After bragging about my well-stocked kitchen on Twitter, I settled in to bake Spicy Lemon Butter Cookies — a long-standing recipe in my “to be baked” folder — only to discover . . . well, my pantry was stocked. Until I used up all my ingredients.
Gone were two staples of any baker’s repertoire: nutmeg and vanilla extract. Vanilla extract. I mean, seriously? We’re out of vanilla? Rookie mistake to not check and see if we had vanilla. I was cocky, friends, and I’ll admit it: I was wrong.
Wrong.
Still, I was in the mood to bake. So I improvised. The vanilla became almond, my most favorite of all flavors; and the nutmeg became extra cinnamon, which I added generously. If I’d been on my A-game, I would have thought to substitute cardamom — the most exotic of all spices in my pantry.
But I wasn’t. I was flustered.
Despite my frequent dessert-baking, I still consider myself an amateur. Cookies scare me. Unlike cupcakes, which have a foolproof pull-out-a-toothpick way of checking doneness, you can’t really tell if cookies are done until they’re . . . done. Or, in my case, “extra crispy.”
They were still delicious. Light, fluffy, and with a very distinct almond taste (and aroma!) I love. I could definitely see these at a summer or spring party, and I’m sure they’d be pretty if you didn’t make them as large as I did! Abide by the 1-inch-size cookie ball rule, friends. Abide. They spread.
Almond Lemon Butter Cookies
Adapted from WordFlux’s Spicy Lemon Butter Cookies
Ingredients:
1 cup (2 sticks) of unsalted butter, softened
1 cup sugar
pinch of salt
1 egg
1 tsp almond extract
1 tsp cinnamon
1 tsp lemon zest
2 cups unbleached flour
Directions:
Beat butter, sugar, salt, egg, almond, cinnamon and lemon zest in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in flour on low-speed until well mixed. Refrigerate 1 hour. Alternatively, you can shape the dough into a log and wrap in a parchment paper before putting in the fridge.
Preheat oven to 350°F. Shape dough into 1-inch balls or, in case you have made a log, slice the dough. Place on ungreased baking sheets. Flatten with a fork.
Bake 12 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in an airtight container.
For more delicious and food-related posts (recipes, novels, and more!), head over to Weekend Cooking, hosted by Beth Fish Reads.