Bready or Not: Chewy Almond Cookies
These Chewy Almond Cookies are an old favorite of mine, recently rediscovered.
I found this recipe in a Taste of Home cookbook I was given as a wedding gift back in 2000. I used to make them all the time.
I totally forgot about the recipe until I stumbled across it again, this time in a Taste of Home best cookies collection.
Guess what? The cookies are still fantastic! I did modify the recipe, as one does. The original version made a very small batch. Therefore, I doubled it, and also increased the amount of vanilla and cinnamon.
If you love almonds, well, you’ll be in heaven. It doesn’t take much almond extract to add a wallop of flavor, and the slices on top add a lovely crunch to complement the soft, chewy cookies.
This is a great dough to make ahead of time. Keep the wrapped dough in the fridge for days, or frozen for months. You could make these now and pull them out at the holidays.
Plus, the frozen dough sticks are a great weapon if anyone breaks into your house.
Adapted from a classic Taste of Home recipe.
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Bready or Not: Chewy Almond Cookies
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These classic refrigerator cookies are soft, chewy, and packed with almond flavor! Make the dough a day in advance of baking–or months ahead, and tuck the dough in the freezer.
6 Tablespoons butter, softened
2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
about 3/4 cup - 1 cup sliced almonds
In a mixing bowl, beat together the butter and brown sugar. Add the eggs and both extracts.
In a another bowl, combine the flour, baking soda, and cinnamon. Gradually stir this into the wet mixture.
Using plastic wrap, shape the dough into 2 or 3 long tubes of dough. Wrap them up well and refrigerate overnight, or freeze for months.
When ready to bake, preheat the oven at 350-degrees. Cut dough into slices 1/4 thick; if they crumble a little, reshape with your fingers. Place spaced out on a greased or parchment-lined baking sheet. Add several almond slices on each cookie.
Bake for 7 to 10 minutes, until lightly browned. Let them set on the sheet for a few minutes, then transfer to a cooling rack.
OM NOM NOM!
