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.
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!