Monday, February 15, 2010

Almond Cookies

These simple and delicious cookies are always a hit. They're a perfect accompaniment to a chocolate dessert. The cookie dough is just slightly sweetened, so most of the sweetness comes from the powered sugar. When rolled into a ball they are similar to Russian Tea cookies, or Mexican Wedding cookies.  I've brought them to family and friends, who often request them now when I offer to bring a dessert. One young friend asked me to make them for her birthday instead of a cake. I was happy to oblige.

Almond Cookies:
1/2 lb butter or Earth Balance (room temperature)
2 cups of flour
2 cups of toasted almonds
2 tsp vanilla extract
1 1/2 tsp almond extract
4 tbsp confectioners' sugar
Extra confectioners sugar for dusting
Cream butter, flour, 4 tbsp of confectioners' sugar, vanilla and almond extract.  Mix in the almonds.

Roll into 2 inch logs and bake in a 300 degree oven for about 30 minutes or until golden on the bottom.

Remove from baking sheet and cool for a few minutes. While still warm, roll in confectioners sugar:

Place on a rack and cool in the refrigerator:

Dust with a little bit more confectioners' sugar before serving. Grab a cup of coffee, or tea, and enjoy! Or wrap them up and share with friends.

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