I’ve got this old friend of mine, Jill. When I say old, I don’t mean in age (cause she’s younger than me and I’m not old, right?) but as in one of the friends I’ve known the longest. We’ve known each other since we were little girls. Below we are pictured together with our older sisters (whom also happen to be best friends) at one their proms.
The big sisters looking fancy and little Jill standing in front beside me rocking her side pony tail. ?
Over the years our friendship grew more and more. One of my favorite memories with Jillian, or Jilly or probably as her mom would prefer Jill, was the 6 weeks the two of us spent backpacking Europe. Yep, two twenty some year olds galavanting Europe with just the backpacks on our back and a passport in our hand. Now, dear readers…those are memories of a lifetime.
Anyway, back to the Almond Sugar Cookies. Jill just recently had a sweet baby girl and while on maternity leave, Jill and her two kiddos trekked out to the farm to spend the day with us. I invited her out with the hopes of treating her to a day away, some time to not worry about cleaning or cooking and just relaxing. Well, wouldn’t you know, she showed up with treats and gifts in tow…cause that’s just the type of girl she is. She is caring, thoughtful and generous. (Not forgetting to mention, pulled together. At this point in my post baby life I was lucky to have managed a shower. Not Jill, she was showered and came bearing gifts and homemade cookies. Amazing!). One of the things she brought out were these delicious soft almond sugar cookies. I couldn’t stop eating them and of course had to get the recipe. They are soft and chewy, filled with just the right amount of almond flavoring mixed into a sugar cookie…umm, my mouth is watering. These are a perfect treat anytime and I found to be quite delicious with coffee. Make them for Mother’s Day, a brunch, tea or a picnic, they are sure to be a hit.
- 1½ cup white sugar
- ⅔ cup butter (cold)
- ⅔ cup butter flavored Crisco
- 2 eggs
- 2 tsp almond extract
- 2¾ cup cake flour
- 1 cup all purpose flour
- 1 Tbs corn starch
- 2 tsp baking powder
- ½ tsp salt
- sugar in the raw
- Preheat oven to 350 degrees
- Cream together sugar, butter and Crisco. Stir in eggs and almond extract
- In separate bowl combine flours, cornstarch, baking powder and salt. Mix in to butter/egg mixture.
- Use an electric or stand mixer to ensure dough is thoroughly combined.
- Chill dough for minimum 30 minutes
- Roll a small cookie scoop (or approx. 2 tsp) of dough into a boll and then roll into raw sugar and place on cookie sheet.
- Bake cookies for 7 minutes. Remove from oven and gently press tops of cookies flat with the back of a spoon while they are still warm and pliable.
- Remove to cooking rack and allow to cool completely. (cookies will firm as they cool)
Are you a fan of that delicious almond flavor?
Be sure to also try from our blog:
They look so delightful!
Thanks Sandra! They are delicious!