Though I've been cooking all day, I had set my last two sticks of butter out earlier with the notion that I would conclude with something baked as shy of one chai biscuit and some chocolate chips, the house would be utterly void of anyting sweet for the week. Thumbing through The Sweet Life I got a little intimidated.. clearly I will need to do a little more homework before pulling off anything as ambitious as a curd, and that will not be tonight, as J and Blockbuster have leveled a deadline for watching a can't-remember-the-name Argentinian film rented weeks ago. That happening within the hour, I tried a classic back-of-the-box cookie recipe I had noticed on the McCormick almond extract. Its simplicity was an immediate sell, and makes for some fool-proof and fabulous cookies that only take 12 minutes to bake. Question: are all cookies really just globs of butter accented by a little flour, an egg and some miscellaneous flavoring? Because these are astonishing butterful.. ergo so, so good.
2 c flour
1/2 c finely ground almonds
1 c sugar
1 egg
2 sticks of butter
1/4 t salt
2 t almond extract
Preheat oven to 350.
Cream butter and sugar. Add egg and extract and beat to a pale yellow. In a separate bowl combine salt, flour and almonds. Gradually add flour mixture to the rest and mix until you have a uniform dough. Drop dough into tablespoon-sized dollops onto an ungreased cookie sheet and bake for 12 minutes.
Original recipe said the yield was 3 dozen, but I got 4 dozen out of this.
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