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Almond Snickerdoodles




Source of Recipe


stella


List of Ingredients




1 box (7 oz) Odense Almond Paste
2 sticks (1 cup) butter, room temp
1 & 1/3 cups sugar
2 large eggs, room temp
1/2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp salt

Topping:
1/4 cup sugar
2 tsp ground cinnamon


Recipe



1 Preheat oven to 375°F. Line cookie sheet with parchment paper or lightly grease.

2 Grate almond paste on large hole side of grater.

3 Add the almond paste, sugar, butter and vanilla extract to a medium bowl. Mix on a low speed until well combined. Turn mixer to high and beat 2 to 3 minutes, occasionally scraping down sides of bowl.

4 Add eggs one at a time and beat on high until light and fluffy.

5 Sift the flour, baking powder and salt together. Fold into the batter with a rubber spatula, until just combined.

6 Scoop by level tablespoons and drop on prepared sheet. Chill in freezer.

7 While they are chilling (it only takes minutes), mix the sugar & cinnamon together in a small bowl.

8 Shape one tray of chilled dough into balls by rolling between palms. Swirl the balls in the topping and place on cookie sheets 2 inches apart.* While one tray of cookies is baking, shape the next batch into balls and coat.

9 Bake for 12 minutes or until the edges are lightly golden.

10 Remove cookies from pan and cool on wire racks. When cool, store in airtight tins between layers of wax paper.
* Unbaked cookies can be frozen in ball stage up to 2 months. Freeze in air tight container. Thaw and bake.


YIELD: 3 1/2 Dozen