If I’m staring down a bakery display case, these are my target. And because they’re so ubiquitous (even my local grocery sells them), I’d never thought to make them myself – could I do any better?
Yet – as you know – I’m no stranger to hacking my beloved classics:
Samoas – SOOOOOOOOO good but insane amount of work.
Black and Whites – definitely better.
Crack Pie – yeah – the best.
And when I came across a recipe in my new go-to cookie book I knew it was time.
So how did the cookies compare?
Much to my surprise these were quite different – and much better. The almond paste in the bakery variety can often overwhelm – both in taste and in a very chewy texture. And though my cookies absolutely brought plenty of almond flavor, it was more subtle. As for texture – the outer edges were slightly crisp and the insides were actually light and tender.
And talk about easy – the dough came together in about 5 minutes in the food processor, and were in the oven in another 5.
What’s your favorite bakery cookie?
from Martha Stewart’s Cookies
2 c. pine nuts, divided
1 c. confectioner’s sugar
1/4 c. almond paste (click here for a mess-free measuring tip!)
1 t. vanilla
1/2 c. flour
1/4 t. baking powder
1/4 t. kosher salt
Preheat oven to 350 – line 2 baking sheets with parchment paper. Place 3/4 c. pine nuts in your food processor along with the sugar, almond paste and vanilla – pulse till fine crumbs form. Add the egg; pulse to combine. Add the flour, baking powder and salt – process just till the dough comes together.
Using slightly damp hands, form the dough into 1″ balls – roll in the remaining 1 1/4 c. pine nuts. Place about 2″ apart on your prepared baking sheets.
Bake till golden brown (18-20 minutes). Cool completely on sheets on wire racks. Store cookies in an airtight container.
This delicious recipe brought to you by Sheri Silver