Friday, November 4, 2011

Renegade Cookies

So what is in this name?  This cookie is somewhat inspired by the non conformists of the world.  Without them, the world would be a pretty boring place.  The thoughts crossed my mind such as:

The girl that has to wear a uniform to school but makes sure she wears her striped toe socks for the class picture.
The man with a car load of kids with the words "Pampers forever" painted on his back windshield.
The 80 year old lady that never hesitates to yell out a resounding "Amen" during the church sermon with attendees exceeding over 1000 people.
Lastly, the three guys that went to illegal drag racing and decided to have their own race by pushing their cars instead of driving them.

Anyhow these cookies are a little non conforming also.  They are made with sour cream and have chunks of almond paste in them.  The paste did not retain its form of a chunk when baking-it just melded into the batter.  I would say they have a cakey, light texture and not too sweet.

If you are looking for a little extra layer of flavor, you might want to drizzle some chocolate on top.  For me, after all the halloween candy, I was quite happy with the simple taste of the almond.

So this weekend, please consider unlocking your bonds of conformity and channel your inner "maverick" when you go to the kitchen to cook or bake.  You may be pleasantly surprised by the end result.

Renegade Cookies
by flourtrader

Ingredients (makes approx 4 dz cookies)
1 package of almond paste (7.5 or 8 oz)
1 cup sugar
2 tsp almond extract
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup butter (room temp)
1 egg (room temp)
3/4 tsp baking powder
3/4 tsp baking soda
2 cups flour
1/4 tsp of salt

Line a baking sheet with wax paper.  Take out the almond paste and slice and then cut into 1/4 inch squares.  Place each piece on the prepared baking sheet and place in freezer.  This is to keep the paste in separate pieces so it can be distributed evenly into the cookie batter.

Then line 2 baking sheets with parchment paper.

Sift together the flour, baking powder, baking soda and salt.   Set aside.  In another bowl, cream together butter and sugar until smooth.  Then add egg and both extracts to the batter.  Beat for about 1 minute and add the sour cream.  Beat for another 30 seconds.

Take out the almond paste pieces and stir them into the flour mixture.  Then fold the flour mixture into the batter until no more dry streaks remain.  Cover and place cookie dough in the fridge for 30 minutes.  Preheat your oven to 375 degrees.

Place heaping teaspoons of cookie dough onto baking sheets, spacing about 1 1/2 inches apart.  Bake for about 10-15 minutes or until lightly browned on the edges.  Remove and let cookies cool on baking sheet for 2 minutes.  Transfer to rack to complete cooling.
                                  **LAST YEAR: Macadamia Nut Muffins**