Caramel Almond Cookies #Christmas Week + book #giveaway from Maya Corrigan

From MAYA:

GIVEAWAY BELOW!

🎄

For Christmas Week I'm sharing a easy recipe that makes yummy holiday cookies. At my house we bake a lot of cookies in December. Every year, in addition to making our traditional holiday cookies, we try one new cookie recipe, and the whole family votes on whether it’s a keeper. Last year the vote in favor of caramel almond cookies was unanimous. They will be part of our holiday baking from now on. With only five ingredients, they are quick to make.

The cookies bake in a standard size muffin pan. The recipe makes enough to fill two 12-cup muffin pans. You can use either a nonstick pan or foil cup liners in a regular muffin pan.

Makes 24 cookies

Ingredients

8 ounces (2 sticks) of unsalted butter

1 cup sugar

1/3 cup honey

1/3 cup heavy cream

4 ½ cups sliced and skinless (or mostly skinless) almonds

Preheat oven to 375 degrees.

Melt the butter over medium heat in a saucepan.

Add the sugar and honey. Stir until the mixture is smooth.

Stir in the heavy cream and continue stirring over low-to medium heat until the mixture turns a light caramel color.

Add the almonds and stir until they are evenly coated.

Fill the muffin cups about 1/3 of the way up and flatten the mixture by pressing down on it with a spoon.

Bake the cookies on the middle rack of the oven until the contents of the cups are bubbling and golden brown, about 8-10 minutes.

Remove the pan from the oven and cool the cookies in the muffin pan for 8-10 minutes. Use a knife around the edge to loosen each cookie from the cup. The bottom may be soft and the cookie a little floppy. No worries. Transfer to wax paper to cool and, once it’s set, it will be flat.

If using foil cup liners, take the cups from the pan. When cool, remove the cookie from the foil.

Note: Using foil cups may result in caramel spikes sticking up from the top of the cookie. I broke them off once the cookie cooled.

If using only one muffin pan and the foil liners, put in new liners for the second batch.

Adapted from a recipe for Florentines by Bettyanne Hershfield (Winnipeg, Manitoba) via Washington Post recipe columnist Bonnie S. Benwick.

Melted butter with sugar and honey

Butter, sugar, and honey cooked until light caramel color appears

Almonds added to mixture

Cookies ready for baking

Cookies after baking

Note the spikes at the top of cookies baked in foil cups.

Cookies with spikes broken off, ready to serve

 MERRY GIVEAWAY

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Giveaway ends Wednesday, December 18 at 6 pm Eastern time.

Have a wonderful holiday with lots of reading and eating!