Happy Birthday Baking Pure & Simple!!!

Happy Birthday Baking Pure & Simple.  One year ago today after 4 and a half years of baking, testing, writing and rewriting, editing and proof reading, *sigh*... Baking Pure & Simple became a real book.

It has been an amazing year, learning about self-publishing, hearing from people who love the book, getting cookies, scones and linzertorte from my own recipes given back to me as gifts and finally overcoming my fear of marketing.  Yes, fear of marketing.  I am pretty sure it is a real thing.  But I am over it now and yesterday I had my first opportunity to talk about the book in public followed by a book signing where I sold out!  Many thanks to everyone who made it happen and participated.  Many thanks also to everyone who has put a review out on Amazon.  BP&S currently has 5 stars and 7 reviews.  A few of them almost made me cry!  Amazon seems to also be celebrating Baking Pure & Simple's Birthday by offering it on sale. Thanks Amazon!!!

So, to celebrate here is a recipe from the Holiday Cookie Assortment/Marathon section of the book.  A creative favorite which is even naturally gluten-free.  A woman named Vino gave me this recipe back when I was working at Weber's Inn in 1987.  It is an alternative to regular Coconut Macaroons, which are just about my all time favorite thing.  You can see the Orange Almond Macaroons tucked under the Corn Flake Wreaths and the brown Basler Brunsli cookies, and across from the Almond Cookies, another one of my favorites.

Orange Almond Macaroons

5 egg whites
2 cups powdered sugar, sifted
2¾ cups ground almonds
3 cups unsweetened coconut
¼ cup orange zest (zest of 2 oranges)
2 tablespoons orange liqueur

2 cups semi-sweet chocolate, melted

Preheat oven to 350°F. Whip whites, adding powdered sugar slowly. Once whites are stiff, gently fold in nuts, coconut, orange zest and orange liqueur.  Drop by rounded tablespoons onto non-stick trays. Bake for 9 to 10 minutes.

When cool, dip the bottom half of each cookie in melted chocolate and place on a tray lined with parchment paper. Drizzle the tops with melted chocolate to finish. Allow the chocolate to harden before serving or storing. Makes 4 to 5 dozen.

Thanks again to everyone who has purchased, given or shared info about the book.  I am so happy and grateful that these recipes are out there, getting crazy in your kitchens!  Happy Birthday Baby!