There’s something about the holiday season that brings out my passion for baking. The scent of freshly baked cookies wafting through the house, the warmth of the oven, and the joy of sharing these delicious treats with loved ones—it’s all a part of the magic. Today, I’m excited to share with you a cookie recipe that’s close to my heart: the Fa-La-La-La-Las. These are not your ordinary cookies. They’re a festive delight, packed with flavors that will have your taste buds caroling. The secret to these cookies lies in the butter flavor Crisco, which gives them a unique, melt-in-your-mouth texture. A hint of almond extract further accentuates the flavor profile, making each bite a delightful surprise. Simple yet rich, these cookies are a true testament to the saying that the best things in life are often the simplest. So, why do I love this recipe? It’s simple, really. It’s a recipe that allows me to pour my love for the holiday season into something tangible and delicious. It’s a recipe that brings smiles to faces, warmth to hearts, and joy to the holiday table.
Ingredients
- 1 c. butter flavor Crisco
- 1/2 c. sugar
- 1 egg
- 3/4 tsp. salt
- 3/4 tsp. vanilla
- 1/2 tsp. almond extract
- 2 1/4 c. all-purpose flour
Baking Instructions
- Heat oven to 400°.
- Cream butter flavor Crisco and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, salt, vanilla and almond extract.
- Stir in flour. Place dough in cookie press.
- Press into desired shapes 2 inches apart on cooled, ungreased baking sheet.
- Bake at 400° for 5 to 7 minutes or until set, but not brown.
- Cool on baking sheet one minute.
- Remove to cooling rack.
- Makes 4 to 4 1/2 dozen cookies.
Calorie: 80
Total cooking time: 20 minutes
Difficulty level: Easy
The Great Fa-La-La-La-Las Bake-Off
I had a moment of culinary inspiration the other day. I thought, “Why not whip up a batch of Fa-La-La-La-Las?” These are not your typical cookies. They’re a festive bunch that fills the kitchen with the aroma of vanilla and almond extract. A whiff of this fragrance and you’d think you’ve stepped into a gourmet bakery.
The Butter and Sugar Tango
The first step was to cream the butter flavor Crisco and sugar together. Now, for those of you who aren’t in the know, “creaming” doesn’t mean dunking a spoonful of ice cream in your coffee. It’s a fancy baker’s term for mixing the butter and sugar together until they’re well blended. I put on some music and let my electric mixer do the tango with the butter and sugar. It was a sight to behold. I was half expecting the mixer to break into a flamenco.
Adding All the Good Stuff
Next, I beat in the egg, salt, vanilla, and almond extract. Now, I don’t mean to brag, but my egg cracking skills are top-notch. I could probably crack an egg with my eyes closed. (Not that I would try it, I don’t fancy eggshells in my cookies). As for the almond extract, let’s just say it’s the secret weapon that elevates these cookies from ‘meh’ to ‘oh-my-gosh-where-have-you-been-all-my-life’.
Stirring in the All-purpose Flour
Then came the flour. I had a moment of self-doubt, “Is 2 1/4 cups too much? Too little?” But I trusted the recipe and went for it. Stirring in the flour was a workout in itself. Who needs a gym membership when you have a big bowl of cookie dough to stir?
Pressing the Dough into Shapes
I placed the dough in a cookie press, which is a nifty little gadget that’s like a Play-doh fun factory for adults. I pressed the dough into all sorts of shapes. Stars, hearts, you name it. If there was a cookie shape Olympics, I’d take home the gold.
Baking the Cookies
I preheated the oven to 400°, which in my oven’s case, means setting it to 425° and hoping for the best. I baked the cookies for 5 to 7 minutes. Not a minute more, not a minute less. The cookies were set, but not brown. Just how I like them.
Cooling and Eating
Finally, I allowed the cookies to cool on the baking sheet for a minute (I know, the anticipation was killing me too) before transferring them to a cooling rack. And then…the moment of truth. The cookies were perfectly crunchy and oh-so-buttery. The hint of almond was just right. I mean, if I could high-five myself, I would.
So, there you have it. That’s the tale of my great Fa-La-La-La-Las bake-off. It had its ups and downs, but in the end, I had 4 dozen delicious cookies to show for it. And the best part? I got to eat every single one of them. Well, almost every single one. I did share a few with my dog. Don’t worry, they were dog-friendly shapes.
