11-18-2013, 01:03 PM
Almond Cream Cheese Buttered Sugarcookies
You need to go no further, if you really cook. You can figure it out just from the title.
Butter sugar cookies are everywhere. The most irritating commercial examples include such thing as as palm oil.
Palm oil is cheap, and really repulsive. At one time, it only saw use in compasses. Really cheap compasses.
Here is what you need to do: take any decent butter sugar cookies recipe, and reduce the butter by half, and fill in that half with thoroughly subdued cream cheese.
If your recipe doesn't include butter, toss the damn thing away. Get a better butter sugar cookies recipe.
While groping the ingredients into something like cookie dough, add a few drops of almond extract. Do not mistake Cyanide for almond extract, unless you really want to use Cyanide, and live in an Agatha Christie world.
Place a teaspoon-sized and shaped cookie dough dollop on your heavily buttered and sugary egg yolk enhanced cookie pan. Repeat, copiously. And when you are done, firmly place half an almond on each dollop, and slather then with the egg-yolk/sugar concoction. (You have course have prepared it beforehand; the whites are used later for meringues. Your sisters do so much like meringues.) Sprinkle some really coarse sugar crystals on top. These can be difficult to find, so you just may have to make your own. It's easy- just place a saturated water/sugar solution in a pan, and let it dry thoroughly. Whack crudely with a mallet, and there you are- coarse sugar crystals. You can flavour the solution beforehand with a few drops of whatever.
This is a result- a cookie with a thin hard crust, and a chewy almond center. It keeps for days, unlike regular sugar cookies, and when the centers do start to eventually dry out, just dunk a cookie for a couple of seconds in a nice cup of tea, and then place between the tongue and the roof of your mouth, and squeeze, and suck the life out of it.
Eustace
You need to go no further, if you really cook. You can figure it out just from the title.
Butter sugar cookies are everywhere. The most irritating commercial examples include such thing as as palm oil.
Palm oil is cheap, and really repulsive. At one time, it only saw use in compasses. Really cheap compasses.
Here is what you need to do: take any decent butter sugar cookies recipe, and reduce the butter by half, and fill in that half with thoroughly subdued cream cheese.
If your recipe doesn't include butter, toss the damn thing away. Get a better butter sugar cookies recipe.
While groping the ingredients into something like cookie dough, add a few drops of almond extract. Do not mistake Cyanide for almond extract, unless you really want to use Cyanide, and live in an Agatha Christie world.
Place a teaspoon-sized and shaped cookie dough dollop on your heavily buttered and sugary egg yolk enhanced cookie pan. Repeat, copiously. And when you are done, firmly place half an almond on each dollop, and slather then with the egg-yolk/sugar concoction. (You have course have prepared it beforehand; the whites are used later for meringues. Your sisters do so much like meringues.) Sprinkle some really coarse sugar crystals on top. These can be difficult to find, so you just may have to make your own. It's easy- just place a saturated water/sugar solution in a pan, and let it dry thoroughly. Whack crudely with a mallet, and there you are- coarse sugar crystals. You can flavour the solution beforehand with a few drops of whatever.
This is a result- a cookie with a thin hard crust, and a chewy almond center. It keeps for days, unlike regular sugar cookies, and when the centers do start to eventually dry out, just dunk a cookie for a couple of seconds in a nice cup of tea, and then place between the tongue and the roof of your mouth, and squeeze, and suck the life out of it.
Eustace