‘Tis the season for some sweet holiday treats!

Get Carla Hall’s Crinkle Cookies, Lemon Cardamon Cookies and Spiced Nut recipes!

Keep reading…

Crinkle Cookies
4 tablespoons Butter1/3 cup Unsweetened Cocoa1 large Egg1/2 cup Sugar1/4 cup firmly packed Brown Sugar1/2 teaspoon Salt1 teaspoon Vanilla Extract1 cup All-Purpose Flour3/4 teaspoon Baking Powder1/3 cup Mini Chocolate Chips1/4 cup Powdered Sugar

Preheat oven to 350°. Microwave butter and cocoa in a glass bowl on high for 45 seconds. Whisk mixture until smooth; set aside.

Whisk together egg, sugars, salt and vanilla in a medium bowl until smooth. Gradually add egg mixture to chocolate mixture, whisking until well blended.

Whisk flour and baking powder together in a small bowl. Stir flour mixture into chocolate mixture until well blended. Stir in chocolate chips. Cover and chill dough for 30 minutes or until dough is firm enough to handle easily.

Place powdered sugar in a shallow bowl. Scoop dough and form into 3/4-inch balls; roll in powdered sugar. Arrange cookies on parchment-lined baking sheets. Bake for 5 to 8 minutes. Cool cookies 1 minute on baking sheet; transfer to wire rack and cool completely.

Lemon Cardamom Cookies
1 pound Unsalted Butter (room temperature)
1 cup Powdered Sugar
1 tablespoon Vanilla Extract
2 teaspoons Lemon Juice
2 teaspoons Lemon Zest
2 teaspoons Orange Zest
1 1/2 teaspoons Salt
1 1/2 cups Pistachios (ground) or 1 cup Walnuts (ground)
4 1/2 cups All-Purpose Flour
2 teaspoons ground Cardamom

For the Lemon Sugar:
3 Lemons (zested)
2 cups Powdered Sugar

Preheat oven to 350 degrees F.

Prepare baking sheets with parchment paper.

Using an electric mixer, beat together the butter and sugar until fluffy. Add the vanilla, lemon juice, zests and salt and beat until combined.

In a medium bowl, whisk together the flour, ground nuts and cardamom until combined. Add the flour into the butter mixture in 3 additions, making sure not to over mix the dough.

Using a tablespoon or small ice cream scoop, portion out dough and roll into balls. The size of your cookie depends on the cupcake liner that you will present them in.

Place the cookies about 1 1/2 inches apart on the prepared baking sheets. Bake for 18 to 20 minutes trying to avoid brown spots but making sure the top is just firm to the touch.

Meanwhile, place the lemon sugar in rimmed baking dish or pie plate.
Remove the cookies from the oven and allow to cool slightly. The cookie should still be warm when rolling in the lemon sugar. Roll the cookies to coat completely in the flavored sugar and allow to cool completely on a wire rack. Reserve the remaining lemon sugar.

When ready to serve or package roll them again in the lemon sugar to heavily coat. These cookies can be baked up to one month in advance and stored in the freezer in an air tight container. Before serving dredge in the lemon sugar to coat.

For the Lemon Sugar: Prepare a baking sheet with waxed paper. Spread the lemon zest onto the prepared baking sheet trying to avoid clumps. Place the baking sheet in a cold oven and allow to sit overnight. The zest should be dry before combining with the sugar. Pulse zest and sugar together in a food processor until evenly distributed. Set aside until ready to roll the cookies. If making the cookies far in advance roll them in a plain powdered sugar and prepare the lemon sugar for the final coating.

Harissa Spiced Nuts

3 cups each whole walnuts, whole almonds and pecan halves or 2 ¼ # mixed nuts
2 each egg whites, room temperature
1 cup light brown sugar
¼ cup granulated sugar
¼ cup Harissa spice mix (store bought or see recipe below)
1 tablespoon kosher salt
½ teaspoon coarsely ground black pepper

Preheat oven to 300 degrees.

In a medium bowl, thoroughly combine the sugars and spices.

In a large bowl beat the egg whites until stiff peak. Add the nuts to the bowl and gently toss the nuts to completely coat with the egg whites. Sprinkle the spice mix over the nuts and toss to combine.

Line 2-3 sheet pans with parchment paper and spread the nuts into a single layer. Bake, stirring every 15 minutes, until golden brown, about 45 minutes.

Let pan cool on wire rack and separate nuts with fork. Allow to cool completely. Store in airtight container.

Harissa Spice Mix
4 teaspoons cumin seed, toasted
4 teaspoons coriander seed, toasted
8 tablespoons dried chilli flakes
4 teaspoons smoked paprika
2 teaspoons sea salt
1 teaspoon caraway seeds, toasted
1½ teaspoons garlic powder

Combine cumin, coriander and caraway seeds in a small skillet on medium heat. Toast 3-4 minutes or until fragrant. Let cool. Combine with remaining ingredients and grind in a spice grinder. Store in an airtight container.