Angela took three SAT subject tests on Saturday, and will take three AP tests this week. And when all that is done, there is still the finals week looming in the horizon. Being a perfectionist who asks a great deal from herself, Angela is understandably stressed. Audrey has always admired her sister’s academic strength. And having had her first three-hour-long practice SSAT in February, she knows what kind of pressure Angela is under. These cookies are her way to show Angela support and solidarity.
Audrey even created her own pink frosting by squeezing drips of cherry juice from fresh cherries in the powdered “sugar” from yesterday. With a hint of cherry flavor and fragrance, it is as delicious as it is pretty. It will boost anyone’s morale anytime.
Thinking back to my own childhood, I am almost glad that I grew up during the Cultural Revolution in China, when schools stopped teaching academics almost entirely and the students just went to different factories, farms and army bases to “learn from the people.” No exams. Kids then wished that school would never end, for when it ended you could be sent down to the remote countryside forever. I guess it was a different kind of stress.
Though Angela doesn’t believe it — she never does — I know she will be fine. She has always done exceptionally well in all her academic and standardized tests in the past. It’s as if she is convinced that if she is not worried and stressed out, calamity will occur. So, let me not jinx it by bragging. Let me stay worried and stressed with her until it is all over and it is June.
Thank God for cookies!
Grain-free “Sugar” Cookies
1 cup almond flour
A little over 1/8 tsp salt
1/8 tsp baking soda
2 tbsp pure maple syrup (She used sugar free substitute)
2 tablespoons coconut or vegetable oil
1 tsp pure vanilla extract
1/2 tsp pure almond extract (optional)
Combine all liquid ingredients. In a separate bowl, combine dry ingredients and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add a teaspoon of milk or oil, but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option).
Freeze the dough for 20 minutes. Roll the dough into a tube on a smooth and clean surface and cut into 16 pieces. Roll them into balls and lay them out on the parchment paper lined baking pan and press flat. Bake for 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet.
Audrey baked it for 13 to 14 minutes and the cookies turned out crispy when completely cooled.
Adapted from Chocolate-covered Katie