Lazy summer days means guilt-free television watching and easy baking. I have been indulging in a roller coaster of emotions that is Downton Abbey. I thought tea and cookies would pair well with this highly addictive drama series.
I absolutely love french macarons and petit fours. I think it’s the almond flavor that gets to me. Instead of the old classics like chocolate chip or snickerdoodle, I welcomed a new cookie recipe into my repertoire – one that was all about almond…and cinnamon…and white chocolate chips! I was reluctant to add the cinnamon, but my doubts were cast aside when I took a bite out of them. These cookies are delicious, especially with a spot of tea!
Almond Cinnamon White Chocolate Chip Cookies
Author: Connie Choi
- 1 cup butter, soften
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons almond extract
- 2½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ cup white chocolate chip morsels
- ½ cup slivered almonds, coarsely chopped
- Preheat oven to 350F degrees.
- In a mixing bowl, cream the butter, light brown sugar, and granulated sugar with an electric mixer at high speed until fluffy, about 5 minutes.
- Mix at medium speed in the almond extract and the eggs, one egg at a time.
- Sift the flour, baking soda, salt, and cinnamon into the mixing bowl. Mix it in by hand with a spatula until half of the flour is incorporated. With the electric mixer, mix at medium speed until just incorporated.
- Fold in the chopped almonds and white chocolate chips.
- Spoon 1 inch balls onto a cookie sheet, giving at least 2 inches of space in between the balls.
- Bake for 12 minutes, until the edges are slightly brown. Take it out of the oven, let them rest on the cookie sheet for 10 minutes, then transfer to a cooling rack. Serve warm or store in an airtight container.