8.29.2008

I won't burn these cooKies!

Here's a yummy cookie recipe for you. I went to a shower a month ago and the hostess served delicious sugar cookies. I've been craving them ever since, but who has time to make sugar cookies when there's so much to do outside? So, one morning, when two cubes of butter were sitting on the counter waiting to be used, I dug through my cookie file to find a recipe I'd printed from a friend over a year ago. Anything from Lisa Ellis is going to be really good. (I mean, she's a sister of Marilyn Watts, another supreme cook - remember her lemonade recipe.) So here's the easy near-sugar cookie recipe that you can make in, I'm not kidding, 30 minutes. The almond flavoring is 'the frosting on the cake!



{ Mouthwatering Almond Cookies }
From Lisa Ellis – original recipe from Julia Allen Lyman

Combine in a bowl:
2 cups butter
1 1/2 cups sugar
1 egg
2 tsp. almond extract
Beat on medium speed for 1 - 2 minutes. Reduce speed to low.

Add other ingredients:
4 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt

Mix on low for 1 - 2 minutes until well blended. Dough should be soft but handle-able. Roll dough into 2-inch balls and place 2 " apart on an ungreased cookie sheet. Flatten the balls to 1/4 inch thickness with the bottom of a buttered glass, dipped in sugar. Bake at 375 degrees for 7 - 9 minutes until lightly browned. Do not overbake. Cool for 1 minute on cookie sheet, then remove to cooling racks. Cool completely before glazing – glaze recipe follows.

OR, if you're in a bit of a hurry, used store-bought frosting. I use Betty Crocker Whipped Vanilla Icing, and it tastes just fine!

The final touch is to place 3 sliced or slivered almonds in center in a flower shape.

{ Glaze Frosting }
Stir together with a wire whip:
1 1/2 cups powder sugar
1 tsp. almond extract
4 - 5 tsp. water
Frost each cookie with glaze and decorate with almonds. "Set" glaze before serving or storing.

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