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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 30 |
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This is a classic cookie that is very nostalgic to my childhood. You can substitute peanut butter or any kind of nut butter for that matter for the ground almonds. Play with the flavors and see what you like most. Read more . my favorite is CASHEW BUTTER! YUM Ingredients:
2 cups flour |
1 cup powdered (confectioners) sugar |
3/4 cup ground blanched almonds or nut butter of choice |
1tsp vanilla |
3 egg yolks |
1 cup unsalted butter cubed at room temperature |
Directions:
1. I know this is going to sound strange and unconventional but follow the steps as is.
2. Mix flour and almonds or butter and 3/4 cup of sugar in a deep mixing bowl. It will form a crumby mixture.
3. Add the room temp butter to flour mixture and mix until well incorporated.
4. Add egg yolks and vanilla.
5. Mix all by hand and quickly so it doesn't lose its consistency and start melting into a goo. It should be thick and creamy
6. Cover bowl with plastic wrap and let the dough set in the refrigerator for 2-3 hours.
7. When set it should not stick to your fingers as it did before.
8. Form into small crescents by taking small amount of dough into the palm of your hand and rolling into a cigar shape and then bring in the ends to make a C. Put on baking sheet.
9. Bake at 375 for 15 minutes or until just very slightly browned.
10. Sift remaining sugar over cookies as soon as they come out of the oven while hot so the powder sticks. Let cool.
11. Enjoy!
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