These chocolate truffles are sinful little candies that are simple to make. I usually make this recipe for special occasions and holidays. I planned to publish it for Valentine’s day but some how didn’t so here it is in plenty of time for Easter.
Here are some tasty little almond bonbons for you to bake up for a special occasion. Enjoy!
1 1/2 cups all-purpose flour
1/2 cup butter, softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 package almond paste (7- or 8-ounce size)
Almond Glaze (recipe follows)
Sliced almonds, toasted, if desired (see Notes)
Heat oven to 375o. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently
roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown.
Remove from cookie sheet to wire rack. Cool completely. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds.
These moist, drop cookies combine the flavor of banana and ginger and will sure to become one of your family’s favorites! What a great way to use up those over ripe bananas you have sitting on your counter.
These organic cinnamon and spice cookies make a nice treat with a cup of coffee, herbal tea or a cold glass of milk. They are great for packed lunches and snacking any time of the day.
2 cups/500 mL all-purpose flour
1 1/2 tsp/7.5 mL baking soda
1 tsp/5 mL Watkins Organic Cinnamon
1/2 tsp/2.5 mL Watkins Organic Nutmeg
1/2 tsp/2.5 mL salt
1 1/2 cups/375 mL sugar
12 tbsp/180 mL butter (1 ½ sticks), softened
1/2 tsp/2.5 mL Watkins Organic Vanilla Extract
1/4 cup/60 mL molasses
Directions: Preheat oven to 350F/180C. In a medium bowl whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl set aside 1/2 cup/125 mL sugar.
With an electric mixer beat butter, remaining sugar, egg, vanilla, and molasses until well blended. Combine with dry ingredients until dough forms. Roll dough into 1 inch/2.5 cm balls and dip in 1/2 cup/125 mL reserved sugar.
Arrange cookies on a baking sheet, about 3-inches/7.5-cm apart. Bake for 10 to 15 minutes. Makes 3 dozen.
This is my favorite shortbread cookies recipe, it makes delightful, rich butter caramel cookies that melt in your mouth. They are perfect for Christmas or any time of the year. I like to decorate them with half a glace cherry just like my Mom did, but you can leave them plain or use colored sugar or sprinkles.
1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon Watkins caramel extract
2 1/4 cups all-purpose flour
optional decorations – candied or glace cherries, colored sugar, sprinkles
Christmas just wouldn’t be the same without a few holiday cookies to enjoy with your coffee, tea or cocoa and these yummy spice cookies fit the bill. They are mostly sweetened with honey and molasses which is better for you than refined white sugar and they contain whole wheat flour for more added goodness.
3/4 Cup Sugar
2/3 Cup Butter or 1/3 cup butter & 1/3 cup grapeseed oil
1/4 Cup Orange Juice
1/2 Cup Honey
1/2 Cup Dark Molasses
2 1/2 Cups All-Purpose Flour
2 3/4 Cup Whole Wheat Flour
2 teas. Watkins Ginger
1 teas. Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Watkins Ground Cloves
1/2 teaspoon Watkins Nutmeg
1/2 teaspoon Watkins Allspice