almond lover's cookies

Almond Lover's Cookies
alright, so I confess, frankly speaking, i'm not much of an almond lover. i reckon that my immense dislike of the flavor had arisen from the emergence of the overpowering aroma from the almond syrup added to our usual bowl or tau-huey (soya beancurd). I never quite had the penchant for this added flavor and often deteste the strong smell it commanded even before you had put a spoonful of beancurd to your mouth.

but somehow, the beautiful bottle of amaretto (almond liquer) sitting on my tabletop beckoned. i heeded to tis calling and found this beautful recipe which wld thrive from the strong presence of its tipsy derivative of almond. moreover it was friday, in the spirit of TGIF, i decided to bake a batch for the office pple.
sitting in my new porcelain cookie jar in the pantry... signed off with a lovely note on the side, it was no wonder these cookies were gone in a flash. They smelt, they loved and they munched and they asked for more...Best thing is that the recipe is pretty simple and the fresh batch of cookies can be churned out in a jiffy. so to all those interested in sinking your teeth into a batch of these awesome cookies, do try out the recipe yar!

Almond Lover's Cookies
adapted from allrecipes

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all purpose flour
1/2 cup ground almonds
2 tsp amaretto liqeur (substitute for almond extract and add a bit of vanilla powder for tt extra boost)

  1. Preheat the oven to 200degrees celsius
  2. Cream the butter and sugar together in a large bowl. Beat in the egg, amaretto and almonds. Gradually mix in flour until well blended. Drop by teaspoons 2 inches apart on an ungreased cookie sheet.
  3. Bake for 5-8 mins in the oven until cookies are lightly coloured. (note: for crisper cookies, press down the dough with a fork and bake for 8-10mins; cool on pan for 3 mins at least before cooling on rack)

extra tidbits: almonds are never enough are they; add sliced almonds or almonds bits on the tops of the cookies before baking for those extra crispy bits.

Now, I'm thinking what should i bake next week? some suggest brownies or anything chocolate given the approach of easter. hmph.. well, lets just wait and see yar.

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