Share your Recipe Thursdays… {Almond Cookies}

I love cookies. All kinds.

I love to sit and sip on a cup of tea and if there’s a plate of cookies on the table so much the better.

It’s so easy to reach for that one delectable cookie and pop it into your mouth.

The kids love to sit, drink a glass of milk and have a cookie or two.

I found this recipe on the back of of a carton of Publix butter.

I love almonds and anything almond flavored. So, I thought, I’d give these a try… and was amazed by how fast they disappeared once they were done.

I’ve already had many requests for more!!!

Ingredients:

3/4 cup butter, softened

1/2 cup of sugar

1 egg

1 teaspoon almond extract

2 cups all-purpose flour

some extra sugar

Frosting:

2 tablespoons butter, melted

1 1/4 cups confectioners’sugar

1 tablespoon almond extract

1-2 tablespoon milk

chopped or sliced almonds

Directions:

Preheat oven to 350°.

Beat butter and sugar in a large bowl, with an electric mixer on high speed until creamy.

Add the egg, almond extract and mix well.

Gradually add flour, mix well.

Roll dough into 1 inch balls, place 2 inches apart on cookie sheet and dip a flat-bottomed glass into sugar and flatten balls.

Bake for 10-12 minutes, until bottom of cookies are golden brown.

Cool completely.

Spread frosting on cool cookies and sprinkle with almonds.

Enjoy!!!



I’m baking… Vanilla Pound Cake

A few weeks ago, the week before Easter to be precise, I got the urge to try my hand at baking again. Not just the quick out of the box kind of baking. I wanted to start from scratch, measure the ingredients myself and try my luck.

My first project (for Easter)  were Hot Cross Buns after seeing recipes on both The Momalog.com  and The Pioneer Woman.com. I was kind of scared dealing with yeast for the first time and was afraid the dough wouldn’t rise properly. I needn’t have worried, things worked out beautifully and my love for baking was re-awakened.

I love the step by step process, the measuring and sifting and mixing. It relaxes me.

 

For my next baking recipe I chose one of my favorite cakes–a vanilla pound cake–that’s also easy to make and uses only a few basic ingredients. The recipe I used is from Food.com.

Ingredients: 

2 cups of sugar

1 cup of unsalted butter, melted

4 eggs

4 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1 cup milk

 

Directions:

1. Heat oven to 350°F.

2. Combine sugar and melted butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla, beat until well mixed.

3. Stir together flour and baking powder in a small bowl. Gradually add flour mixture alternatively with milk, to butter mixture, beating at low speed until well mixed. (This is were a stand-mixer comes in handy. I did it with my hand-mixer and it worked ok because I’m able to crack eggs with one hand but it does get a little dicey at times.) :)

4. Pour batter into greased and floured 10-inch Bundt cake pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for ten minutes. Remove from pan.

Frosting  recipe thanks to the lovely Giada De Laurentiis.

Ingredients:

1/2 cup (1 stick) butter, at room temperature

3 cups powdered sugar

1/4 cup whole milk, at room temperature

1 teaspoon pure vanilla extract

Directions:

In a medium bowl, using an electric hand-mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

 

I took this Pound Cake to my neighbors for Easter and everyone loved it. I like the fact that I can change the flavor of the cake by substituting vanilla for another flavoring but use the same basic recipe.