almost, but not quite, conti’s cookies…

so, many of my regular readers are familiar with my quest to figure out the chocolate sprinkle cookie recipe from conti’s pastry shop in the bronx. i have been eating these cookies since i was a young girl, and now that i’m 3000 miles away, i’ve been desperate to figure out the recipe so i can make those cookies while i’m here in seattle.

well, tonight i think my quest may be inching closer to an ending! i have finally developed a recipe that is very, very close in texture to conti’s, though still not the same flavor. but, the flavor is the easy part!! these, as posted, are quite good in their own right! and they look lovely on cookie trays, because you can use your cookie gun to create any shape you wish! I used the flower disc and added chocolate sprinkles!

almond butter cookies
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon of finely ground sea salt
3/4 cup unsalted butter, softened to room temperature
1/3 cup confectioners sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract

1. preheat oven to 325 degrees. line baking sheets with parchment and butter the parchment paper (this will make it easier for your cookie dough to ‘stick’ to the parchment when you’re dispensing it from the cookie press)
2. in a small bowl, combine flour, baking powder and salt. stir to combine.
3. in your electric mixer, beat butter, confectioners sugar, almond extract and vanilla extract until creamy and fluffy.
4. add dry ingredients to butter combo, mixing until well combined.
5. fill cookie press and begin squeezing cookie dough out onto the baking sheet, leaving approximately 1″ between cookies. sprinkle each cookie with chocolate sprinkles (or coarse sugar or chopped nuts).
6. bake until lightly browned, 15-17 minutes.
7. remove from oven and let cookies set on baking sheet approximately 8 minutes.
8. remove cookies from baking sheet and transfer to wire rack to cool completely.
yield: approximately 26 cookies

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