Omas Almond CookiesFrom lor 8 years ago
- 2 cups butter, softened shopping list
- 2 cups sugar shopping list
- 2 eggs shopping list
- 1 lemon, grated rind and juice shopping list
- 4 cups all-purpose flour shopping list
- 1 tsp. baking powder shopping list
- Pinch salt shopping list
- 1/2 lb. unblanched almonds, finely ground shopping list
- coloured sugars for garnish, Optional shopping list
How to make it
- Cream butter and sugar in large mixer bowl of electric mixer.
- Beat in eggs, one at a time.
- Beat in lemon rind and juice.
- Mix flour, baking powder and salt.
- Stir flour mixture and ground almonds into butter mixture to make a soft dough.
- Divide dough into quarters.
- Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight.
- Heat oven to 350 degrees.
- Have ungreased baking sheets ready.
- Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of lightly floured wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2 inches between each cookie. Sprinkle with coloured sugar if desired.
- Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire racks to cool. Store in a covered tin.
- Note: This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very thin, crisp, delicate cookies. The dough keeps well in the refrigerator if it is well-wrapped. This cookie was a tribute to her husband's grandmother, Antonia Drux, who emigrated to this country from Germany in 1923. The recipe has been passed down as just a list of ingredients. Drux added a few hints to help make baking them easier for future cooks.
The Cooklor Toronto, Canada
The Rating6 people
Oh yuummmmm, I love this recipe!! Gotta make um!
Thanks for postingshirleyoma in Cove loved it