Small Cookie Sunday: Father’s Day Almond Cookies
You go see them, of course! Give them a hug. Tell them you love them. And if you are ambitious or filled with extra appreciation for your dads or are ready to have the family together, or all of the above – expand the moment into an event or a day long gathering by putting on a brunch, or a dinner, or a barbecue, or a party.
At our house we have a lot of dads, which creates an opportunity for a lot of fun. This year we are gathering them all tighter, the dads, the grandfathers, uncles, brothers, all of them, and giving them the recognition that is their due. It’s not only dads of course, but all the dads in the extended family that do their part in keeping the family together, raising the children, teaching values and in general making sure everyone in happy and (hopefully) in line.
Small Cookies #2
CRUNCH MAPLE ALMOND SQUARES
How do you celebrate your dads?
For our table favors this year, I made some treasure sacks for everyone at the table, and filled them with peanut M&M’s and a bar cookie that will please everyone. These crunchy Maple Almond Squares are not too sweet, plenty crunchy and yummy, and best of all, they are vegan so everyone can enjoy them!
- 1/2 cup coconut butter
- 1/4 cup sugar
- 2/3 cup maple syrup
- 1/4 tsp maple flavoring
- 2 cups old fashioned rolled oats
- 1 cup whole almonds, roasted and coarsely chopped
- Preheat oven to 350. Butter an 8 x 8 pan, press wax paper or parchment paper onto bottom and sides of the pan, then butter the paper.
- In a saucepan, warm the coconut butter, sugar, and maple syrup. Remove from heat and add the maple flavoring, oats and almonds. Mix together by hand. It may be stiff, so if needed, add more maple syrup. Press mixture firmly into the prepared pan. Bake about 30 minutes or until golden brown. Let cool completely in the pan.
- When cool, run a sharp knife gently around the edges, then turn pan upside down and carefully pop out the cookie block. Peel off the paper. Measure carefully 1-1/2 inch intervals across the top and bottom of the cookie block, starting from the left edge, marking with a knife at each interval. Use a heavy, long knife, carefully cut into 1 1/2 inch strips. Follow the same procedure for the horizontal cuts – measure and mark the left and right sides, starting from the bottom, then cut carefully.
- [url href=”https://bdn.evermine.com/blog/wp-content/uploads/2016/05/IMG_2613.jpg”][img src=”https://bdn.evermine.com/blog/wp-content/uploads/2016/05/IMG_2613.jpg” width=”680″ height=”1020″ class=”alignnone size-full” title=”Small Cookie Sunday: Father’s Day Almond Cookies”][/url]
- I love packaging these bars in crinkly cellophane, but if you don’t have it, use plastic wrap, parchment or wax paper. Seal them with little round labels, or seal with tape and place a shape 14 text label on top with your message. I put these packaged-up Almond Squares, along with peanut M&M’s, into tiny muslin bags to make them like real treasure sacks! Then placed them at each place at the table.
For the packaging:
• tiny muslin bags, 2.75” x 3.75”
• Large rubber stamp with Bonjour style
• Label shape 14 text label
• Cellophane or parchment paper cut into squares
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Jeanne and her husband David launched My Own Labels in January of 2000. It was a spin-off of their successful graphic design firm, plus it allowed Jeanne to incorporate her love of baking, making, sewing and creating. Today David and Jeanne continue to be the heart of the operation both creatively and practically.
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