I've been trying to replicate Aunt Marie's recipe for almond cookies,
a family favorite, off and on for a while. This is yet another family
recipe that I am kicking myself for not having gotten when I had the
chance (RIP, Auntie 'Ree). I tried again at Christmas, but it wasn't
as flavorful as the ones I remembered, but last weekend I found a
recipe that is as close as makes no difference. I admit that I doubled
the recipe and made the cookies twice as big the second time around,
as the first time around they *did* make roughly 5 dozen
cookies...little bitty cookies. I wanted bigger cookies and it worked
out brilliantly. I've also made it two ways: as written and, because
of Bill's intolerance of sugar, substituted Splenda and fake butter. I
figured the small amount of brown sugar shouldn't be a problem (it
wasn't). Both were damned good cookies and you'd be hard pressed to
tell the difference!
@@@@@ Now You're Cooking! Export Format
Almond Butter Cookies
cookies
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 stick unsalted butter; softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup sliced almonds with skins 4 1/2 oz; toasted and cooled
Whisk together flour, baking soda, and salt.
Beat together butter, sugars, corn syrup, vanilla, and almond extract
in a large bowl with an electric mixer at medium-high speed (use
paddle attachment if you have a stand mixer) until pale and fluffy,
about 2 minutes. Reduce speed to low, then add flour mixture and mix
just until a dough begins to form. Add almonds and mix just until
incorporated. Form dough into a rectangular log (about 12 inches long,
2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until
firm, about 2 hours.
Put oven rack in middle position and preheat oven to 325?F. Butter a
large baking sheet. (Feh! I used parchment paper - worked fine.)
Cut half of log into 1/8-inch-thick slices with a thin sharp knife and
arrange 3/4 inch apart on baking sheet. (Keep remaining dough
chilled.)
Bake cookies until golden, about 12 minutes, then transfer with a thin
metal spatula to a rack to cool. Repeat with remaining dough.
Cooks' notes:
? Dough can be chilled up to 2 days, or frozen, wrapped also in
plastic wrap, 1 month. Transfer frozen dough to refrigerator to thaw
slightly at least 2 hours before slicing. ? Cookies can be baked 3
days ahead and cooled completely, then kept in an airtight container
at room temperature.
Notes: Gourmet | August 2005
Yield: 5 dozen
Terry "Squeaks" Pulliam Burd
--
To reply, remove "spambot" and replace it with "cox"
a family favorite, off and on for a while. This is yet another family
recipe that I am kicking myself for not having gotten when I had the
chance (RIP, Auntie 'Ree). I tried again at Christmas, but it wasn't
as flavorful as the ones I remembered, but last weekend I found a
recipe that is as close as makes no difference. I admit that I doubled
the recipe and made the cookies twice as big the second time around,
as the first time around they *did* make roughly 5 dozen
cookies...little bitty cookies. I wanted bigger cookies and it worked
out brilliantly. I've also made it two ways: as written and, because
of Bill's intolerance of sugar, substituted Splenda and fake butter. I
figured the small amount of brown sugar shouldn't be a problem (it
wasn't). Both were damned good cookies and you'd be hard pressed to
tell the difference!
@@@@@ Now You're Cooking! Export Format
Almond Butter Cookies
cookies
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 stick unsalted butter; softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup sliced almonds with skins 4 1/2 oz; toasted and cooled
Whisk together flour, baking soda, and salt.
Beat together butter, sugars, corn syrup, vanilla, and almond extract
in a large bowl with an electric mixer at medium-high speed (use
paddle attachment if you have a stand mixer) until pale and fluffy,
about 2 minutes. Reduce speed to low, then add flour mixture and mix
just until a dough begins to form. Add almonds and mix just until
incorporated. Form dough into a rectangular log (about 12 inches long,
2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until
firm, about 2 hours.
Put oven rack in middle position and preheat oven to 325?F. Butter a
large baking sheet. (Feh! I used parchment paper - worked fine.)
Cut half of log into 1/8-inch-thick slices with a thin sharp knife and
arrange 3/4 inch apart on baking sheet. (Keep remaining dough
chilled.)
Bake cookies until golden, about 12 minutes, then transfer with a thin
metal spatula to a rack to cool. Repeat with remaining dough.
Cooks' notes:
? Dough can be chilled up to 2 days, or frozen, wrapped also in
plastic wrap, 1 month. Transfer frozen dough to refrigerator to thaw
slightly at least 2 hours before slicing. ? Cookies can be baked 3
days ahead and cooled completely, then kept in an airtight container
at room temperature.
Notes: Gourmet | August 2005
Yield: 5 dozen
Terry "Squeaks" Pulliam Burd
--
To reply, remove "spambot" and replace it with "cox"