Top | The Gourmet Cookie Book
(recipe, Gourmet Editors)
In 1957, Gourmet published even fewer cookie recipes than it had the year before — a total of five. Most were dainty treats for grown-ups, such as these little numbers, made with almonds instead of the more usual oatmeal. They appeared as the final flavor in a lavish post-theater menu that began with rich lobster omelets, went on to an exotic salad of romaine lettuce and pineapple, and concluded with a fresh peach compote. Crisp and elegant, with a haunting almond flavor, they make a perfect little tidbit at the end of a meal.
Be sure to give the cookies a lot of room on the baking sheet; they will spread. Culinate editor's note: Despite what the recipe says, you'll need to let these cookies cool for a few minutes on the pans before removing them to a rack to finish cooling. Otherwise, the cookies will squish up as you try to remove them from the hot pans.