Times my family uses my great grandmother’s china: 1. When I’m in town and pull it out of the cabinet with the upmost precision so I can take pretty, feminine pictures of cookies delicately sprinkled with powdered sugar. 2. For a holiday about once ever four years when my mom doesn’t talk herself out of using the plates, because they have to be handwashed. Other than that, they essentially sit in little boxes, covered in bubbly plastic wrap stacked neatly on top of one another. I’d like to think that someday I will have a fancy Alice in Wonderland themed tea party or host an extravagant ball that requires black ties and antique, fragile plates laced with gold. But for now, they’re the host of my grandma’s crumbly butter cookies that are filled with walnuts and literally melt while you eat them.
I love these cookies, because they’re extra easy, only six ingredients, and it makes lots of cookies to gift to your neighbors and coworkers. My family has been making these cookies for as long as I can remember, although, if we’re being honest, I got all creative and added the almond extract. I really think it adds extra flavor to these cookies, but you can also leave it out if you want simpler, more vanilla-flavored cookies or if you just don’t have almond extract laying around.
On the other hand, you could also go crazy with these cookies and add whatever you have laying around your kitchen. Dried fruits, nuts, citrus zest, cocoa powder, vanilla bean, etc. The cookies are so versatile that you could get extra creative and add some matcha powder or lavender buds or even dip them in chocolate. If you don’t have time to bake, these cookies are the effortless, buttery, icebox cookies your kitchen needs right now.
Song of the Day: Everlasting Arms by Vampire Weekend