I can’t sleep.  My alarm is set for 5:30am so I can be at the gym by 6:00am, but I have a hunch that’s not going to happen.  Instead, I’ll tell you about some cookies I made not to long ago.

I’m a fan of dipping and dunking.  Some call it bad manners.  I call it delicious.

Molasses Almond Tea Cookies

inspired by Smitten Kitchen’s Graham Crackers

1/2 cup all purpose flour
3/4 cup +1 tbsp whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
3 1/2 tbsp butter
1/6 cup (about 75 grams) molasses
2 1/2 tbsp milk
1 1/2 tsp almond extract
1/2 tsp vanilla extract

Place all the ingredients in the food processor.  Pulse into the dough turns into a ball.  Wrap the dough in plastic wrap and chill in the freezer for 30 minutes or in the fridge for 2 hours.

Once the dough is chilled, preheat the oven to 375F.  Roll the dough on a clean floured surface and cut into desired shape.  I used the little cap on my blender top to cut out ovalish shapes.

Place on a greased baking sheet and bake 7-10 minutes, or until golden on the egdes.

Allow to cool and serve with tea.

This will make 2 dozen (or so depending on the size/shape) crispy, chewy and delicious cookies that are perfect for dipping in hot coffee or tea.  Also perfect for the dreary weather we’ve been having these days.

Side note: these are delicious made into ice cream sandwiches with banana soft serve.

I should probably try to sleep.  Tomorrow is the first of class (thank goodness) and training at a new part-time job!  I guess it’s not for sure if I got it or not but after tomorrow I should know.

Have a lovely day!