So, with that said...I have a special Give-Away in her honor. Besides her loving nature, creativity and beautiful smile, she was also one of the most generous person I've ever known. We often laughed that Kelly, who at times, lived paycheck to paycheck, would give someone her last dime because she felt they needed it more than she did. She also inspired others, not only in her personal life, but in her professional. She developed a course study in writing that centered around food and tradition for her students to apply to the readings she chose. After her death, the University of Kentucky devoted a scholarship fund in her name to be given to the student who submits an essay honoring the qualities she practiced and how they apply them to their life.
Vera Bradley Foundation for Breast Cancer, which has become my crusade as well.
The only rule is your comment should tie into a "food memory" as it relates to what the theme of the post is. Today it's cookies with a special ingredient of marcona almonds, but over the next two weeks, it will run the gamut of baking.
Lemon & Marcona Almond Cookies
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup lightly brown sugar, packed
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. lemon extract
2 3/4 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup marcona almonds, coarsely chopped
1 cup lemon bits
Preheat oven to 350F-degrees. Line a baking sheet with parchment paper and set aside.
In the stand mixer, using the paddle attachment, cream the butter and sugars together completely. Add the eggs, one at a time, and beat well. Add the vanilla and lemon extracts.
Add the dry ingredients together in a bowl and whisk, then, add them to the batter and mix to incorporate completely. Add the almonds and lemon bits.
Scoop up about 2 tablespoons of dough and place them on the parchment paper, 2-inches apart.
Bake in the preheated oven for 12 minutes, or until golden brown. Remove from oven and allow them to cool on the baking sheet for 5 to 7 minutes. Transfer to a baking rack to cool completely.
Soft, chewy, lemony and salty--what a wonderful combination for a snack or to give to your best friends as a gift. That's what Kelly would do. Enjoy!