Despite being dead simple, the texture is unlike traditional sugar cookies, too. They're crisp, but chewy, melt-in-mouth and completely addictive. You've been warned!
Almond Sugar Chews
by Kate
Adapted from Serious Eats Easy Chewy Sugar Cookies
14 Tablespoons unsalted butter, melted
1 1/2 cups sugar
3/4 teaspoon sea salt
1 egg
1 Tablespoon pure almond extract
2 1/4 cups bread flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup turbinado sugar
1/3 cup pulverized almonds (in chopper or food processor), preferably toasted
Tools:
Mrs Anderson's Non-Stick Baking Mats
Cookie sheets
Preheat oven to 375°F with racks in middle positions. Place Mrs Anderson's Non-Stick Baking Mats atop cookie sheets.
In the bowl of a mixer (or using a handheld mixer), combine butter, sugar and salt and mix until combined. Add egg and almond extract and mix again until combined.
Now add the flour, baking powder and baking soda to the bowl; mix once more.
In a separate bowl, combine the turbinado sugar and pulverized almonds.
Divide the dough into about 24 balls. Roll each ball in the almond sugar and place on the baking mat. Note: These cookies tend to spread. Eight per cookie sheet is recommended.
Once all the balls are on the mats, use the bottom of a measuring cup or a glass to press on each ball, flattening each into a disc about 1-inch thick.
Place your cookie sheets in the oven, and bake for four minutes. Then rotate the pans (top to bottom and front to back.)
Bake another 4-5 minutes or until the tops of the cookies are puffed and the edges look solid. The entire cookie may still be white rather than having golden edges, but they are cooked through.
Immediately, but gently, tap the pans on the range or counter to deflate the cookies. Let them cool for at least five minutes before transferring to a wire rack.
Once cookies are cool, immediately store in an air-tight container to preserve texture.
14 Tablespoons unsalted butter, melted
1 1/2 cups sugar
3/4 teaspoon sea salt
1 egg
1 Tablespoon pure almond extract
2 1/4 cups bread flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup turbinado sugar
1/3 cup pulverized almonds (in chopper or food processor), preferably toasted
Tools:
Mrs Anderson's Non-Stick Baking Mats
Cookie sheets
Preheat oven to 375°F with racks in middle positions. Place Mrs Anderson's Non-Stick Baking Mats atop cookie sheets.
In the bowl of a mixer (or using a handheld mixer), combine butter, sugar and salt and mix until combined. Add egg and almond extract and mix again until combined.
Now add the flour, baking powder and baking soda to the bowl; mix once more.
In a separate bowl, combine the turbinado sugar and pulverized almonds.
Divide the dough into about 24 balls. Roll each ball in the almond sugar and place on the baking mat. Note: These cookies tend to spread. Eight per cookie sheet is recommended.
Once all the balls are on the mats, use the bottom of a measuring cup or a glass to press on each ball, flattening each into a disc about 1-inch thick.
Place your cookie sheets in the oven, and bake for four minutes. Then rotate the pans (top to bottom and front to back.)
Bake another 4-5 minutes or until the tops of the cookies are puffed and the edges look solid. The entire cookie may still be white rather than having golden edges, but they are cooked through.
Immediately, but gently, tap the pans on the range or counter to deflate the cookies. Let them cool for at least five minutes before transferring to a wire rack.
Once cookies are cool, immediately store in an air-tight container to preserve texture.
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