Chris Cringle Cookies from Belgium

Served from Early December till after the New Year

Ingredients for 5 dozen cookies:
1 teaspoon almond extract
1 cup packed brown sugar, packed
2 large eggs
2/3 cup butter
1 2/3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup finely chopped almonds
2 teaspoons red sugar
2 teaspoons green sugar


Directions:
Start off by preheating your oven to 375°F (190°C). Next grease a 15” x 10” jelly roll pan and set aside for later.

Take a large mixing bowl and cream the butter with the almond extract. Next cream the mixture by adding brown sugar until it gets fluffy. Eggs are next but make sure you add them one at a time and beat it thoroughly before adding the next one.

At this time you mix together the flour with salt and baking powder and once this is thoroughly combined you add it to the other mixture a third at a time. Make sure it’s all blended well before adding the additional thirds.

Pour onto the pan you’ve prepared earlier and spread it out evenly on all sides and corners. Top the batter with the cinnamon and almonds and on top of that the red and green sugar mixture.

Put in oven and bake for about 12 minutes. Cut into any desired square or diamond bar shape while it’s still warm to prevent cracking when it cools.