The Christmas countdown continues!
To celebrate the fact that there are a mere FIVE days before the best holiday evarrrr, I baked!
I started with something simple, easy, and delicate. These almond tea cookies were inspired by ones that I had the last time I was at Natalia’s, and are the perfect compliment to a cup of
Christmas cheer tea.
As I’ve alluded to many times, I LOVE the flavor of almond extract, so these cookies are pretty much the best thing ever to me. They’re not as sweet as a typical cookie either, which, given the nonstop sugar rush I’ve been riding since December 1st, is actually a welcome change.
I did learn a few valuable lessons with the creation of this recipe. Namely, if you put these cookies on a baking sheet in haphazard, shapeless lumps…
… you end up with haphazard, shapeless cookies.
Food presentation fail.
Not to worry. though! A little rolling and some fork-scoring, and all was well with the world.
Look how cute!
Doubleplusbonus? They’re superduper tiny, so you don’t have to feel guilty about eating a lot of them, hehe. Well, okay, that might be wishful thinking on my part. I mean, they’re still like 40 calories per cookie for being such tiny little things. But still! Make them!
Almond Tea Cookies
Print this recipe!
Makes ~40 mini cookies.
These adorable miniature cookies are light and airy, soft but crisp, and simply delightful! Feel free to decrease the amount of almond extract if you aren’t as obsessed with it as I am, but don’t skimp on the lemon zest — it adds a clean and bright flavor and makes these little cookies addictive!
1 stick unsalted butter, softened
2 teaspoons almond extract
2 teaspoons almond milk
½ cup granulated sugar
Zest of 1 lemon
1 heaping cup flour
1. Preheat oven to 350 degrees F. In a standing mixer (or with a hand mixer), combine butter, extract, and milk. Add sugar and cream together on medium-low speed. Mix in lemon zest.
2. With the mixing speed on low, add flour in small batches until dough is fully combined. It should have a somewhat sticky consistency, so if you find it is too dry, add a tiny splash more milk.
3. Roll into half-inch balls and place on a nonstick cookie sheet. Flatten slightly and score with a fork. Bake for 12 minutes, or until edges are crisp.
4. Let cool, then dust with powdered sugar if you like. Enjoy!
Nutritional info per cookie: 42 calories, 2 g fat, 5 g carbs, 0.4 g protein. WW Points+: 1.
With such a short bake time and the fact that you essentially a million of them at once, these would make a great edible gift. Stack them inside a teacup, wrap in cellophane and pair with a box of teabags — but don’t forget to save a few for yourself!