In a large bowl beat butter and sugar until fluffy. Add Garam Masala and blend well.
Stir in flour slowly. If the dough is too crumbly add more butter, 1 tablespoon at a time, until dough holds together.
On a lightly floured surface roll out dough to ¼” thickness and cut shapes with a cookie cutter or make small rectangles using a pizza wheel or knife. Place shortbread pieces 1” apart on a parchment-lined baking sheet. Bake 12-14 minutes.
Remove pan from oven and cool for 3 minutes. Remove shortbread from pan to a wire rack to cool completely. Store in a cookie tin or zipper bag.
Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
Place sugar and butter in a medium bowl and beat with a mixer at medium speed 2 minutes or until creamy. Add molasses and beat until smooth. Add egg yolk and beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
Shape dough into 24 balls, about 1 ½ teaspoons each. Place 2 inches apart on 2 parchment-lined baking sheets. Flatten balls to ½” thickness with bottom of a glass.
Bake each batch for 10 minutes. Cool on pan 4 minutes on wire rack, then remove from pan. Cool completely.
Heat oven to 375 degrees. Whisk flour and baking soda together in bowl and set aside.
In a large bowl beat together almond butter, butter, ½ cup sugar, brown sugar, orange zest and egg. Gradually beat in flour mixture and raisins.
Shape dough into about 30 balls. Roll each ball in remaining 1 ½ tablespoons sugar. Arrange balls 2 inches apart on a parchment-lined cookie sheet. With a fork, lightly press each cookie to form a crisscross pattern.
Bake for 9-10 minutes or until golden brown. Cool on a wire rack.
Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
Beat sugar and butter at medium mixer speed until smooth.
Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
I used to make it a point to spend one week each year taking classes at the John C. Campbell Folk School (folkschool.org) in Murphy, North Carolina. Nestled in a beautiful mountainside setting with the Appalachian Trail close by, the folk school offers a range of classes to satisfy every interest and hobby.
During one of my visits I enrolled in a story-telling class and had lots of great classmates; one of which had a serious allergy to anything chicken, including eggs. I thought about my old friend the other day when I found this recipe and adapted it to not only be egg-free, but gluten-free as well.
These cookies are not too sweet and are moist and crumbly instead of chewy. They’re really good, especially with the bit of chocolate added. I hope you enjoy making them as much as I do.
In a large bowl, beat butter and cream cheese at medium speed until creamy.
Gradually add sugar, beating at medium speed until light and fluffy.
Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
Add eggs, 1 at a time, beating at low speed just until blended after each addition.
Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
I recommend you peep in on your cake at 1 hour and 15 minutes for first test.) or until a toothpick inserted in center comes out clean.
During last 10 minutes of baking prepare Amaretto Glaze.
Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
Use all of glaze, allowing it to soak into cake after each addition.
Cool cake completely in pan on a wire rack. Invert cake onto large plate.
Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and ½ teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended. The liqueur in the cake batter will have had all its alcohol dissipate in the baking process.