Best Wooden Spoon Cookies Recipes

WOODEN SPOON COOKIES

Steps:

• Preheat oven to 350F.
• In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
• Heat over low flame until butter melts.
• keep mixture warm over very low flame.
• Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
• (Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
• Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
• With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
• Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
• If cookies become to hard to roll, return them briefly to often to soften.
• As each cookie is shaped, remove from spoon handle; cool on wire rack.
• Repeat until batter is used.
• Makes about 3 doz.
• cookies.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.