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Recipe: 1991 2nd Place Oma's Almond Cookies
Recipe Category: Dessert Recipes
Similar Categories: 1991, 2nd, Place, Omas, Almond, Cookies
1991 2ND PLACE: OMA'S ALMOND COOKIES
Yield: 120 Servings
2 c Butter, softened
2 c Sugar
2 ea Eggs
1 ea Lemon, grated rind and juice
4 c All-purpose flour
1 ts Baking powder
Pinch salt
1/2 lb Unblanched almonds, finely
Ground or grated
Colored sugars for garnish,
Optional
Preparation time: 30 minutes Chilling time: 8 hours or overnight
Cooking time: 10 minutes
1. 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.
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. 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
colored sugar if desired.
4. Bake until very light brown at edges, 8 to 10 minutes. Transfer
to wire racks to cool. Store in a covered tin.
Yield: 120 Servings
2 c Butter, softened
2 c Sugar
2 ea Eggs
1 ea Lemon, grated rind and juice
4 c All-purpose flour
1 ts Baking powder
Pinch salt
1/2 lb Unblanched almonds, finely
Ground or grated
Colored sugars for garnish,
Optional
Preparation time: 30 minutes Chilling time: 8 hours or overnight
Cooking time: 10 minutes
1. 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.
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. 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
colored sugar if desired.
4. Bake until very light brown at edges, 8 to 10 minutes. Transfer
to wire racks to cool. Store in a covered tin.
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