Crisp Cookie

Crispy CookieCourtesy of Brandy Stumpe, Pastry Chef at The Seven Feathers’ Camas Room

If you were at the Umpqua Valley Iron Chefs competition, this is the cookie the Brandy created for her winning dessert.

8 ounces brown sugar
7 ounces soft unsalted butter
7 ounces cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking powder
4 ounces sliced almonds
1/2 teaspoon salt

Mix brown sugar and the butter until just combined. Sift the flour with the baking powder and the baking soda. Stir the flour mixture into the butter and sugar together with the sliced almonds and salt.

Divide into 11/2 inch mounds and bake at 375 degrees F for about 12 minutes. The cookies should be crisp throughout rather than soft and chewy.