Do you ever discover a recipe by mistake?
Or ingredient substitution desperation?
Or a desire to morph your two favorite recipes into one delicious cookie?
This happened to me yesterday.
And you guys.
This might be my favorite baked good of all time.
I'm on my fifth and its 's not even 6 am yet.
I'm ignoring My Fitness Pal.
Things are going downhill fast.
Recipe adapted from here and here.
For the cookies:
Preheat oven to 350.
Prepare baking sheet.
I use Pampered Chef's Rectangle Baking Stone.
The best $29.00 you'll ever spend.
Makes it impossible to burn cookie bottoms.
If you don't have a baking stone, use parchment paper.
1.5 cups white sugar
2/3 cup unsalted butter (cold)
2/3 cup cream cheese (approx 6 oz.)
2 tsp almond extract
4 cups all-purpose flour
2 tsp cornstarch
2 tsp baking powder
1 tsp salt
course, granulated raw sugar (for rolling cookies)
Cream sugar, cream cheese and butter.
Add eggs and almond extract.
In separate bowl, whisk flours, cornstarch, baking powder and salt.
Slowly add to butter/egg mixture.
Form dough in small, walnut sized balls (I use a cookie scoop) and roll in raw sugar.
DON'T SKIP THE RAW SUGAR PART.
It makes these cookies.
Bake for 10-12 minutes.
Transfer to cooling rack and let cool completely.
For the glaze:
1/2 cup unsalted butter
1/4 cup milk
3 cups powdered sugar
1 tsp almond extract
Bring milk and butter to boil.
Add at once to powdered sugar.
Add almond extract.
Place a baking sheet under cooling rack (to catch excess)
Pour over cooled cookies.
Let icing cool for several hours.
They are best the next day.
At 5:45 in the morning.
I don't know whether to hug youReplyDelete
or never speak to you again for posting this.
I'll go with hug you.
On January 2nd.
Ummmm....are you kidding me with these?!?! They look amazing. Like, I need them now.ReplyDelete
Can't wait to make them!!!!