Saturday was a wierd day. I woke with a hurting heart, aching for those families in CT and those lost children. I hugged my 1st grader tight, grateful that my own was safe, wishing that everyone's little ones could be safe as well. We went on with our day - first up was soccer. In the cold and wet and wind, the numbers were down but the boys were as enthusiastic as ever. Luckily for them (and for us) this week's snack parents appeared with hot chocolate and donuts for everyone - a wonderful treat for frozen and damp boys and parents.
When we got home I got to work making Almond Cookies and the boy (with a bit of help from his dad) got down to the serious work of decorating our tree. A couple of hours later the house was filled with the aroma of baked cookies, butter and almonds and the twinkling lights of a decorated tree. It didn't cure my aching heart or stay my tears (as my cousin wrote - do they know we are crying with them?) it did feel a tiny bit better in our house.
1 c soft butter
1 c sugar
2 egg yolks
2 tsp almond extract
2 c flour
1/4 tsp salt
1 c ground almonds (do this in your food processor)
Preheat the oven to 300 deg F.
Cream the butter and sugar until fluffy. Add the egg yolks and almond extract and beat until incorporated.
Add the flour, salt and ground almonds and mix until all is blended in. Scoop dough in approximately 1 teaspoon scoops of batter onto an ungreased cookie sheet, flattening the dough with the bottom of a drinking glass.
Bake for 12-15 minutes until the bottoms are very lightly browned. Lift the cookies off the sheets and let cool on a rack. The cookies will keep in an airtight tin for a couple of weeks. Makes about 3 dozen cookies.
Note: ground almonds with the skins on with give the cookies brown flecks as pictured above. Ground almonds without skins will give a more uniformly coloured cookie. Both ways taste delicious.