With this morning’s cold and stormy weather, I was content to be reading and listening to the rain. As I was getting sleepy, the kids were getting hungry. Remembering that Lillian ate only half of her Frosted Mini Wheats, I thought it couldn’t hurt to make them a little treat?
Problem 1. We have no chocolate chips. Can any dessert be good without chocolate in it? Ah, yes! Almond cookies!
Problem 2. Convincing children that a cookie that starts with “almond” can be good. Luke muttered, “What kind?” I answered, “Well, they’re really sugar cookies, but they have an almond flavor, but not really. Trust me--you’ll like 'em!”
As I shaped the dough into balls, Luke rolled them into sugar and put them on the cookie sheet. His skepticism turned into anticipation. “Well...they smell good!”
The result? They were perfect! Light, soft circles of sugary goodness. I poured another cup of coffee and delighted in the heart-warming outcome. We took a picture just for the blog--just in case you, reader, find yourself in a storm and out of chocolate chips.
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| Almond Cookies 2 sticks butter or margarine, 3/4 cup sugar, 2 cups flour, 1/2 tsp baking powder, 1 tsp almond extract Bake at 375 degrees for 10 minutes. Yields: 18 cookies |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
~Julia Child
