“If you were a glass of
chardonnay and you were, like, Within 10 feet of my grandma,
you better run because she Would destroy you.” [MUSIC PLAYING] “I’m so excited to be back
here for Cookie Week 2024. It’s pretty wild that this is
the fifth iteration of Cookie Week, and surprise, surprise,
I made another cookie that is Based off of a drink. I’m going to be making
rum-buttered almond cookies Today. They are fabulous. First of all,
fabulous, darling. They have toasted almonds
on the outside that Are coated in a rum butter
topped with little flaky sea Salt that yields to this
really pillowy, almost Cloud-like interior
that is very fragrant And is just kind of a
textural and flavor journey When you bite into it. These are a few of
my favorite things. This is a cookie that Julie
Andrews would sing about. You can’t make rum-buttered
almond cookies without rum Butter, so that’s the first
thing that we’re going to do. I’m going to go ahead and
just melt my stick of butter. And I’m actually going to use
the butter wrapper and just Cover this in case we get any
explosions in the microwave. Now I’m going to add my
powdered sugar and my rum. Pirates would go
crazy for this cookie. And give it a
nice little stir. So throughout the
process of this cookie, This butter will probably
resolidify at some point. If that’s the case, either
blitz it in the microwave For a second, or
just really stir it. But for the purposes of — Brush?
For the purposes of — Ah. But for the purposes of
spreading it on the parchment — ooh, this one’s wet. Oh, that’s the
one I liked too. For the purposes
of spreading — [LAUGHS] For the purposes of spreading
it on the parchment, Having it be nice and
warm and loose is perfect. And I’m just going
to give it a brush. I feel like Bob Ross. So now that your sheet trays
are prepped and your rum Butter is made, you’ve got
really the hard part done, And you can continue
with the recipe. Spoiler alert. It’s very easy. One of the other great things
about this recipe is that you Really can go from mixing
bowl to cookie in your mouth In about 30 minutes, and
that’s usually the kind Of cookie that I like to make. So I have here
superfine almond flour. You don’t want to get the
almond flour that has remnants Of the skins on them. I’ve baked with that before,
and I find that it creates This weird consistency and
almost kind of dries out Whatever you’re
baking with it. I just don’t like it. So if you can find superfine,
blanched almond flour, That would be great. And we’re going to whisk this,
so don’t worry about a little Lump here or there. Now, I like the powdered
sugar in this recipe. I found that because powdered
sugar is milled superfine But also has cornstarch
in it, it kind of
Creates for this
even-softer-yielding cookie, Which I love. Because this is made
with almond flour, It is a gluten-free cookie,
which is really exciting. I feel like this might be our
first gluten-free Cookie Week Cookie. Do not quote me on that. I think especially
around the holidays, You don’t want anybody
to feel left out, So make them these cookies. They’re gluten free. It’s got a nice teaspoon of
salt because it needs it. The first time I
made these cookies, They were whoa, very sweet. And I’m just going to
whisk this together. My powdered sugar
is a little lumpy. I’m not going to do it, so I’m
not going to ask you to do it. Sift? In this economy? I’m just going to try to take
care to get most of those Lumps out, and anything that’s
really large that my whisk Isn’t breaking up, I can
honestly just go in there And break it up with my hand. The cut on my
finger makes me so Fancy because now everything
I have to do pinkies up. So this recipe calls for
1 egg and 2 egg whites. The egg whites really
provide a nice structure To the cookie, and I like that
1 yolk in there just to give It a little bit more fat. Make it a little
bit more unctuous. Oh, I said — oh, doh. I meant to do
that in that bowl. Oh lord. Meep.
Is there a trash
can in the house? Now I’ve got my
full egg in there. So to this I’m going
to add my flavorings. I don’t have a tiny whisk, so
I’m just going to take a fork And break this up and
mix it really thoroughly. Just make a little well,
just for my wet ingredients To land in the
center of my bowl. And I’m just going to use
a spatula to bring it all Together. You don’t really run the risk
of overmixing it because it’s Almond flour and
has no gluten in it. So at this point, I’m going
to go ahead and scoop these And roll them in my
slivered almonds. If you wanted to make
these ahead of time, You could actually just
refrigerate the dough like This, honestly, because it’ll
still be super easy to scoop It. At this point, choose
your own adventure. But if you’re looking for
instant gratification, then, Honestly, scoop them now. Bake them now. You don’t have to be
super precious with this. The dough is a little
soft at this stage, But it’s not unworkable. If you’re finding that it’s
too soft, by all means, Go ahead and pop it in the
fridge for, like, 30 minutes. But, honestly, it doesn’t
bother me to get my hands A little dirty. These don’t really spread. You could probably
fit at least eight Or nine cookies per tray. I wasn’t being very
precious with my scoop, So I did get 13 instead of the
14 to 16 that you would get. No big deal.
The last step before we
bake them is to brush them In the rum butter. The top of my rum butter
did kind start to solidify. Just it’s a little
cold in here. So I’m just going to give
it a nice little mix. All right, bath time, angels. It’s like I’m putting on
moisturizer before they go To bed. O.K., these are going to go
in the oven for about 20, 22 minutes. Basically what you’re looking
for is the tops are going To get nice and kind
of golden brown. Those almonds are going
to start to toast. It’ll be really fragrant. All righty, night, night. Should we learn how to
make a hot buttered rum? Ooh, they are looking toasty
and absolutely gorgeous. I made these so much
bigger than those. That’s funny. So I did blitz the butter
for, like, 20 seconds, And I’m going to brush the
tops of these with the rum Butter once more. Ooh, you hear that sizzle? They look so toasty
and delicious. And this acts as a
glaze, but it also Soaks into the cookie itself. It just gets really
extra rum butter. So the last step
is to just top These with a little
flaky sea salt. Fun! They’ve been cooling for
probably about five minutes On the baking sheets, and
now they’re ready to be Transferred to the wire rack. It’s taking every ounce of
willpower to not just like ‘huh.’ Yeah, those look cute.
The willpower is just
not willpowering today, So I’m just going to — I’m just going to bite
into one of these. Let’s see. I think I want this one
just because it’s got nice, Toasty almonds all over it. It smells so good. I’m very excited. They are so warm on the
inside, but I don’t care. Wow. You have that fragrant,
toasty almond. As you’re biting into it,
you do get a little hit Of the salt right away and
that kind of luscious coating Of the rum butter. And that just makes way for
this interior that’s fluffy. Gift them to your friends. Gift them to your family,
cookies to say I love you. As soon as I bit into
that cookie, I was like, It’s a hug. It’s a hug in a cookie. Click the link below. You know you’ll
find this cookie. You’ll find all the other
Cookie Week cookies, Which are fabulous, so I hear. You can also access my
newsletter that I’ve written About Cookie Week. If you want more
unhinged ramblings, Go to cooking.nytimes.com. I’ll see you there. Oh my God. Wait. Wait. This is so exciting. I did know this was coming,
but it doesn’t make it any
Less special. Oh, oh no. Knots have never
been my thing. Wow. I feel like I’m
staring at the sun. This is so pretty. Oh my God.” “O.K.! Bye.” “Bye. Oh my God. I’m going to sneak off
with my cookies now.”
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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