Pinterest and cilantro… can you guess the connection? They are both things that the general population either loves, or hates. That’s it. There is no inbetween, no grey area, no “you’re getting closer, closer now…” You are either here or there and that is it. I happen to love both. However, there is one part of pinterest that never fails to evoke an eye roll from me… and that is the “!” Why? Why does every-single-pin on pinterest have to end with “!!!!” (e.g. Best Recipe Ever!!!!!!!!!; The only paint color you’ll ever need!!!!!!!; Build these solid bunkbeds from straws and toothpaste!!!). So here I was, faced with “The Best Soft Almond Cookies EV-AH!!!” Although it was against everything I stand for when it comes to trusting anyone that dramatic, I DO love almond sugar cookies, so I went with it.
The first batch was SUPER soft and despite the pin’s warning that they will look undercooked at first, yet will firm up a bit after a few minutes on the cooling rack, that was a lie. These were rather greasy looking and tasted like raw flour regardless of the length of time that they rested. The second round were allowed to tan in the oven for just a few minutes longer. I waited until they were just golden brown on the edges and didn’t have that greasy sheen. That was the key. They had that yummy cookie crunch on the outside, with that delicious soft almond sugar cookie texture in the middle. Success (“!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!”) I mean, sersiously… is that not annoying?
By the way… these are not the “i’m trying to impress you” kind of dessert that I would give as a gift, or bring to a family dinner party… yet they are DEFINITELY a super treat to have the kiddies get involved with (let them choose their sugar color and give ’em a roll) ooor, perhaps just perfect for a tuesday night when you find yourself sitting on the bathroom floor, giggling with your 3 pieces of gold as they slosh 3/4 of the tub water out onto the tile floor, and you just feel like eating 4 (or 6) in a row. Dinner, shminner.
get the kiddies involved…
1 1/2 C white sugar
2/3 C butter (cold)
2/3 C shortening (room temp)
2 tsp almond extract
2 3/4 C cake flour
1 C all purpose flour
1 Tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
- Preheat oven to 350 degrees and prepare baking sheet.
- Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture. Use electric mixer to ensure dough is thoroughly combined.
- Chill dough in fridge for 30 minutes.
- Roll 2 tsp of dough (I used a small cookie scoop) into a ball and roll in raw sugar. Place on prepared pan.
- Bake cookies for 7-10 minutes (*Depending on size… Golf ball size is about 10-11 minutes). Remove from oven and gently press rounded tops of cookies flat with the back of a spoon while the cookies are still warm and pliable. The cornstarch will keep the dough from spreading, so this step just makes them look better!
- Return remaining dough to fridge in between baking each batch.
- Allow to cool on pan for 1 minute.
- Remove to cooling rack. Allow to cool completely.