Quote:
Originally Posted by MadeInMichigan  Tonite I'm making salad with arugula, pine nuts, cherry tomatoes, parmesan cheese and an oil and balsamic vinegar.
Main course, veal scallopini with sauted morel mushrooms and grilled asparagus drizzled with lemon juice.
Dessert.....hmmmm...not sure. |
with this.... Hmmm... Try these
almond crisp cookies
4 T. unsalted butter
1/2 c. granulated sugar
1 t. molasses
2 T. heavy cream
1/2 t. almond extract
1/3 c. finely chopped toasted almonds
1/4 c. all purpose flour, spooned and leveled
1/4 t. kosher salt
Directions:
1. Combine the butter, granulated sugar, molasses, cream, and almond extract in a saucepan. Boil, stirring until the sugar dissolves, about one minute.
2. Turn heat to low and stir in toasted almonds, flour, and salt.
3. Working quickly, drop level teaspoons of dough onto parchment-lined cookie sheets. Space the cookies about 3 inches apart to allow for spreading.
4. Bake at 350 degrees until golden brown, about 8 to 10 minutes. Rotate cookie sheets halfway through cooking. Slide parchment off cookie sheets onto wire racks to allow cookies to cool.
Recipe yields approximately 30 cookies.
Tips for making these cookies:
Chop your toasted almonds up very fine. Have your oven preheated to 350 degrees, and have your cookie sheets pre-lined with parchment paper so they're ready to go when the dough is mixed. Keep the dough warm and work quickly when dropping the cookies onto the baking sheets. This is where I took a wrong turn with my second batch -- once the dough hardens, it won't spread as it bakes.
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