It’s Valentine’s Day and I wanted to bring something in for my darling junior and seniors who are studying the chapter most kids like the least: the dreaded logarithm. I’ve had almond slivers around the house waiting for something to happen to them, we’ll something finally happened to 1/4 of them. ALMOND KISSES!
The following recipe has been from the Almond Kisses recipe by Wes Martin on FoodNetwork.com and a traditional Sugar Cookie Recipe from an awesome cookbook “The Cookie and Biscuit Bible” By Catherine Atkinson (recipes by Joanna Farrow and Valerie Barrett).
These cookies turned out SO fluffy, they are very different from the traditional flat sugar cookie. They are super sweet, so for the future I may use less sugar than the 1 c. called for.
- 3 c. all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 c. softened-melted butter (or margarine)
- short 1 c. fine sugar
- 1/2 tsp almond extract (I used imitation and it was fine)
- 1 egg
- 1/2 c. milk
- 1/2 c. finely chopped almonds
- 1/2 c. powdered sugar
- several tbls of red sugar for sprinkling (clearly any color could be used)
- In a food processor chop the almonds and set aside.
- Sift the flour, baking soda, baking powder, and nutmeg together. Set aside.
- Cream together the butter/margarine, sugar, and almond extract until the mixture is light and fluffy.
- Add the egg and mix well.
- Add the flour mixture alternately with the milk and mix well.
- Add the chopped almonds and mix till completely incorporated.
- Wrap in wax paper and refrigerate for 30-45 mins.
- Pre-heat oven to 350*
- Using a tsp ball the dough and place on a baking sheet (I recommend using a silpat on the sheet, though we currently don’t own one.)
- Bake for 12-14 mins until the bottom turns golden brown.
- Mix the powdered sugar and the red sugar in a shallow bowl.
- While the cookies are still warm roll in sugar mixture until completely coated. Gently pressing the cookies into the mixture to adhere the sugar.