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They are a super soft almond shortbread style cookie topped with almond royal icing and they are truly amazing.
When Jorge is away for work (2 weeks out of the month lately) strange things happen at our house. Like dinner is a Fully Loaded Sweet Potato. I can go the entire day without putting on real people clothes — leggings are a girl’s true best friend.
I will also order way too many things of amazon…like these adorable baking mitts and this Almond & Honey Shea Sugar Scrub that I am absolutely obsessed with. Can you tell I am on a big almond kick lately??
When I am home alone I watch crap television reruns for hours — this week it was House Hunters. I almost always eat dinner standing over the kitchen sink while reading my latest magazine. Hey — less dishes! And most importantly, I bake.
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon flaked sea salt (or can use regular table salt)
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
- 1 cup powdered sugar
- 1 tablespoon milk (or water)
- 1 1/2 teaspoons almond extract
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
- Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
- Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- To Ice: In a small bowl, whisk together powdered sugar, milk and almond extract – until smooth.
For full instructions please see : thenovicechefblog.com
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