I LOVE THE RAIN.
Growing up in Southern California has exposed me to two seasons: summer and fire. That is why when we get the occasional overcast sky my heart starts fluttering and I will stare dreamily out of the closest window. And when it starts raining... oh, don't even get me started. It is utterly magnificent when the sky is grey and pouring rain. I love the sound, the smell, and the feel of raindrops. I could watch it rain all day. My countenance is inversely proportional to the sun's exposure. These past three days have had on and off showers. What perfect weather to bake cookies!
These cookies were also made for the Lunar New Year; however they were snatched up so quickly I was not able to save any for my sister (and even some for myself!). I also had the misfortune of baking them too close together so it turned out as one giant, perforated square cookie. On this pass I made sure to focus on the size and distance between the cookies and they turned out perfectly. All I need to do now is figure out how to ship them to my WONDERFUL, AMAZING sister (who is reading this). Love you!
Almond Cookies
(another recipe from about.com)

(another recipe from about.com)
2 cups flower
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup butter (or margarine)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup butter (or margarine)
1/2 cup shortening
3/4 cup sugar
2 1/2 tsp almond extract
1/4 pound whole, blanched almonds (one for each cookie)
In a medium bowl sift together flour, baking powder, baking soda, and salt.
Did you know? - Baking SODA consists solely of one compound: sodium bicarbonate. It requires an acidic additive (usually liquids such as buttermilk or sour cream) to react and release carbon dioxide. Baking POWDER contains sodium bicarbonate + a dry acid powder. If a recipe does not contain any acidic ingredients, baking powder is used. When the mixture gets wet, the chemicals react with each other to produce carbon dioxide. The CO2 is what allows baked goods to rise. As CO2 is produced, it is released into the batter as millions of small bubbles. The gas expands due to the heat of the oven and gets trapped in the batter.
In a large bowl mix together butter, shortening, and sugar. Beat in egg and almond extract until well blended. Slowly add the dry ingredients and continue mixing.
Remove the paste and work into a dough-like consistency with your hands. Shape the dough into two rolls about a foot long. Place in refrigerator for 2 hours.
Preheat oven to 325 degrees Fahrenheit and grease a cookie sheet.
Retrieve dough and cut at approximately 3/4 inch increments. Roll into balls and place on greased cookie sheet. Top each ball with an almond and press down slightly.
Note: I was much too lazy to blanch my almonds. That would have taken a whole extra two minutes + however long it takes to boil water!!!
Beat second egg and lightly brush each cookie.

Bake for 15 to 18 minutes or until golden brown (or you stick a toothpick in and it comes out clean). Mmm. Scrumptious.

Now, it does say let cool, but let me tell you something about myself - I never let anything cool. It comes out of the microwave or the oven and goes straight into my mouth. Okay, that's a lie. I count to three and then it goes into my mouth.
2 1/2 tsp almond extract
1/4 pound whole, blanched almonds (one for each cookie)
In a medium bowl sift together flour, baking powder, baking soda, and salt.
Did you know? - Baking SODA consists solely of one compound: sodium bicarbonate. It requires an acidic additive (usually liquids such as buttermilk or sour cream) to react and release carbon dioxide. Baking POWDER contains sodium bicarbonate + a dry acid powder. If a recipe does not contain any acidic ingredients, baking powder is used. When the mixture gets wet, the chemicals react with each other to produce carbon dioxide. The CO2 is what allows baked goods to rise. As CO2 is produced, it is released into the batter as millions of small bubbles. The gas expands due to the heat of the oven and gets trapped in the batter.
In a large bowl mix together butter, shortening, and sugar. Beat in egg and almond extract until well blended. Slowly add the dry ingredients and continue mixing.
Remove the paste and work into a dough-like consistency with your hands. Shape the dough into two rolls about a foot long. Place in refrigerator for 2 hours.
Preheat oven to 325 degrees Fahrenheit and grease a cookie sheet.
Retrieve dough and cut at approximately 3/4 inch increments. Roll into balls and place on greased cookie sheet. Top each ball with an almond and press down slightly.
Note: I was much too lazy to blanch my almonds. That would have taken a whole extra two minutes + however long it takes to boil water!!!
Beat second egg and lightly brush each cookie.
Bake for 15 to 18 minutes or until golden brown (or you stick a toothpick in and it comes out clean). Mmm. Scrumptious.
Now, it does say let cool, but let me tell you something about myself - I never let anything cool. It comes out of the microwave or the oven and goes straight into my mouth. Okay, that's a lie. I count to three and then it goes into my mouth.
No comments:
Post a Comment