Showing posts with label Amaretto. Show all posts
Showing posts with label Amaretto. Show all posts

Sunday, March 18, 2012

Almond Cookies

I've been down-and-out with the flu for at least one month now, which seemed to have gone after finally 3 weeks, and I was so glad that I finally got a little relief from the sneezing and coughing...then one week ago, I woke up with my throat on fire, sneezing and coughing once more again, this time even worse. I finally gave in and went to see my doctor, and he prescribed antibiotic this time. Finally, I'm getting better now...well enough, that I just had to make something sweet, but not too sweet, so my perfect stand-by Almond Cookies always come to my rescue!
I practically have this simple recipe memorized, but could not find my handwritten recipe from over 20yrs ago, so I had to consult online, only to find the exact recipe that I used to have. Funny...even if I would have found my recipe, there wouldn't be a source on it, which we did not include in the past when we copied recipes by hand.
These lovely light as a "feather" cookies, do not even need baking powder, or baking soda, a light crispiness on the outside, and soft as a "pillow" on the inside. You really do not need to buy a large bag of whole almonds, just get the sliced ones which you can grind in a small processor, and use some sliced ones...I generously sprinkled the top of my cookies just before I baked them.

Almond Cookies
adapted from all recipes.com

1/2 cup unsalted butter softened
1/2 cup granulated sugar
1 egg
1 1/4 cups all-purpose flour
1 cup ground almonds
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
(you can use 2 teaspoons Amaretto liqueur
 instead of the vanilla, and the almond extract)

Preheat oven to 400 degrees F (200 degrees C)

In a large bowl, cream together the butter and sugar. Beat in the extracts, or if you're using Amaretto beat that into the mixture. Beat in half the amount of the ground almond. Gradually mix in the flour and the rest of the ground almonds.

Drop by teaspoonfuls 2 inches apart, on parchment lined baking pan. Bake 5-8 minutes in the preheated oven, or until cookies are lightly colored. Do not bake longer than 8 minutes...they brown very quickly.
Point value: 2 pr. cookie








Serves about 24 cookies. An extremely easy recipe...if you love almonds, you will love these perfect little cookies!
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