Almond Cookies

Mrs. Fields is having a contest…best new cookie, well….my first thought was…she is going to make a lot of money on other peoples recipes.

So I spent an hour or two or three reading, nothing really tickled my fancy, to many with dried fruit, to much chocolate ( is there such a thing?) to plain and to much stuff, until this one, the pepper was interesting and this recipe is in the top 5, with great reviews.

They finally cooled enough for me to taste, 10 minutes is really a longggg time, texture was great, they didn’t spread out very much, and a bit to sweet for me but you need that for the tingle of the pepper.

I think I like them, gotta go taste test a few more.

2 cups of whole almonds
4 oz of unsalted butter (1 stick)
1 cup granulated sugar
1/3 cup dark brown sugar
3 large eggs
1 tsp pure almond extract
1 tsp vanilla
2 cups all purpose flour
1 tsp double acting baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp of pure ground black pepper

Preheat oven to 350F. parchment paper on cookie sheets. Process almonds to medium grind. Set aside. Cream butter and sugar, add eggs and almond and vanilla flavors. Measure flour, add baking powder, salt,pepper and cinnamon. Add flour mixture and nuts to batter. Mix thoroughly. Drop by tablespoons to cookie sheets, cook at 350F oven for 15 to 18 minutes (12 min in convection). Cool,then put on rack to finish cooling thoroughly. Store in air tight container for up to 3 weeks. Makes 3-4 dozen