Crispy Oatmeal Cookies

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Oatmeal cookies, they are loved by everyone!

These are crispy and full of nuts. And their fragrance… . Oh that cinnamon fragrance!

Mmmmm… .

I highly recommend them!

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Ingredients

3/4 cup (170 grams) unsalted butter, softened

1 cup (200 grams) sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup (105 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 1/2 cups (220 grams) oats

1 cup (110 grams) walnuts, toasted and chopped

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1. Preheat and oven to 350 F (176 C).

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2. Place the nuts on a baking sheet and toast them for about 10 minutes.

They will become lightly browned and fragrant.

Let cool and chop into pieces.

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3. In the bowl of an electric mixer cream the butter and sugar until creamy and smooth.

Then add the egg and vanilla extract and beat until well blended.

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4. In a separate bowl, whisk together the flour, baking soda, salt and ground cinnamon.

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5. Add the flour mixture to the creamy mixture and beat until incorporated.

Then add the nuts and oats and mix again.

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6. Line a baking sheet with parchment paper.

I used an ice-cream scoop to divide up the dough (dipping the scoop in water makes the dough slide off easier).

Space the cookies-to-be about 2 inches (5 cm) apart.

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7.  Dip a teaspoon in water and flatten the cookies.

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8. Bake the cookies for about 13 minutes, or until light golden brown around the edges but still soft and a little wet in the centers.

Remove from the oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool!

Yummy!

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Almond Crescent Cookies

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If you like it (naughty) nutty (not much better) and buttery then this is something just for you.

I like making these cookies for two basic reasons.

The first one being that my guy loves them (and we all want our men to be happy and satisfied because then the whole life gets just so much easier, am I right?).

And the second reason revolves around my childhood memories when my Mom used to make these at home. We were laughing like mad when we were comparing Mom’s perfect shapes to my strange ones.

And let me tell you that they are very easy to make. I would even consider it a great therapy to produce loads of evenly shaped crescents. Trust me, you will leave your kitchen relaxed like never before!

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To prepare the almond crescent cookies you need:

2 1/2 cups (320 grams) all-purpose flour (I used wholegrain)

1 cup (230 grams) butter

1 cup (110 grams) confectioner’s sugar

2 cups (200 grams) ground almonds

2 tsp vanilla extract

2 tsp almond extract

2 egg yolks

1/2 cup (60 grams) powdered sugar for covering

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And this is the method:

1. Preheat the oven to 350 F (175 C).

2. Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.

3. Add the flour and the ground almonds. Mix thoroughly.

4. Divide the whole mixture into for even parts. On a lightly floured surface roll each part into a cylinder.

5. Cut the cylinders into smaller pieces and form a cute little crescent from each piece.

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6. Line a baking sheet with parchment paper.

7. Place onto the sheet and bake for 12 minutes or until they become light golden brown.

8. Roll in powdered sugar.

… and Enjoy!