Almond Cookies

Ratings

Prep Time {15 min}

Cook Time {25 min }

Serving Size {Makes 3 dozen cookies}

Ingredients


36 whole Blanched Almonds


1-1/2 cups Confectioners’ Sugar


1 cup Unsalted Butter, softened


1 tsp. Almond Extract


1-3/4 cups All-Purpose Flour


2 Tbsps. Cornstarch


1/4 tsp. Salt


1 large Egg, well beaten

Directions

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1. Heat oven to 375 degrees.


2. Arrange almonds in a single layer on a cookie sheet; bake until golden brown, about 10 minutes. Remove from oven; set aside to cool.


3. Beat together confectioners’ sugar and butter in large bowl of electric mixer until well blended.


4. Beat in extract. Gradually beat in combined flour, cornstarch and salt. (Mixture should hold together. If dry, beat in 1 tablespoon milk or water. If wet, beat in 1 tablespoon additional flour.)


5. Form levelly measured tablespoonfuls of dough into balls; place 2 inches apart on ungreased cookie sheets.


6. Use the bottom of a glass to flatten dough to 1/2-inch thickness. Press an almond into center of each cookie. Then brush tops with beaten egg.


7. Bake 12 to 14 minutes or until golden brown. Let stand on cookie sheets for 2 minutes; transfer to wire cooling racks and cool completely. Store cookies tightly covered at room temperature up to 3 days or freeze up to 3 months.


Serving Suggestion: Serve cookies with a platter of fresh pineapple wedges, sliced ripe mango and clusters of red seedless grapes.


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