Recipes Inspired by the Mothers of Celebrity Chefs and
Butter Almond Cookies
By Chef Karen Barker (more info)
In honor of Mother's Day, we have each dedicated a recipe
to our respective mothers-in-law utilizing a favorite ingredient.
We hope these will be useful to you.
"My mother-in-law, Jeanette Barker, is a big fan
of anything made with marzipan or almond paste. I've created
these cookies for her and suggest serving them as an accompaniment
to lightly sugared spring strawberries tossed with a bit of
amaretto and topped with a dollop of whipped cream."
Makes 3 1/2 dozen
- 3/4 cup almond paste, at room temperature
- 3/4 cup + 1 tablespoon sugar
- 8 tablespoons butter
- 1 tablespoon vegetable oil
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 1/2 cups flour
- 1 cup crushed, blanched, sliced almond pieces
- Additional sugar for shaping cookies
1. Preheat oven to 350 degrees.
2. Combine almond paste with sugar and mix well. Add butter
and vegetable oil and beat till smooth. Add egg. Add salt,
almond extract and vanilla extract. Scrape down bowl. Add
baking soda, cornstarch and flour and mix to combine.
3. Form dough into walnut sized balls and roll in crushed
almonds. Place 2 1/2 inches apart on a parchment paper lined
baking sheet. Dip the bottom of a glass or small measuring
cup in sugar and press down on each cookie to flatten.
4. Bake at 350 degrees for approximately 18-20 minutes until
cookies are lightly golden.
Ben and Karen Barker opened Magnolia Grill in 1986. The restaurant
is located at Ninth & Knox, Durham, North Carolina, 919-286-3609
and its chefs have been recognized by The James Beard Foundation,
Rising Star Chefs on Public Television, Nation's Restaurant
News' Hall of Fame, Wine Spectator's "Award of Excellence" and
by many other prestigious organizations and publications.