You have until tonight 11:59pm to submit a recipe for the Chocolate Chip Cookie Challenge.
I bought almond extract a couple of months ago with the intention of making almond cookies. And never made them.
Yesterday, I realized it has been a long time since I’ve made dessert. Most importantly, when I don’t have dessert, I can’t eat it. And I wanted to eat dessert.
And I thought about the almond extract sitting in my pantry.
With the intention of making regular almond cookies, I finally made something a little different…
Adaptation of Easy Sugar Cookies, allrecipes
- 1/3 cup + 1 tsp all purpose flour
- 1/3 cup spelt flour (or use all all purpose)
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 1/4 cup Earth Balance or non-hydrogenated margarine, softened
- 1/4 cup unrefined cane sugar
- 1 tbsp applesauce
- 1/2 tsp pure almond extract
- Turbinado sugar
Directions: Preheat oven to 375°F and line a baking sheet with parchment paper. In a bowl, use a whisk to mix flours, baking soda and baking powder. In a second bowl, mix earth balance and sugar with a hand mixer until smooth & creamy. Beat in applesauce and vanilla and mix for 1 minute, or until it gets fluffy. Slowly blend in the dry ingredients.
Put a little turbinado sugar in a small bowl. Roll teaspoons of dough into balls and roll them in the turbinado sugar before placing them on the baking sheet. Bake for 12 minutes & let cool. Store in an air-tight container.
Makes 16 cookies
These cookies are amazing. Extra crunchy on the outside (thanks to the sugar) and chewy on the inside. There is just enough almond extract: the taste is light and it isn’t overpowering like most store-bought almond cookies. And they are so cute!!
Have a great week!