Recently, I reunited with a childhood friend on Facebook. When we were young, Becky and I were inseparable, so catching up with her online has brought back quite a few fond memories. Becky told me that she checked out my blog in search of some cookie recipes and found that I only had the recipe for Fudgy Cocoa Brownies to offer her sweet tooth. Gasp!
It occurred to me that I had yet to transfer a cookie recipe I had posted to my personal blog back in July, so in honor of old friends, here's my recipe for Orange Almond Cookies, adapted from a recipe for Orange Poppy Seed Cookies on Simply Recipes.
Orange Almond Cookies (makes about 2 dozen cookies)
(adapted from Simply Recipes)
2/3 cup granulated sugar
1/2 cup butter, at room temperature
1 large brown egg, at room temperature
1 tablespoon orange zest
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
Pinch of kosher salt
1/4 cup slivered almonds, toasted
Preheat oven to 350°F. While the oven is preheating, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the egg and orange zest. Beat for 30 seconds, scraping down the bowl part way through to ensure even mixing.
In a separate bowl, mix together the flour, baking soda, and salt. Slowly incorporate the dry ingredients into the butter mixture until just combined. Fold in the toasted almonds.
Place heaping teaspoonfuls on a parchment-lined baking sheet, allowing the cookies ample space, as they will spread as they bake. Bake for 10-12 minutes or until the cookies just begin to turn golden around the edges. Remove from the oven. Let sit on the baking sheet for 1-2 minutes so the cookies can solidify a bit, then transfer them to a wire rack to cool completely.
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