Oma's Almond Cookies
Yield
3 servingsPrep
8 hrsCook
10 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
softened |
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | each |
lemon
grated rind and juice |
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| ½ | pound |
almonds
unblanched, finely ground or grated |
|
| 1 | x |
colored sugar crystals
for garnish, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | each |
lemon
grated rind and juice |
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 226.8 | g |
almonds
unblanched, finely ground or grated |
|
| 1 | x |
colored sugar crystals
for garnish, optional |
* |
Directions
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.
Heat oven to 350℉ (180℃).
Have ungreased baking sheets ready.
Roll out one dough portion on lightly floured pastry cloth with a lightly floured wax paper to ⅛ -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.
Bake until very light brown at edges, 8 to 10 minutes.
Transfer to wire racks to cool.
Store in a covered tin.
