I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Almond Butter Cookies

1 cup butter, softened
3/4 cup sugar
1 tsp. almond extract
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt

Heat oven to 400 degrees. Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.

Shape rounded teaspoons of dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten balls to 1/4 inch thickness with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.

GLAZE: 1/2 cup real semi-sweet chocolate chips
               2 tsp. shortening

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle or pipe top of cooled cookies, making tree design, if desired. (zig zag in tree shape). The balls can also be rolled in decorator sugar or finely chopped nuts before flattening, or you can press halved red or green candied cherries into cookies, or whole blanched almonds
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