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    ALMOND SHORTBREAD COOKIES


    List of Ingredients


    • 1/2 CUP BLANCHED ALONDS
    • 1 POUND SWEET BUTTER SOFTENED
    • 1 POUNC CONFECTIONERS' SUGAR
    • 2 EGG YOLKS
    • 3 TEASPOONS COGNAC
    • 1 TEASPOON VANILLA
    • 3 CUPS CAKE FLOUR
    • 1/2 TEASPOON BAKING POWDER


    Instructions


    1. PREHEAT OVEN TO 350°.
    2. SPREAD ALMONDS IN A SINGLE LAYER ON A BAKING SHEET. BAKE, STIRRING OCCASIONALLY, UNTIL LIGHTLY TOASTED, ABOUT 10 MINUTES. REMOVE FROM OVEN AND COOL THEN CHOP COARSELY.
    3. BEAT BUTTER IN A LARGE BOWL ON MEDIUM HIGH SPEED UNTIL VERY LIGHT AND FLUFFY ABOUT 5 MINUTES. ADD 3 TABLESPOONS OF CONFECTIONERS' SUGAR AND CONTINUE BEATING 3 MINUTES.
    4. ADD EGG YOLKS, COGNAC AND VANILLA, BEAT UNTIL SMOOTH. BEAT IN ALMONDS, FLOUR AND BAKING POWDER UNTIL MIXED WELL ( NOTE: IF DOUGH IS TOO SOFT TO HANDLE, ADD ADDITIONAL FLOUR).
    5. SHAPE SCANT TABLESLPOONS FULL OF DOUGH BETWEEN PALMS INTO ROUND BALLS OR CRESCENTS. BAKE ON UNGREASED BAKING SHEETS UNTIL SET AND VERY PALE GOLDEN IN COLOR, ABOUT 15 MINUTES.
    6. REMOVE COOKIES TO COOLING RACK.
    7. PLACE REMAINING CONFECTIONERS' SUGAR INTO A SIFTER. WHILE COOKIES ARE STILL HOT, SIFT THE SUGAR OVER COOKIES.
    8. REPEAT TWICE AT 20 MINUTE INTERVALS.
    9. 4 DOZEN
    10. SOURCE: A BAKERS DOZEN
 

 

 

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