SPICED COOKIES RECIPES

Steps:

• Preheat oven to 350°F.On separate small baking sheets, bake the oats and walnuts until lightly toasted, about 10 minutes. Cool to room temperature. Process oats in a food processor until finely ground. Set the ground oats and walnuts aside.Whisk together flour, baking soda, salt, cinnamon, cloves, cardamom, garam masala, and ground oats in a medium bowl; set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, light brown sugar, and dark brown sugar at medium speed until light and fluffy, stopping to scrape sides of bowl, about 3 minutes. Add the egg, molasses, and vanilla and beat until blended, about 1 minute. Slowly add the flour mixture and mix until just combined, stopping to scrape sides of bowl, about 1 minute. Fold in toffee, caramel, dates, and walnuts and mix to evenly distribute the ingredients.Line a large baking sheet with parchment paper. Divide dough into 2 tablespoon portions and roll into balls. Arrange dough balls 5-inches apart on parchment-lined baking sheet. Bake, in batches, until light brown around edges (centers will still be soft), 12-14 minutes. Remove from oven and let cookies cool on baking sheet for 10 minutes before transferring to wire racks to cool completely.For white chocolate drizzle: Melt white chocolate chips and butter in a small-microwave safe bowl at 50% power for about 60 seconds, stirring halfway through until melted. Drizzle melted chocolate over cooled cookies as desired.

Steps:

• Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
• In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
• Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
• Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners’ sugar, cut into wedges and serve.