Tuesday, February 18, 2014

Almond Sweets

I have to start this post off with an apology for not posting in over a month. I had a minor illness. A severe kindney infection sidelined me for awhile. Two trips to the ER, lots of meds, fluids and rest and I'm feeling good again. BP was amazing and took such good care of me. He was there to come get me, both ER visits, making sure I was getting my fluids and meds and keeping my family informed while I was constantly napping - those meds were intense. 

Finally it was time to get back into the kitchen....and what was on the menu - something for Ween. And of course BP and his dad got to try these out too. Both are fans. If you love almond cookies this is a must. This is a repost cookie wise. I apologize for some reporting of things. Most of my cookbooks are packed up and it's hard to find exactly what I'm looking for when I have to pull out 2 bins of cookbooks. 

Ween's boyfriend just had a pretty intense hand surgery and is recovering at home. So BP and I put together a themed care package for him and added these cookies for Ween. And the cookies are mainly a hope that she can figure out how to send us some muffins that BP loves and we can only get on Cape. 

Now I will say that Ween and her boyfriend have no clue we sent this off to them. We've talked about it but never said it would happen since there were issues with shipping the muffins. So when Thursday rolls around you two will have a great care package waiting for you. There is a whole tin of these cakey, almond deliciousness for you ween. Share if you want, I know how you love these :) 

Almond Sweets
makes about 48 cookies

2 1/2 cups all purpose flour
2 tsps baking powder
1/2 tsp salt
3 eggs
1/2 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1/4 tsp almond extract
Almond Icing

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or Silpats; set aside.  In a bowl stir together flour, baking powder and salt; set flour mixture aside.
In a large mixing bowl beat eggs, sugar, oil, vanilla and almond extract with an electric mixer until combined.  Beat in the flour a little at a time until completely mixed.
Drop dough by the teaspoon 1" apart on cookie sheet.  Bake for about 10 minutes until golden.  Transfer cookies to wire rack and let cool.  Frost with Almond Icing.

Almond Icing

In a medium bowl stir together 1 cup sifted powdered sugar, 1/4 tsp almond extract and 2-4 tsps milk to make a smooth, spreadable icing.  If desired, tint with food coloring. 
I highly suggest doubling this!