Almond Flax Wafer Cookies

With my days devoted to my newborn son, I have been feeling a bit like the milkmaid around here. Every few hours his little lips start to smack as he roots around for more milk. But what goes better with milk than cookies, right? So today, during my son's nap time, this milkmaid whipped up a batch of these deliciously toasty wafer cookies for a sweet afternoon snack. I think my husband described it best when he said they kind of taste like Cracker Jacks. They are subtly sweet with a nice nutty flavor and, not to mention, they are highly munchable. Be careful though, because it's hard to stop at just one cookie!

Another great variation of this recipe is exchanging toasted almonds and flax seeds with toasted sesame seeds. It creates a whole new tantalizing flavor that is truly unique.

Almond Flax Wafer Cookies

Ingredients:
1/2 cup crushed almonds, toasted
1/2 cup flax seeds, toasted
1 cup firmly packed dark brown sugar
4 tbsp. (1/2 stick) unsalted butter, softened
1 egg, lightly beaten
1/2 cup all purpose flour
1/4 tsp. salt
1/8 tsp. baking powder
1 tsp. fresh-squeezed lemon juice
1/2 tsp. vanilla extract

Preheat oven to 325 F. Cover cookie sheets in parchment paper. Toast the crushed almonds and flax seeds in a heavy skillet over medium heat until they are golden brown.

Beat the brown sugar and butter together in a medium-sized bowl for several minutes until fluffy. Beat in the egg. Whisk together the flour, salt, and baking powder, then add these dry ingredients to the butter, sugar, egg mixture, mix well. Stir in the toasted almonds and flax seeds, vanilla extract, and lemon juice. 

Chill the dough for 30 minutes in the refrigerator. This makes it easier to drop the cookies on the sheets.

Drop by teaspoonful onto prepared cookie sheets, leaving space for the cookies to spread. Bake for approximately 15 minutes, or until the edges are slightly brown. Cool for a minute or two on the cookie sheets, then transfer to a rack to continue cooling.