Monday, December 22, 2014

Almond Coffee Crisps

Ah, the week before Christmas is slowly winding down, well, not slowly, but I can wish.  As usual, it's a continuous flurry of activity and baking.  I finished the 25 gingerbread homes, and moved onto sugar cookies for the 25 students to decorate and then the 100 dozen or so of cookies and pumpkin bread to be shipped to family and friends.  My kitchen is a zoo!

I can't believe we're finishing up our fourth week of baking!  I usually make the same Christmas cookies every year, but the Baking Bible has inspired me to try something new, so about half of the cookies I made are new recipes from the book.  Hopefully they'll be a hit with everyone, as I really enjoyed all of them.

I'm having technical difficulties with uploading pictures, but will have that fixed tomorrow.  In the meantime, I just wanted to share the few pictures I have from my phone and say that after reading about some difficulties my fellow bakers were having, I found myself analyzing each step of the mixing process being careful not to miss anything!  The results are definitely worth it, and hey....I don't even like coffee.
More to follow..........................


  1. Oh my gosh, how did you get your's nice a puffy? What brand of butter did you use? I can't believe all those adorable gingerbread houses.

  2. Jill, I am in awe of your commitment to those gingerbread houses!! They are amazing! My cookies turned out flat and crisp, not puffy like yours, but they are tasty. Like you, I don't like coffee!! I hope you have time to stop by and see mine! Best wishes for a happy holiday!

  3. OMG - so many gingerbread houses! SO impressive :) I've had gingerbread house decorating parties before but only made about a dozen or so. I'm very impressed at how many you must have taken ages!

    Your almond coffee crisps are gorgeous too!