Nathalie Cottier came to the United States from France, and these sweet treats are inspired by her background. “The recipe I developed is French, with some adjustments,” she says, adding that it is easy to make with kids. “Be creative with decorating, and eat a few while they’re still warm from the oven.”

Gingerbread Cookies
Courtesy of Sur Le Pouce in Perrysburg

Makes 12 to 24 cookies, depending on size

INGREDIENTS
1 cup of brown sugar
1/2 cup of almond flour
2 tablespoons of pumpkin spice
1 stick of butter, at room temperature
1 egg
1 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda

DIRECTIONS
Mix the sugar, almond flour and pumpkin spice in a bowl. Add the butter and mix by hand. Add the eggs and whisk together. Add the flour, baking soda and baking powder and mix by hand. Wrap the dough and chill for at least an hour.

Spread some flour on a clean, flat surface and roll out the dough (1/4-inch thick). Cut out the cookies and place them on a baking sheet. Put the baking sheet in the refrigerator to chill for another hour before baking. Preheat oven to 350 F. Bake for 12 to 15 minutes (conventional oven) or 6 to 8 minutes (convection oven). Let cool. Decorate.