I’m definitely one of those people who thinks it’s nutty to put your Christmas decorations up any earlier than December 1st. And with Halloween just moments behind us, I’m focused on Thanksgiving. So why in the world am I going to tell you these cookies will be perfect for your holiday cookie exchange now!?
It’s because my Christmas cactus just started blooming! Really! And it’s Friday so I have to share them for Friday Flowers! Christmas cactus is so beautiful and I look forward to this time each year when the buds appear and then open slowly to reveal their gorgeous, vibrant red color.
I realize, early as it may be, that some of you might be already hearing your friends and family planning their holiday parties and cookie exchange parties. It’s nutty — and so are these super delicious, gluten-free, Oatmeal Almond Chocolate Cherry Lace Cookies. It’s a mouthful, I know. (Yes, pun intended!)
How perfect would these be for a gluten-free cookie exchange? Really, they’re perfect for any cookie exchange! They’d be the biggest hit, I’m sure! Yes, I’m tooting my own horn — which I think is fine, because these are ridiculously delicious!!!
Up to 3 days and at least 1 hour ahead of time: Make the cookie dough.
Up to 1 day and at least 45 minutes ahead of time: Bake the cookies.
If you make the dough ahead of time, store it in the refrigerator, double wrapped in plastic. You can make the dough up to 2 weeks in advance and store it in the freezer, double wrapped in plastic wrap. The best way to store the dough is to shape it into the cookie balls first — then you’re ready to go! If you’re not serving the cookies right away, store them in an air-tight container at room temperature. And you can store baked cookies in the freezer for a longer life — but I doubt you’ll have any to store!