Katy chose this week’s Project Pastry Queen recipe, Sugar Saucers – large sugar cookies (as big as saucers) topped with lots and lots of sugar.
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!
woman! i need to see the inside of the tart! lol 😉 please send some too, so I can taste-test the perfection for you. lol
What a fun twist on the recipe! I’ve been wanting to join Project Pastry Queen for a couple months now but I still haven’t purchased the book!
Yesh! I like the combo of crispy and soft!!!
Looks like a perfect tart. Thanks!
Looks awesome! Perfect Tart! Congrats on Top9.
looks wonderful! thank you for sharing this 🙂
These are beautiful! Seriously, your photos remind me of those on Martha Stewart’s site 😉 And I’m sure they’re delicious too. Congrats on the top 9!
What a beautiful looking tart! I’ll bet it tastes amazing too!
I love almond desserts. In fact, I recently made my own almond extract and i’ve been looking for ways to use it up. although 1/2 tsp isn’t a lot, it’s a start!
I used to buy a pastry that looks like this one but is only filled with an almond paste from a bakery in Artesia, CA. They called it “cares” pronounced ( care a’s ). Does that ring a bell with anyone as to if it was a Portuguese or Dutch pastry?
Thanks, Larry
Artesia Bakery (RIP) was a Dutch bakery. A decade or more later, I am still reeling from the loss.