What happens when you wait too long to take part in a blogging event? Well, if it’s Food Blogga’s wonderful “Eat Christmas Cookies” event and you have the opportunity to review (and drool over) all the entries as they come in, you find that many of the Christmas cookie recipes you had thought about making were, in some form or another, already covered.
Stupid procrastination.What to do, what to do? This meant serious business. I clicked over to our “Sounds of the Season” cable music channel and dug out one of my cookbooks (The Complete Cookie Book by Elizabeth Wolf Cohen, in case you were wondering) for inspiration. I was looking for something different than everything else on my baking list and I found it just a few pages in… Swedish Almond Wafers. Of course, I couldn’t leave well enough alone and tweaked the recipe just a bit, but either way they’d be wonderful. These thin little cookies are delicate and lacy, but pack a lovely, buttery taste. Such a nice contrast to the thick, chewy cookies I’ve been baking lately.
These definitely aren’t made for shipping, but I know they’re going to be a hit on the cookie platter! And so… let the Holibaking continue! (Dear Santa… please bring me a bigger kitchen!)
Sort of like a snowflake, don’t you think?
Swedish Almond Cookies
(adapted from The Complete Cookie Book)
3/4 cup slivered almonds
1/2 cup granulated sugar
1/2 cup unsalted butter, cut into pieces
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons light cream
2 dashes ground cinnamon
Preheat oven to 350 F. Lightly grease (or line with silpats) two large baking sheets. In a food processor, process almonds until very finely ground (do not overgrind or they’ll form a paste). Add sugar and pulse a few more times to break down the sugar to a superfine consistency and ensure the almonds are evenly ground.
Combine the almond mixture, butter, flour, salt, cream and cinnamon in a medium, heavy-bottomed saucepan, and cook over medium heat until butter is melted and the batter is smooth. Remove from heat.
Drop by scant teaspoonfuls onto cookie sheet, 3-4 inches apart (the cookies will spread a lot). Bake 3-5 minutes, until lightly brown at the edges and bubbling in the center. Remove baking sheet to wire rack and cool slightly.
When edges are firm enough to lift, use a thin spatula (my offset spatula worked great for this) to remove cookies to wire racks to cool completely. Repeat with remaining batter, cooling (and regreasing if necessary) between each batch.
Cookies should be stored in airtight containers with wax paper between layers. They are *very* fragile.
By the way… what an honor to have this cookie make the top ten over at the cookie roundup! As a finalist, I’m in the running to win Sherry Yard’s Desserts by the Yard. If you feel so inspired, please jump over to the Food Blogga site and place your vote – for me (please!) or for any one of the other very worthy finalists!