Almond Lover Cookies

It's Fridaaaaaaaay! Let the weekend commence! I'm going to an art show tonight in Richmond called First Fridays in the Courtyard. This event is a collaboration of ideas headed by one of my best friends, Heather. Local artists and musicians come out to share their talents and work. It should be a good time. I'm going to kick back and absorb the scene. Hopefully I'll get to see some of my VCU bboys (yah, I'm looking at you Kuya) as well.

I made these cookies on a random whim. I don't even know how I found this recipe from Picky Palate. I'm slowly starting to love baking cookies. In the past, I had declared war on the cookie. Now, I appreciate their quick cooking time and simplicity.

They were a smash. The bf asked for them a few days later and my mom scolded me for taking the "good stuff" to work. Even Bruce wanted some (this guy is too cute). Never look away when you have 2 cats that are as curious as mine. Thanks for taking this photo babe :D

This was my first time using almond paste. It's not what I expected and had a lovely scent. You can find it in the baking aisle. The almond flavor is not overpowering, it's actually very smooth. I put in less chocolate chips than recommended but that's just my taste. You can use all-purpose, I prefer bread flour. Also, you can add almonds in the mix (toasted or not). I put mine on the top. As with all cookies- keep an eye on these bad boys! You don't want them to overcook. These are fluffy and charming!

2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
3 oz Pure Almond Paste
2 eggs
1 Tablespoon vanilla
2 1/2 Cups bread flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz bag chocolate chips
3/4 cup chopped almonds (optional)

Preheat oven to 350. Makes about 3 dozen cookies.

In a stand or electric mixer, beat the butter and sugars until well combined, light and fluffy. Add the almond paste in pieces until well combined. Add in eggs and vanilla until well combined.

In a large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips. Mix until just combined. Scoop onto a parchment lined baking sheet.

Bake for 10-12 minutes or until just golden crisp on the outside. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.