Double Chocolate Almond Cookies

I haven’t baked in a long time and I feel that it will be a while for me to bake again next time 🙂 I wanted to thank my coworkers for putting together a baby shower for me so I made these cookies with the help of my husband 🙂 I got the recipe from Ina Garten’s show, and they’re my favorite so far! I love chocolate. I packaged them into little bags.


Linzer Cookies

I made this for a Christmas party. They were simple to make and delicious.


1 cup blanched or sliced almonds

2 cups (280 grams) all purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup (227 grams) (2 sticks) unsalted butter, room temperature

2/3 cup (135 grams) granulated white sugar, divided

1 teaspoon pure vanilla extract

2 large egg yolks

Zest of 1 lemon

Confectioners’ (Icing or Powdered) Sugar for dusting

I used the recipe from here.

Christmas Cookies



This recipe makes a Christmas-size (large) batch of cookies. It can be cut in half if you like.


5 cups King Arthur’s unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon fine sea salt

2 cups unsalted butter, cool room temperature (15 minutes out of the refrigerator)

2 cups superfine sugar

2 teaspoons vanilla extract

½ teaspoon orange oil (or 1 teaspoon orange extract)

finely grated zest of 2 large oranges

2 eggs, lightly beaten


I used colored sanding sugar and colored icing that comes in a tube. I also tried a royal icing recipe.


  1. In a large mixing bowl, sift together the flour, baking powder, and salt. Whisk thoroughly to distribute the baking powder. Reserve.
  2. Using a stand mixer, cream the butter, sugar, orange zest, vanilla extract, and orange oil until light and creamy, about 3 minutes.
  3. Add the eggs, a little at a time, and continue beating until very light and fluffy, scraping the sides of the bowl several times, about 3 minutes.
  4. Add the flour mixture and mix very briefly in short bursts, just until incorporated.
  5. Divide the dough into four equal portions and flatten each portion to a ½-inch thick disk on a sheet of plastic wrap. Seal the plastic wrap around each portion of the dough and refrigerate for at least 2 hours, or overnight. (The sealed dough can be refrigerated for 2-3 days if necessary.)
  6. On a lightly floured pastry cloth, using a covered rolling pin, roll out the dough to 3/16- to ¼-inch thickness. Use a little flour to keep the dough from sticking if necessary, but try not to work too much additional flour into the dough.
  7. Cut out shapes with cookie cutters and place cookies on a lightly greased baking sheet.
  8. If desired, sprinkle with sanding sugar.
  9. Bake at 375° for 7-10 minutes, until edges are just beginning to lightly brown.
  10. Using a thin, flexible offset spatula, remove cookies from the baking sheet and cool on a wire rack.
  11. After cooling, cookies can be decorated with icing if desired.

Doubletree Chocolate Chip Cookies

After trying the doubletree cookies from my coworker I insisted on finding a recipe online, they make the best cookies! So I decided to look for a recipe online and I found this recipe that they claimed to be “double tree cookies” so i decided to give it a try. I love these cookies! they came out pretty good, even when I tried this recipe for the first time. Although the shape didn’t look the same (probably because i didn’t chill the do (The only think i changed was using bitter sweet chocolate chips instead of semi-sweet) it was really good. I think for my personal taste, i would put less chocolate chips next time.


  • 1/2 cup rolled oats
  • 2-1/4 cups all-purpose flour
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1-1/2 tsp. vanilla
  • 1/2 tsp. lemon juice
  • 2 eggs
  • 3 cups semi-sweet, chocolate chips
  • 1-1/2 cups chopped walnuts


  1. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
  2. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
  3. For the best results, chill the dough overnight in the refrigerator before baking the cookies.
  4. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.