Saturday, May 7, 2011
If you haven't already noticed, I have quite the sweet tooth. Today alone I probably consumed more sugar than some people do in a week. A lunch made of ice cream and cake batter is far from healthy, but so, so good. And I just pretend there is no such thing as salmonella while scraping up every last bit of batter. These cookies are another delicious cure for my sweet tooth.
Make these today. Seriously. They are so good. When it comes to making cookies, I am extremely fussy. I find that most homemade cookies are average, or slightly better than average, but not always worth the time they take. So when I find one that I love, it becomes a keeper and now this cookie is at the top of my list. They're adorable (especially if you are a more delicate baker than I am), but a little time consuming. Don't let that put you off of these. They're just as time consuming as most cookies that get cut into cute shapes, I just tend to get impatient.
The trickiest part about these cookies is rolling out the dough. After several failed attempts, I decided it would be easiest to leave the plastic wrap in which they are chilled laying on top of the dough, then rolling. This was what save me from giving up on these cookies. After that it's just a matter of keeping the surface floured and not rolling the dough too thin. The thinner the dough, the more difficult it is to lift the delicate cookies onto the baking sheet. I also realized I only had a really chunky mixed berry jam, so I threw it in the mini food processor to make it smooth before decorating the cookies. Even without the jam, these were really good cookies. I intentionally left a few of mine incomplete and used them as a "dunking" cookie with a cup of tea.
Recipe from Joy of Baking
Baking time: 12-14 minutes
1 cup (110 grams) blanched or sliced almonds
2 cups (260 grams) all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup (227 grams or 2 sticks) unsalted butter, room temperature
2/3 cup (135 grams) sugar, divided
1 teaspoon vanilla
1 egg yolks
1 lemon, zested
1/2 to 3/4 cup (120 ml) raspberry or black currant jam/preserves
Powdered sugar, for dusting
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