Dear Reader,
I asked readers to share their favorite cookie recipe with me, and so I'll be baking almond cookies and sour cream horns today, thanks to book club readers Karen D., and Donna C.
"Suzanne, I have a cookie business and this time of year it is insane. I sold 140 dozen cookies, and this is my favorite. I always bring these when I am invited to a party and people ask, "Are you bringing your almond cookies?" The Italian bakery sells them for $39.00 a pound. So after many tries to duplicate theirs, here is what I came up with. Enjoy!
ALMOND COOKIES makes 24 - 26 cookies
2 large egg whites
1 box SOLO almond paste grated - Odensos in a tube is not as good
1/2 cup powdered sugar
1/2 cup granulated sugar
1/4 cup flour
pinch salt
sliced almonds
Parchment paper or Silpat mat
Beat whites until very foamy; add paste and beat until crumbly. Increase speed and beat 2 minutes. Add sugars and beat 1 minute or until creamy. Add flour and salt and beat until just blended (dough will be sticky). Refrigerate at least an hour until dough can be handled.
Preheat oven to 350.
Spread nuts on a plate. (I like to lightly toast and cool the nuts before using.) Dip hands in water. Use a level tablespoon of dough and form a ball. Roll in nuts. Place about 2 inches apart on the cookie sheet, lined with parchment paper, or a baking mat.
Bake 15-18 minutes until edges are golden and tops begin to brown. The less you bake them, the chewier they'll be.
Thank you to book club reader Donna C., who sent me this classic holiday recipe.
SOUR CREAM HORNS
1 cup butter
2 cups flour
1 egg yolk-slightly beaten
3/4 cup sour cream
Filling:
3/4 cup sugar
1 tsp cinnamon
3/4 cup chopped pecans
Work butter and flour together like a pie crust. Fold in eggs and sour cream. Divide dough into 4 equal parts. Roll into a circle and cut 12 wedges from each section. Sprinkle filling on each wedge. Roll from widest part to center like a crescent roll. Bake point side down at 375 degrees for 15 minutes. Frost while hot with powdered sugar (and a little lemon juice) glaze.
P. S. I never seem to get my cookies in equal proportion, so it might not take as long to bake them. Enjoy--they're delicious and my family just loves them.
If you have a favorite cookie recipe, I'm ready to try making it. Email me at: [email protected]
Thanks for reading with me. It's so good to read with friends.
Happy Holidays,
Suzanne Beecher
[email protected]
Comments