So I like to cook. And to bake. So it’s only natural that I post some of my favorite cheat day baked munchies to the site! I stumbled upon a PHENOMENAL cookie recipe while doing some sweet-treat surfing one cheat day morning; and it’s only good and right of me to credit the recipe creator before I further titillate your tastebuds. This is not, after all, my creation – but I’ll tell you one thing – I sure know how to be a good replicator of it. Thank you, Ming, for sharing your delicious recipe on the interweb for me to StumbleUpon!
These cookies are so light, buttery, and crisp; you’ll probably die. There is absolutely, 100%, not one single thing bad about dying from happiness. And – here’s the clincher – these are SO incredibly easy to make! And it does not even require you to develop an oddly uneven set of arm muscles through the mixing process, as you’re dealing with a very fluid batter concoction, here.
Before I waste anymore of your valuable cheat-day time with my feelings on the mere thought of these sweet, tasty crispers; go ahead and get your oven preheated (350 F), and get this party started.
1 1/3 cups sliced almonds
1 1/2 cups brown sugar
4 tbsp flour
1/2 tsp salt
1/2 tsp vanilla
1 1/4 stick of butter, melted
- Preheat oven to 350 F.
- Grind almonds in a food processor until very finely chopped.
- In a large bowl, combine the almonds, brown sugar, flour, and salt.
- Add egg, vanilla, and melted butter. Beat until just combined.
- Line cookie sheets with aluminum foil, and drop batter by the teaspoonful, leaving at least 3 inches of space between each cookie (these will definitely spread out).
- Bake for 11-12 minutes, or until brown.
- Once the cookies have cooled, peel them from the foil. (Note: The cooler they are, the less likely they are to break when you peel away. Not that appearance is in the least bit indicative of taste, in this scenario).
- Eat and enjoy! And be prepared for some seriously high praise from your friends and family upon tasting these.