I must of looked at the recipe 5 times before I got started - just to make sure that it really didn't call for any butter. It really doesn't!! I was amazed by this fact! I don't think I've ever made a cookie that didn't call for butter or shortening in it. Away I went with my stand mixer mixing like crazy, and I must say that this is the easiest and quickest cookie recipe ever. Warning: if you don't have a stand mixer and use just a hand-held one, you will be holding it for at least 6 minutes - there is A LOT of mixing in this.
Once the dough was all ready, into my pastry gun it went (if you don't have a pastry bag, a Ziploc bag will work fantastic! I do it all the time when I bake at my parents. Just fill the bag and cut the tip of one of the corners). You don't have to do this part, you could always just scoop it out with a teaspoon and spread it out so they bake evenly. But they should look like this before they go into the oven......
|circles of dough|
|yum yum yum|
makes about 4 dozen
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp coarse salt
3 large eggs
1 1/4 cups sugar
1 tsp almond extract
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpats. Sift together flour, baking powder and salt into a bowl.
- Put eggs in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until eggs are fluffy, about 3 minutes. Gradually beat in the sugar until incorporated, about 3 minutes. Mix in almond extract. Reduce speed to low; mix in flour mixture. Transfer to pastry bag fitted with a 1/2" plain tip. Pipe 1 3/4" rounds onto baking sheets spacing 1/2" apart.
- Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8-9 minutes. Transfer cookies to wire racks to cool completely.