Lemon-Glazed Blueberry Ricotta Scones

Lemon-Glazed Blueberry Ricotta Scones

Officially, spring started on March 20th, almost a month ago. But here in the Midwest, it hasn’t felt like spring until recently. It’s snowed, twice, since that date. But spring is now finally, officially, here…and in my book that has nothing to do with a date on the calendar. For me, it’s all about the daffodils.

For me, daffodils are the symbol of spring. I think many people have their own little thing they look for, a sign directly from the universe to them that symbolizes the end of winter, and the promise of warmth and sunshine on its way. Crocuses in bloom, baby birds chirping in the trees, warmer temperatures, the release of Bell’s Oberon, etc. They all declare that spring is here and summer is close behind, and hopefully we’re free from the grip of winter for a few months.

Speaking of yellow happy things (such as sunshine and daffodils), lemons are a popular flavor in the spring and summer, so I was really happy to make these Raspberry Lemon Sour Cream Scones earlier this month. They were super delish, and gone within a couple days, so obviously I had to make more, right? But of course I wanted to switch it up a bit. So this time, I switched the raspberries for blueberries, sour cream for ricotta, and added a lemon glaze on top. The end result was a lighter, fluffier scone (I will now swear by ricotta for scones) that’s bursting with plump, juicy blueberries,  which just happen to pair perfectly with the sweet lemon glaze. Such a winning combination!

Lemon-Glazed Blueberry Ricotta SconesLemon-Glazed Blueberry Ricotta SconesLemon-Glazed Blueberry Ricotta SconesLemon-Glazed Blueberry Ricotta SconesLemon-Glazed Blueberry Ricotta Scones

Lemon-Glazed Blueberry Ricotta Scones
 
Author:
Recipe type: Breakfast
Serves: 8-10
Ingredients
Scones:
  • 2 oz sugar
  • zest from 1 lemon
  • 15 oz flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 oz butter, cold, cubed
  • 1 egg
  • 8 oz ricotta
  • 6 oz frozen blueberries
Lemon Glaze:
  • 2 tablespoons butter
  • 1⅓ cups powdered sugar
  • 2 tablespoons lemon juice
Instructions
  1. In a large mixing bowl, combine the sugar and lemon zest.
  2. Add flour, baking powder, baking soda, and salt. Whisk well to combine.
  3. Using your fingers, cut in the butter.
  4. In a separate bowl, lightly beat egg. Mix in ricotta.
  5. Add egg/ricotta mixture to flour mixture and mix to form a dough.
  6. Fold in blueberries.
  7. Place on floured surface. Roll to 1" thickness and cut into rounds.
  8. Place on greased or paper-lined baking sheet.
  9. Bake in a 400° oven for 12-15 minutes, or until tops of scones are slightly browned.
  10. For the glaze: Melt butter in a glass bowl. Add powdered sugar and lemon juice and mix well. Glaze scones after allowing to cool slightly.

 

2014 Quarter 1 Report

If you’re reading this, you must be a data nerd like me, so WELCOME!

It’s incredibly motivating to see progress here at Wanderlust and Waffles. So at the end of every quarter, I analyze the data regarding website traffic and publish a report on that information. I hope these reports will serve as a virtual “yardstick”  to document growth on this blog. I hope to look back one day and say “Dang! Look how far we’ve come!” Also, Google Analytics rocks my socks.

So, let’s start by looking at general traffic in the form of pageviews.

2014 Quarter 1 Pageviews

From January through March the traffic was quite “spiky”. Most of the spikes occurred right after a submission of mine was accepted at either Foodgawker or Tastespotting. Unfortunately, no acceptance = no traffic = no spike. You can see that there were a couple of periods of time (mid-late February, mid-late March), where there aren’t any spikes at all.

Those were rather discouraging times for me. None of my submission were being accepted on those sites (due to things like composition, photography angles, etc), even though the food was delicious and the recipes were sound. Those websites, if you think about it, are simply using your photography to decide if the food post is acceptable for their site. Does that seem a bit illogical to anyone else? They’re judging the quality of your food based on a photo. To me, it’s a tad unfair. Some of the best food I’ve ever eaten wouldn’t necessarily photograph well, and a good photo is quite circumstantial. A good photographer knows how to use light, depth of field, focus, and composition (among other things) to their advantage to make something look good. This really has nothing to do with the quality of the food. In order to be a successful food blogger then, you have to be both a good cook AND a good photographer. Taste AND quality AND a pretty picture. It’s quite demanding if you think about it. I’m curious, readers (anybody out there?). What’s more important to you? That the posted recipe results in delicious food, or that the picture is pretty? Leave me some comments!

Anyways, what’s interesting is to see where the traffic comes from during those spiky and non-spiky times. The spikes usually indicate referral traffic coming from Foodgawker or Tastespotting. But when the traffic is low yet steady, it’s often (and I find this pretty exciting), direct traffic. That means that people are coming straight to my blog, i.e. they didn’t see a submission on another website and use that as a portal. This leads me to believe that Wanderlust and Waffles has a very small but loyal group of followers who might have this blog bookmarked, or like me, have a list of food blogs that they review on a regular basis. Awesome!

2014 Quarter 1 Visits Last quarter = 3,132 pageviews from 1,880 unique visitors.

This quarter = 4,610 pageviews from 3,091 unique visitors.

Growth and progress yay!

Now, where did these fine people come from?

2014 Quarter 1 Traffic Sources

It makes sense that Foodgawker would be #1. Those spikes in traffic were the result of my submissions being accepted and displayed to a large audience of foodies like myself. But I LOVE that #2 is direct traffic. That rocks my socks.  And totes my goats. I also love that Pinterest is in the top 3, because they’re not expecting professional-level photography. As a user myself, I find that yes, I pin the food with amazing pictures, but mostly I pin what sounds AND looks good. Doesn’t require a gorgeous photo. Just has to make me hungry.

Finally, let’s see what posts were the post popular.

2014 Quarter 1 Pages

I think it’s amazing that the SIMPLEST recipe (How I Cook Asparagus) got the most hits. I don’t even really think of it as a recipe because it’s THAT easy. But it got a LOT of attention, due to Foodgawker, Tastespotting, AND Pinterest. “By your powers combined….” Plus this recipe was also featured in Healthy Recipes Magazine, a pretty cool e-mag for iPhone/iPad users. Which means, we’re published outside of this blog! Awesome!

So there you have it! The 2014 Quarter 1 report for Wanderlust and Waffles. I’m amazed by how many people clicked on a Facebook link, repinned a pin on Pinterest, or liked a recipe they saw on Foodgawker or Tastespotting. Thanks so much for visiting!

Raspberry Lemon Sour Cream Scones

Raspberry Lemon Sour Cream Scones

I spend a lot of time exploring other food blogs. I just love seeing what other people are cooking. And oggling their gorgeous food photography. Lately, I’ve been checking into Joy the Baker quite a bit since I consider myself more a baker than a cook. And it seems like she’s always baking biscuits. Or scones. The way she talks about them and the subsequent photos usually leave me drooling. And then I started having biscuit cravings…

I’ve been working a lot with sweet rolls in the past month. I say working, but what I mean is epically failing. A few months ago I made these Almond Walnut Rolls and everything went great. No issues with the yeast or anything. So recently I decided to make some more spring-like sweet rolls using the lovely flavor combination of lemon and raspberry. And for some reason, I CANNOT get the dough to rise. The first attempt, I thought maybe I killed the yeast by making the liquid too hot. The second time, I thought maybe the yeast was already dead. The third time, using a brand new packet of yeast…geez I dunno.

Let’s just say I decided to break up with yeast for a while. But I still wanted to do something with lemons and raspberries. So I spontaneously decided to make lemon raspberry scones. I used sour cream because that was the only dairy in the house at the time, but I have to say, it worked out well. These scones aren’t just “flour cakes”, they’re most and flavorful and the texture is delightful. The raspberries really shine and aroma hints of lemon and sunshine and happiness and did I mention it’s almost spring?!?!

Raspberry Lemon Sour Cream SconesRaspberry Lemon Sour Cream SconesRaspberry Lemon Sour Cream Scones

Raspberry Lemon Sour Cream Scones
 
Author:
Recipe type: Breakfast
Serves: 8-10
Ingredients
  • 2 oz sugar
  • zest from 1 lemon
  • 15 oz flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 oz butter, cold, cubed
  • 1 egg
  • 6 oz sour cream
  • 6 oz frozen raspberries
Instructions
  1. In a large mixing bowl, combine the sugar and lemon zest.
  2. Add flour, baking powder, baking soda, and salt. Whisk well to combine.
  3. Using your fingers, cut in the butter.
  4. In a separate bowl, lightly beat egg. Mix in sour cream.
  5. Add egg/sour cream mixture to flour mixture and mix to form a dough.
  6. Fold in raspberries.
  7. Place on floured surface. Roll to 1" thickness and cut into rounds.
  8. Place on greased or paper-lined baking sheet.
  9. Bake in a 400° oven for 12-15 minutes, or until tops of scones are slightly browned.
Notes
It's totally normal that when you try to fold in the raspberries, roll out the dough, and cut the rounds that you'll have what seems to be a cold, goopy mess. Don't fret, the end result is still tasty and beautiful.

 

Raspberry Dark Chocolate Chip Muffins

Raspberry Dark Chocolate Chip Muffins

Breakfast = muffins = okay. Breakfast = raspberries = okay. Breakfast = chocolate = ???

I’m gonna say it’s okay. Because chocolate = happy, and happy = a great way to start your day! Right?

Obviously based on other recent posts, you know that I like muffins. I REALLY like muffins. See: Blueberry Oatmeal Muffins, Lemon Poppyseed Muffins, Apple Cinnamon Oatmeal Muffins, etc. I LOVE muffins. Wonderful for breakfast with a cup of tea or coffee, the perfect snack between meals, and I don’t feel super guilty if I eat half a dozen of them over the course of the day (…or y’know…a whole dozen…hahahahaha).

These might be my new favorite muffins though. You’ve got the yummy tart of the raspberries plus the decadence of dark chocolate chips. An AMAZING combination. And when they’re fresh out of the oven, all soft and warm and fluffy, and the chocolate is slightly gooey….HEAVEN.

Raspberry Dark Chocolate Chip MuffinsRaspberry Dark Chocolate Chip MuffinsRaspberry Dark Chocolate Chip Muffins

Raspberry Dark Chocolate Chip Muffins
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 eggs
  • 4 oz sugar
  • 4 oz butter
  • 8 oz milk
  • 8 oz flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 8 oz frozen raspberries
  • 6 oz dark chocolate chips
Instructions
  1. In a large bowl, whisk together the eggs and sugar.
  2. Melt the butter. Add butter and milk to the large bowl with eggs and sugar and whisk well.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the bowl of wet ingredients and mix together until well incorporated.
  4. Gently fold in frozen raspberries and chocolate chips. Spoon batter into a greased or paper-lined muffin tin.
  5. Bake in a 375°F oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on wire rack before serving.

 

Lemon Herb Tilapia en Papillote

Lemon Herb Tilapia

I like simple. Especially in my own kitchen. I’m usually put off by recipes with really long lists of ingredients and instructions, even though I know the end result is likely worth it. And every now and then I’ll feel industrious and make something more complicated, and I’ll be rewarded with something amazing (like these Almond Walnut Rolls…takes forever, totally worth it!). But day to day cooking? I like to keep it simple.

Which brings me to what my hubby calls “fish in a bag”. Of course, I’ll correct him and say “Now honey, the technical term is ‘en papillote’. French, dear. You can handle it.” And he’ll roll his eyes and say “Yup, fish in a bag.”

A few years ago, we were traveling around Michigan’s Upper Peninsula (most beautiful place on Earth), and we stopped for dinner at this really simple, homey restaurant. Absolutely nothing fancy about this place. Dingy lighting. Peeling wallpaper. Plastic cups. They had whitefish en papillote and it sounded so fresh and healthy and yummy that I had to get it. This was after a few days in the UP, where healthy food is a bit hard to come by. Anyways, dinner. AMAZING. The fish was fresh-caught from Lake Superior, and the lemon and the herbs and the steamy goodness when I opened up the bag….heaven.

The recipe itself is frighteningly simple. Throw the fish into a parchment paper bag with some butter, lemon, and herbs and you’re set. Can’t get much more simple than that. It cooks quickly, has the most wonderful flavor and aroma, and because of the bag, comes out moist, tender, and amazingly delicious. Winning!

Lemon Herb TilapiaLemon Herb TilapiaLemon Herb TilapiaLemon Herb Tilapia

Lemon Herb Tilapia en Papillote
 
Author:
Recipe type: MainCourse
Serves: 2
Ingredients
  • 2 fresh tilapia filets
  • salt and pepper
  • 2 tablespoons butter
  • 1 lemon, sliced
  • fresh rosemary & thyme
Instructions
  1. Place tilapia in the center of a rectangle of foil or parchment paper.
  2. Sprinkle salt and pepper.
  3. Cut butter into thin slices and place on top of fish (1 tablespoon total per filet).
  4. Cut lemon into slices and place on top of butter.
  5. Place the herbs on top of the lemon slices.
  6. Roll up sides of packet firmly, stapling if necessary to ensure the packet is completely closed up.
  7. Cook in 375° oven for 12-14 minutes.
  8. Serve warm.
Notes
A very nice way to serve this fish is still in the bag. That way, you can open the bag and enjoy the delicious aroma right before eating.

 

Turkey Meatballs

Turkey Meatballs

Meatballs are one of my top comfort foods. If I’m ever feeling stressed out at Ikea (crowds, size of the store, creepy-faced half-stuffed creatures for children), there’s always a lovely plate of Swedish meatballs ready to soothe me into a happy calm. Another comfort food? Spaghetti! But without meatballs, spaghetti is just sad. I mean c’mon…if you think about it…meatballs are just mini meatloafs. And meatloaf is pretty darn comforting.

Comfort foods sometimes have a bad rap in the US. Probably because our normal comfort foods (macaroni and cheese, fried chicken, meatloaf, mashed potatoes and gravy, etc) are usually some of the least healthiest foods for us. But that doesn’t have to be the case.

Take these meatballs for example. I used extra-lean ground turkey breast, Italian style panko breadcrumbs, and one egg. That’s it. The breadcrumbs provide the seasoning, the turkey provides the meaty comforting goodness, and the egg holds it all together. It’s one of the simplest recipes I can think of, and the end result is always delicious and healthy. They’re good enough to eat plain, but often we’ll douse them in BBQ sauce, drizzle them with honey, or throw them on top of spaghetti. All covered in cheese (not). Just don’t lose your poor meatball if somebody sneezes. (Summer camp songs? You remember?) Did I happen to mention that each meatball is just under 30 calories and packed with protein?

Turkey MeatballsTurkey MeatballsTurkey Meatballs

Turkey Meatballs
 
Author:
Serves: 32
Ingredients
  • 16 oz lean ground turkey
  • 1 cup panko bread crumbs, Italian style
  • 1 egg
Instructions
  1. Combine all ingredients in large bowl.
  2. Mix well using hands.
  3. Roll into 1-2" balls.
  4. Space evenly on a large greased or paper-lined baking sheet.
  5. Bake in 350° oven for 15-20 minutes, or until browned and cooked through.
  6. Serve warm, tossed in BBQ sauce, drizzled with honey, or plain.

 

Chicken Paprikash

Chicken Paprikash

Once upon a time, I got to spend a long weekend in Budapest, Hungary with my good teacher friend K. Although we saw lots of interesting monuments and cultural sites during that short trip, three specific things are forever cemented in my memory when I think of Budapest: extreme cold (we went in January), strudel (did you know Hungarian wheat has a very high proportion of gluten?), and chicken paprikash. We probably had this dish at least three different times during our 5-day trip. And we could never agree which restaurant made it best. Ultimately, we decided that the best chicken paprikash was probably made by someone’s adorable grandmother in her traditional Hungarian kitchen, and not in a restaurant at all.

Unfortunately, I do not have an adorable Hungarian grandmother from whom I could borrow a recipe for this amazing dish. And I’m sure there are more traditional recipes floating around on the internet. This is simply my interpretation of it, recreated as simply as I could in my humble American kitchen. But you know what? It still reminds me of those bitterly cold days walking around Budapest, hungry and freezing, and finding refuge in a cozy restaurant and a plate of steaming-hot chicken paprikash. Hungarian comfort food. For the win.

Chicken PaprikashChicken Paprikash

Chicken Paprikash
 
Author:
Recipe type: MainCourse
Cuisine: Hungarian
Serves: 4
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 3 oz + 1 oz butter
  • 2 tablespoons paprika
  • 1 yellow onion, sliced
  • 16 oz chicken broth
  • 4 oz sour cream
  • ⅓ cup flour
  • salt and pepper to taste
  • egg noodles
Instructions
  1. In a large pot over medium heat, melt 1 oz of butter. Add onions and sauté until transparent, stirring occasionally. Remove onions from pot and set aside.
  2. Melt 3 oz of butter. Stir in paprika. Add chicken. Brown the chicken in the butter/paprika, turning once.
  3. Re-add the onions. Add chicken broth. Cover and reduce heat. Allow to simmer for approximately one hour or until chicken is cooked through.
  4. While chicken is cooking, boil a pot of water and cook egg noodles according to directions on package.
  5. When chicken is cooked through, remove and place in serving bowl.
  6. Add flour and sour cream to the pot. Turn to medium high heat and stir frequently until sauce has thickened.
  7. Serve sauce over the chicken with egg noodles on the side.

 

Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins

I’ve been on a muffin kick lately. This is a tendency of mine, to fall into something and then come up with several variations on a theme before moving onto the next something. Case in point: all my quinoa bowls. Or quinoa dishes in general. I made a lot of them. That was the trend for a while, and then I moved on. Apparently, I’ve moved onto muffins. I wonder what’s next. I hope it involves chocolate, because IT’S STILL SNOWING and I’m super sick of winter and I’m thinking maybe some chocolate will make it all better. Thoughts?

A couple weeks ago I made these Blueberry Oatmeal Muffins and they were a huge hit around the house. They even tasted healthy since they were bursting with plump juicy blueberries and heart-healthy oats. And they kept the train running on time, if you catch my drift. And then I made these Lemon Poppyseed Muffins, because we had a friend over for the weekend and I always feel the need to feed people. It’s what I do, and then we just snacked on muffins while watching heavy metal concert DVD’s and within 12 hours they were all gone. That’s how it’s done.

So the other day I was eating oatmeal for breakfast. Nothing fancy, just one of those Quaker instant packs. Apple Cinnamon. And the whole time I was thinking…man, this would make such a tasty muffin.  I used Granny Smith apples because they’re my fave, plus they’re all-stars when it comes to baking. They just rock the house. And old-fashioned oats, not the quick instant rolled things. Give me whole grains. Anyways. Muffins that taste like oatmeal. Voilà! Oh, and all that brown? No, these are not burned muffins. And no, I didn’t use a heap of baking soda. That’s all CINNAMON. Yum yum yum!

Apple Cinnamon Oatmeal MuffinsApple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 eggs
  • 4 oz sugar
  • 2 tablespoons cinnamon
  • 4 oz butter
  • 8 oz milk
  • 6 oz flour
  • 3 oz oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 apples, cored, peeled, and chopped
Instructions
  1. In a large bowl, whisk together the eggs, cinnamon, and sugar.
  2. Melt the butter. Add butter and milk to the large bowl with eggs and sugar and whisk well.
  3. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Add the dry ingredients to the bowl of wet ingredients and mix together until well incorporated.
  4. Fold in chopped apples. Spoon batter into a greased or paper-lined muffin tin.
  5. Bake in a 375°F oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on wire rack before serving.

 

The Netherlands 2014

AmsterdamAmsterdamNetherlands

“Everyone in the Netherlands has the same common enemy. The sea.”

I spent the first two days in the Netherlands staying with the family of a friend I met in Taizé last summer. As soon as I told Thijs I was coming to the NL after the Taizé European Meeting in Strasbourg and visiting Belgium, he immediately offered me the hospitality of his parent’s house in Amersfoort, where he’s living while attending the university in Utrecht.

AmersfoortAmersfoort

The first night I was there, Thijs introduced me to croquetten, a deep-fried meat-filled treat not unlike the French croquette, the main difference being in shape, but equally tasty. The outside crust turned out golden and crispy, and inside was this creamy, meaty ragu-type filling. YUM.

CroquettenCroquettenCroquetten

Breakfast the next day was a wonderful surprise. For the Dutch, a perfectly acceptable part of a good breakfast involves covering your morning bread in sprinkles. You can even choose from several flavor options: chocolate, anise, fruit, etc. Dessert for breakfast. Bravo, Dutch friends. Thijs also works in a bakery and had brought home some special holiday bread. Dried fruits and nuts baked into the loaf, and a vein of almond paste running through the center. LOVE.

NetherlandsNetherlands

During one of the days I was staying with Thijs’ family, I visited the nearby city of Utrecht, where Thijs attends university. Another Dutch friend, Ward, showed me around the town while Thijs had class. Afterward, we went to this nice little restaurant for drinks and appelbollen. Appelbollen are hollowed-out apples, filled with raisins, walnuts, brown sugar and other spices, wrapped in puff pastry, and baked. The end result is this warm and delicious ball of heaven. I’ll definitely be making these soon. 

UtrechtUtrechtUtrechtUtrecht

The next day, I went shopping with Thijs’ mom around Amersfoort. And I found a KITCHEN STORE. Luckily she was as much a fan of kitchen stores as me, so we spent a good chunk of time in there. I was really excited because I found speculaas cookie molds. Upon purchasing one, the shopgirl gave me the recipe for the cookies! In English even! WINNING!

SpeculaasSpeculaas

Remember a few months ago, when I made Pepernoten? I didn’t understand when everyone was saying that mine were too big (plus…oops…they’re actually kruidnoten!). Buuuuuut, now I do. Yea…they’re tiny! And very light and crunchy. Mine were just a tad more cakey and heavy.

Pepernoten

Eventually it was time for me to head back home to the US of A. Most of my time in the Netherlands was spent with Thijs and his wonderfully hospitable family, but I spent the very last day in Amsterdam. I didn’t have time to do much other than visit the Van Gogh museum and walk around a lot, but it was a nice visit all the same. The two pictures at the top of the page are from Amsterdam. I was also advised to try these delicious muesli rolls (OMG SO GOOD) and especially stroopwafels (syrup waffels). There may or may not have been a pack of stroopwafels in my luggage when I went through customs upon reentering the US. Hehehehe.

Muesli RollsStroopwafelEdam

Almond Shortbread Cookies

Almond Shortbread Cookies

Most mornings, after waking up, I make Velociraptor noises as I stretch, put on my lamb slippers and a hoodie, and put the kettle on. Or sleepily poke at the Keurig until it comes to life. The next 10-15 minutes involves yawning, trying to find the least offensive level of lights to turn on in the kitchen, and waiting. Waiting for the water to get hot. Waiting for the tea/coffee to brew. Waiting for said tea/coffee to cool down from “burning lava hot” to “drinkable” temperature so that I can finally take a few sips, smile, and start waking up for real.

Sometimes I like to reward myself for all that waiting. For being so patient. Usually this reward takes the form of nommy breakfast treats. Muffins (like these tasty Blueberry Oatmeal Muffins, or these yummy Lemon Poppyseed Muffins) are usually first in line. Or maybe I was extra industrious over the weekend and made sweet rolls, likes these Almond Walnut Rolls. And although muffins and sweet rolls go fabulously well with my morning tea or coffee, sometimes I want something just a tad more sophisticated. A little more chic, as it were. Something likes these Almond Shortbread Cookies.

I know, I know. Cookies aren’t breakfast. But let’s get real…these cookies are probably healthier than those aforementioned sweet rolls, even though those are more generally acceptable for breakfast. And let’s pretend they’re even healthier because almonds are involved. Y’know…almonds…helps to reduce your chance of heart disease? Lowers risk of weight gain? They even help prevent gallstones. Oh, AND they’re delicious. Granted, they’re pressed on top of a little butter cookies, but hey. Let’s live a little, shall we?

Almond Shortbread CookiesAlmond Shortbread CookiesAlmond Shortbread CookiesAlmond Shortbread Cookies

Almond Shortbread Cookies
 
Author:
Recipe type: Dessert
Serves: 20-25
Ingredients
  • 2 oz sugar
  • 4 oz butter, softened
  • 6 oz flour
  • 1 tablespoon almond extract
  • 20-25 almonds
Instructions
  1. Using the paddle attachment on a stand mixer, whip the butter.
  2. Add sugar and cream together.
  3. Add extract and mix well.
  4. Slowly add flour and mix on low speed until a dough forms.
  5. Roll dough into 1" balls and place on a greased or paper-lined baking sheet.
  6. Use a fork to flatten cookies. Press an almond firmly into the center of each cookie.
  7. Bake in a 350°F oven for 16-18 minutes.