Yesterday's cookie baking was a minor success. A few of the brown ones ended up on my plate, and I'm here to tell you that having cookies for breakfast is a wonderful thing. As long as you have time for a mid-morning nap from the inevitable sugar crash. I didn't really modify the recipe that much, just added a little of my flavoring. And I made some of the regular kind as well, since some strange folx don't like almond. Anyway, here's the recipe:
Almond Sugar Cookies
3 1/2 cups flour
1/4 tsp salt
1 tsp baking powder
1 cup softened butter
1 1 /2 cups sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond flavoring
Almond paste / filling
Chocolate sprinkles
In a large bowl, beat the butter and sugar together until fluffy (3-4 minutes). Add the eggs, almond and vanilla extract and beat until combined. In a separate bowl, mix together flour, salt, baking powder. Add flour mixture to creamy mixture and beat until you have a smooth dough. Cover and refrigerate for an hour or so, to make the dough easier to handle. (For basic sugar cookies, just leave out the almond flavoring.)
Roll out dough on a lightly floured surface to about 1/4 inch thickness. (If you're making shapes, press the cookie cutters down into the dough and transfer cookies to cookie sheet.) For my almond cookies, I cut the dough into 2 - 2 1/2 inch squares. Transfer squares to cookie sheet. Spoon a small amount of the almond paste / filling into the center of each cookie. Sprinkle the chocolate sprinkles over the top. Fold up the corners just a smidgy, they don't have to close over the center.
Bake at 350° for 12-18 minutes, or until the edges just begin to turn brown.
Merry merry!
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