Barbara O's Fireside Teas

" On Thursday January 27 from 3:30 until 5:30,  I shall be sitting in the living room with tea pot boiling and fire crackling.  To my delight, despite weather, there were four hearty souls who came over on Tuesday , Jan 18th.  It made for a delightful cozy good conversation afternoon.  I wish I could promise good weather on the 27th but who knows.  I shall be here with the tea pot and fire and waiting  to welcome whoever rings the bell."

A warm thank you to Barbara Ostberg for hosting winter teas at her beautiful home on the Ipswich River. For all of us who see our frozen gardens buried under several feet of snow, gathering in Barbara's scenic home to visit and get to know each other better is one of the best antidotes for the winter blues.

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Macaroon Cookies by Dianne Fischbach

From Gourmet Magazine, June 1997, Page 134

 1 cup whole blanched almonds

2/3 cup granulated sugar

1 large egg white

¼ tsp. almond extract (I add more.)

pinch of salt

confectioners sugar for dusting

about 16 WHOLE almonds (one for the top of each cookie)
 

In a food processor pulse almonds & sugar until fine.

Add egg white, almond extract & pinch of salt.

Pulse until well combined.  (it makes a big ball in the processor when done)
Lightly butter cookie sheet.

Make dough into 16 balls.

Flatten slightly with a back of teaspoon. (I keep a glass with water handy, dip the spoon every 2 or 3 cookies to prevent sticking.  Not too wet, though!)

Press a whole blanched almond GENTLY into each cookie.

Dust (generously) with confectioners sugar.
 

BAKE 10 minutes or until golden – PALE GOLDEN.   Yum-m-m-m!
(If you overcook them they will be crunchier.  Still yummy!)