Today is a good day to bake some cookies. Sure, it's 85 degrees outside but so what? I'm a big believer in baking year round, instead of just during the winter holiday season. On a hot summer day, nothing goes better with a tall glass of lemonade than a freshly baked cookie.
This is a basic sugar recipe that makes soft, chewy cookies. I topped them with some sliced almonds but you can put whatever nuts you like on top. Or leave them naked. Because when it's hot outside, naked might be the way to go. For you and the cookies.
ALMOND SUGAR COOKIES
1 cup plus 1/4 cup white sugar
2 tablespoons brown sugar
1 cup softened unsalted butter
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1 egg
2 1/3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 sliced almonds
Preheat oven to 375 degrees.
Cream together one cup of the white sugar, the brown sugar and the butter until light and fluffy.
Thoroughly mix in the milk, egg and vanilla extract.
Sift together the flour, baking soda and salt.
Working in thirds, stir the flour mixture into the creamed butter mixture.
Chill dough for 30 minutes.
Roll slightly heaping tablespoons of the dough into balls. Roll the balls in the remaining sugar.
Place balls about two inches apart on a lightly greased cookie sheet. Press lightly with the bottom of a drinking glass to flatten a bit.
Gently press a sprinkling of the sliced almonds into the top of each cookie.
Bake for 9-11 minutes until very lightly browned. Cool on cookie sheet for five minutes before transferring to wire rack. Cool completely before eating.
Makes about 2 dozen cookies.
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