[EDITOR’S NOTE: THIS IS TASTE MARIN’S NEW FOOD EDITOR MEGAN HANSEN’S FIRST POST.]
If you have found your way to Taste Marin, then you’re probably a foodie like me who loves exploring local dining opportunities.
I’m always on the lookout for new restaurants, fresh goodies at farmers’ markets and opportunities to share my discoveries with friends.
As Taste Marin’s Food Editor, I will be sharing some of my favorite places with you.
I will also be divulging my tasty cookie recipes, complete with drool-worthy photographs of the treats.
To kick-off this experience, I’ll be sharing my delicious recipe for almond sandies.
One of the first things you should know about me is that I’m obsessed with butter. I’m not a fan of shortening and will use butter whenever possible unless experimenting with coconut oil.
That said, my recipe for almond sandies is buttery and rich. The cookies have the perfect amount of crunch and are especially satisfying when dipped into a cup of coffee.
But don’t take it from me, give the recipe a try!
Buttery, Rich Almond Sandies
- 1 cup softened butter
- 1 cup sugar
- 1 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- In a large bowl, cream the butter and sugar until light and fluffy. Mix in the almond extract.
- In another bowl, whisk together the flour, baking soda, baking powder and salt until combined. Gradually add the mixture to the creamed ingredients.
- Stir in the almonds.
- Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
- Bake at 300 degrees for about 22-24 minutes or until lightly browned.
- Cool for 1-2 minutes before removing to wire racks.