Description
About forty small, pale almond-topped drömmar-inspired cookies.
Ingredients
Scale
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1/3 cup Neutral oil
- 1/2 teaspoon Almond extract
- 2 cups All-purpose flour
- 1 teaspoon Food-grade baker's ammonia
- 1/4 teaspoon Fine salt
- 40 halves Blanched almond halves
Instructions
- Heat oven to 300°F and line two baking sheets with parchment. Cream 1/2 cup softened butter with 1 cup granulated sugar until evenly pale. Mix in 1/3 cup neutral oil gradually and 1/2 tsp almond extract.
- Whisk 2 cups flour with 1 tsp food-grade baker's ammonia and 1/4 tsp fine salt until evenly distributed. Stir into the butter mixture just until a cohesive dough forms. Do not confuse the specialty leavener with cleaning ammonia.
- Divide into forty small pieces, roll gently and flatten slightly on the lined trays with space for spread. Press one blanched almond half lightly onto each. Bake one tray at a time about 18–22 minutes until cookies are pale with faintly golden lower edges and visible cracks.
- Cool thoroughly on a rack in a ventilated kitchen before eating or boxing; baker's ammonia has a pronounced odor during baking that should dissipate from fully baked thin cookies. Record actual texture, aroma, spread and count in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: two sequential trays about 20 minutes each plus complete cooling; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 40 minutes
- Category: Cookies
Nutrition
- Serving Size: One small cookie