Lemon & Marcona Almond Cookies

The Marcona almond is recognizably different from other almond cultivars.  It's short, round and relatively sweet.  Although it's origin is unknown, it has been grown in Spain a very long time.  You will probably find them here in the United States, lightly tossed in sunflower oil and salt and it made the perfect accompaniment to the lemon chips I love so much from King Arthur Catalogue in this cookie I created today.

Also, I thought of Marcona almonds because it was our daughter, Kelly who was responsible for my addiction to this snack/treat that goes so well with a slice of Manchego cheese (also her fault:-D) after her first trip to Spain.  May is definitely a tough month for me with the anniversary of her death; my thoughts of her and everything she brought to my life becomes part of my day to day activities.

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.

 This beautiful Vera Bradley bag is my gift in her honor to someone who comments between today and May 14th.  It's perfect for your knitting, quilting, scrapbooking, or just a day at the beach--which was one of Kelly's favorite things to do.  Yes, I could have made one, but I also wanted to focus on the 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!