Josh and I had our ten-year courthouse wedding anniversary a few days ago, and in honor of our wedding cake flavor (almond), I wanted to make something fall-ish for us to celebrate at home. These crinkle cookies are amazing and an easy recipe for the kids to help with! 

Yield: An Oakley Dozen (11 if you eat batter, 12 if you don’t)

Ingredients

• 1/2 cup butter- softened 
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1/4 tsp salt
• 1 tsp almond extract
• 2 TBSP maple syrup
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 – 2.5 cups Kamut flour or All-Purpose

Directions

• Preheat oven to 350
• In a mixing bowl, combine butter, eggs, buttermilk, extract, and syrup
• Add remaining dry ingredients, I suggest starting with 2 cups flour and adding more if the batter is still not coming together
• On a prepped cookie sheet, drop 2 TBSP worth of batter a few inches apart
• Bake for 4 minutes and remove from oven; press cookies down with the bottom of a mason jar
• Return to oven for another 4 minutes
• Let cool completely on a cookie sheet and enjoy once cooled 

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