While vanilla extract is a primary flavoring, I feel that almond is a very close second. As I review recipes, almond keeps coming up in baked goods. Not just the nut or the flavoring, but almond liqueur is prominent as well. Almond based items are hard to avoid at the grocers-nuts, flavoring,oil, almond liqueur, milk and flour. Time to stock up on this staple ingredient.
These almond cookies are actually a copy cat recipe of Mother's brand cookies and are really easy to make. The brand is still around but this flavor of cookie has been discontinued. Almond shortbread studded with mini chocolate chips- the flavor combination is one of my favorites. Easy and perfect for the cookie jar or holiday table, this cookie recipe is a keeper.
Chocolate Chip Almond Cookies
adapted from Recipelink Website
Ingredients
1 egg
2 tsp almond extract
1 tsp vanilla
3/4 cup shortening
1 cup sugar
1 tsp cream of tartar
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/4 cup flour
1 cup mini chocolate chips
Preheat oven to 350 degrees. Line 2 baking pans with parchment paper.
Fill a stand mixer with the shortening and sugar. Beat for 3 minutes on medium speed, occasionally scraping down the sides of the bowl with a spatula. Using a small bowl, whisk the egg, vanilla and almond extracts together. Stir both mixtures together to blend. Set aside.
Sift the flour, baking powder, baking soda, cream of tartar and salt together into a large bowl. Then fold the sifted ingredients into the sugar/egg blend until no dry streaks remain. Lastly, fold in the mini chocolate chips until even dispersed throughout the batter.
Measure batter out in heaping teaspoons and drop onto the prepared baking sheet, spacing 1 inch apart. Bake until golden on the edges, about 8-10 minutes. Let cookies cool on baking sheet for about 2 minutes. Then transfer to rack to completely cool.
***LAST YEAR:Chestnut Pie***