I made these gingerbread birds this past week from an antique cookie board I purchased last year. I can't even begin to tell you how much it cost.....but I had never seen one like it, and I love making these springerle-like cookies. I have quite a few molds and love them all! (All right.....it's an addiction.)

 Today I made some almond toffee....although the recipe called this recipe a brickle. I can't figure out the difference....what is a brickle? Is it toffee?

 I thought these sweet birds made the best gift tags. Really any shape of a gingerbread cookie would be sweet.

 The recipe is from this 2012 Land O Lakes magazine. They no longer publish cookie recipe magazines. But I have about 4 of them, so maybe Land O Lakes think they have written enough about Christmas cookies. I do use Land O Lakes butter though, as the water content is lower. But any butter would work here, so not to worry.

I usually write the date I've made something and any notes that help with the recipe in all of my cookbooks and magazines. It helps me later, and I think of these as personal cooking journals. You can tell I first made this in 2015 and was surprised how easy it was. The paper wrinkles show I've made this recipe quite a bit. Just glad the pages haven't stuck together yet! I can hardly get to my pecan pie recipe because of accidental drips and drops on the page. I've had to tear my Betty Crocker pages carefully apart a couple of times.

I did change this recipe a little. My changes are noted below in parentheses.

Here's the recipe:  Make sure you read over all the steps before beginning.

1 cup slivered blanched almonds
1 tsp. Land O Lakes butter, melted
1 1/2 tsps. of coarse ground black pepper  (I used just 1 tsp.)
1/2 tsp. sea salt or coarse grain salt
2/3 cup Land O Lakes butter
1 cup sugar
1 tablespoon corn syrup
(I add 1/2 tsp. almond extract after taking the toffee off of the heat source.)

1. Heat the oven to 350 degrees. Line a 15" x 10" x 1" jelly roll pan with foil, and extend over the edges.
2. Combine the almonds with the 1/2 tsp. of melted butter in a small bowl. Toss to coat. Spread onto the pan. Sprinkle the pepper and salt over the almonds. Bake, stirring once or twice, until the nuts are lightly toasted....about 12 minutes.
3. Meanwhile, combine 2/3 cup butter, sugar and corn syrup in a heavy 3 qt. saucepan. Cook over medium hear, stirring occasionally, until the mixture comes to a boil and the sugar is dissolved.
Reduce the heat to low. (You don't have to stir much after you reduce the heat. It continues to do fine on its own.) Cook until the candy thermometer reaches 300 degrees. Remove from the heat and stir in the toasted almonds. (I add the 1/2 tsp. almond extract here also.)
4. Stir the mixture well and pour onto the same foil-lined pan; spread to a thin layer. Cool and break into pieces.

I made two batches....enough to share and have a couple pieces left for me too! I didn't double the recipe though. I made each batch separately.

Happy baking!
Until later,
Alma