This installment from Sharon Tyler Herbst’s The Joy of Cookies is Almond Butter Fingers, or Mördegspinnar (from Sweden). I made these Sunday, 13 March, because life goes on even when it feels there should be a collective pause, a standing still, perhaps facing in the direction of the grievous global hurt for a very long time. But which direction these days? Japan? Libya? Bahrain? Afghanistan? So we lift our hands, move our feet, and we do, we make, we go on, even with heavy hearts.
These cookies are delicious. But really that’s not terribly surprising when the main ingredients are butter, powdered sugar, flour and finely chopped almonds. Learning from a previous error, when the dough seemed a bit dry as I was adding the flour I slipped in a tablespoon of half and half and righted the wrong. Equal amounts of cardamom, vanilla and almond extract make the buttery fingers burst with flavor. Excellent with peppermint tea!
There will be another chocolate-free selection in the next week or so. Kate gave up chocolate for Lent all on her own, and then realized with dismay that meant I would not be making the Peanut Butter Fudgies any time soon. No worries. Her disappointment was short-lived. It is not the end of life.