My friend Jenny (author of the blog, Picky Palate) loves creating cookies, and delicious recipes which are bound together in her beautiful cookbook called, The Picky Palate Cookbook. (A lovely, lovely gift idea!)

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I love traveling with Jenny or following her on Instagram, because if given the chance, she’ll find the quaint cupcake, cookies, or chocolate stores. And then post yummy pictures. :) In this case, last summer we sampled chocolates together on a press trip up in Washington.

Where we had a bunch of fun together. Jenny’s one of the most generous, loving bloggers I’ve met. Downright genuine and caring and sweet!

(Shaina, Jessica, Jenny, Amanda, and me.)

What I love about Jenny’s blog, and now her new cookbook, is how family friendly it is. It’s full of recipes “for picky eaters,” and seriously, for those who say they are “hospitality-challenged,” this is your book.

-Easy cooking
-Scrumptious recipes
-Fun dinnertime meals & games for your kids

I love her charming head notes before each recipe, and she gives great tips, suggestions, and substitution ideas (again, for the hospitality-challenged cook!).

Today I’m sharing Jenny’s Almond Lovers’ Chocolate Chip Cookies. Yum!

She talks about almond butter.

Makes it very clear to use a “medium cookie scoop.” (I have 3 sizes of Pampered Chef scoops in my kitchen.)

And if you have kids, Jenny says to … “have the kids sit at the counter and help add all the ingredients to the mixer.” Yup, that’s exactly what I did with my 3 kids (who are now 20, 18, and 16).

By the way, I’ve always kept 3 sizes of scoops in my kitchen. They are actually some of my favorite kitchen tools.

What size scoop(s) do you have in your kitchen? Do you scoop your cookies, or simply spoon them?


Recipe: Almond Lovers’ Chocolate Chip Cookies {}

Summary: Delicious cooke recipe using pure almond paste from Picky Palate cookbook.


  • 8 ounces (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 packed cup light brown sugar
  • 3 ounces pure almond paste
  • 2 large eggs
  • 1 T. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 12-ounce bag semi-sweet chocolate chips
  • 3/4 cup chopped almonds


  1. Preheat the oven to 350 and line a large baking sheet with parchment paper or a silicone liner.
  2. Add the butter and sugars to the bowl of a stand mixer, beating until light and fluffy. Add the almond paste in pieces, beating until well combined. Add the eggs and vanilla, beating until well combined.
  3. Add the flour, baking soda, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet ingredients, then the chocolate chips and almonds, beating until just combined.
  4. With a medium cookie scoop, place the dough onto the prepared baking sheet 1 inch apart and bake for 10-12 minutes, until edges just start to turn golden brown. Let cool for 5 minutes before transferring to a cooling rack.
  5. Enjoy!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12