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Cookies |
Almond Cookies
1/2 cup butter - softened
2 oz. almond paste
1/2 cup sugar
1/2 teaspoon almond extract
1 egg ("medium" or "large", not "extra large")
1/4 teaspoon salt
1 3/4 cups flour (scoop measured - use your measuring cup to scoop flour
from the container, then level)
Cream the softened butter and almond paste together by hand or with a
mixer set at the slowest speed. Add the sugar and almond extract and
mix. Beat in the egg. In a separate bowl, mix the salt with the flour,
then stir them into the butter mixture. Knead for a minute. Roll the
unchilled dough into 2" balls and place them 4" apart on an un-greased
baking sheet. Stamp each ball with your cookie stamp, leveling the
cookie as you press. A quick spritz of oil at the beginning on the stamp
can help as well as a small dish of flour to dip into as you stamp
along. Bake at 350 degrees in the top third of your oven for 10 - 12
minutes, or until the edges begin to brown. Clean the ceramic cookie
stamp base with soapy water and a brush. Do not immerse your cookie
stamp in water, place in the dishwasher, or in a microwave oven.
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