Almond Spice Cookies # 2
Yield
servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
sugar
scant |
|
| ½ | cup |
butter
soft |
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
allspice
ground |
|
| 2 | tablespoons |
almonds
ground |
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
sugar
scant |
|
| 118 | ml |
butter
soft |
|
| 5 | ml |
orange zest
grated |
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
allspice
ground |
|
| 3E+1 | ml |
almonds
ground |
|
| 1 | large |
eggs
|
|
Directions
Combine flour and ⅛ teaspoons salt on sheet of waxed paper.
Set aside.
Cream sugar, butter and orange zest in mixer until light and fluffy.
Add egg yolk and combine well. On low speed, add flour mixture, allspice and almonds.
Mix well.
Use 1 tablespoon dough per cookie, spacing them 2 inches apart on greased baking sheet.
Gently flatten dough with fingers into 2-inch rounds.
Froth egg and remaining ⅛ teaspoons salt with fork in small bowl.
Lightly brush glaze over cookies.
(Remaining glaze can be refrigerated up to 5 days and used in other baking).
Bake at 350 until cookies are lightly browned around edges, about 11 to 12 minutes.
Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.
Store at room temperature in airtight tin for up to a week or freeze up to a month, wrapped airtight (thaw at room temperature in wrapping).
