Friday, December 16, 2011

cookie #3: almond brittle cookies

Yep, cookie #3 is yet ANOTHER bar cookie.  We did actually make some drop cookies, too, but for some reason, bar cookies tend to be my favorite.  This was the first year we made these, and they will definitely be made every year from here on out.  They are crunchy and nutty, and a cross between shortbread and brittle.  Thanks to my mom who brought the recipe!  And well, actually made them while I took pictures.  Yay for moms!  If you'd like to try them, gather these ingredients:

1 cup butter
1 cup sugar
1 t. salt
1 1/2 t. almond extract
2 cups all purpose flour
1 cup chopped almonds

Preheat your oven to 350.  I always forget to tell you that.  My apologies.  Now soften your butter.
Blend together your butter, sugar, salt, and almond extract.
Mix in the flour.
You could use sliced almonds, but we chopped whole almonds in the food processor.  The big chunks of almonds are really awesome in this cookie.
Fold the almonds into your dough.
The easiest way is to use your hands to blend it all together.
Plop your dough on a parchment lined cookie sheet.
And spread it out.  You want it to be under an inch thick. 
Bake for 20 - 25 minutes, until browned on the edges and golden on top.
Let it cool completely, and then break up like brittle. 
Now go on and get baking!  Not much time left before Christmas!  But I will be back with just a couple more cookie recipes for you.

p.s. The cookie scene was designed by my mom.  Ain't she great?

1 comment:

  1. I make these every Saturday night for my husband.....and I've got the expanding rear end to prove I eat them too! This is a fabulous recipe, not sure how I came across it, but it is now our House Cookie, and I thank you! I actually like to use cookie cutters with these, for portion control, as we were eating huge chunks straight off the pan, haha! Your pics are really pretty too! Thanks!


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