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1 cup unsalted butter
1 cup sugar
1/4 teaspoon almond extract
3 cups sifted flour
1/4 cup ground almonds
3 eggs
1 tablespoon water
In a large mixing bowl,combine the sifted flour with the ground almonds and mix well
In a small bowl,using a rotary beater,beat the eggs and water together
for 3 to 5 minutes,or until the mixture is foamy. Add the flour mixture,
1 cup at a time,to the butter mixture,alternating with the beaten eggs.
Mix well after each addition. Knead to a smooth dough. If the dough is too sticky, add more flour,a little at a time,until it is easier to work.
Pull off small pieces of dough and roll into 1 inch balls.
Place the balls on the baking sheets,1 inch apart.
Bake for 18 to 20 minutes,or until cookies are brown
around the edges. Remove from the oven.
After the cookies have cooled for 2 to 3 minutes,
but are still warm to the touch,use a spatula to transfer
them to wire racks to cool completely.
Makes approximately 24 cookies.
Walnuts may be substituted for almonds if you prefer.
- 1 cup unsalted butter,softened
1 cup sugar
1 cup dark brown sugar,firmly packed
2 eggs,beaten
1 teaspoon vanilla extract
1 cup peanut butter
2 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350 degrees. Lightly grease two large baking sheets
with butter or vegetable shortening.
In a large mixing bowl,cream together the butter and sugars.
Add the beaten eggs and mix thoroughly. Stir in the vanilla extract.
Beat in the peanut butter. Sift the flour with the baking soda and salt.
Stir the flour mixture into the batter. Mix well.
Drop rounded teaspoonfuls of batter onto the baking sheets,
about 2 inches apart. Bake for about 12 minutes,or until
the cookies have browned around the edges. Remove from the oven.
After the cookies have cooled for 2 to 3 minutes,but are still
warm to the touch,use a spatula to transfer them to wire racks to cool completely.
Makes approximately 48 cookies.
Follow the recipe for Peanut Butter Cookies (No.154),adding
one 7 1/2-ounce package of milk chocolate morsels to the batter.
Cookie recipes are from the "Great Cookies You Can Bake" book.
The author is Lois Hill.
**"All sounds and graphics not already credited to others (or created by me) are considered to be public domain. If you see something that belongs to you that is not in the public domain, please let me know and it will be removed promptly."**
