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Here's what you need: unsalted butter, sugar, large egg, large egg yolks, almond extract, all-purpose flour, baking soda, kosher salt, water, red food coloring

Chinese Almond Cookies Recipe by Tasty

unsalted butter, room temperature

sugar

egg yolks, divided

almond extract

all-purpose flour

baking soda

salt

water

red food coloring

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In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.

Add the egg, then 1 egg yolk, beating to incorporate after each addition.

Add the almond extract and beat to combine.

Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.

Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.

Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.

Unwrap the dough on a cutting board and cut into 25 cubes.

Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.

In a small bowl, beat the remaining egg yolk with the water.

Brush a thick layer of egg wash onto the cookies.

Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.

Bake for 35 minutes, or until the cookies are golden.

Let the cookies cool on a wire rack for 30 minutes before serving.

https://vid.tasty.co/output/120911/landscape_480/1545354731

Here's what you need: white chocolate, unsalted butter, sugar, brown sugar, vanilla extract, large egg, all-purpose flour, baking soda, kosher salt, espresso powder, unsalted butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla extract, marshmallow fluff

Spiced White Chocolate Mocha Whoopie Pies Recipe by Tasty

oz white chocolate

unsalted butter, softened

brown sugar

vanilla extract

espresso powder

unsalted butter

cinnamon

allspice

nutmeg

heavy cream

marshmallow fluff

Caramelize the white chocolate: Add the white chocolate to a medium heatproof bowl and microwave in 45-second intervals, stirring between, until golden brown in color and completely melted and smooth.

Pour half of the melted chocolate onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for 30 minutes, or until solid. Reserve the remaining melted chocolate.

Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.

Make the cookie dough: In a medium bowl, combine the butter, granulated sugar, brown sugar, and vanilla extract in a bowl and beat with an electric hand mixer until fluffy.

Add the egg and continue beating until fully incorporated.

Add the reserved melted white chocolate and beat to combine.

Sift in the flour, baking soda, salt, and espresso powder,l and fold into dough until no dry spots remain.

Chop the frozen white chocolate into chip-size pieces. Fold into the cookie dough.

Scoop the dough onto the prepared baking sheets, 6 cookies per pan, and bake for 12 minutes, until golden.

Make the filling: In a large bowl, combine the butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla, and marshmallow fluff, and beat with a hand mixer until well combined and fluffy.

To assemble the pies, spread 2-3 tablespoons of filling on the flat sides of half of the cookies. Sandwich with the remaining cookies.

https://vid.tasty.co/output/121362/landscape_480/1545933221

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Top 2 cookie countdown recipes from across the web

The most viewed cookie countdown recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed cookie countdown recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine