I had all good intentions to continue blogging but, as you see, it hasn't happened. The book is nearing completion so it's been getting all of my words. So close!
I did make time to bake this weekend, though. I found a new baking blog, Sally's Baking Addiction, and she is doing something called a cookiepalooza at the moment. I'm not normally a cookie baker (this is really because I am too lazy to line the trays) but I decided I needed to clear out my baking supplies and this recipe suited my needs.
250g softened butter
250g icing sugar, divided
2 tsps almond extract
300g plain flour
200g packet of flaked almonds that are almost out of date (this last bit optional)
Toast the almonds in the oven for 5 minutes until golden brown. Meanwhile, beat the butter until it's soft and smooth, around 2 minutes. Add 100g icing sugar and beat until combined. Then add the almond extract and beat. Add the flour and doubt this will ever work. Be surprised when it comes together nicely. Challenge your stand mixer one last time by mixing in the flaked almonds and the sprinkles. These are optional, but festive. I used about a tube and a half.
Chill the dough for about half an hour - if you forget, let it soften a bit when you get it out of the fridge as this makes it easier to roll. Roll tablespoonsful into balls and bake on lined baking sheets for about 15 minutes at 180 degrees, until golden brown. Allow them to cool slightly while you place the rest of the icing sugar in a lidded bowl or box (ice cream tub is ideal). Add the cookies in batches, put the lid on and shake gently until coated. Use tongs to put them on a wire rack. When completely cold, roll in the icing sugar once more. Gift to someone whose teeth you don't care about (a quote from Mr Z).