This might be the last post for the Almost Vintage theme. (I delved through my collection of old Gourmet and Martha Stewart Living magazines.)

First, I was surprised I did as many posts as I did albeit most were in November. Second, I was really surprised I didn’t find more inspiration in those pages. I did marvel at the advertisement and the literary cuisine writing in Gourmet, but I was prepared to be gob smacked with ideas for the holidays.

Today’s post goes back to the December 2003 Gourmet. My last post for Pine Nut Tassies was from that same magazine. Continuing on with a cookie sub theme, here’s two more cookies: Almond Spice Cookies and Lemon Cookies (114). Both are made from a basic butter cookie dough.

I made the full amount of the dough, weighed it and then halved it. I put half back and added the almonds and spices then cleaned out the bowl, added the other half with the lemon juice and zest.

Basic Butter Cookie

From Gourmet, December 2003.

Ingredients

• 2 c. all-purpose flour
• ½ t. baking powder
• ½ t. salt
• 1 ½ stick unsalted butter, softened
• 1 c. sugar
• 1 large egg
• ½ t. vanilla

Directions

1. Whisk the flour, baking powder, and salt in a small bowl.
2. In the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. 

If you want to just have butter cookies, form dough into logs (2″ in diameter), roll in plastic wrap and chill for at least 4 hours. You can also use a cookie scoop and make balls.

At this point, I divided the dough in half and made two separate versions.

Almond Spice Cookies

From Gourmet, December 2003.

Ingredients

• 1/2 basic butter cookie recipe (above)
• 3/4 t. cinnamon
• 1/2 t. freshly grated nutmeg
• 1/8 t. cloves
• 1/8 t. ginger
• 2 oz. slivered almonds
• Sanding sugar or sprinkles (optional)

Directions

1. Mix spices and almonds into the butter cookie batter.
2. Form dough into a 6″ by 2″ log and wrap in plastic wrap. Chill for at least four hours.
3. When ready to bake, preheat oven to 375 F. Line a cookie sheet with parchment paper or a silicon pad.
4. Cut cookies into 1/4″ slices. Place cookies 1″ apart. Sprinkle with sanding sugar if desired.
5. Bake for 12-15 minutes, rotating sheet halfway through baking. Cool on sheets 3 minutes then transfer to wire cooling racks.

 

I actually left my dough logs in the refrigerator overnight. I think that is key to letting the flavors meld in these cookies.

These almond spice cookies tasted just like the Spekulatius I buy at Aldi’s each holiday season. I mean almost exactly. They just aren’t in the special shapes.

On to the lemon cookies…

Lemon Cookies

From Gourmet, December 2003.

Ingredients

• 1/2 basic butter cookie recipe (at top of post)
• 1 T. fresh lemon juice
• 1 T. finely grated fresh lemon zest
• Sanding sugar or sprinkles (optional)

Directions

1. Mix the lemon juice and the zest into the butter cookie dough.
2. Form dough into a 6″ by 2″ log and wrap in plastic wrap. Chill for at least four hours.
3. When ready to bake, preheat oven to 375 F. Line a cookie sheet with parchment paper or a silicon pad.
4. Cut cookies into 1/4″ slices. Place cookies 1″ apart. Sprinkle with sanding sugar if desired.
5. Bake for 12-15 minutes, rotating sheet halfway through baking. Cool on sheets 3 minutes then transfer to wire cooling racks.

These had a great fresh taste, but I almost wanted more lemon (and I actually increased the amount of zest. Maybe I should have made some lemon sugar to sprinkle on top.

Other cookies for the butter cookie base recipe include Chocolate Cookies (full butter cookie recipe, 1/2 c. cocoa powder, 1/2 t. baking powder, 10.5 oz. bittersweet chocolate, melted and cooled) and Brownie Squares (butter cookie for a crust baked in a 13 x 9″ pan for 20 minutes, chilled, and then topped with your favorite brownie recipe).

The 2003 Gourmet is going back on the shelf. I will remember these cookies for next year. Actually, I might make them all.

Somewhere in my Almost Vintage reading, I’ve misplaced my Gourmet from December 2023. Any other posts will have to be from December issues of MSL.

If this is my last post for 2025, have a great holiday and a wonderful New Year.