Over the years I have searched for a cookie from my childhood. It would help if I could remember the name of the cookie, but alas, all I can remember is the name of the bakery they came from, Myers Bakery.
My dad used to take me there and his dad used to take him there, that’s how long the bakery was around. It opened in 1905. It lasted at least 90 years…… but you know the story of my life, the bakery closed.
The cookies were soft, long, brown and had slivered almonds in them, but no almond flavoring, which I think tastes likes cherries anyway. Not chocolate brown, and they were not molasses cookie brown. Nor were they spiced like a gingerbread or windmill cookie. They were almost like a peanut butter cookie, but without peanut butter. They are not honey cookies, been there, done that, even bought the t-shirt.
Anyway, I have made a lot of cookies and none of them had made the cut, and found their way into my recipe rotation, until I found this cookie recipe and made a few minor adjustments.
I couldn’t even begin to pronounce what they are called in this version, so we settled on the name German Almond Cookies at our house.
Sadly, this recipe isn’t the cookie I remember, but everyone I have shared this with loves it. These cookies aren’t too sweet and they are perfect with coffee, hot tea, and hot chocolate. Oh, who am I kidding, they are great just by themselves!
It makes a lot of cookies. These cookies freeze well after baking, but sharing is always better. German Cookies are always welcome and enjoyed anywhere I choose to share them.
I would love to hear any ideas about what this elusive cookie may have been.
Take out a cookie sheet and place 2 pieces of wax paper or plastic wrap the length of the cookie near the cookie sheet and set aside.
Place both sugars in a large mixing bowl.
In a small saucepan, melt butter and lard/shortening over low heat. Once melted, pour over sugar.
With mixer running on low, mix until all sugar is moistened and there are no dry granules in the bowl.
Add the eggs and mix well.
With the mixer running, add baking soda, followed by cinnamon and mix well.
Turn of the mixer and add the flour. Mix just until you no longer see flour.
Add the slivered almonds and mix until almonds are evenly distributed.
Divide the dough between the two sheets of wax paper and form in rectangles about 2 inches tall and 3 inches wide. Wrap in wax paper and transfer to refrigerator on cookie sheet. Let rest in refrigerator at least 8 hours or overnight.
Preheat oven to 350 degrees F.
Unwrap the cookie logs and slice 1/4 to 1/2 inch thick. Thicker slices will produce softer cookies, but will take longer in the oven.
Place cookies at least 1 inch apart.
Bake in preheated oven for 8 to 10 minutes or until edges are beginning to brown and tops no longer look wet.
Remove from cookie sheet and place on cooling rack to finish cooling.
Other dessert ideas