I know, I know... It has been literally ages since I blogged about something, but life sometimes can be overwhelming. Sometimes in good ways, sometimes in ways that nobody should be conscious while going through some things.
Spring is in the air, the flower scents make my heart sing and I bake. Lately, a lot. At times I bake because I feel sad, other times I bake because I feel like to terrorize the world with cookies and hugs.
Today's baking was one of the later ones, where I want to conquer the world with cookies and I strongly believe that these cookies can literally stop the world from spinning, at least for a split second.
I won't be going with my rant for too long, as you might skip reading the recipe, so here we go:
For approximately 18-20 cookies you will need:
96 grams all purpose flour
30 grams ground almonds
85 grams butter (room temperature)
96 grams icing sugar (sifted)
¼ teaspoon salt
½ teaspoon vanilla essence
1 tablespoon rose water
1 large egg (room temperature)
About 50 grams icing sugar (sifted) for dusting
Sift the flour and almond meal in a bowl and set aside.
In a separate bowl, beat the butter with electric whisk until pale (about 2 minutes on medium speed). Add the sugar, salt, vanilla & rose water and beat on medium speed for about a minute, until amalgamated well.
Add the egg and beat about 15-20 seconds. Do not over-beat, as you’ll end up with tough cookies. (No pun intended).
On low speed, add the flour mixture and mix well until just incorporated. About a minute or so should do the trick.
Wrap the dough in cling film and let it chill in the fridge for 30-40 minutes.
Preheat the oven to 175 degrees Celsius and put the rack in the lower third of the oven.
With floured hands pinch small balls of dough, roll them gently between your palms and place them on a cookie sheet lined with baking paper or a silicone mat.
Space the dough balls about inch apart and bake the cookies 10-13 minutes (depending on the strength of the oven), or until golden circle appears around the outer edge.
As soon as you remove them from the oven, cover with sifted icing sugar and gently pull the lining paper/silicone mat, letting them cool completely on a wire rack.Let them cool about 40 minutes and then the face stuffing feast can begin! Just in case you have some leftover from the face stuffing feast, you can keep the cookies in airtight container on room temperature for up to 3 days.