I can’t believe how fast this year is going. I’ll be back in LA in exactly one month! Who’s with me? There is still so much to do up here, including using up all my Groupons/LivingSocial deals that I bought. Oakland Zoo, anyone?
I’ve already transferred bases to work out of LAX instead of SFO and it is… different. I miss my SFO crews so dang much and I haven’t even left the city yet! I can honestly say that I work with the best people in the business and I’ve made so many great friends up in the bay. Not just friends, but forever friends. *tear*
Before I get all choked up without even moving anywhere, let’s change the subject. My DF and I have been quite busy celebrating his grandmas’ 90th birthdays (both of his abuelas turned ninety this year!), commuting into LAX for me and studying for finals for him, and crossing things off of our to do list before we move. Let me tell you, it’s a long list.
Cancel cable. Cancel PG&E. Write letter of intent to move out. Schedule moving date. Hire movers. Look for a place to live in LA. To buy or not to buy? Get rid of junk in the apartment. Wonder how the heck we’re going to pack everything into boxes. Clean, clean, clean. Buy wedding suit. Order wedding invitations. Update addresses on a million websites.
I’m getting tired just thinking about it. Let’s talk cookies. I admit that I don’t use almond extract as often as I’d like to. Vanilla extract seems to always be around the house, but let’s not leave our almond buddy out. The aroma that comes out of the bottle after unscrewing the top is unlike any other. It’s not as strong as vanilla and definitely smells less “alcoholic.” It reminds me of almond jello, the white jiggly stuff that Asians use to much in their desserts. I used to (and still do) devour plates of that after it sets.
I used Rodelle Organic Almond Extract for these cookies and they turned out uh-mazing. Great ingredients equal a great product!
The cookies are light, but thick. They’re sweet with just the right amount of almond flavoring. The extra sugar on the outside gives the soft texture a little toughness. This recipe comes from Sing for your Supper.
Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups (3 sticks) butter, at room temperature
- 2 eggs
- 2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups cake flour**
- 1 cups all purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- coarse decorating sugar, for rolling cookies
Directions
- Preheat oven to 350 degrees.
- Cream together the sugar and butter. Stir in eggs, almond extract, and vanilla.
- Gradually add in the flours, cornstarch, baking powder, and salt.
- Refrigerate the dough for 30 minutes.
- Form dough into walnut sized balls and roll in decorating sugar. Place on ungreased baking sheet and press down to flatten slightly.
- Bake for 8 minutes; cookies should not brown much at all- do not overbake.
- **If you don’t have cake flour, all purpose will work fine
These cookies come out very bad…following the recipe to a tee: undercooked, flat and spread out into eachother, crumbly and break apart, wont come off the pan, and dont taste all that great either. Dont make them!!
I figured they did not taste great since too many different flour compounds listed i.e cake flor, flour and cornstarch all the ingredients are too… heavy!😝
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Hum… my cookies do not look like the picture. They are completely flat…. the flavor is good but the appearance is not… I am not sure where I messed up…
I made these cookies, and they turned out to be completely lovely. They were gone in a blink of an eye! Thank you for the recipe!
I decided upon this recipe before reading the reviews. I don’t know what they are talking about because my batch turned out flawless, just like the picture. I used all purpose flour instead of cake flour. They did not spread at all and taste amazing! I baked for 9 minutes, left them on the pan for another minute or two, then moved them to a cooling rack. I thought they would be too undercooked, but they set up after a while and are perfectly soft the second day.
Not sure what happened with the other bakers, but these cookies are awesome!! Had absolutely no problem with them. They cooked up beautifully! I substituted for for cornstarch, as I didn’t have any on hand… Worked like a charm! ♥️
These were easy to make and came out really tasty. Definitely a keeper in my recipe repertoire!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.