1/4 cup of sugar.
Roll dough to about a 1/4 inch thick.
*Using a bench scraper to guide the dough to create and maintain a rectangle, approximately 7 inches by 12 inches.
While rolling out the dough, continue to coat it with as much of the remaining sugar as necessary.
With a pizza cutter, knife, or pastry cutter, cut the dough into rectangles, 1 inch by 2 inches.
Take each rectangle and twist it in the middle before placing them on the prepared baking sheets, 2 inches apart.
Bake for 25-30 minutes, until the edges and bottoms are deep golden brown.
Allow the cookies to cool completely before enjoying or storing.
Line 2 baking sheets with Best Choice Parchment Paper.
Beat the butter and sugar in a large bowl until creamy.
Add the egg and vanilla and beat until completely combined.
In a medium bowl, combine the flour, baking powder, and salt.
Slowly add the dry mixture to the large bowl.
Then, beat the batter until the flour is incorporated and it becomes clumpy.
Dust the countertop with flour and scrape the dough out of the bowl onto the floured surface.
Pat the dough together, then cut it in half, creating two discs.
Sprinkle the dough with flour so it doesn’t stick to your rolling pin.
Roll out the dough to 1/8 inch if you like thinner, crispier cookies or 1/4 inch for thicker, softer cookies.
Use cookie cutters to create any shape you desire.
Then, transfer the shapes to prepared baking sheets using a knife or spatula.
Bake for 10 minutes, swapping trays halfway, until the surface is pale golden and the edges are just beginning to turn light golden.
Allow cookies to cool completely on trays.