Dec 31, 2013

soft almond sugar cookies

It's been a while since my last post, I know.  Here's why...

Hubs and I went shopping for a new knob for our pantry doors.  Okay, there's a little bit more to it than that.  

We went shopping for a new knob and saw a beautiful stainless steel gas oven (that isn't mustard yellow, that has knobs to control the stove top temperature, that has two oven racks, that has an oven window with a working light, that has a timer, that can fit a full sized cookie sheet, and that is shiny and gorgeous...all in contrast to our original oven from 1972).  This beauty was on clearance.  We bought it.  We did not buy any pantry knobs.  Oops.

It sat in our garage pretty much since Thanksgiving.  We had an electric range before and no gas running to the kitchen.  We waited for a few weeks to get estimates and have the gas line added to the kitchen.  I couldn't bring myself to cook or bake anything in the mustard yellow antique knowing that soon I would no longer have to toggle between heat setting buttons 2 and 3 on the stove top to keep my pancakes from burning.

The new range was just installed, with some minor adjustments to the kitchen by the hubs.

And now I'm back!  And am ready and raring to make all the foods.

Plus, with some Christmas money we bought a new camera lens...a 50 mm, F 1.8 lens that works beautifully for cookies.  I think I'll be busy for a while =)

Soft Almond Sugar Cookies
Recipe adapted from
Makes about 4 dozen

  • 1 c butter, softened
  • 2 c sugar
  • 3 eggs
  • 1 tsp almond extract
  • 5 tbsp sour cream
  • 4 c flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • sliced/slivered almonds, optional
Cream butter and sugar.  Add eggs, almond extract and sour cream.  Mix until well incorporated.  In a separate bowl, combine the flour, baking soda and salt.  Add dry mixture to wet mixture in two batches, stirring in between.  Mix just until everything is mixed uniformly.  Chill for at least 2 hours in the fridge.  Roll into 1" balls and flatten slightly on a baking sheet prepared with parchment paper or a silicon mat.  If you would like, gently press a few almonds into the top of each cookie.  Bake at 350 degrees for 8-10 minutes, until the edges are just barely starting to brown.  Cool slightly before removing cookies from sheet to a cooling rack.

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