Thursday, June 29, 2017

Eggless Almond Cookies

Our church had VBS this past week. I signed up to make cookies each of the three nights it was going on.

When day two rolled around I quickly realized I have no eggs, and no regular flour. I really did not want to load all seven of the kids that were running around my house into the car and go to the store, so I decided I would see what I could kind online that did not require either. Most of what I found was sugar cookies, and I quickly realized I had no vanilla or baking powder left either.

I decided to get inventive, I have created several of my own cookie recipes over the years, so why not just make something with what I had on hand.

The result of my experiment turned out in the best almond cookie I have had. It is so soft and chewy. The sugar topping is a nice sweet touch, these cookies will leave you wanting more.

Ingredients -
1/2 cup butter ( softened )
1/2 sugar
2 tbs milk
2 tsp almond extract
1/4 + 1/8 tsp baking soda
2 cups cake flour

Sugar for decorating.

Preheat oven to 350.

Using an electric mixer, mix the butter and sugar together until light and fluffy. Add milk and almond extract and beat until well mixed.

In a separate bowl, combine the dry ingredients. Slowly add 1/2 cup at a time, while beating the mixture on low.

Make small balls ( think ping pong ) and place them on a cookie sheet. ( I like to make cookies on my baking stone ). Use a fork to gently flatten ( not completely flat ). You can use whatever sugar you want for decorating. Since this was for VBS, I used a red sprinkles. Top each cookie with just a little sugar.

Bake for 10 - 12 minutes, or until cookies are slightly golden brown. Enjoy!!

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