As I mentioned back in the Rocket Rolls post, I joined Project Pastry Queen, where a different recipe from the Pastry Queen cookbook is selected and then baked by members each week. This week is Wild Card Week, where members can bake any recipe previously chosen. I wanted to make Sugar Saucers back in December, but reality got in the way. In fact, I thought I only missed couple weeks since the Rocket Rolls, but it turned out to be a whole month! Eeeek! So I'm grateful to have this second chance.
As my wild card I selected Sugar Saucer cookies. I like Foodie Bride's twist of adding almond extract into the cookie dough, then baking as mini tarts in order to "maybe" serve with a scoop of ice cream. But instead of chopping up almonds,
They were similar to Chinese-style almond cookies, except much more delicate and buttery.
YoungerSon really liked them, "sneaking" a bite before they even had a chance to cool.
I brought them over to my in-law's house as part of a birthday gift for theHubby's father. Out of the 9 tarts brought over (3 were
Almond Cookie Tarts
adapted from Foodie Bride's adaptation (see I Heart Yummy for original list of ingredients)
Cream butter in a large mixing bowl.
Drizzle in oil ...
... then add sugars.
Free free to scrape down the sides as needed.
Add vanilla and almond extracts.
Add the flour, salt and baking soda all at once.
Mix at low speed juuust until it all comes together. This prevents a tough tart.
I wanted to grease the pans with butter, but it was difficult to get into those tiny crevices. So I gave up and used pretend butter cooking spray. TIP ALERT -- place pans in sink before spraying to make clean-up much easier.
Plop some dough into each prepared pan. I used around a couple tablespoons of dough per pan in the first batch. Using the back of a spoon (or your fingers) press the dough around to fill the pan.
No need to be perfect, since the dough will spread slightly as it puffs up and bakes.
Place tarts on a cookie sheet, then top each with a few almond slices. Or top with a few almond slices then place on sheet. It's a free country, 'sup to you.
Bake until edges slightly brown. It could take 10-15 minutes, depending upon your oven, size of pans, etc., etc., etc. (sorry ... channeling The King & I ...).
Let cool for 5 minutes, then pop out of pans and cool completely. As you can see, I flipped over the one on the right. Since the almonds were now hidden on the bottom, I sprinkled almonds on top so they wouldn't be so naked. Since those almonds, though, would fall off the second I moved them, I got an idea ...
For the second batch, I sprinkled almonds into the bottom of the greased pans ...
... then added the dough (less per pan than before) and baked.
The tarts on the right were noticeably thinner than the first batch on the left. But at least they aren't naked -- pretty almonds were now smiling up at me. If I had enough leftover dough for a third batch, I would have continued with adding almonds first, then using the original larger amount of dough for the best of both worlds.
Serve as is, or with a scoop of ice cream and chocolate syrup.