The good news is that the trade winds are back so it was much nicer to be baking without the excessive heat and humidity. The bad news is that the Red Sox are out of post-season play. Oh well, there is always next year! This recipe is similar to the previous recipe but calls for powdered sugar instead of granulated sugar and a bit of almond flavoring in addition to the vanilla. Whether it was the weather or the recipe, this dough was easier to roll and transfer to the baking sheet. Each cookie was supposed to be 1/16th of an inch but there was no way to make them that thin. I did the best I could which was about 1/8th to 1/4 inch thick. They had to cook a bit longer also and I found that keeping them in until more of the cookie was golden brown than just the edges was also helpful to keep them on the crunchy side. Of the two kinds of sugar cookies, both Guido and I liked this recipe the best---more flavor!
would you actually consider changing our holiday sugar cookie recipe to one of these? just curious to know how good these are in relation to our ol' standby... love you!
ReplyDeleteI agree these have more flavor. They were also a big hit at UH. They were gone relatively quick, and word spread through the office quickly.
ReplyDelete