Do You See a Trend Here?
Like many, I recently created my “year in status updates” on Facebook. It wasn’t difficult to spot a few trends…
Trend #1: The Bachelor
Trend #2: Mad Men
Trend # 3: MTV reality shows
Trend # 4: Glee
Trend # 5: Early 90’s television (Saved by the Bell, Full House, et al)
It’s almost like I watch too much television or something.
Lately, it’s been pretty easy to spot certain trends around here as well:
Trend #1: Ungraded papers
Trend #2: Messy House
Trend #3: Zero Christmas presents purchased
Trend #4: Christmas cards have not been mailed out yet
Trend #5: I spend the morning baking in my pajamas with complete disregard to previous trends
While I won’t grace you with another picture of me in my nightshirt, I will grace you with an actual recipe this time. I didn’t post the sugar cookie recipe because, well, to be honest, they turned out a little sub-par. But the cookies I made this morning were WAYYYY above par—soft, almondy, and delicious! These were kind of a cross between almond shortbread and sugar cookies, and they were absolutely delicious!
Almond Holiday Cookies (vegan optional)
1 cup butter or vegan margarine (I used Earth Balance)
2/3 cup sugar
1/8 tsp. salt
1 tsp. almond extract
2 cups flour
1/4 cup cornstarch
1/4 cup milk (dairy or non—I used almond milk)
Powdered sugar for topping
food coloring (optional)
Preheat oven to 350 degrees.
With a mixer, beat together sugar, butter, and salt until light and fluffy, about five minutes. Add almond extract.
In a separate bowl, combine flour and cornstarch and whisk well to combine.
Slowly add dry ingredients to wet in batches, mixing in between. Once all of the dry ingredients have been added to the wet, add the milk and mix for a few more minutes, until a soft dough has formed.
At this point, I divided the dough into two batches and colored each batch with red and green food coloring, mixing well to combine.
Once the food coloring is fully mixed into the dough, scoop the dough by the teaspoonful and roll into balls with hands for uniform cookies. Bake on an ungreased cookie sheet for 10 minutes.
Remove and allow to cool for about 20 minutes, then dust tops with powdered sugar.
Here are some pictures of the final cookies:
These are so tasty! They’re really moist and soft on the inside!
Off to teach my LAST classes of the semester—woo hoo!!!! See you tonight!