{the weekly cookie} sugar and a hint of almonds

After the butter cookies last week, I needed a recipe that called for eggs. And I found one, and it went well, except for the almond flavor part. It’s my almond extract to blame, I am sure. But the recipe from Cody Kitchen Confections is a keeper.


You will need the following to make 5 dozens of these sweethearts:

  • 300g butter
  • 380g sugar (+ extra for
  • 550g flour
  • 2 eggs
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 tsp almond extract
This is how the cookie crumbles… Got it? 🙂

  • Add the flour, cornstarch, salt and baking powder and set aside
  • Beat sugar and butter until creamy
  • Add the eggs and almond extract and incorporate
  • Add the dry ingredients and fold in, first with the spatula, then using your hands
  • Refrigerate the dough for at least 30 minutes. In the meantime, preheat your over
  • Line your baking tray with parchment paper or grease you macaroon tray.
  • Make 2 cm balls of dough and roll them in sugar (at this point, I added extra 2 tsp almond extract in the sugar, for an added touch of almonds)
  • Press in shape with your fingers
  • Bake for 6-8 minutes let cool in the tray, since they are kind of fragile

They are yummy and the texture is divine, thanks to the cornstarch, I gather.

Baking anything nice this Sunday?

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