Lauren’s Tate’s Style Almond Cookies
Do you like the crispness of Tate’s but also want something buttery with almonds? How about some salt too to give it a salted caramel type flavor? If so, then this is the cookie for you! I have tried it a few different ways, so you can choose to tweak the recipe based on your preferences.
Lauren
Ingredients
- 1 1/2 cups softened salted butter
- 1 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking power
- 1/8 teaspoon salt
- 1 cup finely chopped almonds OR ~ 1-2 teaspoons almond extract
- Optional: sea salt flakes
Note: I’ve made this both with almonds and almond extract and did not alter the recipe other than this and both types turned out well. With almond extract the cookies are thinner and crisp faster because the dough has more liquid. I found the almond flavor more pronounced with the almond extract (depending on how heavy handed you are) and liked that. With the finely chopped almonds the almond flavor is more subtle and the texture with the almonds is quite nice.
Directions
- Preheat oven to 350 degrees
- Cream together butter and sugars, until light and fluffy, about 5 minutes.
- Add in eggs and vanilla (if using almond extract, add here) and beat again.
- Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
- Place dough in small scoops (~1” diameter) on a parchment lined baking sheet three inches apart (these cookies spread). If you like a salty taste, sprinkle sea salt flakes on top. Bake for 8-9 minutes or until edges turn golden (if you prefer a less crispy cookie, take out sooner, and these will be delicious and taste more like a sugar cookie. I personally like when they’re very crispy though). Let cool on baking sheet for 5 minutes before removing to racks to cool completely.
Adapted from: https://chocolatechocolateandmore.com/crisp-almond-cookies/
annualcookieparty.com 