Almond Sour Cream Drops
Inspired by cookies from a bakery in Brookfield, N.S, Sandra Nowlan of Halifax created these herself. For a more intense almond flavour, double the extract in both the cookie and icing.
Servings: about 36 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 117 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 16 g |
| fibre | trace |
| chol | 16 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 4% |
| folate | 6% |
-
1/2 cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
1/3 cup (75 mL) sour cream
1 egg
1/2 tsp (2 mL) almond extract
1-3/4 cups (425 mL) all-purpose flour
3/4 tsp (4 mL) each baking powder and baking soda
1/2 tsp (2 mL) ground cinnamon (optional)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/2 cup (125 mL) chopped almonds
Icing:
1/4 cup (50 mL) whipping cream
1 tbsp (15 mL) butter, softened
1-1/2 cups (375 mL) icing sugar
1/4 tsp (1 mL) almond extract
Garnish:
1/2 cup (125 mL) toasted sliced almonds
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in sour cream, egg and almond extract. In separate bowl, whisk together flour, baking powder, baking soda, cinnamon (if using), salt and nutmeg; stir into butter mixture. Stir in chopped almonds.
Drop by 1 tbsp (15 mL), 1 inch (2.5 cm) apart, onto 2 parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until edges are light golden. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool.
Icing: In bowl, beat cream with butter until smooth. Beat in sugar, in 2 additions, until fluffy; beat in almond extract. Spread heaping 1/2 tsp (2 mL) over top of each cookie.
Garnish: Sprinkle with almonds. Let stand until dry, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Drop by 1 tbsp (15 mL), 1 inch (2.5 cm) apart, onto 2 parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until edges are light golden. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool.
Icing: In bowl, beat cream with butter until smooth. Beat in sugar, in 2 additions, until fluffy; beat in almond extract. Spread heaping 1/2 tsp (2 mL) over top of each cookie.
Garnish: Sprinkle with almonds. Let stand until dry, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source
Canadian Living Magazine: December 2007
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