I was just playing or experimenting with my cookies. Instead of the vanilla extract, I used almond extract instead. The cookies turned out great, just as yummy. Guess this is a short-cut way for those of us who don't have ground almond on hands. I saw one sugi cookie recipe that uses ground almond, so I experiment with almond extract. I wonder why they called it sugi cookie instead of almond cookie when ground almond is used? Any idea?
Ingredients:
(A)
1 1/3 cup of unbleached all-purpose flour (or plain flour)
2/3 cup of icing sugar
1/2 tsp. salt
1/2 tsp. baking soda
(B)
1 tsp. almond extract
1/3 cup + 2 Tbp. canola oil
Method:
1. Sift (A) into a mixing bowl. Add (B) and use a fork to stir it. Mix well, a soft/wet dough should form. Collect the dough together and knead the dough a few times.
2. Use your hands and roll the dough into small balls (about 1 tsp. size). Place on parchment lined baking sheet.
3. Use the round end of a straw and lightly place an indentation in the middle of the cookie.
4. Bake at preheated 350'F oven for 15-18 mins.
~Yield about 62 small cookies
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