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Recipe: Victorian Almond Jumbles
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1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
2/3 cup finely ground almonds
1/8 teaspoon salt
Juice of 1 lemon
Beat the butter and sugar in a large bowl with an electric mixer at high
speed until creamy .. Mix in the flour, almonds, and salt.
Add the lemon juice to form a stiff dough. . Press the dough into a disk,
wrap in plastic wrap, and refrigerate for 30 minutes .. Preheat the oven to
375°F. . Butter a cookie sheet. . Roll out the dough on a lightly floured
surface to a thickness of 1/4 inch .. Use a 2-inch cookie cutter to cut out
the cookies. Gather the dough scraps, re-roll, and continue cutting out
cookies until all
the dough is used .. Use a spatula totransfer the cookies to the prepared
cookie sheet, placing them 2 inches apart. . Bake for 12-15 minutes, or
until pale golden .. Coolon the sheet until the cookies firm slightly ..
Transfer to racks to cool.
Makes 12-16 cookies· Prep: 40 min. + 30 min. to chill· Cooking: 12-15 min
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
2/3 cup finely ground almonds
1/8 teaspoon salt
Juice of 1 lemon
Beat the butter and sugar in a large bowl with an electric mixer at high
speed until creamy .. Mix in the flour, almonds, and salt.
Add the lemon juice to form a stiff dough. . Press the dough into a disk,
wrap in plastic wrap, and refrigerate for 30 minutes .. Preheat the oven to
375°F. . Butter a cookie sheet. . Roll out the dough on a lightly floured
surface to a thickness of 1/4 inch .. Use a 2-inch cookie cutter to cut out
the cookies. Gather the dough scraps, re-roll, and continue cutting out
cookies until all
the dough is used .. Use a spatula totransfer the cookies to the prepared
cookie sheet, placing them 2 inches apart. . Bake for 12-15 minutes, or
until pale golden .. Coolon the sheet until the cookies firm slightly ..
Transfer to racks to cool.
Makes 12-16 cookies· Prep: 40 min. + 30 min. to chill· Cooking: 12-15 min
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