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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 30 |
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Cooking Light, August 2007. The dough for these cookies needs to be refrigerated for 1 hour before baking. Ingredients:
1/3 cup butter, softened |
1/2 cup sugar |
1/4 cup slivered almonds, toasted |
1 1/2 cups sifted cake flour |
2/3 cup powdered sugar |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 cup ice water |
cooking spray |
2 teaspoons powdered sugar |
1/8 teaspoon ground cinnamon |
Directions:
1. Place butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
2. Place almonds in a spice or coffee grinder; process until finely ground.
3. Combine flour, ground almonds, 2/3 cup powdered sugar, salt, 1/4 teaspoon cinnamon, and cloves.
4. Add flour mixture to butter mixture; beat until just combined.
5. Add 1/4 cup ice water; beat on low speed until moist.
6. Gently press mixture into a ball; wrap in plastic wrap. Refrigerate 1 hour or until thoroughly chilled.
7. Preheat oven to 300°F COat baking sheet with cooking spray.
8. Shape dough into 30 (1-inch) balls.
9. Place balls 2 inches apart on coated baking sheet.
10. Bake for 25 minutes.
11. Cool on a wire rack.
12. Combine 2 teaspoons powdered sugar and 1/8 teaspoon cinnamon.
13. Sprinkle sugar mixture evenly over cooled cookies.
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