Monday, July 23, 2012


   This excellent cookie recipe comes from www.codykitchenconfections.blogspot.com.
These look like little fluffy, sugary cookies......I'll have a dozen to go please!  Good luck!

  Some people have different aversions when it comes to things like oatmeal raisin (raisins? ew!) or chocolate chip (some like thick and fluffy, others like thin and "greasy"), but no one can really complain when it comes to good 'ole plain sugar cookies.

I like my sugar cookies thick, fluffy, chewy and soft. Cornstarch is an ingredient that keeps baked goods from spreading, so I knew I wanted to add some into this recipe to keep the cookies from getting too flat. I played around with the proportions and ingredients (using both cake flour and all purpose) and settled on the recipe below.

I love me some almond flavoring, but you could definitely flavor these to your liking. I love the twist that almond extract gives these cookies, but using another extract won't affect the texture of the cookie.

I'm not trying to toot my own horn, but these are the best sugar cookies I've ever had. No lie. I made them pretty small, but I'm sure you could make them larger if you were willing to adjust the baking time.


Soft and Chewy Almond Sugar Cookies

(Printable Recipe)

1 1/2 C white sugar
2/3 C butter (cold)
2/3 C shortening (room temp)
2 eggs
2 tsp almond extract
2 1/2 C cake flour
1 C all purpose flour
2 tsp cornstarch
2 tsp baking powder
1 tsp salt
sugar in the raw (I like raw sugar for this, but any coarse sugar would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Stir to combine until dough forms.

Form dough into walnut sized balls (I used a small cookie scoop) and roll in raw sugar. Place on prepared pan.

Bake for 4 minutes. Open oven and quickly press each cookie to desired thickness with back of spoon. Bake for additional 4 minutes (8 minutes total).

Remove to cooling rack. Allow to cool completely.

A few tips:

~You'll need to flatten the cookies mid-bake, because the cornstarch will keep them from doing so otherwise. If you don't they will literally bake in the walnut sized ball shape.
~DO NOT bake longer than 8 minutes!! They may seem under-baked, but when they cool they will firm up.

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