prep time: 15 minutes
bake time: 20 minutes
cleanup time: 10 minutes
time spent procrastibaking: 45 minutes.
happy holidays, procrastibakers!!
i know it’s been a little while since i’ve procrastibaked with you all, but it’s mostly because i haven’t been procrastibaking from scratch, and i want to keep this blog as legit as possible, with only home-made recipes.
that, and i’ve been procrastinating a new post. you know how it goes.
anyway, it’s the holiday season– aka, my favorite time of the year. i don’t believe in religion, but i certainly believe in the christmas spirit, commercialism undertones and all. i have all the christmas accoutrements anyone could ever hope for. a christmas countdown calender? check. tiny led lights inside and out? check. christmas tree salt and pepper shakers? you betcha.
i have my presents (mostly) wrapped and ready to be gifted, waiting under the tree (that may or may not have gone up immediately after thanskgiving). i have playlists of christmas music continuously looping in my ipod. and i have my christmas cards filled out, addressed, and sitting in the box on the shelf.
it never fails– last year i did the same thing, too. amassed everyone’s addresses (even if it meant harassing friends on facebook), filled them all out, sealed them and addressed them, and then they sat stuffed in my address book until this past october, when i realized it was officially too late to send them. if i didn’t write “happy new year 2010!” in them, i wouldn’t have had to buy new cards this year. oh well.
i could find my way to the post office and get some stamps and finish the job, or i could bake one of my favorite christmas cookies– the almond crescent. it’s a thick, shortbread-y cookie, made with a few really simple ingredients and dusted in confectioner’s sugar for a perfect holiday treat. my mom and aunt exchange christmas cookies every year, and i always search the plate for these ones first.
- mixing bowl
- baking sheet
- 1 cup flour (i’m using gluten-free buckwheat flour in these cookies, but all-purpose is perfect to use too!)
- 1 stick butter
- 2 tablespoons sugar
- drizzle of vanilla extract
- 1/2 cup chopped/slivered almonds
- sprinkle of cinnamon and nutmeg
- 1/2 cup confectioners sugar (possibly a little more, depending on your cookies)
step one. preheat the oven to 350 degrees.
recipe adapted from phillipa vanstone’s “500 cookies”
isbn #: 978-1-56906-592-1