Barb's "best damn cookies"
For tonight's oneg I decided to try some recipes which have been in my box for years but never tested.
Recipe number two is from my college roommate Barb Clark. Barb was from Michigan. I visited her once. Her family reluctantly owned a crazy (inherited) parrot which walked across the bottom of its cage, up the side, across the top, down the other side, all day long, screaming. Hard on their nerves.
I remember thinking back then, in 1973 or so, that these were maybe the best cookies I'd ever eaten. However, I never had the nerve to try them, until now, because I knew the part where the recipe said "spread the dough" would be harder than it sounded.
Kind of like the instructions my ex-husband's dock came with: you build the dock upside down and the last step says: "now flip the dock over."
However, today I decided that, 33 years later, I would ignore my fear. I dutifully tried to "spread" the first batch and it was as ridiculous as I'd imagined - a stiff, sticky dough which clung stubbornly to my spreading device and rolled right up off the silicone pan liner.
The second batch went much better using the technique described below. Perfect! They were as good as I remembered: buttery and crispy and cinnamony and kind of like some kind of Pepperidge Farm cookie but I forget which kind. Thanks, Barb.
1 cup sugar
1 egg yolk (save the white for glazing)
1/2 teaspoon vanilla
1 cup flour
pinch of salt
2 teaspoons cinnamon
1+ cup sliced almonds, lightly toasted
Preheat oven to 325 degrees. Mix all ingredients except the egg white and the almonds. This makes a stiff, sticky dough. Put dollops all over the bottom of your 9x13 pan and press together into a thin layer (mine didn't stretch all the way to the edges of the pan).
Glaze with egg white and sprinkle with toasted almonds; press together lightly. Cook 25 minutes. Immediately upon removing from the oven, score into squares by pressing into the hot pan with a plastic spatula, but don't try to break the squares into cookies until they're cool. Makes about 40.
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