Amond cookies, These are made with California Amonds. There is no “L” in Amonds because we knock the “L” out of them to get them out of the almond trees. These are addictive, so beware. You can’t eat one!
My inability to get to the local cookie shop, 40 miles away, has forced me to attempt to make my own. A grower friend gave me a gallon bag of California Amonds ., I decided to create my own. The 2 cups of chopped/ground roasted Amonds help to make these cookies the Amonds-est!
dry ingredients: mix in a bowl, set aside
3-1/2 cups – all purpose flour
2 cup – Amond flour, Grind or fine chop 2 cups of roasted Amonds
1 tsp – baking soda
1 tsp baking powder
1 tsp – salt
break 4 large eggs into a bowl set aside
note: Important get the egg liquid amount right ! 3 large eggs are not quite enough.
In your large mixing bowl add:
16 Tbs – butter, ( 2 sticks ) 1/2 lb soft or room temperature
1 cup – granulated sugar
1 cup – packed brown sugar
mix butter and sugar to a heavy cream texture, takes about 5 minutes
mix in 1 teaspoon vanilla extract, add eggs and mix well
slowly add flour ( dry ingredients mix )
The dough should be moderately stiff and oily to the feel.
Onto your prepared cooking sheet, make into 1-1/4 inch size balls.
Flatten to the thickness you want the finished cookies to be.
Cook in a 350F preheated oven, for about 12 – 13 minutes, or just barely browned edges. As they cook they get bigger in diameter but not much thicker. They will finish a bit over 3 inches in diameter at 1/2 inch thick. Somewhat smooth surface with small cracks. Allow to cool a bit before transferring from cooking sheet as they will be a bit tender while hot. This should yield over 3 dozen cookies…pg
Note: they get even better with a day or two of ageing, if you can resist the temptation. My lady complains about my cookies when ever I make them. Generally while eating one. 😉 …pg