My little chocolate lover had to make sure that none of the chocolate dip got wasted
I found the recipe for the shortbread cookies online and I didn't tweak it much at all, so I won't share the recipe on here, but you can find it here. It's the sugar free spicy star recipe. I did use almond extract instead of allspice though and it was delicious.
But as for the nut cookies, please let me share this yummy and I must say addictive recipe with you.
Chocolate Covered Nut Cookies - adapted from Joy of Cooking's flourless nut balls
1 c. almonds, chopped super fine in a food processor
1/2 c pecans, also chopped super fine. You can do both nuts at the same time.
2 egg whites beaten well
1 1/2 t. butter, melted
2 T palm sugar, or you can just use regular brown sugar if you like.
Mix all ingredients together and stir over medium heat just until warm. Use a teaspoon to measure out the dough into balls. A level teaspoon is just the right size as you don't want them to be too big. Place the balls on a well greased cookie sheet and flatten slightly. Bake at 325 for about 25 minutes or until browned on the tops and sides. Cool completely. Makes about 40 cookies
For the dip:
Combine 1/2 T butter, 1/2 T coconut oil, 1 1/2 squares unsweetened bakers chocolate, and 1/2 to 1 T honey in a glass dish and melt it all together. We like a very dark chocolate flavor, so 1/2 T was enough for us, but taste it and see what you need. Dip one half of each cookie in your chocolate dip and place it on wax paper. Place cookie sheet in the freezer to harden the chocolate and the store cookies in a cool place. I love them straight out of the freezer. Happy Christmas baking!!