ALMOND FLOUR BUTTER COOKIES
(Scroll down for recipe)
This comes from my grandmother's recipe, affectionately known as Tee-Tee's Cookies. Just to explain, when I was a baby my grandmother would stand over my crib, tickle my belly and go tee-tee-tee-tee. Hence, Grandma Tee-Tee.
I always thought my grandmother's cookies tasted better than other butter cookies but only recently when I have revisited the recipe do I understand why. She used twice as much butter as other recipes I have seen!
To adapt this recipe to my eating lifestyle, I use almond flour instead of regular flour. I also add some baking powder to help them rise. Her original recipe calls for almond extract. I used vanilla as I couldn't easily find the almond extract. But you know what? I really like the flavor. These cookies cook in about half the time or less as the original recipe. They come out of the oven soft and need to cool to firm up. They will have a slightly crumbly texture that will melt in your mouth.
If you want to make the original with flour, follow the same recipe, minus the baking powder and cook for 20 - 30 minutes after making the impressions.
1/2 lb (2 sticks) unsalted butter room temperature
1 egg yolk
1/2 cup sugar
2 cups almond flour
1 tsp vanilla extract OR almond extract
1/2 tsp baking powder
strawberry jam (or any jam you like)
Preheat oven to 350 F or 325 F convection bake.
Combine sugar and butter (I like using the back of wooden spoon).
Add egg yolk and extract. Combine.
Add baking powder and begin adding flour gradually, again I like using the back of a wooden spoon to combine.
Make little balls about 1/2" - 3/4" in diameter and place on cookie sheet well spaced apart. Do not butter cookie sheet.
Place in oven. After about 5 or so minutes make depressions in center of cookies with thimble or utensil.
Bake approximately 10 minutes or even less until cookies are golden. The cookies will be soft at this point. They will harden when cool.
Fill center of cookies with a dollop of jam either when hot - the jam will melt a bit, or when cooled.