I decided to make some almond sugar cookies, a modification of a childhood favourite.

The original recipe, from the 1975 edition of The Mother’s Almanac, is said to be so easy that a two-year-old can make them. I’m upping the age to 4 years, as a bit more dexterity is required with my version.

While baking them, I decided to up the almond factor a bit by adding in ground almonds, in addition to the almond flavouring and the whole almond on top of each cookie, and then topped it off with a drizzle of almond icing. Does that sound fancy? It’s actually super-easy!

Step 1: Beating the Butter. Alliteratively.

The recipe!

Triple Almond Sugar Cookies

1 tsp. almond flavouring
1 c. ground almonds
enough whole almonds to put one on each cookie
2 cups sugar
1 c. butter, softened
1/2 tsp. nutmeg
1/2 tsp. vanilla extract
2 eggs
4 c. flour
2 tsp. baking powder and baking soda, each
1/4 tsp. salt

Blend sugar and butter together. Add in vanilla extract, eggs, almond flavouring, nutmeg, baking powder, baking soda, and salt, and mix until...mixed.

Step 2: Forming the Cookies.

On a greased baking sheet, place small (melon-baller-sized) balls of dough, no more than 1 dozen per cookie sheet, and press a whole almond into the top.

Bake in a 350 degree oven for 12 minutes. Let cool on rack.

FYI, the cookies will spread and puff up as they bake.

The recipe will make about 4 dozen cookies, with extra dough for eating. Mmm...dough....*DROOL*

Step 3: Make the Icing and Drizzling

Now it's time to make the icing!

Almond Drizzle Icing

1 1/2 c. icing sugar
1/2 tsp. almond flavouring
1/4 tsp. vanilla extract
1 pinch salt
2 tbsp. water, enough to make icing a drizzling consistency

Mix icing ingredients together. Drizzle over cooled cookies with a fork.

Eat! Smack lips together with enjoyment and convince yourself that the nutrients in the almonds mean that these cookies are a health food. They are, right? I think the cookies would be nice with other variations, too!