Merry Christmas from the Three Swingin' Chicks (plus one)!
The chicks have presented us with wonderful Christmas presents: eggs, LOTS of eggs. After not laying since March 27th, Roxanne started laying a few weeks ago and now she and other three chicks haven't stopped. I've been getting 3 to 4 eggs a day on a regular basis for the last three weeks. It must be something about the spirit of the season. Or it could be the beautiful snow, the Christmas carols playing on the coop radio, or the warm mash I've been feeding them each morning. Either way we feel lucky to have such generous girls.
I hope you all enjoy your holiday times with friends and family. If you're not too overloaded with cookies, you might try one of our favorites, chewy Almond Drops. Simple cookies of almond paste and egg white, these gems are perfect. Plus they're gluten-free! I've altered the recipe only slightly from the original version posted by King Arthur.
10 oz. almond paste (look for the kind in the can not the tube)
1 cup sugar
2 egg whites, lightly beaten
1/4 plus 1/8 teaspoon almond extract
powdered sugar for sprinkling
Heat the oven to 325F. Line baking sheets with parchment paper. Beat the almonod paste and sugar in an electric mixture on medium speed until the mixture resembles fine crumbs. Add the egg whites gradually until a smooth paste is formed. Beat in the almond extract.
Spoon 1 teaspoon amounts onto baking sheet. Sprinkle generously with powdered sugar.
Bake 20 minutes or until pale golden brown. (do not over bake.) Cool completely on a wire rack. Makes about 3 1/2 dozen.