I once saw a meme that read “Even the Grinch had a dog, so if you don’t like dogs, that says a lot about you.” Wisdom from the internet, indeed. I just love How the Grinch Stole Christmas!, because I adore the Grinch. There he is, alone in his cave in the mountains with his dog. Swap out a cave for a cabin, and you’ve pretty much got my dream life. I mean sure, I enjoy spending time with others, but if I had my way, I’d live in a cute little mountain house outside Whoville (distanced enough from the village to still have my space) without batting an eye.
Anyway, these cookies are inspired by the alpine nature of Whoville, and also the Grinch’s “too small” heart, which grows once he realizes that the townsfolk of Whoville will celebrate Christmas even without presents and decorations. The recipe is my Grandma Zella’s almond cookie recipe, which can be baked spritz-style using a cookie press or just rolled into balls. Whatever you choose, this is an easy and fun way to celebrate the season.
- 1 cup sugar
- 1 1/4 cups shortening
- 3 eggs
- 3 1/4 cups flour
- 2 teaspoons almond flavor (the imitation kind actually works best, if you can believe it)
- Green food coloring
- Powdered sugar
- Red food coloring
Preheat oven to 400 degrees.
In a mixing bowl, cream together sugar and shortening. Add eggs, one at a time, beating well after each. Add half the flour, along with the almond flavoring, and beat to combine. Add the remaining flour and beat until well combined.
For spritz-style cookies, fit a cookie press with your desired shape; I used the tree shape. Press onto an unlined, ungreased cookie sheet. Bake for about 6 minutes, until just golden brown on the bottom. Remove from oven and allow to cool for a few minutes on the cookie sheets, then place on a wire rack to cool completely.
For Grinch heart cookies, use a 1-inch cookie scoop and roll the dough into balls. Place on foil-lined cookie sheets and bake for about 13-15 minutes, until bottoms are just golden brown. Remove from oven and allow to cool for a few minutes on the cookie sheets, then place on a wire rack to cool completely.
For heart icing, mix a few tablespoons powdered sugar with just enough water to make a thick but pipeable consistency and tint red. Fit a small piping bag with a small plain tip and pipe hearts onto each cookie.
Store cookies at room temperature in an airtight container for several days – they also freeze well if you haven’t iced them. Makes several dozen, depending on your shapes; my batch made about 5 dozen.