Tonight I'm going to a cookie swap with my book club! Cookie swaps are perfect because they give me a chance to make a couple of well-loved recipes and get most of the cookies out of the house before I really do some damage.
Here's what's in my Tupperware for tonight:
(I use Andes mints for the last ingredient listed)
These are hands-down my favorite holiday cookies. They're super delicious and they have a great consistency. Plus they're super easy to make, and once the candy is cool, they can be stacked on top of one another. I usually make these to give to our neighbors in little Christmas bags.
I just discovered this recipe; it was in an insert in the most recent Martha Stewart magazine. I chose this recipe because:
a. it's made with almond paste, and I love all things almond
b. they looked really fast and easy to make (and they are!)
I used homemade raspberry jam for my cookies, but I think they'd be great with other flavors, too. They have a nice, not-too-sweet almond taste; the only drawback is that they can't be stacked. That's why God created cookie plates, though, right? I made these cookies for my co-workers, and they got such rave reviews that I decided to whip up another batch for the cookie swap.