We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Sunday, June 20, 2010

Cookie Recipe #169 - Sliced Almond Cookies

Happy Father's Day to all the fathers-thanks for all you do. This cookie reminds me of the almond windmill cookies you can buy pre-packaged in stores. They are crisp and crunchy with a hint of cinnamon flavor. Every father will like these!

Ingredients: 3/4 cup butter, diced,softened, 2 cups all-purpose flour, 2 teaspoons baking powder, 2/3 cup granulated sugar, 1/2 teaspoon cinnamon, 1 egg, separated, 2 tablespoons cold water, 1/2 cup sliced almonds, granulated sugar for sprinkling.

Instructions: Preheat oven to 350 degrees. Place flour in large mixing bowl; add diced butter and with fingers rub the butter into the flour. Sprinkle the sugar and cinnamon over flour/butter mixture, continuing to mix with fingers. Add the egg yolk and water and mix with wooden spoon to form a firm dough.

Roll out the dough on a floured surface to 1/2-inch thick. Sprinkle almonds over dough evenly and continue to roll out to a 1/4-inch thickness. Using a flour-dipped cookie cutter, stamp out circles. Carefully place on an ungreased baking sheet about 2 inches apart. Whisk the egg white lightly; brush it over each cookie and sprinkle with granulated sugar.

Bake cookies about 10 minutes, or until golden. Remove from baking sheets to wire racks to cool completely (cookies may be a little soft but will harden as they cool).

Makes about 30 almond delights.

"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd, London, 2003.

Cookies Rule!!!

No comments:

Post a Comment