Ginger Almond Cookies

Ciao Everyone!

It is the season of cookies!

(And a good many other more important things... but right now, I am thinking about the mound of tins growing on the desk next to our kitchen table.... A lovely sight, indeed)

Do you go cookie-crazy in this season?

I wonder how many types of cookies your family makes.

Maybe you also have traditions of this sort?

Well I can tell you, our family is crazy when it comes to cookies.

Every branch of the family has their own set of cookies that are so engrossed in the family history of holiday happiness that  they have attached to their very names.

Like, I have an aunt who ALWAYS makes raspberry jewel cookies.... (which I certainly am a forever fan of.. <3<3<3)

And there is another aunt who makes orange cookies... which taste like sunshine:)

Aaand then there are the multiplied dozens of other cookies around the family tree..

My mother is a cookies monster.

I am her daughter..

And so, this year, not only did my mother make her Italian cookies, Spritz, Thumbprints (some with icing and some with jam for some crazy blogger she knows.. ;] ), Sugar cookies, Chocolate Chipper Champs, and Peanut Butter Blossoms.....

There is a now a slowly growing list from.. well.. a red lady...

Ok, enough vagueness!

I am a baking-monster + this is the holiday of cookies=

OF COURSE I WILL USE IT AS AN EXCUSE TO BAKE NEW THINGS!

I love this time of year.

And I love baking<3

One of the new recipes on my list was supposed to be a gingerbread man... but that didn't fly so well:/

Because apparently, the batter wanted to become something greater...the best version of these I've ever tasted, actually...

Ginger Almond Cookies!!

(original recipe)

(makes: about 30)

Ingredients:

2 cups raw almonds

2 tablespoons stevia, baker's bag

pinch salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon cinnamon

1/3 cup unsweetened, natural applesauce

1 tablespoon apple cider vinegar

3 tablespoons agave nectar

1/2 teaspoon vanilla extract

Directions:

1) Grind almonds in a very good food processor until on the verge of going from mealish-flour to paste.

2) Combine in a bowl with the rest of the dry ingredients.

3) Whisk together wet ingredients; mix into dry.

4) Cover bowl with plastic wrap and place in the freezer for about 30 minutes.

5) Set oven to 350 degrees; prepare two baking sheets by lining with tin foil and then spraying with your favorite non-stick spray.

6) Roll dough into balls, then press to flatten a bit. (Note- if dough is too sticky to press between your hands, grease the back of a large-ish spoon and press on dough balls when on baking sheet)

7) Bake for 10 minutes.

8) Enjoy!!

Ciao for now

-The Red Lady-