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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This is adapted from an old recipe of my mother's, which I believe was from a church cookbook. I was looking for a way to use the wonderful ras-el-hanout spice blend I had on hand and came up with this. I take them to my office holiday cookie swap every year and they're always a hit. Ras-el-hanout can be found at Middle Eastern grocery stories, but I recommend the blend sold by The Spice House ( ). Ingredients:
2 cups flour |
1/2 teaspoon salt |
2 teaspoons ras el hanout spice blend |
1/2 teaspoon ground cinnamon |
1 cup unsalted butter |
1/2 cup sugar |
2 teaspoons almond extract (vanilla also works) |
32 whole almonds |
Directions:
1. Sift flour, salt, ras-el-hanout and cinnamon into a small bowl.
2. In a medium bowl, whisk together butter and sugar.
3. Add almond (or vanilla) extract and whisk until fluffy.
4. Stir in flour mixture and mold dough into a ball.
5. Wrap dough in plastic wrap and refrigerate at least 1 hour.
6. Preheat oven to 350°F
7. Roll dough into 3/4 inch balls and roll lightly in sugar if desired.
8. Place cookies on parchment-lined cookie sheet.
9. Flatten cookies with bottom of glass or back of fork and press a whole almond into center of each cookie.
10. Bake 12 minutes until edges are lightly golden.
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