CRISPY ALMOND COOKIES

A while back, long before evil C-19 had struck and lockdown and anti-social distancing (or physical distancing as it's now called) had. come the New Normal, I bought a big glass cookie jar. I must have had a premonition that trying times were coming and that, to ease the inevitable depression, I'd be baking all kinds of cookies for comfort. The jar, which was bought at one of those cheap dollar stores that sells everything from plastic flowers to Christmas decorations, has been put to good use over the last five months. It makes me smile just to look at it, even when it's empty, which it isn't often. These cookies are favourites at home but be warned. I made a batch of them 2 days ago, 48 in all. As you can see from the jar, there aren't many left...very moreish!

INGREDIENTS

350g (1 1/2 cups) unsalted butter, softened

200g (1 cup) soft brown sugar

200g (1 cup) caster sugar

2 large eggs

2 tsp vanilla extract

280g (2 1/4 cups) plain flour

1 tsp baking powder

pinch of salt

100g (1 cup) almond meal

a handful of sliced blanched almonds to decorate

METHOD

Preheat oven to 200C

In a stand mixer or food processor, cream the butter and sugars together until thoroughly blended.

Add eggs and vanilla and blend again.

Combine flour, baking powder and salt in another bowl.

Place flour mixture into a fine sieve over your original mixing bowl and using a wooden spoon, sieve all the dry ingredients into your butter/sugar mix.

Beat again.

Stir in your almond meal.

Take a pinch of the mixture between your fingers and roll into a little ball about the size of a marble.

Place on ungreased cookie sheet and flatten with your middle finger and forefinger. Add a few sliced almonds to the top of each one. Bake for around 10 minutes or until brown.

Remove tray from oven and let cool a little before carefully, using a flat spatula, removing cookies to a wire rack to cool completely.

Repeat until all cookie dough has been used.

Fill cookie jar.