杏仁餅幹

從私房取經已久，終於下定決心出來冒個泡。跟各位大蝦相比，我還是個半出茅廬的小學生，這次也是第一次在文學城寫博貼圖。還請各位大俠多多指正。

以前從沒有make cookie from scratch - 曾經買過超市裏那種cookie dough，烤一下就可以吃。可是美國人超市裏賣的現成的baking stuff基本上是甜得不能入口的。有一次同事女兒生日tea party上，嚐了同事媽媽home made的almond cookie，微甜的口味帶出濃濃的butter香，非常喜歡。問她討來了recipe一看，好像不是很複雜。而且家裏也有現成的原料，所以就試做了一下。沒想到居然迷上了。

先看一看成品：
< img src="http://i39.tinypic.com/2en6ez9.jpg" border= 0 >

Ingredients:

All-purpose flour, 2 cups

Crushed almond, 2 cups (I used one cup and half)

Sweeten butter, 8 ozs (2 sticks. I used unsalted butter though)

Sugar (white), 1/2 cup

Vanilla extract, 1 teaspoon

 

Steps: 

1. Put butter out overnight to soften. 

2. Mix well and make a smooth dough out of all of the above ingredients. 

3. Form them into small balls. 

4. Lay them on a cookie sheet. 

5. Bake at preheated 350 degree oven on top shelf for 15 minutes. 

6. Turn off oven and then let them stay in for another 15 minutes. 

 

YY's tips:

- If you forget to put butter in room temperature ahead of time, put the butter sticks into a Ziplock (or, a better option, use 可愛可保鮮袋) and soak in warm water - this would shorten the time for softening butter to about 30 minutes.
- For variation, you can add 2~4 table spoon cocoa powder or green tea powder.

- You can just use your hands to mix the ingredients into a dough.

- I used an ice-cream scoop (smallest size, bought from Williams-Sonoma) to make the balls, which makes the cookie look prettier.

Cookie and a cup of English breakfast tea - what a life!