Grinch Cookies (Dessert for Two)

NOTES

This recipe is based on the one from the website Dessert for Two.

A single recipe makes about 20-25 cookies (1-1/2 tsp of dough for each). Amounts to double the recipe are in parentheses.

Use the leftover egg whites in any of the recipes from the above website. 

Small heart sprinkles are from Michaels.

We amended the recipe to add almond extract and reduce the sugar.

You can make the dough ahead of time and freeze it. Just roll it into balls and freeze. Defrost for a few minutes while the oven preheats, roll them in sugar and bake as usual. Add an extra 1-2 minutes to cook when baking from frozen. You can also bake them fully, press the heart sprinkle on top and freeze them flat for up to 3 months. Defrost at room temperature and serve. 

 
INGREDIENTS

1 stick (4 ounces; 8 Tbl) unsalted butter (2 sticks; 16 Tbl) 

5/8 cup granulated sugar (1-1/4 cup), plus extra for rolling 

2 large egg yolks (4 egg yolks) 

1/2 tsp vanilla extract (1 tsp)

1/2 tsp almond extract (1 tsp)

3-5 drops green food gel coloring (6-10 drops)

1-1/4 cup all-purpose flour (2-1/2 cup)

1/2 tsp baking soda (1 tsp)

1/4 tsp fine salt (1/2 tsp)

12 red heart sprinkles (24 sprinkles)

PREPARATION

1. Preheat the oven to 350°F; line a (small) baking sheet with parchment paper (or use a silicone mat). 

2. In a small bowl, combine the flour, baking soda, and salt. Set aside.

3. Melt the butter in a large microwaveable mixing bowl in the microwave.

4. Add the sugar and extracts first, followed by the egg yolks, stirring to combine. (The sugar will cool the butter so the yolks won’t scramble.) Then add 3-6 drops of the green food coloring to the butter, stirring very well to combine. NOTE: Add green food coloring until the cookies are a tiny bit greener than color you prefer. The flour will tone the green down a bit.

5. Sprinkle the flour mix evenly over the dough, and stir just to combine. 

6. Use a heaping rounded teaspoon to form 1-1/2 balls of dough. NOTE: You can freeze the balls at this point, without rolling them in sugar. See Notes for more details.

7. Put a little extra sugar in a small flat dish or plate and set aside; roll each dough ball in your hands, then roll in granulated sugar, and space them evenly on the prepared baking sheet, 12 to a sheet.

8. Bake for 10-12 minutes, turning them after 6-8 mins, until they spread, start to crackle and appear dry on top. Once you remove the cookies from the oven, quickly press a single red heart sprinkle into each cookie top. You must do this while the cookies are still warm so the sprinkle adheres.

9. Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely. See Notes for freezing them at this point.