$pent Millennial

Just popping in to share some sweet recipes for the fall weekend or upcoming Thanksgiving holiday! 

If you are looking for a, fairly simple, sweet treat to bring to Thanksgiving and want to mix it up from the usual pies, try out some of these fall flavor-rich cookies! 

Cherry-Almond Cookies

• Ingredients:
• 2 1/2 cups of flour
• ½ tsp salt
• 2 cups brown sugar
• 1 cup sugar
• 2 tsp vanilla extract
• 1 ½-2 tsp almond extract
• 1 tsp baking soda
• 8 tbsp butter, softened
• 2 large eggs + 1 egg yolk
• 1 ½ cups of almond slices
• ½ cup dried cherries
• Optional: Add in chocolate chips for a chocolate fix

Instructions:

1. Prepare the Wet Ingredients: In a large mixing bowl, combine brown sugar, granulated sugar, and softened butter. Cream them together until the mixture is light and fluffy.
2. Add Flavorings & Eggs: Add vanilla extract and almond extract to the sugar-butter mixture. Crack in the eggs and egg yolk, and mix until well combined.
3. Combine Dry Ingredients: In a sseparatebowl, whisk together the flour, salt, and baking soda.
4. Incorporate the Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, folding them together. Mix until well incorporated.
5. Add Almonds and Cherries: Gently fold in the almond slices and dried cherries until they are evenly distributed throughout the dough.
6. Optional: Add in the chocolate chips
7. Chill the Dough: Cover the dough with plastic wrap and place it in the refrigerator to chill for 30-60 minutes. This helps prevent the cookies from spreading too much while baking.
8. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
9. Form and Space the Cookies: Using a cookie scoop or spoon, drop rounded portions of dough onto a baking tray lined with parchment paper. Make sure to space them out to allow room for spreading as they bake.
10. Bake: Place the baking tray in the preheated oven and bake for 9-11 minutes or until the edges are golden brown.
11. Cool and Enjoy: Allow the cookies to cool on the baking tray for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Almond Cherry Cookies!

Note: These cookies are best stored in an airtight container to maintain their freshness. They should stay delicious for up to a week, but they rarely last that long!

Not a fan of cherries? Or fruits in your cookies? Check out this Peanut Butter Oatmeal Cookie recipe below: 

Peanut Butter Almond Oatmeal Cookies with Optional Pecans

Ingredients:

• 1 cup Sugar
• 1 cup Brown Sugar
• 2 Large Eggs and 1 additional Yolk
• 1/2 cup Butter
• 3/4 cup Peanut Butter
• 2 tbsp Whole Milk
• 1 tsp Vanilla Extract
• 1 tsp Almond Extract
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 cup Oats
• Optional: Pecans

Directions:

1. Prepare the Dough:
   1. In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
   2. Add the eggs, vanilla extract, almond extract, peanut butter, and milk. Mix until well combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda.
3. Gradually Mix Dry Ingredients into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
4. Add Oats and Pecans: Once the flour is fully incorporated, fold in the oats and pecans if using. Ensure even distribution throughout the dough.
5. Chill the Dough: Cover the dough and chill it in the refrigerator for 30-60 minutes. This helps enhance the flavors and ensures a chewy texture.
6. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line cookie sheets with parchment paper.
7. Scoop and Bake: Using a cookie scoop or a spoon, drop rounded dough balls onto the prepared cookie sheets, leaving space between each cookie.
8. Bake to Perfection: Bake in the preheated oven for 9-11 minutes or until the edges are golden brown. The centers may appear slightly underdone, but they will set as the cookies cool.
9. Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.