Thursday, March 29, 2012
This was my answer to my husbands request "honey can you make something sweet to eat?" "Sure no problem, I'll whip something up".....I'm June Cleaver after all!. So I figured I would make some simple straight forward chocolate chip cookies but as I was preparing the batter I thought, BORING! How about Chocolate Chip Almond Cookies? I substituted the vanilla extract for almond extract and added sliced almonds. I ended up making half the batter with chocolate chips and half without to make everyone in my house happy. I really LOVED the plain almond cookies, they were light, crisp and buttery. The next time I make these I'm not using chocolate chips at all. The chocolate takes away from the delicious almond flavor so add the chocolate if you are craving it but try some without too and let me know which ones you like better.
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks (1 cup) butter or margarine
1 cup white sugar
1/4 dark brown sugar
1 1/4 teaspoons almond extract
1 1/2 cups sliced almonds
1 cup chocolate chips (optional)
Preheat oven to 350 degrees F. In a small bowl whisk together flour, salt and baking soda. In a large bowl with an electric mixer cream together butter and sugars until light and creamy. Add almond extract and eggs and beat until combined well. Add almonds (and chocolate chips if desired) and mix until incorporated. Drop by tablespoons on a lined baking sheet. I prefer using silpat liners but you can also use parchment paper or reynold release foil. Bake for 12 minutes until cookies are light golden brown.