On the heels of last week’s Hazelnut Raspberry Jam Thumbprint Cookies, here’s another simple, buttery cookie that’s perfect for the holidays. I discovered this typed recipe for Almond Cookies in my grandma’s old Kitchen Klips vintage recipe collection; it came from a friend of hers named Rita Crear, who lived in southern Indiana near Evansville.
Whenever you encounter old family recipes or vintage cookbooks, you invariably find something head-scratching; in this case, it was that the recipe calls for 3 tablespoons of almond flavoring. Three tablespoons! Note, though, the word ‘flavoring.’ Not ‘extract.’ I adjusted my measuring to account for the fact that I’m using high-quality pure almond extract, and backed it down to 1 tablespoon. They’re plenty almond-y (though you could certainly add another teaspoon if you want bold almond flavor). I also substituted salted Marcona almonds for the plain blanched ones on top of the cookies — I love the salty, toasty kick.
I also discovered, regrettably, that the baking time called for was woefully overlong (I nearly burned the first batch). No, these don’t need to bake for 20 minutes; 12 will do nicely.
Grab a fresh bottle of almond extract and get that butter softening on the counter!
salty Marcona almond cookies
makes about 5 dozen
1 cup unsalted butter, softened at room temperature
1 cup granulated sugar
1 large egg + 1 egg yolk (divided use)
1 Tbsp. pure almond extract (more if desired)
3 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup light corn syrup
1 Tbsp. milk
Salted Marcona almonds for finishing
Preheat oven to 375°; line 2 baking sheets with parchment paper. In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream the butter until soft; add sugar and cream until light and fluffy, about 3 minutes. Beat in the egg, then almond extract. Slowly blend in flour, baking soda, and salt. Stir in corn syrup. In a small bowl, whisk together egg yolk and milk. Spoon teaspoons of dough onto cookie sheets, about 2 inches apart; gently form the dough into rounds, then flatten the tops slightly. Brush each with egg wash, then top with a Marcona almond. Bake until barely golden brown, about 12 minutes, rotating cookie sheets once halfway through baking time. Cool on a wire rack.