My family loves the thumbprint and spritz cookies that I make at Christmas time - and both are flavored with almond extract. The recipes came from Gus's grandmother, so they're pretty special to him. So when I saw this recipe for soft almond sugar cookies, I thought I'd try it.
The recipe came from Confections From the Cody Kitchen, and I followed it exactly, so rather than posting the recipe here, you can see the recipe on that blog (just click on the name of the blog above).
After rolling the cookies into balls, you're supposed to roll them in coarse sugar. I had turbinado sugar on hand, so I used that.
You're supposed to bake the cookies for 4 minutes, then remove them from the oven long enough to flatten then with the back of a spoon. Once you've done that, you put them back in the oven for another 4 minutes. Apparently, this is necessary because the corn starch prevents the cookies from spreading.
As you can see, mine were so big that they touched each other. I was surprised since they weren't supposed to spread. Next time, I'll make them smaller, and I won't flatten them as much.
If you look at mine compared to the ones over at Confections From the Cody Kitchen, mine are larger and flatter. I'm not sure why since I followed the recipe exactly.
The verdict: Pin-worthy! The cookies were very good - soft and chewy, just the way I like my cookies! Everyone said they liked them - but I noticed that there were still some left 4 days later. That usually doesn't happen with cookies that are well-liked. So I think they liked them, but they're not "favorites".
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