I haven’t posted in ages and now find myself with an iPhone and a WordPress app that promises to make this simpler. I’d like to find a way to keep track of the occasional, but especially wonderful recipes I find and make. I often find myself coming back to my recipe log wishing I had saved such and such a meal.
I’d love to say that I haven’t been posting because I’ve been eating very bland, boring, perfectly prepped and portioned, make-me-lean food. This couldn’t be farther from the truth. I’m in love (!) with a man who loves great restaurants and so I’ve been on many incredible dates eating marvelous food and have a full heart and rump to show for it. He’s been out of town for a dreadfully long two days, so I made these cookies to welcome him home.
These cookies are full of butter, almonds, and some magical allure to have another and another and another. They are crispy, crunchy, salty, and full bodied molasses sweet.
The original recipe is from a delightful cookbook called “The Farm,” given to me by a reader and far away friend. (Hi, Jessica!) I’ve enjoyed everything I’ve made from it. This recipe called for raisins and walnuts. I subbed thinly sliced almonds for the walnuts, nixed the raisins altogether, and added some almond extract for oomph. Oh, I’m so smart sometimes.
A few tips: use a small cookie scoop or teaspoon to shape the dough. These will spread considerably so do not sit them close together as I did at first. Let them cool on the cookie sheet for a couple minutes before transferring to cooling rack. The butter makes them so soft and extraordinary, but not strong enough to hold itself up on the racks at first. I grind my own wheat flour to make it fine and fresh, but sub your flour of choice to similar results.
From my heart, to yours. Find the recipe below.
3 cups whole wheat flour
1 1/2 tsp baking soda
1 tsp kosher salt
2 sticks of unsalted butter, at room temperature
1 1/2 cups sugar
1/2 cup molasses
1 tsp almond extract
1 cup sliced almonds
Preheat oven to 350°. Line a baking sheet with parchment paper or Silpat.
Sift together the flour, baking soda, and salt.
In a large bowl, beat together the butter and sugar with an electric mixer until the butter is fluffy, about five minutes. Beat in the egg, molasses, and almond extract. Add in the flour mixture until it is just combined. Fold in the almonds.
Place small scoops of dough on the prepared baking sheet, spacing about 2 inches apart. Bake in batches until the cookies are evenly browned, about 9 to 10 minutes. Let the cookies cool for a couple minutes on the baking sheets before transferring to a cooling rack. Store in an airtight container. Enjoy!