Holiday Cookie #2: Almond Balls

Every Christmas, my grandmother would make at least 10 kinds of cookies, multiple batches of each, store them in tins stacked up in the dining room, and the tins would probably be stacked 7-8 tins long and 4-5 tins high!

Some of the cookies I distinctly remember were pizzelles (nothing like the kind you can buy or make, her's were super thin and crispy), almond balls, pecan balls, and orange cookies.

While it's not the holidays according to most Americans, tomorrow is the Epiphany when the three wise men visited Jesus and brought gifts. It's celebrated in Italy (where all my family is from) and in Armenia (a small portion of my husband's background, and I believe in France as well (my husband is half French). So I figure it's still a holiday cookie!

Grandma  Emma Licamele's Almond Balls

1 cup butter (2 sticks butter) creamed with 1/4 cup confectionery sugar
Add the following and mix:
           1 tsp. Vanilla
           1 cup finely ground almonds (Trader Joe's sells it pre-ground)
           1/2 cups sugar
           2 cups flour
Roll into 1"balls  Bake @ 325 for 20 minutes
While slightly warm (but not hot) roll in confectionery sugar and store in air tight container

They seemed to have turned out well looks-wise, and taste like I remember!

Holiday Cookie #1: Buckeye Bark

Tonight I found a recipe for Buckeyes but in bark form. Given that my mom's from Ohio (Lima, setting of Glee!), and my husband LOVES peanut butter and chocolate, I gave it a shot with my own twist.

Buckeye Bark

Ingredients:

10 oz. Ghiradelli 60% Chocolate Baking Chips

2 teas coconut oil

5 oz smooth peanut butter

2 Tbs butter, melted

1/2 c + 2 Tbs powdered sugar

1/4 teas vanilla extract 

Sprinkle of sea salt (optional)

Directions:

1. Prep an 8" square pan by lining with parchment paper

2. Chocolate Layer #1: Melt 1/2 the chocolate with 1 teas coconut oil in the microwave. Start with 30 seconds, stir and add time in short intervals until almost melted. Once at that point, take the chocolate out and stir until melted. Add in 1 Tbs of powdered sugar. Pour into the pan and put into the freezer. 

3. Peanut Butter Layer: In a mixing bowl, beat together the peanut butter, melted butter, powdered sugar, and vanilla. Once the chocolate is hardened, spread the peanut butter mixture on top of the first chocolate layer. Refeeze. 

4. Chocolate Layer #2: Melt the rest of the chocolate with 1 teas coconut oil in the microwave, using the same process as before. Once melted, add the last Tbs of powdered sugar. Pour over the peanut butter layer. If you choose, lightly sprinkle a bit of sea salt over the top. Refeeze. 

5. Once solid, take out and cut into 16 pieces. Store in the refrigerator until consumed. 

Notes: 

• The coconut oil helps the chocolate harden in the freezer, and keeps it more hardened as you store in the fridge.

• You can choose to use milk chocolate chips, but if you do, eliminate the Tbs of powdered sugar that goes in the chocolate.