|Photo styled by Mary|
Hi everyone! I hopeÂ y’allÂ had a good Easter weekend filled with family and relaxation.
This weekend I started reading the Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a book about how many recipes can be reduced to simple ratios based on weight (not volume). For example, in this recipe the base is a ratio of 1 sugar : 2 fat : 3 flour to achieve the texture of a soft, chewy cookie. Also, by adding the egg and the baking powder to the ratio you can achieve a cookie a lighter texture and volume, ideal for springtime.
I hope you all enjoy this cookie, it has a wonderful texture that really melts in your mouth. And special thanks to Mary for being the food stylist for this post!
Yields: 30 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
2/3 cup sugar
3 sticks butter
2 tsp vanilla extract
1 box of Gluten Free Pantry flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup blanched almonds, chopped
Zest of 2 oranges
Zest of 1 lemon
2 tsp lemon oil
3/4 cup granulated sugar
Juice of 1 orange
Juice of 1 lemon
1. Preheat the oven to 350F. Line cookie sheets with parchment paper.
2. In a medium bowl, cream the butter and sugar until light and fluffy.
3. Add the vanilla, and beat in the egg.
4. In a medium bowl, mix the flour, powder and salt together. By the half cup, beat the flour into the butter mixture until smooth. Fold in the zests, almonds, and oil until thoroughly combined.
5. Drop by the spoonful onto the cookie sheets with each cookie half an inch apart from one another. Bake in the oven for 15 minutes or until the edge begins to brown. Let the cookies cool completely.
6. In a small bowl, whisk the sugar and juice together (the sugar will not fully dissolve in the juice. This will leave a nice, crunchy glaze on top of each cookie). Drizzle the glaze on top of each cookie.