Monday, December 19, 2011
It's Cookie Party Monday!
Welcome #gardenchat friends & blog friends alike!
For our #cookieparty event on Twitter tonight, (for info, click on #gardenchat above), I'm going to share a simple recipe for Almond Cookie Rounds. Forgive me for not having pictures to go along with this post but I assure you, you'll be able to make these without a show & tell.
1 cup softened butter
1/3 cup sugar
2/3 cup ground blanched almonds (or finely chopped & pounded sliced almonds)
1 2/3 cups flour
1/4 tsp salt
1 cup confectioners sugar
1 tsp cinnamon
Preheat oven to 325*.
Mix together the butter, sugar and almonds in a large bowl. In a separate bowl, sift together the flour and salt. Incorporate the flour & salt mix into the butter, sugar & almonds, stirring together until well mixed. Make golf ball sized rounds from the dough and place onto an un-greased cookie sheet leaving roughly 1.5 inches between each round. Bake at 325* for 14-16 minutes until set, not browned! (They'll look a pale, off white color). Put the confectioners sugar & cinnamon into a large zip-lock bag while waiting. Let them cool long enough so you can touch them without burning yourself and while still warm from the oven, gently lift from the cookie sheet and then toss them one at a time in the bag with the confectioners sugar, then place each one back on the cookie sheet. Once they're done, then sprinkle with additional cinnamon if you'd like.
Perfect with tea or coffee!
Two of my best friends & I made these cookies during our annual Christmas get-together here at my home the week before last as a part of our day together which only made them sweeter!
Now for a cookie tip: Want to jazz up your gingerbread cookies? Instead of cutting them out into shapes, make rounds & bake (follow those directions for temp & time that come with your recipe/package), then toss with confectioners sugar & cinnamon like the almond rounds above! I did this when making them for our annual AL Post Christmas party last week & they were a big hit!