These festive holiday treats offer the perfect balance of textures and flavors for your Christmas table. The Almond Bars feature a buttery shortbread crust topped with a luscious, creamy cheesecake filling infused with rich almond extract. Meanwhile, the Praline Cookies deliver a satisfying crunch with pecans embedded in a soft, brown-sugar-spiced dough, finished with a glossy, sweet glaze. Together, they create a nostalgic baking experience that fills the kitchen with warmth. These cookies are ideal for holiday cookie exchanges, family gatherings, or simply enjoying with a cup of hot cocoa on a crisp winter evening. The combination of tender bars and crunchy cookies ensures there is something for every palate to enjoy during the festive season.
Christmas Cookies – Almond Bars & Praline Cookies
Description
These festive holiday treats offer the perfect balance of textures and flavors for your Christmas table. The Almond Bars feature a buttery shortbread crust topped with a luscious, creamy cheesecake filling infused with rich almond extract. Meanwhile, the Praline Cookies deliver a satisfying crunch with pecans embedded in a soft, brown-sugar-spiced dough, finished with a glossy, sweet glaze. Together, they create a nostalgic baking experience that fills the kitchen with warmth. These cookies are ideal for holiday cookie exchanges, family gatherings, or simply enjoying with a cup of hot cocoa on a crisp winter evening. The combination of tender bars and crunchy cookies ensures there is something for every palate to enjoy during the festive season.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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For the Almond Bars crust: In a bowl, mix 1 cup butter, 2 cups flour, and 1/2 cup powdered sugar until well combined.
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Pat the crust mixture into an even layer in a 9x13 inch baking pan.
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Bake the crust for 20 to 25 minutes, or until lightly golden.
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While the crust bakes, prepare the filling: Beat 8 oz softened cream cheese, 2 eggs, 1/2 cup sugar, and 1 tsp almond extract together until smooth.
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Pour the filling over the hot crust immediately after removing it from the oven.
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Return to the oven and bake for 15 to 20 minutes, or until the filling is set.
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Allow the bars to cool completely, then cut into 24 to 36 bars.
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For the Praline Cookies: In a large bowl, combine 1.5 cups flour, 1.5 cups brown sugar, 1.5 tsp baking powder, and 1/2 tsp salt.
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Cut in 2/3 cup solid shortening until the mixture resembles coarse crumbs.
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Stir in 1 tsp vanilla, 1 egg, and 1/2 cup chopped pecans until a stiff dough forms.
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Drop dough by teaspoonfuls onto ungreased cookie sheets.
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Bake the cookies for 10 to 13 minutes, or until deep golden brown.
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Remove from oven and immediately top each cookie with a few pecan halves.
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While cookies cool, make the glaze: In a small saucepan, melt 2 Tbsp butter.
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Stir in 1/4 cup brown sugar and 1.5 to 2.5 Tbsp milk.
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Add 3/4 cup powdered sugar and blend until smooth and glossy.
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Drizzle the glaze over the cooled pecan cookies.
Note
Store Almond Bars in an airtight container in the refrigerator for up to 5 days.
Praline Cookies can be stored at room temperature for up to 3 days.
For the glaze, adjust milk quantity to achieve desired consistency.
