This is the winter of my discontent! You know I like a climate with four seasons. That I prefer cold to hot is also well known. Snow, in some sense of moderation, is also acceptable. Being housebound for a week is not acceptable. Our 1921 house does not have an attached garage. In fact, it probably didn't have a garage at all when it was built. Along the way, a nice two-and-a-half-car garage was added. From the house to the garage is a slightly sloping walkway. That walkway has been covered with a thick sheet of ice for over a week. Hacking away at it has proven futile. The temperatures have been too low for salt to work. Walk through the snow on the lawn? Nope! It is over four feet deep now. More snow is on the way this weekend. I guess I'll just continue to whine for awhile longer. First, I'll do some baking.
Valentine's Day is coming so I'll make these cookies for my two-legged Valentine, the neighbor who has been plowing our driveway and anyone else who can make it to my door next week.
Almond Butter Cookies adapted from the Chicago Tribune
1 cup brown sugar
1 stick unsalted butter, softened
1/2 cup almond butter (or creamy peanut butter)
1 large egg
1/2 tsp vanilla
1/2 tsp almond extract
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp granulated sugar
1. Beat the brown sugar, butter and almond butter together until light and fluffy. Add the egg, vanilla and almond extract and mix in. Add the flour, baking soda and salt. Stir only until combined. Wrap the dough in plastic wrap and chill at least an hour to overnight.
2. Preheat the oven to 350. Roll the dough into 1-inch balls and coat in the sugar. Transfer to a lightly sprayed cookie sheet and place 2 inches apart. Using a fork, press the cookies down slightly using a criss-cross pattern.
3. Bake until firm with golden brown edges, about ten minutes. Cool slightly on baking sheet and transfer to a wire rack to cool completely. Store in an airtight container.
To be really decadent, dip half of each cookie into melted chocolate.