This year for the holidays, my sister, mom and I are having a cookie baking party. I remember fondly the parties my mom had when I was a kid and the delicious dozens of cookies we would get each year. Each lady my mom invited made something I now associate them with.
Mrs. Poulsen made butterscotch chow mien cookies.
Mrs. Seymour cheated and bought sugar cookies and then frosted them.
Mrs. Eastman made white chocolate raspberry cookies.
My mom usually went with cherry mocha balls.
Each year I looked forward to it, so this year I took matters into my own hands and so the Pell girls are having one of their own.
Of course I need to start testing recipes now. What cookie do I want to be known for? Peanut butter automatically comes to my mind, but honestly, the holidays are a time when I expand my dessert preference. I don’t want to make peanut butter cookies (at least I think I don’t).
I am a big texture person when I comes to food, and almond meal has a more course consistency that works for these cookies. It’s heartier, more filling and a great option for my holiday baking.
The cinnamon and brown sugar though, they make these cookies. They add to the rustic, down home goodness that a cookie should have. And to be honest, my house smells amazing right now.
Cookie party test cookie number one, complete.
Cinnamon Almond Meal Cookies
- 2.5 cups almond meal
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1 t vanilla
- 3 T oil
- 1 t cinnamon
- Heat oven to 350 degrees.
- Mix all ingredients in a bowl.
- The result will be a course, moist texture.
- Roll into 1 inch balls and place on a cookie sheet lined with parchment paper.
- Using a wet fork, push the center of the balls in to form grooves.
- Bake for 15 minutes. The edges will start to turn golden brown.