Swedish Almond Cookies
Yield
2 dozenPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | cup |
margarine
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
reserve white |
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | x |
almonds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 118 | ml |
margarine
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
reserve white |
*
|
| 5 | ml |
lemon zest
grated |
|
| 414 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
ground |
|
| 1 | x |
almonds
|
*
|
Directions
In large bowl, combine on medium speed sugar, baking powder, margerine, egg plus yolk and grated peel.
Mix 1 minute.
Lightly spoon flour slowly on low speed until well mixed.
Roll Cookie dough ¼ at a time to ⅛ inch thick.
Cut with floured cookie cutter.
If dough is too soft, chill 15 minutes.
Place cookies on greased cookie sheet 1 inch apart.
Brush with slightly beaten reserved egg white.
Combine ¼ cup sugar, cinnamon and cloves.
Sprinkle over cookies.
Press 1 almond firmly into each cookie.
Bake at 350℉ (180℃) F for 8 to 10 minutes.
