Some of my pictures come out actually decent, if I do say so myself.
These however, are not some of those pictures.
After I took them I thought,
What was I thinking?
I mean look at it! The cookies practically blend in with the plate and cutting board. There’s nothing there but bare cookies and almonds on a cutting board. Nothing in the background to jazz it up all fancy and whatnot. Nope, these cookies stand alone.
So why didn’t I take more pictures? Well by the time I looked at them they were all gone. Yep. That fast.
I’d like to think it wasn’t all by my own doing, but I’m pretty sure I played a big part in it.
But that is the one good thing about these cookies, is that they really are good enough to eat alone. They don’t need anything fancy to jazz them up because they already got enough delicious flavor to smack at you, so you do end up eating 2 or 3… or 4…
No one’s judging!
1/2 cup butter
1 cup white sugar
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
2 tablespoons milk
1 cup confectioners’ sugar
1/4 teaspoon almond extract
1/4 cup milk
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.