Ingredients:
- 1 cup unsalted butter, softened: Make sure the butter is at room temperature for easy mixing.
- 1 cup powdered sugar: This will give the cookies a sweet and slightly crumbly texture.
- 1 teaspoon vanilla extract: Adds a lovely flavor.
- 1 teaspoon almond extract: Enhances the almond flavor; be careful not to use too much as it can be potent.
- 2 cups all-purpose flour: The base of your cookie dough.
- 1/2 teaspoon baking powder: Helps the cookies rise slightly.
- 1/4 teaspoon salt: Balances the sweetness.
- 1 cup sliced almonds: For coating the cookies and adding a delightful crunch.
- 12 chocolate kisses or chocolate squares: For the classic topping that brings the cookies together.
Instructions:
- Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. - Prepare Your Baking Sheet:
Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes for easy cleanup. - Cream Together Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and powdered sugar on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes. - Incorporate Extracts:
Once the butter and sugar are well combined, add the vanilla and almond extracts. Mix on low speed until the extracts are fully incorporated, which should only take about 30 seconds. - Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour. - Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients. Mix on low speed until the dough just comes together. Avoid overmixing; a few flour streaks are okay as they will incorporate during shaping. - Prepare the Almond Coating:
Place the sliced almonds in a shallow dish. This will make it easier to coat the cookie balls. - Shape the Cookies:
Using your hands, roll the dough into small balls, about 1 inch in diameter. Then roll each ball in the sliced almonds, pressing gently to ensure they stick to the dough. - Arrange on Baking Sheet:
Place the almond-coated cookie balls on the prepared baking sheet, leaving about 2 inches of space between each ball to allow for spreading during baking. - Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Keep a close eye on them, as baking times can vary based on your oven. - Add Chocolate Kisses:
As soon as you remove the cookies from the oven, gently press a chocolate kiss or square into the center of each cookie. The heat from the cookies will slightly melt the chocolate, allowing it to adhere. - Cool Down:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit. - Serve and Enjoy:
Once cooled, your Blossom Almond Cookies are ready to serve! They make a great addition to cookie platters or as a delightful treat for yourself.
Tips and Variations:
- Storage: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the unbaked cookie dough balls. Just roll them in almonds and freeze, then bake from frozen, adding a couple of extra minutes to the baking time.
- Flavor Variations: For a twist, try adding a touch of citrus zest (like lemon or orange) to the dough for a fresh flavor.
- Nut Choices: If you prefer, you can substitute the sliced almonds with chopped walnuts or pecans for a different texture and taste.
These cookies are sure to be a hit at any gathering or simply as a sweet treat for yourself. Happy baking!