Recipe

Omas Almond Cookies Recipe

	Lor / All my dishes 2 years, 3 months ago This cookie is well worth making! It is light and yummy. Prep:10m Cook:10m Servings:23	Lor
	cookie for company

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Ingredients

2 cups butter, softened

2 cups sugar

2 eggs

1 lemon, grated rind and juice

4 cups all-purpose flour

1 tsp. baking powder

Pinch salt

1/2 lb. unblanched almonds, finely ground

coloured sugars for garnish, Optional

Directions

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.

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