Last week we were invited over to a dear friend’s house for dinner. These friends are the types that make it easy to get lost in conversation, no matter the subject. What’s particularly interesting about them, is that they are more my parent’s peer group than our own.
Vic and I have always found ourselves a bit out of place with people our own ages. Sure, we have friends with whom we like to catch up, but we’ve found that oftentimes people our own age don’t really call us to hang out.
For a while I was not so much offended, but confused about why we always seemed to mesh better with people who are a few years our senior. So, of course, when I’m confused or just need to question life, I did what I always do and called my mom.
She, as she does in her mom way, answered my question pretty point blankly, “Carlie, you both are very serious, and younger people don’t always love hanging out with serious people.” I couldn’t dispute her truth. She’s right, Vic and I are two people who are pretty serious, and very planned (as mentioned in other posts…). In fact, we rarely, if ever try to stand out in a crowd.
Our version of a night out is good conversation, over even better food. We’re pretty simple creatures.
All of these words to say, that our friend made these cookies for dessert, and while they are not necessarily ones that would stand out in a crowd, they are pretty, understated little nuggets of delicate almond and all natural powdered sugar. A serious cookie, with a lighter exterior, if you will.
Something both Vic and I are thankful that our friends remind us to keep in mind as we navigate our lives.
Almond Cookies (Pastel Butter Cookies)
*This recipe can be found in the Martha Stewart Living magazine, or here. I’ve included the recipe with my own notes.
1 cup whole blanched almonds (I used slivered because I couldn’t find whole)
2 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 sticks unsalted butter, room temperature
1 cup confectioners’ sugar, plus more for pastel sugars
1 teaspoon pure vanilla extract (I used vanilla bean paste)
Freeze-dried fruits in various colors, such as blueberries, raspberries, and mangoes (I used strawberries instead of raspberries).
- Heat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely.
2. Transfer almonds to the bowl of a food processor; add flour, salt, and cinnamon. Process until nuts are finely chopped, about 1 minute.3. Beat butter with confectioners’ sugar on medium speed until fluffy, about 4 minutes. Add vanilla; beat until combined. Slowly add almond mixture; beat on low until just incorporated.4. Line baking sheets with parchment. Using a 1 1/2-inch (1-tablespoon) cookie scoop, drop dough onto prepared sheets. Bake, rotating halfway through, until edges are just turning golden, 14 to 16 minutes. Transfer sheets to a wire rack; let cool completely.5. For each desired color, place 1/2 cup fruit with 1/2 cup confectioners’ sugar in food processor; blend until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Sift tinted sugar over cookies as desired. Cookies can be stored in an airtight container at room temperature up to 1 week.*For the above step, 1/2 c of the powdered sugar was WAY TOO much. I used 1/4 c of sugar and then just adjusted the color of the powdered sugar mixture by adding more fruit.*I ground the fruit a little bit first, before adding the powdered sugar, to help everything mix into a smooth powder.