I’ve made this recipe a few times. I’ve added almond flour, coconut oil, etc but this is the basic recipe that gets devoured. The end result is a cookie that is crunchy and melts in your mouth. Just what I was looking for to enjoy with a cup of coffee in the afternoon. I’ve even made “mini-cookies” for our afternoon tea party with the girls and their dollies. The smaller the dough balls reduces the baking time (obviously) but it was fun to have doll-sized cookies for our tea party today.
My Love swears these are not Chinese Almond Cookies as I didn’t include almond flour in the final version. Although technically, I didn’t use a little almond flour in a blend…but certainly not the amount I had put in the other batches. And while e the other batches were tasty, this one met with picky-kid approval. They are thinner than the Chinese almond cookies I remember too but they taste the same. I’ve been vacillating on the title for this post but meh…..it’s on the photo. Ah well.