Alpha Bakers - Almond Coffee Crisps

Happy Chanukah. One little Tomie DePaola board book behind the library reference desk, one hundred confused middle schoolers: "Ms. Katya, I thought it was 'HAN-u-kah', not 'CHA-nu-kah." Many lessons in proper Hebrew pronunciation handed out for free. Although one sullen child informed me that 'no one cares about candles' (let's see how happy she is when her next birthday cake is dark), I have reliable intelligence that frying things and lighting little lights is still more or less popular (although I'm definitely not eating cold leftover latkes while writing this post).

Not to say that there isn't still confusion in some quarters. No, seriously, I love this guy. He's so earnest.

The most recent batch of Rose cookies are actually throwbacks, made on a lazy Sunday afternoon over a month ago, one of the first recipes that I actually made from the book after it came in the mail. Like most Rose cookies, they're a paragon of share-able, slightly surprising, cookie-plate appropriate bits.

Some of the Alpha Bakers had issues with this recipe, but it was uneventful for me, at least in memory. A quick food processor dough with almonds and butter, a brief refrigeration, and a quick bake. Success in this case was largely a matter of not getting in the way of the cookie. And it was a good return on a fairly low investment--the last minute brush with espresso upped the game, and I will definitely be making these again. And if that baby from the last post looked a little excited that cookies were being made, blame this batch. She really, really...really liked them.