LET'S Bake Almond cookies!

hi.

There haven't been a post about my friends and I for more than a month if you notice. It's no exception today. HAHAHA!

I feel a tad guilty when my mum asks me to bring my mixer home cause I know I won't be doing that till I get a new oven at home plus my patience is greater than the ocean when I'm alone baking. Handheld? No problem.

I wish to get an ipad for my birthday. *shut eyes tight and pray*

Mixed raw and granulated sugar cause there wasn't enough.

It's my first time using shortening in cookies.

Apparently shortening, compared to butter, gives you cookies which are puffier and dough that don't spread so much when you bake.

You know when you bake cookies and they all join together to form a piece of giant flat cookie? Try replacing the half of the butter with same amount of shortening.

Standard step 1: Cream butter and sugar.

Step 2: Pour in egg(s) bit by bit.

Step 3: Add in 1 teaspoon of almond extract then pound a cup of almonds.

Pounded.

Step 4: mix in flour and baking soda.

Step 5: Stir in almonds.

Roll'em into balls before placing on greased pan.

Bake at 170C for 8 to 10 minutes.

The fist batch of cookies was charred cause the damned recipe said to bake at 200C.

See you!

Ingredients

• 1/2 cup (113g) butter, softened


• 1/2 cup (113g) shortening


• 1 teaspoon almond extract


• 1 cup of sugar


• 1 egg


• 2 cups all-purpose flour


• 1 teaspoon baking soda

Directions

1. In a mixing bowl, cream butter, shortening, almond extract and sugar.


2. Beat in egg.


3. Combine flour and baking soda; gradually add to the creamed mixture.


4. Roll into  balls. Place 2 in. apart on ungreased baking sheets.


5. Bake at 170C for 8-10 minutes or until lightly browned.


6. Remove to wire racks to cool.

*click* Here's a site I found for you to troubleshoot your cookies. *click*