I've been trying to replicate Aunt Marie's recipe for almond cookies,
a family favorite, off and on for a while. This is yet another family
recipe that I am kicking myself for not having gotten when I had the
chance (RIP, Auntie 'Ree). I tried again at Christmas, but it wasn't
as flavorful as the ones I remembered, but last weekend I found a
recipe that is as close as makes no difference. I admit that I doubled
the recipe and made the cookies twice as big the second time around,
as the first time around they *did* make roughly 5 dozen
cookies...little bitty cookies. I wanted bigger cookies and it worked
out brilliantly. I've also made it two ways: as written and, because
of Bill's intolerance of sugar, substituted Splenda and fake butter. I
figured the small amount of brown sugar shouldn't be a problem (it
wasn't). Both were damned good cookies and you'd be hard pressed to
tell the difference!

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Almond Butter Cookies

cookies

1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 stick unsalted butter; softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup sliced almonds with skins 4 1/2 oz; toasted and cooled

Whisk together flour, baking soda, and salt.

Beat together butter, sugars, corn syrup, vanilla, and almond extract
in a large bowl with an electric mixer at medium-high speed (use
paddle attachment if you have a stand mixer) until pale and fluffy,
about 2 minutes. Reduce speed to low, then add flour mixture and mix
just until a dough begins to form. Add almonds and mix just until
incorporated. Form dough into a rectangular log (about 12 inches long,
2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until
firm, about 2 hours.

Put oven rack in middle position and preheat oven to 325°F. Butter a
large baking sheet. (Feh! I used parchment paper - worked fine.)

Cut half of log into 1/8-inch-thick slices with a thin sharp knife and
arrange 3/4 inch apart on baking sheet. (Keep remaining dough
chilled.)

Bake cookies until golden, about 12 minutes, then transfer with a thin
metal spatula to a rack to cool. Repeat with remaining dough.

Cooks' notes:
• Dough can be chilled up to 2 days, or frozen, wrapped also in
plastic wrap, 1 month. Transfer frozen dough to refrigerator to thaw
slightly at least 2 hours before slicing. • Cookies can be baked 3
days ahead and cooled completely, then kept in an airtight container
at room temperature.

Notes: Gourmet | August 2005

Yield: 5 dozen

Terry "Squeaks" Pulliam Burd

--

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On Wed, 23 Feb 2011 23:04:51 -0800, Terry Pulliam Burd
> wrote:

> Almond Butter Cookies

Thanks, locked and loaded. Maybe if I looked I could find the almond
flavored xmas cookie recipe that came with the cookie molds I got from
my grandmother, but this one will do because I'm too lazy and negative
about the end result to tear the basement apart looking for a box that
may have been thrown out a long time ago. That chore will be up to my
"heirs"... if they care.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Feb 24, 1:04*am, Terry Pulliam Burd > wrote:
> I've been trying to replicate Aunt Marie's recipe for almond cookies,
> a family favorite, off and on for a while. This is yet another family
> recipe that I am kicking myself for not having gotten when I had the
> chance (RIP, Auntie 'Ree). I tried again at Christmas, but it wasn't
> as flavorful as the ones I remembered, but last weekend I found a
> recipe that is as close as makes no difference. I admit that I doubled

>
> Terry "Squeaks" Pulliam Burd
>

They look good - I love almond flavor anything - this recipe reminds
me of a BH & G almond cookie recipe in my old (60s) "Cookies and
Candies" recipe book.

N.