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!