I have been in a baking frenzy for the past few days. For some reason, that I can’t quite explain, I have been churning out batch after batch of cookies.
Perhaps I am secretly the cookie monster sans blue fur and bulging eyes. Lol.
Anyway these recipes are too good not to share. They are easy and require very little preparation.
You should get about 24 – 30 cookies out of these depending on how big you portion them.
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
280 grams butter
2 cups white sugar
2 teaspoons vanilla extract and 2 teaspoons almond extract (the almond is optional)
1/4 cup white sugar for decoration (I used coloured sugar)
1/4 chopped walnuts and 1/4 slivered almonds
Preheat oven to 175 degrees Centigrade. In a medium bowl, combine the flour, baking soda, and salt and set aside.
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. In order to justify eating these cookies I opted to cream the butter and sugar by hand. In 34 degree C heat I am not sure how wise a decision it was but on the upside I got some good tone on my biceps 🙂 By all means use an electric mixer; it should get the job done in about 4 minutes. It took me the better part of 9 minutes by hand.
After my hard labour, the sugar and butter mix looked like this
Things get so much easier as you beat in the eggs one at a time, then the vanilla and almond extracts.
Gradually stir in the dry ingredients until just blended.You really don’t want to over work the dough. If you are not in a mad rush you can rest the dough in the fridge for about 30 minutes, covered in cling film.
Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart on ungreased cookie sheets/parchment paper and alternatively insert almonds and walnuts into each ball.
You may opt not to roll every ball in the sugar. Personally I liked the idea of having som cookies uncoated.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. You could bake for up to 12 minutes if you want a crunchier finish to your cookies. Again, because I like variety, I made some cookies chewy and some crunchy. It just makes it more fun to eat 🙂
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Grab a cold glass of milk, sit back and enjoy the fruit of your labour.
Not even my little one could resist! So why should you? 🙂