It's not hard to see why these cookies are a time-honored tradition. They're simple to make, but the pleasure that they provide is tenfold: like a slightly drier and less sweet version of a sugar cookie, they taste delectable when dipped in strong coffee.
- Yield:makes 24 cookies
- Active time: 15 minutes
- Total time:45 minutes
- 2 large eggs
- 1/4 cup vegetable oil
- 1/8 cup granulated sugar
- 1/8 teaspoon salt
- 1/8 cup milk
- 1/2 tablespoon almond extract
- 1 teaspoon baking powder
- 2 cups all-purpose flour (I used 1/4 cup wheat flour as part of this)
- Optional almond sugar frosting:
- 1/4 cup heavy cream
- 1/2 teaspoon almond extract
- 1/2 cup confectioners' sugar
Preheat the oven to 350°F. Either grease baking sheets or lay out some parchment paper. Set aside.
Beat together the eggs, oil, granulated sugar, and salt in a large mixing bowl until smooth. Stir in the milk, almond extract, baking powder, and enough flour so that the dough becomes stiff.
Knead the dough either by hand or with a dough hook in a mixer until smooth. Pinch off about 1 tablespoon worth of dough for each cookie; roll into a rope and then twist into a pretzel shape, simple knot, or the letters of the name of your significant other. Place cookies on the prepared baking sheet.
Bake until lightly browned, about 10 minutes. Transfer the cookies on to a wire rack to cool.
If you're making them with frosting, go ahead and whisk the cream and almond extract together in a small mixing bowl. Beat in the confectioners' sugar bit by bit until it is smooth and of your desired consistency. Drizzle over the cooled cookies.
Either way, store in an airtight container. These cookies keep beautifully when frozen.