Author: Susan Murray, www.awomancooksinaasheville.com
Ingredients
For the Ritz Crunch
40Ritz Crackers
6tbsplow fat milk powder
2tbspsugar
½tspkosher salt
½cbutter
For the cookies
1ccultured butterroom temperature
1 ¾cplus 2 tbsp sugar
1tbsphoney
1egg
1tspvanilla
½tspalmond extract
1cflour
1 1/3calmond flour
½coatmeal
½tspbaking powder
¼tspbaking soda
¾tspkosher salt
1cRitz Crunch
½cdiced dried strawberries
1 1/2ccrushed almond brittle
Instructions
Make the Ritz Crunch
Preheat the oven to 275 f.
Put the crackers in a medium bowl and use your hands to crush them down to small crumbs. Add the milk powder, sugar and salt and toss together.
Melt the butter and pour over the Ritz mixture. Toss it all together until everything is evenly coated.
Spread the mixture evenly on a parchment lined sheet and bake in a 275f oven until it is golden brown and smells buttery (about 20 minutes).
Cool completely before using. Store in an air tight container.
Make the WALK IN PARIS COOKIES
Cream the butter, sugar and honey for 2-3 minutes in a stand mixer on medium-high until it is very light and fluffy. Scrape down the sides of the bowl to make sure it is all mixed in.
Add the egg, vanilla, and almond extract. Return the mixer to high and beat for 7-8 minutes until very light and creamy. Stop the mixer once or twice in the process and scrape down the sides of the bowl. When finished, check to make sure everything is well incorporated.
Measure out the dry ingredients and stir them together. Add the dry ingredients to the sugar mixture and, with the mixer on low, mix it until it is just coming together, about 20 seconds. It’s okay if there is some unmixed flour still on the sides or bottom.
Scrape down the sides and bottom. Add the Ritz crunch and the strawberries and mix again for a further 20-40 seconds, until it is all mixed in. Do not overbeat it.
Prepare your cookies sheets by lining them with parchment paper.
Spread the almond brittle on a plate.
Using a large cookie scoop or a ¼ cup measure, use a light touch to make a ball and roll it in the brittle. Place the cookies well apart on your cookie sheets. (I got 6 on a large sheet). Press the cookies down on top to flatten slightly. Cover the cookies well and refrigerate for an hour.
Preheat the oven to 375f.
Bake the cookies for 10-12 minutes until they are brown on the edges and beginning to brown toward the center.
Remove from the oven and cool.
Makes 18 large cookies.
Recipe Notes
NOTES: Dried cherries can be substituted for the strawberries if you can’t find dried strawberries. I do not recommend using freeze dried fruit.
Almond brittle is easily purchased online.