Almond Butter Cookies

The older (and hopefully wiser) that I’m getting, the more I truly believe that a happy and healthy life is a balanced life. Work hard, but get in some rest and relaxation. Spend time with friends and family. Eat healthy, but indulge.

So for the end of 2013 I allowed myself a true break. From my day job and from writing. Oh believe me, I was cooking. Lots and lots of cooking (because I can never do too much of that).

I needed a bit of a break from TRYING to be witty, profound, entertaining and educational. I just needed a break.

It was just what I needed. Time was spent enjoying time of with Wes, spending time with my brother Joshua and the rest of the family eating, drinking and being merry.

Oh yes, and we adopted a cat. Not any cat. A wild cat with no previous human contact. Because apparently I only like really difficult things. She decided to go in my cousin’s chimney before we came to pick her up.

If you really want to piss of a cat, I advise you bathe soot off of her.

But she is coming around.

And I’m finishing of a great year of adventure, travel and growth with the best present of all.

An end of the year visit from my sister from another mister who lives on the other side of the world.

We will be ringing in the New Year in Los Angeles where our friendship began with our loves and tons of friends. And possibly the karaoke machine Wes and I got for Christmas.

These cookies are the perfect addition to any midnight gathering and are a great way to splurge before you begin all those resolutions.

You will need…

1 cup butter at room temperature (2 sticks)

½ teaspoon almond extract

2 cups all-purpose flour

¾ cup finely ground salted and roasted almonds

4 tablespoons powdered sugar plus 1/4 cup for dusting

Chocolate candies for topping

In a large bowl or the bowl of your stand mixer, cream the butter and sugar until it is smooth.

Slowly add in the flour, one cup at a time until smooth.

Then, fold in the almonds.

Roll the dough into a ball and wrap it up in plastic wrap. Refrigerate for at least 3 hours and up to 3 days.

When you are ready to bake, preheat the oven to 350 degrees.

Roll the cold dough in between your palms to make little 1 inch balls.

Lay the ball out on the baking sheet and top with a little chocolate candies.

Bake for 20 to 30 minutes and bake until golden brown. Remove them from the sheet and allow them to cool completely.

When they have completely cooled, sprinkle the cookies with powdered sugar and serve.

Love and Beer Floats and a Happy New Year!

Angela 

Almond Butter Cookies

1 cup butter at room temperature (2 sticks)

½ teaspoon almond extract

2 cups all-purpose flour

¾ cup finely ground salted and roasted almonds

4 tablespoons powdered sugar plus 1/4 cup for dusting

Chocolate candies for topping

In a large bowl or the bowl of your stand mixer, cream the butter and sugar until it is smooth.

Slowly add in the flour, one cup at a time until smooth.

Then, fold in the almonds.

Roll the dough into a ball and wrap it up in plastic wrap. Refrigerate for at least 3 hours and up to 3 days.

When you are ready to bake, preheat the oven to 350 degrees.

Roll the cold dough in between your palms to make little 1 inch balls.

Lay the ball out on the baking sheet and top with a little chocolate candies.

Bake for 20 to 30 minutes and bake until golden brown. Remove them from the sheet and allow them to cool completely.

When they have completely cooled, sprinkle the cookies with powdered sugar and serve.