A light rain was still coming down this morning when we got up. Now at 4:45 p.m. the temp has risen all the way up to 38 degrees. A combination of another day of light drizzle and the slightly warmer temps has just about taken care of our recent 2+" snowfall.
It's been a perfect day for being inside, doing putzy little things around the house, catching up on reading blogs, paying bills, spending a little time quilting and baking some cookies.
Although I'm not near the cookie monster that my hubby is I do like Almond Cookies, and I don't know why it's been so long since I've made them.
As a quick aside here, Papa Pea's Aunt Jo was interested in natural foods long, long before anyone else ever gave it much thought and one of the things she ate daily was three almonds. She claimed they contained some substance (I can't remember what she said) that would keep you from getting cancer. Apparently it worked because she died of natural causes when she was well into her nineties. What this reminiscing relates to is that I always think of her when I make these cookies with almonds in them. Okay, so the almonds ingested this way probably aren't as healthy as raw almonds would be, but they sure are tasty. I've already had to beat a couple of people off with a big stick so the whole batch didn't disappear by tonight.
3/4 cup butter
1 cup sugar
1 cup brown sugar
1 teaspoon almond extract
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cream of tartar
1 cup finely ground almonds
In a large bowl, cream softened butter and sugars. Beat in eggs and almond extract. Add the flour, soda salt and cream of tartar. Mix batter well. It will be on the dry side but get it mixed up as well as you can because you still have to add the almonds.
Dump in the ground almonds. (I grind mine in my blender. Measure your one cup of almonds after they're ground, not before. It makes a difference. You want one cup of ground almonds.) Use some elbow grease and get the almonds well mixed into the cookie dough batter.
Shape dough into balls about the size of a walnut. (Mine seem to get bigger and bigger as I work my way through the dough.) Place on an ungreased cookie sheet and bake at 400 degrees for 8 minutes. Cool on a rack. Makes approximately 60 cookies.
This is the point where I had to start whacking people so the cookies weren't all gone before I could freeze some for future use.
After I had sufficiently scared off the cookie snatchers, I got a little wild and crazy and made a little bowl of powdered sugar frosting with some almond extract and milk and fancied up the cookies a bit. They are just fine (and plenty good!) without the frosting (this is the first time I've ever thought of putting frosting on them) so don't go to this extra trouble if you aren't inclined to do so.
Hope you've had a good Saturday. I know I have!
the quotidian (5.22.17)
6 hours ago