Almond Cookies Recipe

From Dorothy McNett's Recipe Book.

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Almond Cookies

From Dorothy McNett's recipes at Use a cookie stamp to make holiday designs on the top of each.

1/2 cup unsalted butter - softened
2 oz. almond paste
1/2 cup crystalline brown sugar
1/2 teaspoon almond extract
1 egg
1/2 teaspoon fine sea salt
1 3/4 cups unbleached all purpose flour

Cream the softened butter and almond paste together by hand or with a mixer set at the slowest speed. Add the sugar and almond extract and mix. Beat in the egg. In a separate bowl, mix the salt with the flour, then stir them into the butter mixture. Knead for a minute.
Roll the unchilled dough into 2" balls and place them 4" apart on an ungreased baking sheet. Stamp each ball with your cookie stamp, (or a fork) leveling the cookie as you press. A quick brush of oil at the beginning on the stamp can help as well as a small dish of flour to dip into as you stamp along.
Bake at 350 degrees for 10 - 12 minutes, or until the edges begin to brown.

Recipe created 1998-11-12.

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