“Yes. I do.”
“Okay, but I still say you’re asking for it.” Michelle headed for the door to the coffee shop, but she turned back before she pushed it open. “Cookies!”
“What?”
“You’ll need cookies. I baked Chocolate Almond Crisps this morning, and I’ll put some on a platter for you. Chocolate would be best in case one or both of them gets upset. You’d better have one, too. Doc doesn’t think it works, but you might need a dose of chocolate endorphins.”
“That’s a good idea, Michelle.”
“I know. And then I’ll go out in the coffee shop and keep everyone else out of the kitchen while you talk to Norman. Just give me the high sign when he leaves. And I’ll do the same thing when you talk to Mike.”
“Thanks, Michelle.”
“You’re welcome. I just hope I don’t come back in here and find you in a little puddle on the floor!”
CHOCOLATE ALMOND CRISPS
Preheat oven to 375 degrees F., rack in the middle position
1 cup melted butter (2 sticks, 8 ounces, ? pound)
1 cup white (granulated) sugar
1 cup brown sugar (pack it down in the cup when you measure it)
1 teaspoon baking soda
1 teaspoon baking powder
? teaspoon salt
1 cup almond butter (I used Jif brand)
2 teaspoons vanilla
2 beaten eggs (just whip them up in a glass with a fork)
2 and ? cups all-purpose flour (pack it down in the cup when you measure it)
1 cup regular chocolate chips (6-ounce net weight package or half a 12-ounce package—I used Nestle)
Microwave the butter in a microwave-safe mixing bowl to melt it. This should take about 90 seconds on HIGH.
Add the white sugar, brown sugar, baking soda, baking powder and salt. Mix until everything is combined.
Measure out one cup of almond butter.
Hannah’s 1st Note: Spray the inside of the measuring cup with Pam or another nonstick cooking spray before you put in the almond butter to measure it. Then the almond butter won’t stick to the sides and bottom of the measuring cup, and it will be easier to remove.
Add the almond butter to your bowl and mix it in. Continue mixing until the contents are thoroughly incorporated.
Mix in the vanilla and the beaten eggs. Continue to mix until the contents are completely combined.
Add the flour in half-cup increments, mixing after each addition. Continue mixing until the cookie batter is smooth.
If you used an electric mixer, scrape down the bowl, give it a final stir, and mix in the chocolate chips by hand.
Let your cookie dough rest in the bowl on the counter while you prepare your cookie sheets. Either spray them with Pam or another nonstick cooking spray or line them with parchment paper.
Hannah’s 2nd Note: If you use parchment paper, the cookies will be easier to remove after baking. Then all you have to do is pull the parchment paper, cookies and all, over onto a wire rack.
When your cookie sheets have been prepared, roll the cookie dough into one-inch balls with your hands. (Lisa and I use a 2-teaspoon scoop to do this down at The Cookie Jar.)
Hannah’s 3rd Note: If the dough is too sticky to roll into balls, chill it for a half-hour or so before you try again.
Place the dough balls on the cookie sheets, 12 dough balls to a standard-sized sheet.
Use the tines of a fork to make a crisscross pattern on top of each dough ball, flattening them a bit in the process, the way you would for peanut butter cookies.
Hannah’s 4th Note: If the fork sticks, either spray the tines with Pam or another nonstick cooking spray, or dredge the fork in a little flour.
Bake your Chocolate Almond Crisps at 375 degrees F. for 8 to 10 minutes, or until the edges just begin to brown. (Mine took 8 minutes.)
Take your cookies out of the oven and let them sit on the cookie sheets for 2 minutes. Then use a metal spatula to transfer the cookies to a wire rack to cool completely.
Hannah’s 5th Note: When Sally and Dick Laughlin host their Oktoberfest celebration at the Lake Eden Inn, I always help Sally bake these cookies for the guests. If you substitute white chocolate chips for the regular chocolate chips, the cookie tastes a lot like marzipan, which is a candy or almond paste that is a popular ingredient used in desserts, cakes, and cookies in Germany.
Yield: A batch of Chocolate Almond Crisps will make approximately 5 to 6 dozen delicious cookies.
Chapter Five