I have purposely avoided this recipe. There was something about all that unbaked granulated sugar sitting on top of the cookies that was a bit of a turn off. But that’s one of the goals of Project Pastry Queen – to
force encourage you to get outside of your cozy little box.
I added 1/2 tsp of almond extract to the recipe and baked the dough in 4-inch mini tart pans. I also added chopped almonds on top for a bit of a crunch. The cookies are just crisp on the outside and really soft on the inside. It’s not what I think of when I think sugar cookie but that’s okay – because I don’t care for the typical sugar cookie!
The mini tarts may have been devoured warm, topped with a melty scoop of vanilla ice cream and a drizzle of salted caramel sauce. You know, “may have” 🙂
Thanks Katy! You can check out the other Project Pastry Queen members to see how their sugar saucers turned out. Next week the group is going big (again): Texas Big Hair Lemon-Lime Meringue Tarts… but I’ll be sipping cocktails in Mexico at Food Blogger Camp with some of my all-time favorite food bloggers and photographers!