Pink Almond Flower Cookies

While brownies are my favorite dessert, I do like cookies as well. I think of cookies as a grab and go sweet snack, while brownies are an experience that must be savored. Louis is a fan of everything I bake, even if he can’t eat it. I have gotten used to working in the kitchen with him on my leg. I have limited mobility, but he is cute enough to be worth it.

Louis did get to taste test this cookie dough, and he gave it a two paw review.  While I would love to claim I came up with this recipe, but its actually bastardized from the Farm Journal’s recipe for Brown-Eyed Susans. I used half butter and margarine instead of all butter, upped the amount of almond extract, changed the color, and made them into cut outs instead of folded cookies. If anyone wants the original folding directions, let me know.

RECIPE: Pink Almond Flowers
Makes 135 Servings

SUPPLIES NEEDED:
Kitchen Aid Mixer
Baking Trays
Cooling Racks
Rolling Pin
Cookie Cutter (flower shaped or other)
Spatula
Oven heated to 375IMG_0763

INGREDIENTS:
1 Stick Butter
1 Stick Margarine
1 Cup Sugar
1 Egg
1 teaspoon Almond Extract
7 drops Pink Food Coloring
4 drops Purple Food Coloring
3 1/4 Cups Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
Chocolate Chips

DIRECTIONS:IMG_0764
1) Cream together butter, margarine, sugar, and egg until fluffy.
2) Mix in almond extract, food coloring, salt, and baking powder.
3)  Stir in flour until fulling incorporated and dough begins to form a ball.
IMG_07794)  Gently kneed dough until formed into a ball, wrap in wax paper.
5)  Chill dough for as long as possible (I left it in the fridge 2-3 hours)
6) Split dough in half, leave half in fridge, roll out the remaining dough until about 1/4 inch thick or to preferred thickness.
Roll out more dough as needed.IMG_0780
7) Cut out cookies and place on a cookie sheet.
8) Place a chocolate chip in the center of each flower.
9) Bake the tray of cookies for 8 minutes or until slightly browned on the edges
10) Remove from tray right away and cool on racks.
11) When cookies are completely cooled, store them in an airtight container.

I wasn’t expecting the recipe to make quite so many cookies. There were cookies for as far as the eye could see on our kitchen counter. The almond flavor was distinct without being too strong, and the single chocolate chip did not over power the more delicate flavors.

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