I’m the original cookie monster.  When it comes to snacks, you can keep the potato chips, popcorn, and maybe even the ice cream.  But cookies?  I can never resist.  The Chinese restaurant we ordered from near my apartment when I was a kid offered almond cookies on their menu and I always ordered some to enjoy after the meal.  I can almost duplicate them with this recipe substituting almond extract for the vanilla and slipping a few slivered almonds on top before these go into the oven.  But as often as not, I enjoy them as is, and I love that this recipe makes a small batch for singles or small families, unlike most cookie recipes that produce dozens.  The recipe yields six perfect cookies that you can split between you and your boo, share with a friend, or gobble down on your own while watching late night TV.  Don’t tell anybody, but — I don’t usually share mine. 

INGREDIENTS
4 tablespoons salted butter
1 large egg yolk
1/3 cup and 2 tablespoons sugar, divided
1/2 teaspoon vanilla extract
1/2 cup and 2 tablespoons flour
1/4 teaspoon baking soda

TOOLS
baking sheet
parchment paper
medium (3-quart) mixing bowl
small plate
mixing spoon

METHOD
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Melt butter in microwave or in a small pot over low heat. Allow it to cool slightly and then mix in 1/3 cup sugar, egg, and vanilla extract.
3. Mix in flour and baking soda, a little at a time until batter forms into a ball, then cut the ball in half.  Separate each half into three balls of equal size.
4. Sprinkle 2 tablespoons sugar onto a plate, roll each ball in sugar, and then place at least 2 inches apart on cookie sheet.
5. Bake 10 minutes until cracks form on top of cookie. Cookies will be light in color. Do NOT overbake.
6. Allow them to cool for 2-3 minutes, then remove them to a cooling rack.

NOTES & TIPS
• If dough is too sticky to roll into balls, pop the bowl into the fridge for about a half hour, then try again. If dough is too dry, add a little bit of milk, 1/2 teaspoon at a time until dough is pliable enough to form into balls.
• Cookies will appear puffed and rounded when first removed from the oven but will flatten as they cool.

READY IN
20 minutes

YIELD
6 cookies