Almond cookies

These cookies taste just like the Osmania biscuits you get in Hyderabad.
Makes about 30 cookies

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups confectioners' sugar, sifted, plus more for dusting
1 large egg
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 cup whole raw almonds, toasted and finely ground
Directions

1. Preheat oven to 350 degrees. Mix flour, baking powder, and salt in a medium bowl and set aside.
2. Soften the butter by leaving it in the room temperature (do not melt it in microwave). Put butter and sugar in the bow and mix on medium speed until pale and fluffy, about 2 minutes. Add egg and extracts and continue to mix on slow speed. Add the flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm - for about 30 minutes.
3. Roll the dough into 1 cm thick sheet and cut into circles (or desired shape). Transfer to baking sheets lined with parchment.
4. Bake cookies (rotating sheets halfway through) until pale golden, about 15 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
   
5. Sift powdered sugar over cookies.
   
   Cookies can be stored in an airtight container at room temperature 2 to 3 days.
   

Oreo Truffles

Ingredients

1 pkg OREO Cookies, finely crushed

1 pkg Cream Cheese, softened

2 pkg or 8 squares Semi-Sweet Chocolate bark, melted

Directions

1. Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high for 10 seconds or just until softened.
2. Take 3 rows of Oreo cookies and crush them as finely as possible.
   
3. Save about 3 tsp of crumbs for decoration. Mix the rest of the cookie crumbs and the cream cheese with a wooden spoon until well blended. You will get a dark brown mix. If the dough seems sticky, refrigerate for 5 minutes.
   
4. Shape into 1-inch balls and set aside.
5. Microwave the chocolate bark - about 30 seconds. Remove the bowl from the microwave and place it in hot water (microwave again if needed).
   
6. Dip the balls in melted chocolate, carefully rolling them with forks to ensure total coverage.
   
7. Place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.)
   
8. Sprinkle with remaining cookie crumbs. Colored sugar or sprinkles can also be used in addition to or in place of the cookie crumbs.
   
9. Refrigirate for an hour or until firm.

It can take around 30 mins to dip all the prepared oreo balls.