Detective Garza ~ “I know I said no one at my birthday party wanted dessert, but about an hour after dinner was over these Almond Cookies appeared on the table. I’m not a big dessert fan, but these cookies were wonderful. A combination of orange, vanilla, and almonds, they have a chewy outside and soft inside. They also taste great with the coffees that also magically appeared.
I suspect that the wait staff is trying to sober us up a bit since we’ve polished off the bottle of scotch and were loudly debating about what to order next. But the coffee and cookies are a perfect way to end this dinner with my boys. I’d almost forgotten that while my buddies have tomorrow morning off from work, I need to be at the police station by nine a.m.
But instead of leaving, I grab another two cookies in a silent protest. I’ll get in when I get in. In the meantime, it’s back to our conversation about our favorite subject: the women we love.”
Garza’s Almond Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons almond extract
- 3 ½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- Sliced Almonds for topping cookies
Instructions
-
Preheat the oven to 350℉. Line a large baking sheet with parchment paper.
-
In a large bowl, cream together with an electric mixer the butter and sugar. Slowly add in the eggs and almond extract.
-
In a separate bowl, combine all the dry ingredients. Slowly beat the flour mixture into the butter mixture. Beat until you have a nice, smooth dough.
-
Using a cookie scoop, scoop the dough on the baking sheet, about 2" apart. Gently press the sliced almonds into the top of the cookies and bake for 12-15 minutes or until the edges are brown and the middles are soft.
Transfer the cookies to a wire cooling rack. Cool completely and store in an airtight container for up to 5 days.
Serving is 1 cookie per person.
