Almond is one of those distinctive flavors that can be added to both sweet and savory dishes to make them multi dimensional. This particular cookie is a variation of my classic snickerdoodle formula, with just a touch of almond extract and a bit of brown sugar incorporated for richness. The flavor profile that results does very well as a softie (my term for a small, moist, cake-like cookie) and really verges on perfection with a creamy crown of buttery frosting piped on top. If you don’t have piping tips handy, you can always scoop your frosting into a zip top bag, seal it and snip just the very corner to create a simple pastry bag for decorating. Also, if you have an extra moment it is well worth lightly toasting the almonds in a dry pan over low heat before garnishing the cookies. Just keep an eye on them and move them around the pan to avoid burning, and this will let the almond shine in all of its roasty goodness.
Don’t underestimate the versatility of this basic softie recipe next time you are bored with your usual repertoire of sweets. When you sub the almond extract for vanilla, the possibilities become endless. Roll around to coat in cinnamon sugar before baking for easy snickerdoodles, or add M & M’s or Reese’s Pieces for a candy studded softie. For a seasonal twist, introduce peppermint to the mix during holiday time or dried cranberries with a white chocolate drizzle. You can even play with the sugar ratio, subbing more white sugar for a delicate and crumbly cookie or more brown sugar for moisture and softness. Whatever you do, make extra!
Here’s the recipe:
Almond Softies with Vanilla Cream Cheese Frosting
½ cup butter (1 stick)
½ cup sugar
¼ cup brown sugar
1 large egg
½ teaspoon almond extract
1 teaspoon baking powder
¼ teaspoon salt
1¾ cups all purpose flour
1 batch Vanilla Cream Cheese Frosting recipe (below)
¼ cup toasted almond pieces to garnish
In a mixer bowl fitted with the paddle attachment, cream together the butter and sugar for about 4 minutes until fluffy. Add the egg and almond extract, beat until everything is creamy. Sift together the baking powder, salt and flour and add to the wet ingredients in 2-3 phases, mixing just until combined. Form rounded tablespoons into a smooth ball. Place on silpat or parchment paper and do not flatten.
Bake at 375 degrees for 11 minutes or until just beginning to brown lightly around the edges. Frost when completely cooled and garnish with chopped almonds. Makes approximately 22 cookies.
Vanilla Cream Cheese Frosting
4 ounces cream cheese, at room temperature
½ cup butter (1 stick), at room temperature
1 teaspoon pure vanilla extract
3 cups powdered sugar, sifted
Whip the cream cheese and butter together with a mixer until creamy. Add the vanilla and then the powdered sugar one cup at a time. Blend until fully incorporated and add additional sugar ½ cup at a time to reach the desired thickness if needed.
